Coconut Milk Chicken Biryani | Instant Pot Recipe

This is a new recipe which I tried recently and loved it. Addition of coconut milk with few whole spices gives a nice twist and flavor to the regular IP or pressure cooker Biryani and is prepared under 30mins.  Making a flavorful Biryani can’t get easier than this Coconut Milk Chicken Biryani. If you too are a Biryani lover, then you must try this recipe soon.


Other Biryani Recipes- Hariyali Murgh Biryani, Instant Pot Chicken Biryani, Chicken Tikka Biryani, Clay Pot Chicken Dum Biryani


Serves 4


  • 1.2 Lbs chicken, small pieces
  • 2 Cups basmati rice (here 1cup = 160ml)
  • 2 Cups coconut milk
  • 1 Cup onion, thinly sliced
  • 1 Tbsp coriander powder
  • 1 Tbsp red chili powder
  • 1 Tsp Biryani Masala
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 2 Dry red chili
  • 1 Tbsp cumin seeds
  • 1 Tsp fennel seeds
  • 4 Green cardamoms
  • 2 Tbsp ghee/ cooking oil
  • Salt as required
  • ¼ Cup mint-coriander leaves

Learn Step By Step Recipe With Pictures For Coconut Milk Chicken Biryani | Instant Pot Recipe


Soak rice for 30mins. Drain and keep aside

Step 1- Turn on IP to sauté mode and heat ghee or oil. When the display shows hot, splutter the whole spices (bay leaf, dry red chilies, cumin seeds, fennel seeds, green cardamoms, and cinnamon stick) and add sliced onion

Step 2- Fry the onions until they turn golden brown and then add chicken. Along with chicken add red chili powder, coriander powder, biryani masala, and salt as required. Mix everything and well and fry the chicken for 8mins on sauté mode. Stir in between to avoid sticking at the bottom. The chicken is 80% cooked now

Step 3- Add the coconut milk and 2 ½ cups of water. Add the soaked rice, mint-coriander leaves, and adjust salt as required. Stir gently to mix. Cancel the sauté button and press RICE (low pressure) button. Close the lid and turn the valve to seal position. The default display of time will be 12mins. You will hear a beep once it is done. Let the pressure goes off naturally

Step 4- Open the lid, gently fluff the rice and garnish with coriander leaves. Serve with boondi raita and onion rings



Pineapple Fried Rice | Vegetarian​ Pineapple Fried Rice

This Pineapple fried rice looks pretty tempting and has a nice blend of sweet and savory flavor. This is absolutely a refreshing twist to the regular fried rice as the fresh pineapple chunks give a nice tropical taste to the fried rice. A healthy and delicious fried rice.


Any fried rice tastes delicious to me as I am a true rice lover. 😀 And obviously, it’s comparably easy to cook fried rice than cooking the whole elaborated meal. Just toss up the required ingredients and add the cooked rice. Fry for few minutes and your meal is ready in less than 15mins. Every time I buy Pineapple I end of using it either in smoothies or eat as it is. Nor that I hate using this way but there are so many recipes that tempt me to try at least once. So finally, after going through plenty of Pineapple dessert recipes I decided to try Pineapple fried rice as there was enough leftover rice from yesterday’s lunch. What’s better than using it in fried rice. This is the simplest Pineapple fried rice recipe I am sharing today and I am sure you will like the flavors. And for that, you just have to try this recipe once. 😀


I would suggest using a day-old rice because they don’t have any moisture and if you use same day rice they will have a lot of moisture and will get mushy. Hence not suitable to cook fried rice with the same day cooked rice. For vegetarians, you can add paneer or tofu for protein and for non-vegetarians, add few chunks of your favorite meat and enjoy the warm plate of Pineapple fried rice.


Serves 2


  • 4 Cups cooked jasmine rice or regular rice, use a day-old rice
  • ¼ Cup red banana pepper, chopped
  • ¼ Cup yellow banana pepper, chopped
  • ¼ Cup orange banana pepper, chopped
  • ¼ Cup Celery, chopped
  • ½ Cup fresh pineapple, chopped
  • 1 Tbsp garlic, finely chopped or minced
  • 1 Tbsp green chili, finely chopped
  • 1 ½ Tbsp less sodium soy sauce
  • 1 Tbsp chili garlic sauce
  • 1 Tsp brown sugar
  • ½ Tsp crushed black pepper
  • Salt as required
  • 2 Tbsp olive oil or coconut oil

Learn Step By Step Recipe With Pictures For Pineapple Fried Rice | Vegetarian Pineapple Fied Rice 


Step 1- In a large skillet pan or wok, heat oil on medium flame and add the chopped garlic and green chili. When the garlic turns golden add the chopped veggies and fry on high flame for 2-3mins

Step 2- In a bowl, take soy sauce, chili-garlic sauce, brown sugar, salt and mix well. Pour this mixture into the skillet pan and add rice. Fry for a minute

Step 3- Add the chopped pineapple and crushed black pepper to the rice. Fry for 2mins and then turn off the flame. Serve with choice of your side dish



Malai Kulfi | No Cook Malai Kulfi | Kulfi Recipe

The most popular as well as an economical frozen dessert of India- Creamy, a bit crunchy, and chilled “Malai Kulfi”. A delicious Indian ice-cream that everyone from every age group relishes during summer.


Years have passed but my love for Kulfi is either the same or have increased for sure. Just looking at these Kulfi’s brought so many memories from the childhood. I miss how I use to have Kulfi every single day during our stay at grandmother’s home. 😀 This recipe is dedicated to my love for Kulfi. ❤ If it’s between ice-cream and Kulfi then obviously without any second thought I would love to have Kulfi any-time. 😀 ❤


Years have passed and somehow the authentic taste is gone and they taste full of artificial flavors. Few vendors are still keeping that taste alive but here in the USA, it’s hard to find the true Malai Kulfi. The traditional method of making Kulfi requires a lot of time and attention. The full-fat milk was cooked on low flame until it reduces to half and then nuts and sugar were added to the reduced milk. I decided to skip the cooking part and made this no-cook Malai Kulfi to soothe my craving. Try this no-cook easy-peasy Malai Kulfi recipe and I am sure you too will going to love this recipe as much as I did. 🙂


Serves 8-10


  • 1 Cup Whole full-fat milk
  • 1 Cup milk powder
  • ½ Cup condensed milk
  • ½ Cup heavy cream
  • ¼ Cup almonds or any nuts for crunchy bites (optional)
  • 1 tsp cardamom powder
  • ¼ Tsp salt or a pinch of salt (as required)

Learn Step By Step Recipe With Pictures For Malai Kulfi | No Cook Malai Kulfi | Kulfi Recipe 


Step 1- In a blender, take all the ingredients and blend for a good 4mins on high speed.   Pour the mixture into kulfi/ popsicle moulds and freeze them for at least 7-8hrs before serving

just before serving, take water in a large bowl and let the kulfi mould sit in the water for 1-2mins and then serve the kulfi and enjoy chilled. 🙂


Dahi Bhalla | Dahi Vada | North Indian Dahi Bhalla Recipe

Dahi Vada is a deep fried urad vada dipped in yogurt and topped with green chutney, tamarind chutney, and few spices.


In North India, it is also known as Dahi Bhalla. There are several versions of Dahi Vada you will get to know when you go to different states. In South India, coconut and green chili paste are added to the curd and it is known as Thayir Vada. In Orissa, Aloo-Dum is added to Dahi Vada and it tastes delicious. 🙂 In North India, street vendors add papdi, boiled potato, and boiled chickpeas to the Dahi Bhalla and serve it as a Dahi Bhalla Chat.


This is the first time I have tried making Dahi Vada on my own and the result is super soft and delicious Dahi Bhalla. This is purely a melt is mouth super soft textured Dahi Bhalla. Don’t get scared when you see the ingredients list and process. It only looks lengthy but, if your prepare green chutney and tamarind chutney in advance then it is very easy to prepare Dahi Bhalla. Make them in advance and refrigerate for later use.


This dish is specially made during the festive season, especially on Holi or Diwali. Thi could be the next snack item to surprise your friends or family. 😀 Prepare this to serve for the evening snack and enjoy the melt-in-mouth Dahi Bhalla.


Serves 6-8 (32-35 mini vada)


For Making Vada

  • 1 Cup urad dal, soaked for 6-8hrs
  • 1 Green Chili
  • 1 Tbsp ginger, roughly chopped
  • 1 Tsp cumin seeds
  • A pinch of asafoetida
  • Salt as required
  • oil for deep frying

For Green Chutney

  • 1 Cup coriander leaves
  • ¼ Cup mint leaves
  • 1 Green Chili
  • 1 Garlic clove
  • 1 Tsp ginger
  • 2-3 Tbsp water
  • Salt as required

For Tamarind Chutney

  • 2 Tbsp tamarind concentrate
  • 2 Tbsp jaggery powder/ sugar
  • ¼ Tsp black salt
  • 3-4 Tbsp water

For Curd

  • 2 Cup curd
  • 1 ½ Tbsp sugar
  • Salt as required

For Garnishing

  • 1 Tbsp roasted cumin powder
  • 1 Tbsp chat masala
  • 1 Tbsp Kashmiri red chili powder
  • 1 Tsp black salt

*Adjust the spices according to your taste and preference

Learn Step By Step Recipe With Pictures For Dahi Vada | North Indian Dahi Vada Recipe 


For Green Chutney

In a mixer jar, take all the ingredients mentioned in green chutney and grind them to a smooth paste. Add 1-2tbsp of water to make it thick yet flowing consistency chutney. Transfer to a bowl and keep aside

For Tamarind Chutney

In a bowl, take all the ingredients mentioned in tamarind chutney and mix them well so and strain to remove any residue from jaggery. Keep aside the tamarind chutney


For Dahi/curd

In a bowl take curd, sugar, and salt. Add ¼ to ½ cup of water and beat well.


For Vadas

Step 1- In a mixer jar, take soaked urad dal, green chili, ginger, cumin seeds, and grind to a smooth paste. Transfer the paste to a bowl and add salt, a pinch of asafoetida and beat well for 1min

Step 2- Heat oil in a deep pan. When the oil is medium hot, grease your palm and drop small amounts of batter or use a spoon to drop the batter into hot oil

Step 3- Drop 8-10 spoon full of batter at a time or depending upon the size of the pan. Do not overload the pan with the vadas. Keep stirring the vadas gently and when they turn golden drain them on a kitchen towel


Step 4- Take water in a large bowl and soak the vadas for 8-10mins (more or less depending on the size of the vadas) I soaked them for only 8mins and they turned out super soft

After 8-10mins press each vada between you palm gently and drain the excess water. They will be now bigger in size and will change their color slightly


Making Dahi Vada

Step 1- Flatten each vada a bit and arrange them serving bowl/dish and pour the curd all over the vadas

Step 2- Top it up with green and tamarind chutney as required. Sprinkle chat masala, cumin powder, red chili powder, and black salt as required. Refrigerate them to serve later or enjoy immediately


Khada Masala Chicken Curry | Instant Pot Recipe

There are few Indian dishes which tastes amazingly delicious when cooked with the whole spices. And one such dish is this finger-licking Khada Masala Chicken Curry. If you have the basic whole spices in your pantry you can easily try this recipe. I would suggest you not use powdered or crushed spices but the whole spices to give this curry an extraordinary taste and flavor.


Anything cooked with whole spices and on low flame for hours will definitely taste delicious. I will try the slow cook method next time though. 😀 This is an Instant Pot recipe to save some time and effort. Do try this recipe on weekend and serve for lunch with steaming hot rice and onion rings. And take a nap after this meal. 😉


Serves 4


For Marination

  • 1 Kg chicken, medium pieces
  • 1 Tsp ginger-garlic paste
  • 1 Tbsp red chili powder
  • 1 Tsp  Kashmiri red chili powder
  • 1 Tsp turmeric powder

Whole Spices

  • 2 Bay leaves
  • 5-6 Dry red chili
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1 Tsp black peppercorns
  • 1 Cinnamon stick
  • 1 Star anise
  • 3 Cloves

For Curry

  • 500 Gms onion, finely sliced
  • 2 Medium tomato, chopped
  • 8 Whole garlic cloves
  • 1-inch ginger
  • ½ cup beaten curd (optional)
  • Salt as required
  • 1 Tsp chicken masala
  • Mustard oil for cooking

Learn Step By Step Recipe With Pictures For Khada Masala Chicken Curry | Instant Pot Recipe


Step 1- Marinade chicken with all the ingredients mentioned under marination and leave for 20mins


Step 2- Turn on IP to sauté mode and heat oil. Add all the whole spices and sauté them for 1min. Add the ginger-garlic and fry them in hot oil until they slightly change their color

Step 3- Add the sliced onions and fry them until they turn soft and golden brown. Sprinkle some salt to cook them fast. And then add the tomatoes and cook them until they turn mushy

Step 4- Add the marinated chicken and sauté for 4mins. Add the beaten curd and give it a nice mix. Add 1cup of water and cancel the sauté mode. Turn the IP to pressure cook(hi) mode and cook for 4mins (more or less depending on the chicken piece sizes)

Let the pressure goes off naturally for 15mins and then QR

Step 5- Open the lid of the Ip and sprinkle chicken masala. Turn the IP to sauté mode and cook for 4-5mins to adjust the thickness of the gravy. Turn off the IP and leave it for 10-15mins before serving

Garnish with coriander leaves and serve with steaming hot rice or chapati and enjoy the meal. 🙂


Gulab Jamun With Milk Powder Recipe | Festival Sweet

Festivals and Sweets go hand-in-hand in India or Indians living anywhere in the world. No festival or celebration is complete without a box full of sweets. It’s HOLI! A festival of colors, love, joy, happiness, and of course another reason to make a batch of sweets and Savory dishes.

Image Courtesy- Google

Image Courtesy- Google


As far as I know, there is no Indian who don’t like Gulab Jamun and in case you are one of them then I am sure you should consult with a doctor first. 😛 Just Kidding! Gulab Jamun, a simple and easy to make sweet which has a huge fan following all over India. This recipe is as easy as it looks. You just have to keep few things in mind while making Gulab Jamun so that you get the perfect taste and texture. Take care of the ration of every ingredient. While making the balls make sure there are no cracks otherwise they will fall apart. Add the deep fried gulab jamun to the syrup while it’s still hot though not very hot.


Since I am not a huge fan of sweets, still soft and spongy Gulab Jamun makes me drool anytime and also it’s my brother’s favorite too hence, it was always prepared by mommy at home rather than buying from stores. And of course, nothing can beat the taste of home and mom made. ❤  This sweet delicacy is my Husband’s favorite too so I learned the recipe for making these ultra spongy Gulab Jamun at home.


Serve them warm or cold or with a scoop of ice-cream or with a bowl of Gajar Halwa. Enjoy as you like. Do give it a try and hope you too will love this recipe as much as I do. 🙂

Serves 28-32 Gulab Jamun


  • 2 Cup milk powder
  • 5 Tbsp all-purpose flour
  • 2 Tbsp semolina/ sooji (unroasted)
  • 1 ½ Tbsp ghee
  • 1 Tsp baking powder
  • ¼ Tsp baking soda
  • ¾ Cup milk
  • Oil for deep frying

For Sugar Syrup

  • 2 Cups sugar
  • 3 Cup water
  • 4-5 Green cardamom
  • Few strands of saffron

Learn Step By Step Recipe For Gulab Jamun With Milk Powder Recipe | Festival Sweet 


Step 1- In a mixing bowl, take milk powder, semolina, all-purpose flour, baking powder, baking soda, and ghee. Mix it well using your fingertips. Add milk in steps and knead to a smooth dough. Cover it with a wet kitchen towel and set aside for 20mins

Step 2- Meanwhile prepare the sugar syrup. In a pan take all the syrup ingredients and bring it to a boil. Turn the flame to medium-low and boil it for 14-15mins until you get a single thread consistency. DO NOT make it thick. Discard the cardamom pods

Step 3- In a bowl take few tsp of oil and rub some on your palm. Divide the dough into small 28-32 balls and gently roll all into smooth balls. Make sure there are no cracks in the ball otherwise they will fall apart while deep frying

Step 4- Heat oil in a deep pan. When the oil is hot add the dough balls and deep fry them on medium flame until brown. Gently stir them so they don’t stick to bottom


Step 5- Add them to the syrup when the syrup is still hot. Leave them in the syrup for 3-4hrs before serving



Thandai Recipe | Festival Drink

Thandai is a traditional drink which is mainly served on the occasion of Holi and also during Shivratri with a hint of Bhaang in it. 😉 This drink has many benefits as it is prepared with dry nuts, whole spices, saffron, and milk. A perfect refreshing drink for summers.


There is readymade Thandai powder available in the market but to avoid any preservatives and artificial colors or flavors I made at home with all the ingredients available easily at home. Make this delicious Thandai and serve your family, friends, and guests this Holi. Thandai is best served chilled so make sure you refrigerate it for at least 4-5hrs before serving.


Click here for homemade “Thandai Masala

Serves 4


  • 4 Cups whole milk (1cup = 235ml)
  • ½ Cup sugar or as required
  • 1 Cup homemade Thandai masala
  • 1 Tsp nutmeg powder
  • 1 Tsp cinnamon powder
  • Few drops of rose water

Learn Step By Step Recipe With Pictures For Thandai Recipe | Festival Drink


Step 1- Bring milk to boil in a pan. Add nutmeg, cinnamon powder, thandai masala, and sugar to the milk. Let it boil for 12-15mins on low flame

Step 2- Turn off the flame and allow it to cool down completely. Starin the milk in a container and refrigerate for 4-5hrs before serving. You can refrigerate without straining and just before serving strain it and serve


Add few drops of rose water and ice-cubes while serving and enjoy. 🙂