kyapakaen

    kyapakaen

    Easy Egg Fried Rice Recipe | Easy Fried Rice Recipe With Egg

    by
    Easy Homemade Egg Fried Rice Recipe

    Oh, so delicious! These are truly mesmerizing words that come to mind when savoring a bowl of egg fried rice. The dish is a perfect blend of simplicity and flavor, a timeless comfort food that feels like home with every bite. This egg fried rice recipe is simple yet incredibly satisfying, packed with flavors that hit just the right notes. The blend of fluffy rice, savory eggs, and a burst of umami from the sauces can perfectly capture anyone’s taste buds.

    Ingredients Of Egg Fried Rice

    Bringing together the right ingredients is the first step to cooking perfect egg fried rice. You don’t need anything fancy in the egg fried rice recipe, just a handful of pantry staples and a few fresh items come together to create a flavorful, satisfying meal.

    • Rice 650gm
    • Eggs 3
    • Oil Half Cup
    • Band Gobi (Cabbage) 1
    • Gaajar (Carrot) 2 Big
    • Hari Pyaz (Green Onion) 1/2 Cup
    • Cheeni (Sugar) 1 TBSP
    • Namak (Salt) 2TSP or to taste
    • Sirka (Vinegar) 1 TBSP
    • Soy Sauce 1 1/2 TBSP
    • Chili Sauce 1 TSP
    • Chicken Cube 1
    • Kali Mirch Powder (Black Pepper Powder) 1 TBSP
    • Safaid Mirch Powder (White Pepper Powder) 1 TBSP
    • Safaid Till (Sesame Seeds) 1 TBSP

    How To Make Easy Egg Fried Rice

    Boil The Rice

    For this egg fried rice recipe, we just need to take a saucepan and boil the rice, just like we do on regular days. Let it cool for a bit to avoid it being too sticky.

    Scramble The Eggs

    In a bowl add eggs, a pinch of salt, and 1/4 tsp of black pepper powder. whisk them nicely.

    In a wok, heat a bit of oil on low to medium heat. Pour in the beaten eggs and scramble them until they are fully cooked.

    Remove from the wok and set aside for later use.

    Scrambling the eggs for egg fried rice

    Saute Vegetables

    In the same wok, heat a bit of oil again and add the chopped vegetables. Saute them on medium heat until they are cooked and tender crisp.

    Seasoning

    After cooking veggies, drizzle soy sauce, chili sauce, and vinegar in it. Season some salt, black pepper powder, white pepper powder, and chicken stock. Stir them well to coat evenly.

    Seasoning Vegetables for egg fried rice

    Add Garnishing

    Fold in the scrambled eggs, chopped green onions, and sesame seeds (or oil).

    Add Garnishing

    Combine Rice

    Add cooked rice to a wok with vegetables and toss everything together in a gentle way, breaking up any rice clumps. Cover the lid and steam the rice for 5 mins. After steaming (Dum) mix everything again thoroughly.

    Combine Rice with Vegetables and Eggs

    Serve And Enjoy

    Serve these mouth watering easy egg fried rice in a bowl and garnish with some more green onions and sprinkles of sesame seeds, and enjoy the perfect homemade comfort food.

    Egg Fried Rice Recipe

    Variations

    There is something undeniably comforting about egg fried rice. Perfect for a quick weekday dinner or a lazy weekend lunch. Kids love them a lot, and picky eaters can’t say no to this dish. This easy egg fried rice recipe is not only easy and quick to make but also customizable.
    Got leftover rice and some stray veggies lurking in the fridge? Prefect! just toss them in, add seasonings and here you are ready to take your leftovers to the next level.
    Feel free to add in your favorite protein boost like chicken, shrimp, or tofu.

    FAQs

    Can I skip the chicken cube in the recipe?

    Yes, you can skip the chicken cube if you prefer a vegetarian version. To maintain flavor, consider adding a bit more soy sauce or vegetable stock powder.

    What type of rice works best for egg fried rice?

    Long-grain rice or jasmine rice, preferably day-old and chilled, works best because it’s less sticky and fries better without clumping.

    Why do we add sugar to fried rice?

    A small amount of sugar helps balance the savory flavors from the soy sauce, vinegar, and spices, adding a subtle depth to the dish.

    Can I use other vegetables besides cabbage and carrots?

    Absolutely! You can add bell peppers, peas, corn, or even mushrooms for added flavor and texture.

    How do I prevent the rice from becoming soggy?

    Use cold, day-old rice. Stir-fry on high heat to quickly evaporate moisture and keep the rice grains separate.

    Is vinegar necessary in egg fried rice?

    Yes, a little vinegar adds a slight tanginess that enhances the overall flavor. If you prefer, you can substitute it with lemon juice for a similar effect.

    What’s the purpose of sesame seeds in fried rice?

    Sesame seeds add a subtle nutty flavor and a slight crunch, enhancing the texture of the dish and Of course they are healthy too.

    Can I make it spicy?

    Yes, you can adjust the spice level by increasing the chili sauce or adding fresh green chilies for extra heat.

    You May Also Like. . .

    Easy Homemade Egg Fried Rice Recipe
    Print Recipe

    Easy Egg Fried Rice Recipe

    This flavorful egg fried rice is made with long-grain rice stir-fried in oil, combined with fresh vegetables like cabbage, carrots, and green onions. Seasoned with soy sauce, vinegar, chili sauce, and a blend of black and white pepper, it offers a perfect balance of savory, tangy, and mildly spicy flavors. A hint of sugar adds subtle sweetness, while sesame seeds provide a nutty crunch. The dish is quick, easy, and perfect as a main course or a side for any meal.
    Prep Time15 minutes
    Cook Time20 minutes
    Total Time35 minutes
    Course: Main Course
    Cuisine: Chinese
    Keyword: Asian Fried Rice Recipe, Egg Fried Rice Recipe, Fried Rice with Vegetables, Homemade Egg Fried Rice, Quick Fried Rice Recipe
    Servings: 6 People

    Ingredients

    • 650 gm Rice
    • 1/2 Cup Oil
    • 1 Cabbage (Band Gobi)
    • 1 Carrot (Gaajar)
    • 1/2 Cup Green Onion (Hari Pyaz)
    • 1 TBSP Sugar (Cheeni)
    • 2 TSP Salt (Namak)
    • 1 TBSP Vinegar (Sirka)
    • 1 1/2 TBSP Soy Sauce
    • 1 TSP Chili Sauce
    • 1 Cube Chicken Cube
    • 1 TBSP Black Pepper Powder (Kaali Mirch Powder)
    • 1 TBSP White Pepper Powder (Safaid Mirch Powder)
    • 1 TBSP Sesame Seeds (Safaid Till)

    Instructions

    • Begin by boiling the rice in a saucepan as you normally would. Once cooked, allow it to cool slightly to prevent it from becoming too sticky during frying.
    • Crack the eggs into a bowl, add a pinch of salt and ¼ teaspoon of black pepper powder, and whisk well.Heat a little oil in a wok over low to medium heat, pour in the beaten eggs, and scramble until fully cooked. Remove from the wok and set aside.
    • In the same wok, add a bit more oil and toss in the chopped vegetables. Sauté over medium heat until the veggies are tender yet still crisp.
    • Once the vegetables are cooked, pour in the soy sauce, chili sauce, and vinegar. Season with salt, black pepper, white pepper, and add the chicken cube (crumbled). Stir well to coat the vegetables evenly with the seasoning.
    • Add the cooked rice to the wok and gently toss everything together, making sure to break up any clumps for an even mix.
    • Fold in the scrambled eggs, chopped green onions, and sesame seeds (or a drizzle of sesame oil). Cover the wok with a lid and let the rice steam for about 5 minutes. After steaming, give it a final gentle mix to combine all the flavors.
    • Transfer the delicious egg fried rice to a serving bowl, garnish with extra green onions and a sprinkle of sesame seeds, and enjoy this comforting homemade dish!

    Video

    Easy Shalgam Ki Sabzi Recipe | Shalgam Ki Bhujia

    by
    Shalgam Ki Sabzi Recipe

    Shalgum (turnips) are not just a vegetable; they are a wonderful treat of winter’s bounty, known for their earthy and subtly sweet taste with warming qualities, often preferred for dishes like shalgum ki sabzi. When running out of time, this simple recipe of shalgam ki sabzi is perfect for lunch, giving a rich blend of flavors and nutrition with its soft and creamy texture.

    Shalgum ki sabzi is a winter staple food in South Asia, especially in Pakistan and India. In Pakistan, it is known as shalgum ki sabzi, while in India it is called shalgam ki bhujia. No matter what the name is, the process of making shalgam ki sabzi recipe is nearly the same. It is dry sabzi made with a generous amount of onions, tomatoes, and a handful of aromatic spices.

    Ingrediants of Shalgam ki Sabzi

    • Oil 1/2 Cup
    • Shalgam (turnip) 1/2 Kg
    • Chopped Onion 2 Medium
    • Chopped Tomatoes 2 Medium
    • Chopped Garlic 4 Cloves
    • Chopped Green Chilies 2 Tsp
    • Chopped Cilantro 2 Tsp
    • Crushed Red Chili 2 Tsp
    • Cumin 2 Tsp
    • Turmeric Powder 1/2 Tsp
    • Salt 2 Tsp (or to taste)
    Shalgam Ki Sabzi Ingredients

    How To Make Shalgam ki Sabzi (Step by Steps)

    The best part of the shalgam ki sabzi recipe is that the shalgam becomes so tender and creamy after cooking, absorbing spices and flavors beautifully.

    1. Boiling Turnip for Shalgam Ki Bhujiya

    Wash the shalgam thoroughly; they are root vegetables and may have soil on their skin.

    Peel the skin, and cut them into a small cube shape.

    In a saucepan, add the cubed shalgam and pour water over them, until they are well covered with water.

    Add 1/4 tsp of turmeric powder and let them boil on medium heat.

    Once the water comes to a boil, reduce the heat, cover with a lid, and simmer until the shalgams are properly cooked.

    (You can check the shalgum by using a fork or knife. If the fork is passing smoothly, it means that shalgums are fully cooked. And if they are still hard and water is running out, you can add little more water untile they are properly cooked).

    Boiled Shalgam

    Once done with cooking, dry out all the excess water.

    Boiled Shalgam After Water Strain

    Transfer the shalgam to a plate. Mash them thoroughly until a smooth texture forms, like mashed potatoes.

    2. Preparing Shalgam Ki Bhujiya

    Heat oil in a pot. Once the oil is heated, add the chopped onions and saute them on medium heat until they change color and become translucent. Then, add the chopped garlic and saute them well, until the rawness of the garlic fades and they become light golden.

    Frying Onion and Garlic in Oil

    Now at this point add cumin and saute them for a few seconds as it makes a crackel sound.
    (It sounds funny but in a desi way it’s called zeera karkarana or chutar putar)

    After this point when cumin makes a crackel sound add tomatoes and saute them thoroughly.

    Add crushed red chilis, turmeric powder (1/4 tsp), and salt to the pot and mix everything well. Lower the heat and let the tomatoes cook for 5 minutes so that they become soft and tender.
    (There is no need to add water, as tomatoes will release their own moisture)

    Adding Tomatoes

    Once tomatoes are soft and tender add green chilies and coriander in it. Give them all a nice stir and add mashed shalgams in a pot.

    Add Green Chili, coriander, and mashed shalgam

    Now rise the heat and saute mashed shalgams properly in tomato mixture. As the oil starts to release, lower the flame and cover the pot with the lid. Let the shalgum ki sabzi simmer for 5 minutes.

    Off the flame and we are all set to serve the mouth watering, creamy, soft, and full of flavor Shalgum ki sabzi.

    FAQs

    What is Shalgam ki Sabzi?

    Shalgam ki sabzi is a traditional South Asian dish especially in India and Pakistan, made from turnips (shalgam). This sabzi is a winter staple in Punjabi households, enjoyed as a winter comfort food. It is cooked with a mix of spices, tomatoes, garlic, and onions. Served with roti, naan, makki ki roti, or steames rice.

    Is Shalgam ki Sabzi a healthy dish?

    Yes, shalgam ki sabzi is made from turnips, which are low in calories and high in fiber, minerals, and vitamins. It is a comfort filled food with packed antioxidants that keep your gut system healthy, providing you warmth in winter.

    How spicy is Shalgam ki Sabzi?

    Shalgams are best at absorbing flavors. It is mildly spicy but, the spice level can be adjusted to your taste. It depends on how spicy a person wants.

    What’s the best way to store leftover Shalgum ki Sabzi?

    Shalgam ki sabzi can be stored in a refrigerator in an air tight container for up to 2 to 3 days. You can reheat on the stovetop or in the microwave before serving.

    What can I serve with Shalgam ki Sabzi?

    Shalgum ki sabzi pairs well with makki ki roti or desi ghee ka paratha. It can also be served with roti, naan, or steamed rice. for a wholesome meal, it can be served with fresh salad, garlic raita or plain yogurt as aside dish.

    You May Also Like. . .

    Shalgam Ki Sabzi Recipe
    Print Recipe

    Shalgam Ki Sabzi Recipe

    Shalgam ki Sabzi is a hearty and nutritious Indian and Pakistani dish made with turnips as the main ingredient. It features a blend of spices like cumin, turmeric, and coriander, along with onions, tomatoes, and garlic for a rich, savory flavor. Often cooked in a pressure cooker or pan until the turnips are soft and infused with spices, this dish is a winter favorite. It's typically enjoyed with roti, paratha, or steamed rice and is cherished for its warming and comforting qualities.
    Total Time30 minutes
    Course: Main Course
    Cuisine: Indian, Pakistani
    Keyword: easy, quick, Shalgam ki sabzi, shalgam ki sabzi recipe
    Servings: 5 People

    Ingredients

    • 1 Cup Oil
    • 1/2 KG Shalgam (Turnip)
    • 2 Chopped Onions
    • 2 Chopped Tomatoes
    • 4 Cloves Chooped Garlic
    • 2 TSP Chopped Green Chilies
    • 2 TSP Chopped Coriender
    • 2 TSP Crushed Red Chili
    • 2 TSP Cumin
    • 1/2 TSP Turmeric Powder
    • 2 TSP Salt

    Instructions

    Boiling the Turnip

    • Wash, peel, and dice turnips into small cubes.
    • In a saucepan, add cubed turnips, water (enough to cover), and 1/4 tsp turmeric powder.
    • Boil on medium heat; then simmer until turnips are tender (check with a fork).
    • Drain excess water and mash turnips until smooth, like mashed potatoes.

    Preparing the Bhujia Base

    • Heat oil in a pot, sauté chopped onions until translucent.
    • Add chopped garlic and cook until golden.
    • Add cumin seeds; sauté until they crackle.
    • Mix in chopped tomatoes, crushed red chilies, 1/4 tsp turmeric, and salt.
    • Cook on low heat for 5 minutes until tomatoes are soft.

    Combining the Ingredients

    • Add green chilies, cilantro, and mashed turnips to the pot.
    • Cook on high heat, stirring until oil separates.
    • Cover and simmer on low for 5 minutes.

    Serving Suggestions

    • Serve hot with makki ki roti, paratha, naan, or steamed rice.
    • Pair with plain or garlic raita and a fresh salad for a wholesome meal.

    Video

    FAQs

    Pakistani Beef Shami Kabab Recipe

    by
    Beef Shami Kabab

    BEEF SHAMI KABAB, the name itself sounds royal. Representing a fusion of Middle Eastern and Asian cooking styles. The beef shami kabab recipe was introduced to South Asia during the Mughal period when Muslims from the Middle East migrated there. Beef shami kababs are considered the best to serve guests in South Asian countries, especially Pakistan.

    An all-time favorite for everyone! The strong desire to always keep a freezer full of beef shami kababs, ready to cook any time, brings genuine happiness, and the stress when the stock starts running low is real too. Everyone can relate to this feeling right?

    During Ramadan and Eid ul Adha, nearly every Pakistani mom prepares these delicious beef shami kabab, while some stock up on frozen kebabs for unexpected guests and tea time snacks.

    Fun Fact About Shami Kabab

    It may sound amusing, that shami kababs were first created by a talented chef of the Middle East for a toothless Nawab of Lucknow. The Nawab was so overweight from overeating that he could not ride a horse, and he had lost all his teeth, likely for the same reason. So, the chef made a kabab so soft that it did not need any teeth to eat it. Then, these kebabs became so famous that till now everyone likes them.

    Ingredients Of Beef Shami Kabab

    Since it was introduced to the present day, the beef shami kabab recipe has undergone many evolutions, with numerous variations now available. Here we are sharing our Pakistani recipe for beef shami kabab, a simple blend of meat with lentils and some desi spices that makes these kababs savory and aromatic.

    You can make these tasty and delicious beef shami kababs with ground beef, beef shank, beef roast, or boneless beef. For “Resha wala” shami kabab, we prefer the boneless beef to attain a threaded texture.

    For Cooking

    • Water 4-5 Cups
    • Boneless beef  cubes1/2 Kg
    • Ginger paste 1 ½  Tbs
    • Garlic paste 2 Tbs
    • Chany ki daal (Yellow split chickpeas) 250 Gms (Soaked for 1 hour in warm water)
    • Onion 1 Medium
    • Sabut laal mirch (Red chili whole) 12 to 15
    • Laung (Cloves) 4-5
    • Dar chini (Cinnamon) 3 Inch stick
    • Tez path (Bay leaf) 1
    • Zeera (Cumin seeds) 1 Tbs
    • Kali mirch (Black pepper)  8-10 Balls
    • Bari Elaichi (Black cardamom) 3
    • Salt 2 Tsp or to taste
    • Turmeric powder 1 Tsp

    Forming Kabab

    • Chopped green chilis 2-3
    • Chopped cilantro 1/2 Bunch
    • Chopped mint leaves 1/2 Bunch
    • Small diced onion 3 Tbs
    • Garam masala powder (ground spices) ⅓ Tbs
    • Eggs 1-2

    How To Make Pakistani Beef Shami Kabab

    Stepping towards the making process of these mouth watering beef shami kabab. We recommend doubling or tripling the recipe as these kebabs take time to get ready, so freezing extra kebabs is worth the effort.

    Cooking Meat and Lentils

    First and foremost rinse the meat nicely under running water.

    In a pot take meat, soaked lentils, ginger garlic paste, and all the spices that are mentioned above. 

    Add water in a pot (water should be enough to cover the meat properly.)

    Cook them on a medium-high flame for about 15 minutes or until meat starts to boil then cover the lid and lower the flame. 

    Let the meat cook for another 45 minutes or until lentils and meat are super soft and mushy.

    Dry out all the water completely by stirring it continuously, making sure that the meat does not stick to the bottom.

    ( you can also pressure cook for 20 minutes).

    Frying Beef Shami Kabab

    Once done with making the kabab patty, freeze the shaped patties for 10-15 minutes before frying. This helps them hold their shape better during frying.

    Shallow fry them on a medium flame evenly from both sides until they turn golden brown.

    Your beef shami kebabs are ready to serve.

    How To Serve Beed Shami Kabab

    Beef shami kebabs are all all-time favourite dish. Once you have prepared and frozen a large batch of shami kabab, now you have multiple options to eat them or to serve them to the guests.

    You can make simple and flavorful shami bun kabab, by stuffing your bun with onion rings, cucumber, chutney, and of course shami kabab tikki.

    You can prepare a quick and simple shami kabab sandwich for your kid’s lunch box or for snack time.

    Serve them as a side dish with chicken karahi. Pulao and Biryani.

    You can pair it with all sorts of chutney, raita, bread, and naan.

    Frying and Freezing Tips For Beef Shami Kabab

    Freezing is a must when it comes to beef shami kabab. When you are done with making kabab patties, place them on a tray or flat plate with some space between each patty, and then put them in a freezer to freeze. Once the kabab patties are solidly frozen, transfer them in a zip lock bag.

    Whenever you take the kabab patties out to cook, defrost them at room temperature for 10 minutes before frying. This will help in good and evenly frying, otherwise the outer coating of the patty will remain raw from the center.

    Deep frying is recommended for frozen kabab patty as shallow frying can cause the kebabs to break. Also, avoid flipping them again and again, this will break the patty and the kabab will not attain its texture and crispiness.

    Reheating Leftover Shami Kababs

    Some basic and simple steps can help you enjoy your leftover shami kebabs.

    Add a small amount of oil to a nonstick skillet, place kebabs in skillet, and heat them on a medium flame for about 3-4 minutes on each side until thoroughly heated and crispy.

    The quickest and easiest way is to reheat them in the microwave. You can also reheat them in the oven or air fry them.

    FAQs

    What is the best way to serve beef shami kabab?

    Beef shami kebabs can be served hot with a side of chutney, salad, and raita. They can be served as a sandwich, burger, or wrap patty. They can also be served as a side dish with pulao, biryani, or karahi.

    How should I defrost frozen shami kababs before cooking?

    You can defrost beef shami kabab at room temperature before frying. This helps them to cook evenly and attain the best texture.

    Can I bake beef shami kababs instead of frying them?

    Yes, you can bake them in the oven instead of frying. Preheat the oven to 370 F (190 C), place the kabab on a baking sheet, and bake for 15 minutes or until cooked properly, flipping halfway through until golden brown.

    How can I prevent my shami kababs from breaking while frying?

    Make sure the mixture is well-ground and firm. Add beaten eggs to the mixture, this will help to bind the patty nicely. Handle them gently and avoid flipping too often while frying.

    You May Also Like. . .

    Chicken Tikka Wings Recipe

    by

    Chicken tikka wings are a fusion of traditional Pakistani spices with the popular Western concept of chicken wings that bring together the spicy, tangy, aromatic, and savory flavor, making it a favorite at parties and gatherings. Chicken tikka wings are popular South Asian cuisine, particularly in India and Pakistan. 

    The chicken tikka wings recipe is very easy and simple. It is prepared with simple steps by marinating wings with a blend of yogurt and spices, and then grilling or baking them.

    Ingredients of Masala Chicken Tikka Wings

    • Chicken wings with skin 1 kg
    • Yogurt 1 cup 
    • Oil 2 tbs
    • Garlic paste 1 ½  tbs 
    • Ginger paste 1 tbs
    • Green chilli (chopped) 1 tbs
    • Turmeric powder (Haldi) ½ tsp
    • Red chilli powder 1 ½ tsp
    • Red chilli flakes 1 tsp
    • Black pepper powder 1 tsp
    • Salt 1 ½ tsp or to taste 
    • Soy sauce 1 tbsp
    • Vinegar 1tbs
    • Garam masala powder ⅓ tbs
    • Black salt ⅓ tsp

    How To Prepare Chicken Tikka Wings (Step by Step)

    Chicken tikka wings are super simple and easy to make, without any finicky steps. Here we are sharing both methods of preparing chicken tikka wings. Baking adds crispness to the wings and BBQ grilling adds a smoky touch to the tikka chicken wings. It’s totally up to you how you want to make them.

    Clean The Chicken Wings: Rinse the chicken wings thoroughly under tap water and pat them dry with paper or a towel.

    Prepare The Marinade: In a bowl, add yogurt and all the spices that are mentioned in the ingredient section and mix them well to make smooth marinade.

    Marinate The Chicken Wings: After mixing all the ingredients add chicken wings in a marinade bowl and coat them nicely. Let the marinated chicken wings rest for at least 2 hrs.

    Baking The Wings: Preheat the oven to 400•F (200•C) and line the baking tray with parchment paper. Separate the wings from marinade, remove any excess, and place them on a prepared baking tray. Bake the chicken wings in a preheated oven for 25 – 30 minutes or until properly baked and slightly crispy from the edges.

    Grilling The Wings: Preheat the BBQ grill by burning the charcoals. Grease the grill with oil to prevent sticking. Place the wings on a griller removing the excess marinade. Close the lid and grill for 10 minutes from each side or until cooked nicely. Let the wings absorb the heat and smoke. Brush the left out marinade on the wings during the last few minutes of cooking to add extra flavor.

    Serving Chicken Tikka Wings: Once done with baking or grilling, transfer chicken tikka wings to a serving platter and garnish with some freshly chopped cilantro, lemon wedges, and sesame seeds. Serve hot tempting tikka chicken wings with mint chutney or raita. It can also be served as a side dish with Pulao and Biryani.

    How To Prepare Chicken Tikka Wings (Step by Step)

    • Using chicken wings with skin enhances the flavor, moisture, texture, and appearance of the dish.
    • Patting dry chicken wings after washing reduces the excess water from the surface which helps in absorbing flavor and attaining a crispy brown texture.
    • For extra depth of flavor allow the wings to marinate for 4 to 5 hrs or you can also let it rest overnight to allow the flavour to penetrate the meat.

    FAQs

    How long should I marinate chicken wings for chicken tikka?

    It’s best to marinate chicken wings for at least 2 hours in the refrigerator. To gain extra flavour you can marinate them overnight.

    Can I make chicken tikka wings ahead of time?

    Yes, you can also bake or grill the chicken tikka wings ahead of time and reheat them in the oven or grill before serving.

    How do I know when chicken tikka wings are cooked through?

    Use a meat thermometer to check the internal temperature of the wings. You can also check by penetrating the fork in a wing, if it’s going in easily your wings are cooked.

    You May Also Like. . .

    Print Recipe

    Chicken Tikka Wings Recipe

    Chicken Tikka Wings are marinated in a blend of yogurt, spices, and lemon juice, then grilled to perfection for a flavorful, juicy, and spicy Pakistani style appetizer.
    Prep Time15 minutes
    Cook Time25 minutes
    Marination2 hours
    Total Time2 hours 40 minutes
    Course: Appetizer
    Cuisine: Pakistani
    Keyword: Chicken Tikka, Chicken Tikka Wings, Chicken Wings
    Servings: 4 People

    Ingredients

    • 1 Kg Chicken wings (with skin)
    • 1 Cup Yogurt
    • 2 Tbs Oil
    • 1 1/2 Tbs Garlic paste
    • 1 Tbs Ginger paste
    • 1 Tbs Green chilli (chopped)
    • 1/2 Tsp Turmeric powder
    • 1 1/2 Tsp Red chilli powder
    • 1 Tsp Red chilli flakes
    • 1 Tsp Black pepper powder
    • 1 1/2 Tsp salt (or to taste)
    • 1 Tbs soy sauce
    • 1 Tbs Vinegar
    • 1/3 Tbs Garam masala powder
    • 1/3 Tsp Black salt

    Instructions

    • Wash the chicken wings nicely under running water and then dry them using a paper towel or cloth.
    • In a bowl, mix the yogurt with all the spices listed in the ingredient section, and mix well until you have a smooth marinade.
    • once done with mixing, add the chicken wings to the bowl of marinade and coat them evenly. Let the marinated chicken wings rest for at least 2 hours.
    • Baking Chicken Wings:
      Prepare a baking tray with parchment paper and place the marinated chicken wings in it removing all the excess marinade. Preheat the oven to 400℉ (200℃) and place the tray in the oven for 25-30 minutes or until the wings are properly baked.
    • Grilling Chicken Wings:
      Prepare the BBQ griller by burning charcoals. Grease the grill with oil to prevent sticking and place the marinated chicken wings on a grill removing excess marinade. Close the lid and let the wings grill for 10 minutes on each side, or until cooked through. For extra flavor brush the leftover marinade on the wings in the last few minutes of cooking.
    • Once the chicken tikka wings are done baking or grilling, transfer them to a serving platter and garnish some cilantro, lemon wedges, and sesame seeds for extra flavor.

    Homemade Pineapple Margarita Mocktail Recipe

    by
    pineapple margarita mocktail recipe

    A pineapple margarita mocktail is definitely the essence of refreshment, especially when summer is knocking at the door. This Pineapple margarita mocktail recipe offers a delightful tropical twist on a classic virgin margarita.

    Margaritas are easy and handy party punch loved by all ages, whether it is a Mint Margarita or a pineapple margarita mocktail. These delightful drinks add so much to a get together, boosting enjoyment and creating a memorable experience for everyone.

    Pineapple Margarita Mocktail Recipe Ingredients

    • Pineapple Juice 1 Cup
    • Lemon Juice ¼ Cup
    • Sugar Syrup 3 Tbs
    • Pineapple cubes ½ Cup
    • Lemon wedges ¼ Cup
    • Soda water 1 Glass
    • Ice Cubes
    • Salt or sugar for rimming the glass

    How To Prepare Pineapple Margarita Mocktail

    Let’s start preparing a pineapple margarita mocktail with its decorative part. You must be wondering what it is. It’s rimming the glass. We really love doing that as it adds perfection and looks more presentable. 

    Simply wet the rim with lemon nicely and dip the rim in a plate of salt or sugar. Dress a slice of pineapple by making a small cut in the center of a slice this will allow the slice to sit on a rim without sliding off. And set the glass aside.

    We are now moving to our next step. Add all the ingredients mentioned above in a pitcher ( pineapple juice, lemon juice, sugar syrup, soda water, and ice cubes).

    Add lemon wedges and pineapple cubes for garnishing.

    Note:

    If you find your drink a little too sweet add one or two spoons of lemon juice in it. And if you find it more tart add some sugar syrup to balance the taste.

    Stir, Stir, Stir !! And it’s readdyy. 

    Pour the drink into glass that we set aside. Yeah! We are all ready to serve the drink.

    Variations of Pineapple Margarita Mocktail

    The pineapple margarita mocktail is a perfect blend of sweet and tart. We like to keep it simple but yes you can definitely give it a variation by adding some blueberry syrup, orange syrup, and grape syrup. And you can also make a spicy blend out of it by adding some chili flakes on a rim or green chili in garnishing.

    If an occasion is coming up and you are in thought of what to make a special and refreshing drink to please your friends and family so try out our easy drinks recipes. You will surely find the top choice for your occasion.

    pineapple margarita mocktail recipe
    Print Recipe

    Homemade Pineapple Margarita Mocktail Recipe

    This pineapple margarita mocktail recipe is a summer based tropical drink. A perfect blend of sweet and tart that makes your gathering cool and memorable.
    Prep Time10 minutes
    Total Time15 minutes
    Course: Drinks
    Cuisine: American, Mexican
    Keyword: drink, homemade, margarita, mocktail, pineapple, Summer
    Servings: 4 People

    Ingredients

    • 1 Cup Pineapple Juice
    • 1 Cup Lemon Juice
    • 3 Tbs Sugar Syrup
    • 1/2 Cup Pineapple Cubes
    • 1/4 Cup Lemon Wedges
    • 1 Glass Soda Water
    • Ice Cubes
    • Salt and sugar for rimming the glass

    Instructions

    • Cut a slice of lime and run it around the rim of a glass, dip the rim in a plate of salt or sugar.
    • In a pitcher add the ingredients ( pineapple juice, lemon juice, sugar syrup, soda, and ice cube).
    • Give them a nice stir. Garnish the drink with pineapple chunks and lemon wedges.
    • Gently pour the drink into glass and your drink is ready to serve.

    Quick and Easy Pancake Recipe | Fluffy Homemade Pancake Recipe

    by
    Homemade Easy Pancake Recipe

    Pancakes stand as a versatile and cherished breakfast delight or as a dessert, savored by taste buds across the globe. let’s embark on a culinary adventure with this foolproof quick and easy pancake recipe that promises to deliver a stack filled with perfection and richness of flavor in every delightful bite. Pancakes are expertly cooked on a sizzling griddle or skillet, concluding in a stack of delicately thin, perfectly round, and irresistibly fluffy delights crowned with a luscious golden brown skin.

    Savor the simplicity of our basic pancake recipe, a blank canvas alluring everyone to effortlessly unleash their creativity. Craft it with multiple unique toppings that suits your palate.

    Homemade Pancake Recipe Ingredients

    Indulge in the journey of joy by creating a masterpiece with our time tested homemade fluffy pancake recipe. It can be easily prepared with a few basic and simple ingredients.

    • All purpose flour 1 Cup
    • Sugar 1/2 Cup
    • Salt 1/4 Tsp
    • Baking powder 1/12 Tsp
    • Baking soda 1/2 tsp
    • Milk 1/2 Cup
    • Vanilla essence 1 1/2 Tsp
    • Butter (unsalted) 1 Tsp
    • Egg 1

    How To Make Easy and Fluffy Pancake

    When we discuss the delectable realm of homemade pancake recipe, everything begins with batter preparation. While preparing pancake batter, combine all the dry and wet ingredients separately.

    Whisking Dry Ingredients

    In a bowl add all the dry ingredients (all purpose flour, sugar, salt, baking powder and baking soda) and whisk them properly.

    Whisking Wet ingredients

    In another bowl whisk all the wet ingredients ( egg, milk, vanilla essence, melted butter) well.

    Note: Here in our pancake recipe we are using unsalted butter for making pancakes. If you are using salted butter simply lessen the quantity of salt while mixing dry ingredients.

    Combining The Batter

    After mixing the ingredients separately, combine them just before cooking the pancake. When the two mixtures amalgamate, use a delicate touch to make sure no lump is left. Excessive mixing of the batter is a common blunder that can result in a dense and flat texture rather than attaining the desired lightness and fluffiness.

    Cooking The Pancakes

    Cooking Pan Cakes

    The fluffy pancake recipe is easy and quick yet challenging if you don’t understand it correctly. Everything is done from mixing to combining the batter now let cook and enjoy.

    Take a nonstick skillet or a griddle for preparing pancakes. On a low flame let the skillet heat for a minute and brush it with butter. Greasing the pan is optional, a nonstick pan doesn’t require grease. However, you might miss out on those irresistibly crispy edges.
    Take a scoop full or 1/4 cup of batter and pour in a skillet evenly making a 4 to 5 inch circle. Allow them to cook on a medium flame for 1 to 2 minutes or until the edges appear dry and bubbles pop on the top surface. Flip the pancake and let it cook from the other side. Once they turn out golden and fluffy in the middle you are all set to enjoy these fluffy pancakes with toppings of your choice.

    Toppings For Homemade pancake

    Pancakes are a dearly loved breakfast and dessert dish enjoyed everywhere all over the world. This homemade fluffy pancake recipe is a simple, quick and most easy recipe with some basic ingredients.

    Cheers to all the sweet tooths out there!! Do you know what the best part of pancakes is, you can have them every day with a little switch of toppings and add-ins. Indulging in these delights daily with delightful flavor is pure bliss. You can craft these blank canvases with a mizzle of maple syrup or honey, some dusted powdered sugar and a dollop of butter. Elevate the experience by adding more flavor and color with toppings like chocolate chip or syrup, fresh fruits like banana, strawberry, blueberry, or kiwi, whipped cream and oats.

    Homemade Easy Pancake Recipe
    Print Recipe

    Quick & Easy Pancake Recipe | Fluffy Homemade Pancakes Recipe

    Discover the secrets to fluffy homemade pancakes with our quick & easy pancake recipe. Perfect breakfast awaits!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Breakfast, Dessert
    Keyword: Easy Pancake Recipe, Fluffy Pancake Recipe, Homemade Pancake Recipe, Pancake, Pancake Recipe
    Servings: 4 People

    Ingredients

    • 1 Cup All Purpose Flour
    • 1/2 Cup Sugar
    • 1/4 TSP Salt
    • 1/2 TSP Baking Powder
    • 1/2 Cup Milk
    • 1 1/2 TSP Vanilla Essence
    • 1 TSP Butter Un Salted
    • 1 Egg

    Instructions

    • Combine all the dry ingredients (all-purpose flour, sugar, salt, baking powder, and baking soda) in a bowl and whisk until well mixed.
    • Whisk together the wet ingredients (egg, milk, vanilla essence, melted butter) thoroughly in a separate bowl.
    • Once the dry and wet ingredients are mixed separately, blend them together just before cooking the pancake. When the two mixtures come together, handle the batter gently to ensure it's smooth without any lumps. Avoid overmixing as it can result in a dense, flat pancake rather than the desired light and fluffy texture.
    • Heat a non-stick skillet or griddle over low heat for a minute and lightly brush it with butter. While greasing is optional, it enhances the crispy edges. Pour about 1/4 cup of batter onto the skillet, spreading it evenly into a 4 to 5-inch circle. Cook on medium flame for 1 to 2 minutes until the edges are dry and bubbles form on the surface. Flip the pancake and cook until golden and fluffy. Top with your favorite toppings and enjoy!
    • Transform these blank canvases into culinary delights by drizzling them with maple syrup or honey, dusting them with powdered sugar, and adding a dollop of butter. Enhance the experience further with a burst of flavor and color by topping them with chocolate chips, fresh fruits such as banana, strawberry, blueberry, or kiwi, whipped cream, and a sprinkle of oats. Let your creativity soar and enjoy the exquisite flavors!

    Homemade Fish Nuggets Recipe: How To Make Fish Nuggets

    by

    Are you in search of how to make fish nuggets? Don’t fret, this fish nugget recipe is simpler than you may imagine, tasty and tender on the inside and exceptionally crunchy on the outside. Home-made fish nuggets are an easy and speedy snack option for kids during school and after-school hours. Fish nuggets are not only tempting and delicious but also healthy and a wholesome choice for the entire family.

    Now, Let’s talk about trying different things. While enjoying home-made fish nugget, there are many ways to get creative. You can explore different types of fish or experiment with various seasonings. Have you ever added a bit of cayenne pepper for some heat in fish nuggets recipe? Or how about adding some cheese to the breadcrumbs for a cheesy flavor? The opportunities are endless!

    Lastly, it’s not just about how they taste. Preparing crispy fish nuggets can be a soothing experience. There is a natural sense of satisfaction in the routine of coating each piece, frying it to perfection, and then witnessing the joy of your loved ones savoring them.

    What Fish To Use for Making Fish Nuggets

    Fish nuggets can be made with round white fish like cod, haddock, or halibut. This fish nuggets recipe primarily uses cod, which, in our opinion, imparts a subtle and delicate flavor to the nuggets. Cod is a versatile, white, flaky fish known for its adaptability.When fried, it becomes wonderfully crispy, making it an ideal choice for our nugget adventure. Using flatfish, like plaice or sole, is not recommended due to their delicate flesh, which may not retain its shape as effectively in the making of fish nuggets.

    Fish Nuggets Recipe Ingrediants

    As we explore the tasty world of Fish Nuggets, it’s important to know the ingredients that are added in fish nuggets recipe. They are not just things put in a pot, they carry the traditions, and the magic of flavors.

    For Marination

    • Boneless and skinless
    • fish 800 Gm
    • Garlic paste 1 Tsp
    • Ginger paste 1 Tsp
    • Black pepper powder 1/2 Tsp
    • Red chilli powder 1 Tsp
    • Lemon juice 1 TBsp
    • Red food color 1/3 Tsp
    • Salt 1 Tsp or to taste

    For Batter

    • All purpose flour 1/2 Cup
    • Corn flour 1/2 Cup
    • Milk 1 Cup
    • Baking powder 1/2 Tsp
    • Chicken broth cube 1
    • Black pepper powder 1/2 Tsp
    • Salt 1/2 Tsp
    • Lemon juice 1 TBsp
    • Dried thyme herb 1 Tsp
    • Food color

    For Coating

    • All purpose flour
    • Breadcrums

    How To Make Fish Nuggets

    Cooking is like a passionate adventure, resembles creating art on an empty canvas, with every ingredient serving as a brushstroke, adding depth, flavor, and emotion to the masterpiece. Crispy fish nuggets that will delight your palate is a breeze that can be made quickly without any obstacle.

    Cleaning and Cutting

    Firstly, clean the fish if it contains bones or skin. Wash it thoroughly and then pat it dry with a paper towel.

    Now, cut the boneless fish fillet into pieces that are approximately 1 to 1.5 inches in size. If you feel it’s necessary, you can further dry the fish using a paper towel.

    Marinating The Fish

    Now, in a bowl, add all the ingredients mentioned for the marination and mix them thoroughly. Then, add the fish pieces one by one, mixing them in the marinade as you go.

    After the marination, cover the bowl with a lid and place it in the refrigerator. Allow the fish to rest for 1 to 2 hours. You can let the fish rest even longer if you desire deep and exceptional flavor.

    Preparing the Batter

    In a bowl, add the ingredients for the batter one by one which are mentioned above. First, add all the dry ingredients into the bowl and mix them thoroughly.

    At last, gradually start adding milk to a bowl of batter and keep mixing it so no lump is left. Make sure that the batter is neither too thick nor too thin.

    Dipping And Coating

    After marinating the fish pieces and preparing the batter for dipping, let’s proceed with the coating.We will be taking two flat plates, adding all purpose flour in one plate and breadcrums in second plate for coating. Now, we are all set to dip and coat the marinated fish pieces for fish nuggets.

    Take a piece of marinated fish with the help of tong or fork and coat it with all purpose flour. Press the piece while coating from both side for evenly coating.

    After coating with all purpose flour, dip it nicely in a prepared batter and make sure to cover it completely with the paste that adds layer and flavour to the nuggets.

    After dipping in batter, coat the fish piece with crunch master, breadcrumbs that will add irresistible crunch to the fish nuggets.

    Repeat the steps for each individual piece.

    Set the coated pieces in a try and let them rest for 15 min in the refrigerator.

    Frying The Nuggets

    Oh my my !! its so satisfying watching nuggets sizzling in a pan. Is’nt it? So finally, it’s time to fry and enjoy !!

    In a frying pan add oil for deep frying heat it properly.
    After heating the oil start adding the fish nugget pieces one by one. Keep frying on a medium flame for 2-3 min until both sides hue golden brown. Once done transfer to a plate with a slotted spoon and it is ready to serve.

    Refrigerate Fish Nuggets

    Are you fond of fish nuggets? Prepare them for once and enjoy endlessly. Fish nuggets can be refrigerated for upto 6 months. Simply prepare them and set them in a tray nicely, freeze them untile they become hard completely, transfer them in a ziplock bag and store. Defrost 30 min before frying.

    Fish Nuggets Variations

    Home made fish nuggets are healty and delicious go to option for your loved ones. Although, there are many ways of making fish nuggets but you will definately find this fish nuggets recipe simple and easy. If you are a spice lover adding little amont of red or green chillies will give you some tempting heat and if you are a cheese lover than adding cheese will bomb mushy cheesy flavour in your mouth.

    To Serve With

    These hot and tempting crispy homemade fish nuggets can be served as snacks with different Sauces, and giving them some traditional touch you can also serve them with Chutny and Raita of your choice. You can also serve them as a siders with any rice dish like Pulao, Biryani and Fried Rice.

    Hey, one moment !! the conversation does not end here yet. If you want to give your children a delicious and healthy mid-day meal for their school, these homemade fish nuggets can be the best choice.

    You May Also Like. . .

    Print Recipe

    Homemade Fish Nuggets Recipe: How To Make Fish Nuggets

    Learn how to make delicious fish nuggets at home with our easy-to-follow fish nuggets recipe. Elevate your cooking skills and treat your taste buds to the satisfaction of homemade goodness. Discover the joy of crafting crispy and flavorful fish nuggets in your own kitchen!
    Prep Time30 minutes
    Cook Time4 minutes
    Course: Snack
    Cuisine: Pakistani
    Keyword: crispy, Nuggets, school lunch
    Servings: 5

    Ingredients

    For Marination

    • 800 gm Boneless and Skinless Fish
    • 1 tsp Garlic Paste
    • 1 tsp Ginger Paste
    • 1/2 tsp Black Pepper Poweder
    • 1 tsp Red Chilli Powder
    • 1 tbsp Lemon Juice
    • 1/3 tsp Red Food Color
    • 1 tsp Salt or to Taste

    For Batter

    • 1/2 cup All Purpose Flour
    • 1/2 cup Corn Flour
    • 1 cup Milk
    • 1/2 tsp Baking Powder
    • 1 cube Chicken Broth
    • 1/2 tsp Black Papper Powder
    • 1/2 tsp Salt or to Taste
    • 1 tbsp Lemon Juice
    • 1 tsp Dried Thyme Herbs
    • 1/4 tsp Food Color

    For Coating

    • 1 cup All Purpose Flour
    • 2 cups Breadcrums

    Instructions

    Cleaning and Cutting:

    • Clean fish if it contains bones or skin; wash and pat dry.
    • Cut boneless fish fillet into 1 to 1.5-inch pieces.
    • Optionally, further dry the fish with a paper towel.

    Marinating the Fish:

    • Mix all marination ingredients in a bowl.
    • Add fish pieces, ensuring thorough coating.
    • Cover the bowl and refrigerate for 1-2 hours for enhanced flavor.

    Preparing the Batter:

    • In a bowl, sequentially add dry batter ingredients.
    • Gradually add milk, ensuring a lump-free, medium-consistency batter.

    Dipping and Coating:

    • Set up two plates with all-purpose flour and breadcrumbs.
    • Coat marinated fish pieces in flour, ensuring even coverage.
    • Dip the floured pieces into the batter, covering them entirely.
    • Coat with breadcrumbs for an irresistible crunch.
    • Repeat for each piece and let them rest in the refrigerator for 15 minutes.

    Frying the Nuggets:

    • Heat oil in a frying pan for deep frying.
    • Fry the fish nugget pieces on medium flame until both sides are golden brown (approximately 2-3 minutes).
    • Transfer the fried nuggets to a plate using a slotted spoon.
    • Serve and enjoy the sizzling, crispy fish nuggets!

    Homemade Mango Lassi Recipe (Easy and Simple)

    by
    Mango Lassi Recipe

    Mango lassi drink is a summertime beverage. When it’s hot outside and you feel sluggish, This easy and simple homemade mango lassi recipe will definitely make your day ace and wonderful. Mango lassi is basically a commingle of Mango and Yogurt with some flavor enhancers.

    What Is Mango Lassi?

    Lassi, a creamy and frothy drink is a yogurt base drink blended with water or milk and topped with a heavy dolloped cream. It can be made salty or sweet, with mint or with fruits as well. Many years back lassi was used as a herbal (ayurvedic) drink with healing and comforting properties but as time passes people start giving it variations with nuts and fruits and mango lassi is one of the parts of this variation. As Mango is a highly consumed summer seasonal fruit with its top-notch bright yellow color, adorable smell, and delicious taste, When combining it with lassi, enhances the flavor and richness of the drink. 

    Mango lassi is much similar to mango smoothies and mango shakes and is one of the top-hit drinks in the summer season in Pakistan.

    Mango Lassi Originated From

    Lassi originated from the subcontinent its basically a Pakistani and Indian Punjab region drink. But now it’s commonly consumed all over the world.

    Mango Lassi Ingredients:

    Mango Lassi Ingredients
    • Mangoes medium size 3
    • Yogurt 3 cups
    • Milk 1 glass
    • Sugar 1/2 cup
    • Cardamom seeds 10-12 or powder 1/2 Tsp
    • Mango chunks for topping

    How To Make Mango Lassi

    As everyone knows restaurant style mango lassi is a top-hit drink but why only drink it in restaurants? This easy and simple homemade mango lassi recipe will definitely give you a restaurant feel once served.

    1. Wash mangoes thoroughly and peel off the skin.

    2. Cut them into a cube shape and set them aside.

    3. In a blender add cubed mangoes.

    Adding mango to a mango lassi blending jug

     

    4. After adding mangoes, add sugar in a jug.

    Adding Sugar To a mango lassi blending jug

     

    5. Add yogurt to a blender after adding sugar.

    Adding yogurt To a mango lassi blending jug

     

    6. Add some milk to a jug.

    Adding milk To a mango lassi blending jug

     

    7. After adding milk, add some cardamom seeds or powder.

    Adding Cardamom seeds to a mango lassi blending jug

     

    8. Cover the lid and make a nice blend so that all the components combine together.

    After completing the blending process, pour out the drink in a glass and top it with some mango chunks to make it presentable and you are all set to enjoy your creamy mango lassi.

    Tips: Mango is a seasonal fruit. If you are out of mango season but still crave to drink mango lassi you can also use canned mango pulp or frozen mango chunks to make this recipe.

    Mango Lassi Recipe
    Print Recipe

    Homemade Mango Lassi Recipe (Easy and Simple) - Steps with Pictures

    Mango Lassi is a creamy and refreshing Indian beverage made with ripe mangoes, yogurt, and a touch of sweetness. It's a perfect drink to enjoy during hot summer days, offering a tropical and tangy flavor that will leave you wanting more. try this easy homemade mango lassi recipe now!
    Total Time15 minutes
    Course: Drinks
    Cuisine: Pakistani
    Keyword: beverage, easy, quick, Summer
    Servings: 3 Person

    Ingredients

    • 3 Mangoes Medium Size
    • 3 cup Yogurt
    • 1 glass Milk
    • 1/2 cup Sugar
    • 10-12 Cardamom Seeds
    • Mango Chunks For Topping

    Instructions

    • Thoroughly wash the mangoes and remove the skin.
    • Cut the mangoes into cubes and set them aside.
    • Place the cubed mangoes in a blender.
      Adding mango to a mango lassi blending jug
    • Add sugar to a jug after adding the mangoes.
      Adding Sugar To a mango lassi blending jug
    • Add yogurt to the blender after adding the sugar.
      Adding yogurt To a mango lassi blending jug
    • Pour some milk into the jug.
      Adding milk To a mango lassi blending jug
    • After adding the milk, add cardamom seeds or powder.
      Adding Cardamom seeds to a mango lassi blending jug
    • Cover the blender with a lid and blend the ingredients until they are well combined.
    • Once the blending process is complete, pour the drink into a glass.
    • Garnish the drink with some mango chunks to make it look more attractive.
      Mango Lassi Topped With Mango Chunks

    Best Mint Margarita Recipe | Recipe Of Mint Margarita Drink

    by
    Mint Margarita Recipe

    Mint Margarita is a super refreshing and delicious cocktail twist that works great as a thirst quencher in summer to beat the heat. The Mint Margarita recipe is just so easy to make without any obstacles that can keep you hydrated and refreshed all day.

    What is Mint Margarita?

    Refreshing Mint Margarita drink is made by combining Mint Leaves, lemon juice, black salt, and sugar with soda water. It has a perfectly balanced flavor with all five main tasting notes: Sweet, Sour, Bitter, Salty, and Umami. It has a strong citrus flavor from the presence of lemon, sweetness extracted from sugar, subtly sweet and bitter notes from mint leaves, salty notes from black salt, and sparkling the drink with some soda water.

    Mint Margarita Ingredients:

    • Mint Leaves 1 cup
    • Lemon Juice 4 Tbsp
    • Sprite 2 glass
    • Sugar 1/3 cup
    • Black salt 1 Tsp
    • Crushed ice
    Picture of Mint Margarita Recipe Ingredients

    How To Make Mint Margarita

    In our recipe of Mint Margarita, we are using Sprite drink that already consists of sugar. If you are using soda water you can increase the little amount of sugar if you want as the soda water tastes a little bitter.

    1. To make Mint Margarita, take a blending jug and add mint leaves.

    Adding Mint Leaves in a blending jug

    2. After adding mint leaves, add 4 tbsp lemon juice.

    Adding lemon juice in a blending jug

    3. After adding lemon juice, Now add 1 tsp black salt.

    Adding Black Salt in a blending jug

    4. To balance out any bitterness and add a touch of sweetness, incorporate 1/3 cup of sugar into the mixture.

    Adding sugar in a blending jug

    5. Enhance the cooling sensation of your drink by adding ice cubes.

    Adding ice cubes in a blending jug

    6. To give your drink a sparkling taste, pour two glasses of soda water.

    Adding Soda water in a blending jug

    7. After adding all the ingredients to the blending jug, give them a good blend.

    Blending all the mint margarita ingredients

    8. After completing the blending process, remove the lid and carefully pour the juice into a glass filled with ice. For an appealing presentation, garnish the glass with a lemon slice on the rim. Your drink is now ready to be savored and enjoyed.

    Mint Margarita Drink in ready to drink in a glass

    To expand your collection of thirst-quenching and refreshing drinks, you might want to explore recipes such as the invigorating Falsa Juice, Sparkling Pineapple Margarita Mocktail or the tantalizing Watermelon Juice. These recipes offer an extra burst of flavor and are perfect for keeping you hydrated and refreshed throughout your day. By adding these delightful drinks recipes to your daily chart, you can enjoy a diverse range of delicious and revitalizing beverages.

    Benefits Of Mint Margarita Drink

    Mint Margarita is not only a flavorful and delicious drink but also offers multiple benefits. Let’s elaborate on these points in detail:

    Hydration: Mint margarita is an excellent choice to stay hydrated, especially during the hot summer months. The combination of mint leaves, lemon juice, and Sprite helps replenish fluids in your body and quench your thirst effectively.

    Improved Brain Function: Mint is known for its refreshing aroma and invigorating properties. Consuming mint margarita can have a positive impact on your brain function by increasing alertness and enhancing cognitive performance.

    Boosted Immune Health: Mint leaves contain various vitamins, minerals, and antioxidants that can support a healthy immune system. Enjoying mint margarita may provide a boost to your immune health, helping your body defend against common illnesses.

    Reduced Bad Breath: Mint is widely recognized for its ability to freshen breath. Mint margarita, with its minty flavor and aroma, can help combat bad breath, leaving you feeling refreshed and confident.

    Healthy Digestion: Mint has been traditionally used to aid digestion and relieve digestive discomfort. Mint margarita can have a soothing effect on the stomach, promote digestion after heavy meals like Beef Pulao, and alleviate indigestion or bloating.

    Weight Loss Support: Mint is a low-calorie herb that can contribute to weight loss efforts. By replacing high-calorie sugary drinks with mint margarita, you can enjoy a refreshing beverage while reducing your overall calorie intake.

    In summary, indulging in a mint margarita not only provides a delightful taste experience but also offers benefits such as hydration, improved brain function, boosted immune health, reduced bad breath, support for healthy digestion, and potential assistance in weight loss goals.

    Mint Margarita Recipe
    Print Recipe
    5 from 3 votes

    Mint Margarita Recipe

    Mint Margarita is a refreshing blend of mint leaves, lemon juice, sugar, black salt, crushed ice, and Sprite. It's a delightful and hydrating drink with potential benefits for brain function, immune support, and digestion. Garnish with a lemon slice for an appealing presentation.
    Total Time15 minutes
    Course: Drinks
    Cuisine: Mexican
    Keyword: beverage, easy, quick, Summer
    Servings: 2 People

    Ingredients

    • 1 cup Mint Leaves
    • 4 tbsp Lemon Juice
    • 1 tsp Black Salt
    • 1/3 cup Sugar
    • crushed ice
    • 2 glass Sodawater (Sprite)

    Instructions

    • To prepare a Mint Margarita, take a blending jug and add fresh mint leaves.
      Adding Mint Leaves in a blending jug
    • After adding the mint leaves, incorporate 4 tablespoons of lemon juice.
      Adding lemon juice in a blending jug
    • After adding the lemon juice, proceed to add 1 teaspoon of black salt.
      Adding Black Salt in a blending jug
    • To balance bitterness and add a touch of sweetness, include 1/3 cup of sugar in the mixture.
      Adding sugar in a blending jug
    • Elevate the refreshing coolness of your drink by adding ice cubes.
      Adding ice cubes in a blending jug
    • To infuse your drink with a sparkling taste, pour two glasses of soda water.
      Adding Soda water in a blending jug
    • Once all the ingredients are added to the blending jug, blend them thoroughly until well combined.
      Blending all the mint margarita ingredients
    • Pour the juice into an ice-filled glass, and garnish with a lemon slice. Enjoy your refreshing drink!
      Mint Margarita Drink in ready to drink in a glass

    Video

    Pakistani Beef Yakhni Pulao Recipe

    by
    Beef Yakhni Pulao Recipe

    Pulao!… Oh, wow!
    This is an instant expression when you hear it’s a pulao day. Yakhni pulao is an old-school dish. People of all ages love this traditional dish. Beef yakhni pulao is a famous festival dish in Pakistan. Following this Beef yakhni pulao recipe will lead you to an amazing and juicy rice main course that you will definitely never forget.

    What is Beef Yakhni Pulao?

    Pulao is a flavorful rice dish that is commonly served as a main course. Beef Yakhni Pulao is a variation of pulao where rice is cooked with meat broth (Yakhni), along with a blend of seasonings and spices. This dish holds a special place in Pakistani cuisine, and while the beef yakhni pulao recipes may differ across regions, Beef Yakhni Pulao is the most popular variation compared to chicken or mutton pulao.

    Traditionally, authentic Beef Yakhni Pulao consists of beef broth, rice, salt, and black peppercorns. However, to add more variety and enhance the flavors, spices are often incorporated into the dish, resulting in a delightful twist to the traditional beef yakhni pulao recipe.

    Origin:

    Pulao is a rice dish consumed mainly in Central Asia, South Asia, and the Middle East. Calling pulao an old-school dish has a reason. Cooking rice with the broth was introduced at the time of the Abbasid Caliphate and spread out vastly in Spain, Afghanistan, and eventually worldwide.

    Beef Yakhni Pulao Recipe Ingredients

    For making Beef Broth (yakhni);

    • Beef mix boti 1/2 Kg
    • Ginger garlic paste 1 1/2 Tbsp
    • Onions medium size 1
    • Water 1.5 Ltrs
    • Salt 1 Tbsp or to taste
    • Cloves (laung) 10
    • Cinnamon (Dar Chini) stick 1
    • Black Cardamom (Bari Ilaichi) 1
    • Black peppercorns (Kali Mirch) 1/2 Tsp
    • Fennel seeds (Saunf) 1/2 Tsp
    • Coriander seeds (Sabut dhania) 1/2 Tbsp
    • Cumin seeds (Zeera) 1/2 Tbsp
    • Bay leaves (tez Paat) 2

    To Prepare Pulao;

    • Basmati Rice 1/2 Kg
    • Oil 1/2 cup
    • Onion medium size 1
    • Turmeric powder (Haldi) 1/2 Tsp
    • Coriander seeds (Sabut Dhania) 1/2 Tsp
    • Cumin (zeera) 1/2 Tsp
    • Fennel seeds (saunf) 1/2 Tsp
    • Green chili pepper 3
    • Yogurt (dahi) 1/2 Cup

    Topping;

    • Mint leaves
    • Cilantro
    • Green chili pepper
    • Food color

    How To Make Beef Yakhni Pulao?

    We have distributed Beef Yakhni Pulao Recipe in 5 easy steps to make it more convenient for you to understand.

    For making Beef Broth (yakhni)

    For broth put whole spices (Cloves, Cinnamon stick, Badi Elaichi, Black peppercorns, Fennel seeds, Coriander seeds, Cumin seeds, Bay leaves ) in a muslin cloth and knot it tightly. This will help in infusing all the spices in broth without being mixed. You can also use an herb infuser if you have otherwise this method will keep your pulao clean and flavor full.

    1. In a saucepan to prepare the broth, add water, Beef, sliced onion, Ginger Garlic paste, and Salt.
    2. Add whole spices knotted in a muslin cloth and cover the lid. Let the beef cook on a low medium flame for 50-60 minutes or until the meat is done so that it is tender well and absorbs the flavor of spices. You can use a pressure cooker to prepare it in less time it will take (20-25) minutes to be done.
    3. Once the meat is tendered properly, discard the muslin cloth or remove the herb infuser if you are using it.
    4. Take off the meat in a bowl with a tong or slotted spoon from stock and set aside. Cook the remaining stock to reduce it until 3 cups are left and save it for later use. 

    Soaking Rice for Pulao

    Here we are using Basmati Rice for pulao. Remember to soak your rice according to the rice you are using.

    1. To clean the rice wash them thoroughly under running water in a strainer.
    2. Soak them in a bowl for 30 min. Take the amount of soaking water double then the rice you are using. 30 minutes is the best time to soak basmati rice.
    3. After the soaking process is completed, drain the rice so that all the starchy layer that was built on the rice naturally washes away. Keep drained rice aside for later use.

    Combining Broth With Rice

    Once you are done with the preparation of broth and soaking of rice, you are all set to make Beef Yakhni Pulao.

    Roasting and chopping:

    We add whole spices in broth just to infuse them in meat. Here in Bhunai, we are roasting coriander seeds, fennel seeds, and cumin. After roasting crush them and set aside. Take green chili peppers, chop them, and keep them aside as well.

    Before we start making beef yakhni pulao, the most important thing to keep in mind is when you are making a rice dish make sure to use a pot that is wide and large it will make rice puffy. Use a heavy base pot so that rice does not stick at the bottom and cooks evenly.

    1. In a pot, add oil and let it heat so the rawness ends.
    2. Add chopped onion in oil and sauté until they turn golden brown.
    3. Add Ginger Garlic paste and sauté for a while.
    4. Add cooked meat to a pot that was kept aside in a bowl.
    5. In a pot add roasted and crushed cumin, coriander seeds, and fennel seeds(saunf), and to give a kick of heat add chopped green chili pepper after meat and sauté them well.
    6. Ensure that the yogurt is at room temperature and whisk it thoroughly. Transfer the yogurt to a pot and mix it well. Cook the yogurt on medium-high heat until all the ingredients are well incorporated, the water reduces, and the oil separates.
    7. After the oil starts leaving the sides add prepared beef stock in a pot and mix it well so that all the components settle well.
    8. Add soaked and drained rice into the pot and stir it gently so that yakhni and rice mix well.
    9. Let it cook on a medium-high flame with a lid open until the water inside the pot starts to reduce. 

    Pulao is made by simmering rice by keeping the lid open. When you find most of the water is evaporated lower the heat. You are just left with the steaming process.

    Steaming Pulao Rice

    1. You will find potholes on the top layer of rice when water is evaporated. At that time lower the flame and place the tawa or griddle underneath the pot.
    2. At the top before covering the rice, add mint leaves, and food color for aromatic touch.
    3. Take a piece of kitchen towel or cotton cloth and wrap it on a lid that you are using for steaming this will help in deep steaming and help the rice to absorb the moisture.
    4. Cover the lid and steam cook for 10 minutes.

    Resting;

    1. After completing the process of steaming turn off the flame and keep the lid covered  give your rice little rest for up to 15 minutes allow the rice to settle in perfection and can absorb all the remaining moisture.
    2. After 15 minutes mix the rice carefully in a gentle way. Resting them for too long will make the rice clumpy or stick to the bottom.

    Take it easy!! It’s ok if you have cooked or steamed rice a little longer or a little shorter. There is enough room for these errors.

    Troubleshooting:

    • As you know beef takes much time in tendering. Roaming around while making broth impatiently is not an option. Let the meat cook on low flame to be tender well with the well-flavored broth. 
    • To prevent from breaking while sautéing, Make sure meat is well cooked but not falling off the bones.
    • How much you are left with stock depends on your stove heat and the pot you use. If you find more water content in stock cook it a little longer. And if it’s not enough as much as required, add some water and give it a boil.
    • Avoid stirring rice after adding in boiling broth this will lead to breaking rice and interfere with building up the heat.
    • You just have to simmer the rice not boil them. This gives the rice time to absorb the liquid.
    • Making it covered will ruin your rice. The best option is to simmer the rice uncovered.
    • If there is too much moisture before steaming, simmer it a little longer and steam for less time to avoid breakage.
    • If you find the rice dry before steaming sprinkle some water over the top of the rice before steaming or use a wet cloth instead of a dry cloth when covering the pot for steaming rice. This will give extra required moisture to your rice.
    • Use a skimmer (a round spoon with small holes) or rice paddle while mixing or serving. Using other kinds of spoons can cause breakage to your rice kernels.

    To Double The Beef Yakhni Pulao

    When you have arranged a feat at your place, double the beef yakhni pulao recipe that is perfect for 8-10 people. Simply,
     
    • Double all the ingredients that are mentioned In the ingredients section except water. Increase half of the mentioned amount of water to make broth.
    • Use a large and wide pot so that the rice does not stick to each other.
    • Also, increase sauté and simmer timings for up to 3 minutes.

    Making Broth(Yakhni) In Advance

    Don’t you know a fun fact about broth!!!
    Making broth in advance a day or two develops more deeper flavor in meat and stock. Just make it and refrigerate it. You may find some fat layer on top of the broth but don’t worry it’s the juicy extract that comes from the meat a meat fat. Let the broth come close to room temperature and the layer of fat will dissolve within.

    How To Serve Beef Yakhni Pulao

    Making delicious pulao is not the way to attract until it looks mouthwatering. To make it look flavorful full sprinkle some greens (mint leaves, green chili pepper slit in halves, cilantro) and yes some crunchy and crispy fried onions.

    To Sevre With

    Pulao has a savory flavor with less spice. Someone who is fond of spices can pair it up with Mint Raita and Garlic chutney.
    Cucumber raita also goes well with pulao as a sider with its creamy texture.

    Arranged a feast? Oh, well then serving pulao with a main course like Qorma or Chicken Karahi is the best option. You can also serve Shami Kebabs or Aloo Tikki as siders.

    How can you forget the refreshing end of a meal, Try our Mint Margarita Recipe or Pineapple Margarita Mocktail Recipe and make meal ending sparkling.

    Pulao and Zarda, the ultimate flavor fusion! Brace yourself for a taste sensation like no other. Imagine this: Pulao and Zarda, united on your plate in perfect harmony. Yes, you heard it right! Indulge your taste buds by mixing these two delectable dishes together. It may sound unconventional, but trust us, it’s a match made in foodie heaven. Don’t be shy, be bold! Give this extraordinary combo a whirl and prepare to be blown away by the explosion of flavors. 

    Beef Yakhni Pulao Recipe
    Print Recipe
    5 from 1 vote

    Pakistani Beef Yakhni Pulao Recipe

    Pakistani Beef Pulao is a flavorful one-pot rice dish that combines tender beef and aromatic spices for a delicious and satisfying meal.
    Total Time3 hours
    Course: Main Course
    Cuisine: pakis
    Keyword: Pulao
    Servings: 5 People

    Ingredients

    For Making Beef Broth

    • 1/2 KG Beef Mix Boti
    • 1 1/2 tbsp Ginger Garlic Paste
    • 1 Onion Medium Size
    • 1.5 ltr Water
    • 1 tbsp Salt
    • 10 Laung (Cloves)
    • 1 Cinaman Stick (Dar Chini)
    • 1 Bari ilaichi (Black Cardamom)
    • 1/2 tsp Black peppercorns (Kali Mirch)
    • 1/2 tsp Fennel seeds (Saunf)
    • 1/2 tbsp Coriander seeds (Sabut dhania)
    • 1/2 tbsp Cumin seeds (Zeera)
    • 2 Bay leaves (tez Paat)

    To Prepare Pulao

    • 1/2 KG Basmati Rice
    • 1/2 cup Oil
    • 1 Onion Medium Size
    • 1/2 tsp Turmeric powder (Haldi)
    • 1/2 tsp Coriander seeds (Sabut Dhania)
    • 1/2 tsp Cumin (zeera)
    • 1/2 tsp Fennel seeds (saunf)
    • 3 Green chili pepper
    • 1/2 cup Yogurt (dahi)

    Toppings

    • Mint Leaves (Podina)
    • Cilantro (Hara Dhania)
    • Green Chili Pepper
    • Food Color

    Instructions

    For making Beef Broth (yakhni)

    • 1. In a saucepan, combine water, beef, sliced onion, ginger garlic paste, and salt.
    • 2. Add a bundle of whole spices tied in a muslin cloth and cover the lid. Allow the beef to cook over low to medium heat for approximately 50-60 minutes until it becomes tender and absorbs the aromatic flavors of the spices. Alternatively, you can use a pressure cooker to expedite the cooking process, taking around 20-25 minutes to achieve the desired tenderness.
    • 3. After the meat has been properly tenderized, remove the muslin cloth containing the whole spices or take out the herb infuser, if used.
    • 4. Using tongs or a slotted spoon, carefully transfer the meat from the stock to a separate bowl and set it aside. Proceed to cook the remaining stock, allowing it to reduce until only 3 cups remain and save it for later use.

    Soaking Rice for Pulao

    • 1. To ensure the rice is clean, thoroughly rinse it under running water using a strainer.
    • 2. Soak the rice in a bowl for 30 minutes, ensuring that the amount of soaking water is twice the quantity of rice you are using. This soaking time is ideal for basmati rice.
    • 3. Once the soaking process is complete, drain the rice so that all the starchy layer that was built on the rice naturally washes away. This step ensures that the rice is clean and ready for use. Set aside the drained rice for later use.

    Combining Broth With Rice

    • We add whole spices in broth just to infuse them in meat. Here in Bhunai, we are roasting coriander seeds, fennel seeds, and cumin. After roasting crush them and set aside. Take green chili peppers, chop them, and keep them aside as well.
    • 1. In a pot, add oil and let it heat so the rawness ends.
    • 2. Add chopped onion in oil and sauté until they turn golden brown.
    • 3. Add Ginger Garlic paste and sauté for a while.
    • 4. Add cooked meat to a pot that was kept aside in a bowl.
    • 5. In a pot, add roasted and crushed cumin, coriander seeds, and fennel seeds (saunf) for a burst of flavor. After adding the meat, sauté them well. To add a spicy kick, incorporate finely chopped green chili pepper.
    • 6. Make sure the yogurt is at room temperature and whisk it thoroughly to achieve a smooth consistency. Transfer the yogurt to a pot and mix it well. Cook on medium-high heat, stirring continuously, until all the ingredients are thoroughly combined, the water content reduces, and the oil separates.
    • 7. Once the oil starts to separate and leave the sides, add the prepared beef stock to the pot. Mix it well to ensure that all the components are properly incorporated and settled.
    • 8. Add soaked and drained rice into the pot and stir it gently so that yakhni and rice mix well.
    • 9. Let it cook on a medium-high flame with a lid open until the water inside the pot starts to reduce. 

    Steaming Pulao Rice

    • 1. As the water evaporates, you may notice small holes forming on the top layer of rice. When this happens, lower the flame and place a tawa or griddle underneath the pot to prevent the rice from sticking to the bottom.
    • 2. Before covering the rice, add a handful of fresh mint leaves on top for an aromatic touch. You can also sprinkle some food color to enhance the visual appeal of the dish.
    • 3. Take a piece of kitchen towel or cotton cloth and wrap it around the lid that you will be using for steaming. This will facilitate deep steaming and aid in the rice absorbing the moisture effectively.
    • 4. Cover the lid tightly and steam cook the rice for approximately 10 minutes.

    Resting

    • 1. After completing the steaming process, turn off the flame and keep the lid tightly covered. Allow the rice to rest for about 15 minutes. This resting period helps the rice to settle and absorb any remaining moisture, resulting in perfectly cooked and fluffy rice.
    • 2. After the 15-minute resting period, gently fluff the rice using a fork or a spatula. Be careful not to overmix, as it can make the rice clumpy or stick to the bottom. The aim is to separate the grains while maintaining their light and fluffy texture.

    FAQs

    Beef Yakhni Pulao is a traditional dish in Pakistan. It is made by combing beef broth in rice with multiple spices. Its nutty color and flavors makes it unique.

    Using the waist part of beef is best for cooking Pulao.


    Yes, you can use if you have pre-packaged or homemade beef stock.

    After separating the meat from the broth cook it until it is left 3-4 cups if you are using 1/2 kg meat.

    Using long-aged basmati rice is the best choice to cook pulao. It will be ok if you are using short-aged basmati.

    Pulao rice is cooked by simmering and steaming. If you overcook rice while simmering it will definitely get mushy. To avoid turning your rice mushy, measure the water content while adding rice to boiling stock. Water must be more than rice but not more than 2nd phalanx of your index finger. This ratio is exact for making perfect pulao rice

    The authentic beef yakhni pulao recipe does not include any kind of vegetable. Afghani pulao ( kabuli pulao ) is made with multiple vegetables and nuts.

    You can make it in both ways either in a pressure cooker or in a pot.

    If you are making broth in a saucepan make sure to cook it on a low flame no matter if it takes more time to cook. Try not to interfere with heat by opening the lid again n again.

    Beef yakhni pulao tastes yum honestly if made in advance. It deepens the flavor more in meat.

    Mint leaves, cilantro, and crispy fry onions goes well for topping pulao.

    Store leftovers in air tight container in your refrigerator. You can refrigerate it for up to 3 days. To reheat sprinkle some water on the rice this will make steam and keeps your rice fluffy.

    You can adjust spice level according to your taste buds.

    You can double the recipes. Simply double all the ingredients but not water. It will take half to the given amount.