Chicken 🍗 Biryani

Hey guys, it’s weekend so thought of making Indian delicacy and first thing that comes to mind is world famous Chicken Biryani. I won’t say it’s simple or quick but definitely worth the effort. So let’s get started.

This dish will serve 4


1. Diced chicken 400g or 4 chicken legs

2. Basmati Rice 3 cups

3. Biryani Masala 3 tablespoon

4. Onion 2

5. Tomatoes 3

6. Yogurt 2 spoons

7. Mint leaves

8. Corriandar leaves

9. Potato 1

10. Green chillies or Red chilly powder

11. Ghee 2 spoon

12. Vegetable oil

13. Ginger and garlic finely chopped or paste as you prefer

14. Indian spices including cloves, black pepper, bay leaves, cardamom (optional if using biryani masala but true flavour comes when whole spices are used)

Preparation Time: 30 mins

Cooking Time: 30 mins


#Fried Onion

Finely chop onion and deep fry until it turns golden and crisp. Drain excess oil and keep it aside


Soak rice in hot water for 30 mins.


In a saucepan take 3-4 spoon of oil add fried onion chicken and one spoon salt and cook for 5 mins in medium to high flame unless golden shade appear on chicken. After 5mins lower the flame to medium time and add ginger, garlic some mint leaves, 2 tablespoon biryani masala, whole spices and cook for another 5 mins. At this time, cook rice in a separate pan (add hot water, one tablespoon oil, one tablespoon salt, one tablespoon biryani masala and soaked rice, cut potatoes and cook until 75% done). Coming back to chicken, add chopped tomatoes, yogurt, ghee and cook for another 5 mins add additional salt as per taste.


Now starts the fun part, take 2/3 portion of the chicken in separate bowl, add 1/3 rice on top of chicken in the pan avoid water as much as possible. Add some pieces of boiled potatoes. Next, garnish with coriander, mint, spoon of ghee and fried onion.

Repeat this layering 2 more times; cover the lid and cook for another 10 mins in low flame and finally switch off the gas.

Let it rest for 5 mins, in the meantime prepare Raita.


In a bowl, add 4-5 tablespoon of yogurt, chopped onion, chopped chilly, coriander and salt as per taste. Can add raita masala if you have else ignore.

Serve this mouth watering chicken biryani with 💕

– Happy Eating!


Chicken lasagna

Delicious Italian Chicken lasagna with indian tadka.

This dish will serve 2


Tesco Lasagna sheets – 6

White sauce Ingredients:

  • Butter 50 grams
  • Milk 1 cup (50 ml)
  • Cheese 50 gms
  • Pepper1 teaspoon

Chicken stuffing Ingredients:

  • Chicken breasts -350 gm
  • Salt
  • Pepper
  • Edible Oil
  • Finely chopped Onion 1
  • Finally chopped veggies of your choice; I have used capsicum and carrots.
  • Tesco Schwartz Authentic Mix for Lasange 36g

Preparation Time: 10 mins

Cooking Time: 45 mins


#white sauce

In a saucepan, take one cube butter and turn on the stove in medium flame, once melt add 1 cup milk 1 cube cheese and 1 spoon pepper. Keep stirring until thick consistency. Keep aside.

#chicken stuffing

In a separate bowl, add 2-3 spoon oil, thin slices of onion and cook until golden brown. Now add finely chopped veggies. Cook for another 5 minutes. Now add minced chicken, tomato puree, lasagna powder, salt, chilly powder or pepper mix well and cook until chicken is cooked properly (around 15-20) minutes. In the meantime, boil lasagna pasta.

Once chicken stuffing is ready. It’s time to bake. In an oven safe container, make layers of chicken stuff, pasta and white sauce. Garnish with crushed cheese and bake at 180• for 20-30 minutes.

Serve hot!

– Happy Eating!

Bread omelette with besan

Simply delicious breakfast or snacks with cup of ☕️

This dish will serve 1


  • White/brown bread slices 2-3
  • Gram flour (besan) 2-3 tablespoons
  • Eggs 2
  • Green chillies
  • Salt
  • Pepper
  • Edible Oil
  • Onion 1
  • Coriander  leaves

Preparation Time: 1-2 mins

Cooking Time: 2-3 mins


In a bowl take 2-3 spoon ful of gram flour add little water to make a smooth batter. Now add all ingredients listed above including sliced onion, eggs and mix well.

In a hot pan, add one tablespoon of oil and once it is hot, take a bread slice dip in batter and cook on both side for 2-3 mins or unless the bread turns golden.

Serve Hot with cup of tea or coffee.

Great for breakfast or snacks.

–– Happy Eating!!

Soured Cream Cottage Cheese/Paneer

Low carb main course Indian dish suggested by a friend. Quick, easy and yummy.

The dish will serve 4.


  • Cottage Cheese (Paneer) – 200 gm
  • Sour Cream – 150 ml
  • Milk (1 cup)
  • Garlic cloves
  • Green chillies
  • Salt
  • Pepper
  • Edible Oil
  • Onion
  • Coriander  leaves
  • Indian garam masala (optional)

Preparation Time: 5 mins

Refrigeration Time: 1 hour (optional – suggested for best results)

Cooking Time: 10-15 mins


Put Paneer cubes in a bowl, add salt, pepper, green chillies (finely cut) as per the taste, add 150 ml of sour cream, finely chopped 4-5 garlic cloves. Mix well and refrigerate for 1 hour.

In a pan, add oil (2-3) spoons, add chopped onions and fry them in a medium to high heat until it turns golden. Lower the heat to medium, add the mixture prepared above mix it well. Add milk for consistency of the gravy. Keep mixing once a while and allow it to cook for 10 mins. At the end, add pinch of garam masala believe me this is the secret to flavourful sour cream paneer but it is optional. Garnish with Coriander.

Serve Hot!


Serving sour cream paneer with veggies makes a whole meal.


–– Happy Eating!!

Additional Information:

For this dish, I have used Tesco products.

  • Tesco British Soured Cream 150 ml
  • Everest Paneer 226g

Chickpeas Cutlets & Ragda Patties

This is an easy to make low carb snacks, an alternative of Potato (alu) cutlets yet utterly delicious.

Ingredients for cutlets:

  • Boiled Chickpeas
  • Spices
  • Sauces of your choice
  • Olive oil
  • Coriander  leaves

Ingredients for Ragda Patties: 

  • Yogurt
  • Tamarind chutney/sauce
  • Green chutney/sauce (made of mint, coriander, chilly)
  • Onion

Preparation Time: 10 mins

Cooking Time: 15 mins


Out of say 1 cup of boiled chickpeas, keep one forth aside and grind rest of the boiled chickpeas to make coarse paste. Add some spices like salt, turmeric, red chilly powder or green chilly finely chopped, Indian chole masala (optional), chopped coriander, add 2 table spoon of oil and mix them well to make thick batter. Heat the pan and add 3-4 tablespoon of olive oil.
Once hot, take one large spoon of the batter, place it on the pan and press gently to form round shaped cutlets (see the pics for approx size). In a pan, based on its size we can make 4-5 cutlets in one go. Cover the pan with the lid and cook on each side until golden and crispy. If required, add 1-2 table spoon of oil while flipping the cutlet.

Either serve cutlets as is with sauces or make ragda patties.

For Ragda patties, in a bowl place 2-3 cutlets, add left over boiled chickpeas, to this add 2-3 tablespoon of yogurt, 1 tablespoon of tamarind chutney, 1 tablespoon of green chutney, sauces, sliced onions.

Serve hot!

–– Happy Eating!!



Grilled Salmon with Spinach


  • 2 Salmon Fillet
  • Olive Oil
  • Spinach 150 grams
  • Olives
  • Spices

Preparation Time: 5 mins

Cooking Time: 20 mins


Marinate salmon fish with salt, chilly powder or pepper, garlic powder ginger powder and black pepper as per your taste. Add one table spoon of olive oil and mix fish well and keep it aside for 30 minutes. In a pan, add one spoon butter add washed spinach. Make sure to remove access water. Add salt and black pepper as per taste and toss for 2 minutes. Place it on a plate. In the same pan, now add olive oil, once it is warm add salmon and cook in medium heat for 15 mins keep rolling the fish once a while to make sure all sides of the fish is cooked properly. 

Place it on top of spinach and garnish with mayonnaise and sauces of your choice. If you like Olives, serve it with this delicious salmon fry. 

Serve hot!

–– Happy Eating!!

Couscous with prawns


  • Couscous
  • Asparagus
  • Prawns
  • Lemon
  • Spices for seasoning

Preparation Time: 5 mins

Cooking Time: 15 mins


In a pan, add edible oil, once it is warm add prawns along with the species like salt, black pepper and red chilly powder or paprika. Stir fry in medium to high flame.

In the meantime, in a container with half filled boiling water add pinch of salt and cook couscous for 5-10 mins. Drain water and keep it aside.

Cut asparagus in medium chunks. In a pan add one spoon olive oil. After a minutes time, add cut asparagus. Sprinkle little salt pepper and lemon juice and sorte in high flame. Once it is cooked add cooked couscous and half of the cooked prawns. Mix it well and cook for another 2-3 mins.

Serve hot!

– Happy Eating!!