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Kashmiri Nadru Palak
Kashmiris love both lotus stem and spinach and if you cook them together they are in heaven. Use of basic spices make this dish even more flavourful This is a Sanjeev Kapoor exclusive recipe.
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Kachche Gosht ki Biryani - Cook Smart
Raw meat slow-cooked with the rice to produce a succulent, fragrant, delightful biryani This recipe is from FoodFood TV channel
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Prawn Biryani - SK Khazana
High on flavour this prawn biryani is so irresistible that you will want to have it very often This is a Sanjeev Kapoor exclusive recipe.
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Navratan Pulao - SK Khazana
A dish that can be found on most restaurants serving Indian food – a great way to cook rice This is a Sanjeev Kapoor exclusive recipe.
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Hyderabadi Biryani
When it comes to biryanis this stalwart is the first one that pops up in our mind. Succulent mutton chunks – check. Fragrant long grain basmati rice – check, dum cooked – check. This true blue, tried and tested authentic kachchi biryani recipe from Hyderabad has satisfied even the most stringent critics. If you haven’t tried it one yet, your biryani story is incomplete This recipe has featured on the show Khanakhazana.
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Beetroot And Mustard Pulao
Delicious pulao made of beetroot and mustard paste. This recipe is from FoodFood TV channel
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Shaam Savera
Spinach koftas are filled with paneer and served floating on a saffron coloured, velvety gravy. It also stands for shaam, or dusk, as represented by the darker shades of the spinach, while the paleness of the paneer symbolizes savera or dawn.
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