1. Preheat oven to 325F. Place basmati rice, water, butter and a pinch of kosher salt in a medium saucepan over medium-high heat, and bring water to a boil. Reduce heat to medium, cover, and cook ...

India's love for biryani has floated many variations of the rice dish in every region. The iconic biryani traverses through boundaries and is subjected to different twists, but its essence remains ...

Remove the rice from the oven. Top it with the shrimp and serve. Recipe courtesy of The Food 52 Cookbook by Amanda Hesser and Merrill Stubbs/William Morrow Cookbooks, 2011.

1. Marinate the Chicken: Mix chicken with yogurt, Peri-Peri sauce, garlic, ginger, and salt. Let it rest for 30 minutes.

Dubai: It’s hard not to love biryani, but getting it right is harder. Mastering this slow-cooked rice-based dish takes time, focus and dedication. Every Indian state has its version, made with ...

In this recipe, I get some nice char and burn marks on the sweet corn, then fold in with all the fresh herbs, crunchy onions, ripe pomegranate and a delicious cucumber kefir. "Chaat" is a general ...

If lamb biryani has chilled for more than 2 hours, remove from refrigerator, and let stand at room temperature while oven preheats. Bake at 350°F until dough is deep golden brown, 40 to 45 minutes.

Cook the biryani: Tightly seal the pot with heavy-duty aluminum foil and its cover and, in a 225-degree oven, place the pot, cooking the biryani for 90 minutes to 2 hours, rotating the pot at ...

The lamb biryani dish at G-Mama's Halal Indian Food in Danville, Calif, on Wednesday, March 15, 2023. Owner and chef Purnima Kalra is known as the East Bay queen of biryani.