Vegetable Pulao is one of the all-time favourites in Indian cuisine. It's simple to make, filling and gets done in no time. This recipe of Vegetable Pulao is made with minimum ingredients and can be served with any gravy or curry of your choice.
A vegetarian’s delight, this biryani is loaded with flavourful masalas and medley of vegetables. It is so flavourful that you will surely believe that veg biryanis do exist! And they can be enjoyed accompanied with a raita of your choice.
A popular rice recipe from Hyderabad prepared with minimal ingredients but has maximum flavours. The name "Baghare Chawal" translates to "tempered rice." This simple rice dish is an ideal accompaniment to both meat-based and vegetarian curries.
This dish originated in the Gulf but now it is more popular in India, especially in Kerala. Fahum is the Arabic word for coal and therefore the name of this dish since originally it was grilled over coal fire. Now of course it is cooked in an oven or open flame of a gas stove. Chicken marinated in a flavourful masala that is popularly used in Arabic dishes, cooked in the oven before finishing over direct flame.
When you say makhani, one imagines a creamy and flavourful red gravy in which you can cook both vegetables and meats. But here we have a green pea based makhani gravy which obviously is green in colour. Give it a try and you are sure to love it
This khichdi supposedly originated in Bardoli, a suburb of Surat in Gujarat. It is very simple made with basic ingredients that are available in every home with no special spice powder added. Vegetables add their individual nutrients to make this khichdi nutritious and wholesome. It is a one pot meal and needs no side dish to enhance its taste.
This is a very simple mutton stew with minimum masalas but without compromising the taste and flavour of the dish. Just make sure that the mutton is completely cooked and literally falling off the bones. Serve it with bread or even pav.
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