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



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. 🙂


Kung Pao Chicken | Instant Pot Kung Pao Chicken

Kung Pao Chicken is a highly addictive dish from Chinese delicacies. Kung Pao Chicken is one of the most popular to-go dishes here in the USA. This is one of those dishes which you will find in every alternate American restaurant and this is a must to have in any Chinese restaurant. This is a hot, mildly sweet and saucy chicken dish which is a favorite take out of everyone I guess. P.F.Chang’s Kung Pao Chicken is absolutely one of the best Kung Pao I have ever had. ❤


My husband loves this dish as it has roasted peanuts too other than his favorite chicken. Whenever I ran out of options to cook something for dinner or just ask him to bring something from outside, at least once he will suggest having Chicken Kung Pao.  Actually, he likes anything which has peanuts in it. 😀 As this is quite spicy so I serve it with brown rice to enjoy the best. You can serve this with fried rice too. And don’t forget to serve a glass of soda. 😀


Making this is not at all difficult if you are not deep frying the chicken. I skipped that deep frying part to keep it little healthy. Add more veggies if you want like broccoli, asparagus, sugar peas, Brussel sprouts. If you feel it’s too hot for your taste buds then feel free to increase or decrease the amount of sauce/ spices used in this recipe. Adjust them according to your taste buds and likings.


Serves 4


  • 2 Chicken breast, cut into bite-size pieces
  • ½ Cup  yellow bell pepper, cut into cubes
  • ½ Cup orange bell pepper, cut into cubes
  • ¼ Cup onion, cut into cubes
  • ¼ Cup zucchini, chopped
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger, finely chopped
  • 2 Tbsp roasted peanuts
  • 3 Dry red chilies
  • ½ Tsp crushed black pepper
  • 1 Tsp corn flour + 2tbsp water
  • 2 Tbsp olive oil
  • Salt as required
  • ¼ Cup spring onions, chopped, for garnishing

For Sauce

  • ¼ Cup less sodium soy sauce
  • 3-4 Dry red chilies
  • 5 Tbsp honey (or use 1-2tbsp sugar)
  • 1 Tbsp garlic, finely chopped
  • 1 Tbsp chili flakes
  • 1 Tbsp red chili sauce
  • 1 Tsp white vinegar
  • 1 Tsp sesame seeds
  • ½ Tsp crushed black pepper
  • 1 Tsp salt
  • 2 Tbsp water

Learn Step By Step Recipe With Pictures For Kung Pao Chicken 


Step 1- In a bowl, take all the sauce ingredients and combine them well. Make a flowing sauce and keep aside

Step 2- Turn on the IP to sauté mode and add 1tbso of olive oil. When it shows hot add the chicken pieces and fry until they turn white from pink

Step 3- Pour the sauce all over the chicken and turn the IP to pressure cook mode. With the valve on the sealing side pressure cook the chicken for 4mins. Let the pressure release naturally for 15mins and then manually release the pressure.

Step 4- Press the sauté button and cook for 1min and then transfer the chicken to a bowl and keep aside

Step 5- Add 1tbsp of olive oil. When it’s hot add garlic and dry red chilies. Sauté for 30secs then add all the veggies and roasted peanuts. Add salt, crushed black pepper and fry for 2mins

Step 6- Add the cooked chicken and corn flour water to the IP and fry for 2-3mins until the sauce thickens. Turn off the IP and garnish the Kung Pao Chicken with spring onions and serve


Serve this hot and spicy Kung Pao Chicken over a bowl of brown rice and enjoy the bowl with a glass of your favorite soda/ drink. 🙂


Khada Masala Mutton Curry | Whole Spices Goat Curry

Mutton cooked with whole spices is what Khada Masala Mutton Curry means. A spicy, tasty, and perfect dish for the next occasion or weekend. 🙂 A pure delight for meat lovers. ❤ With this recipe discover the taste of cooking mutton with the whole spices on low flame until the mutton is infused with spices and cooked till it falls off the bone easily. This Khada Masala Mutton Curry is one such dish which takes a lot of time but the result is SUPERDUPER delicious.


In this world, where everybody loves Instant recipes (yeah! including me too 😛 ) try this amazingly delicious slow-cooked Khada Masala Mutton Curry and I guarantee you, you won’t be disappointed AT ALL. I would suggest you cook this recipe in a pan/Kadhai and do not use a pressure cooker for this. Serve this mouth-watering mutton curry with steaming hot white rice or with plain naan and enjoy the scrumptious meal and don’t forget to take a nap after this heavy meal. 😉


Serves 4


For Marinating Mutton

  • 2 Lbs mutton (medium piece)
  • 1 ½ Tsp Kashmiri red chili powder
  • 1 Tsp Turmeric powder
  • 1 Tsp ginger-garlic paste

Whole Spices For Roasting

  • 2 Bay leaves
  • 1 Cinnamon stick
  • 3-4 Dry red chilies
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1 ½ Tsp black peppercorns
  • 3 Cloves

For Mutton Curry

  • 2 large onion (4 Cups), finely sliced
  • 1 Large tomato, chopped
  • 9-10 Galic cloves
  • 1-inch ginger, roughly chopped
  • 2 Tbsp red chili powder (or as desired)
  • 1 Tbsp mutton masala (or 1 Tsp garam masala)
  • Salt as required
  • ¼ Cup mustard oil (adjust quantity of oil as per your preference)
  • ½ inch ginger, cut into Julians, for garnishing
  • Coriander leaves, for garnishing

Learn Step By Step Recipe With Pictures For Khada Masala Mutton Curry | Whole Spices Goat Curry


Step 1- Marinade mutton with Kashmiri red chili powder and turmeric powder. Keep aside for 2hrs


Step 2- Dry roast the whole spices on low flame for 2mins and then remove the pan from the gas stove

Step 3- Turn the flame to medium. Heat oil in a deep pan/ Kadhai, add whole garlic cloves, ginger, and the roasted spices. Saute for 1-2mins until the whole spices start to sizzle

Step 4-  Add sliced onion and chopped tomato. Saute them for 2-3mins on high flame and then add the marinated mutton. Add salt and red chili powder as required. Mix everything well and turn the flame to medium

Step 5- Cook the mutton for 20mins without covering the lid of the pan/Kadhai and then add 1cup or more water as required and cover the lid of the pan. Cook until the mutton pieces are soft and tender. It will take around an hour and a half to two hours depending on the size of the mutton pieces. Stir 1-2times in between

If you want you can pressure cook for 4-5 whistles to cook faster but I would suggest cooking in a pan/Kadhai to get the perfect taste and blend of flavors

Step 6- When the mutton is almost cooked, remove the lid of the pan and sprinkle mutton masala all over the mutton gravy. Let it simmer for another 20-25mins on low flame until you get the desired consistency of the gravy. Turn off the flame. Garnish with ginger Julians and coriander leaves

Serve with a plate of steaming hot white rice and some onion rings on the side. That’s it. Enjoy the meal. 🙂

IMG_5810 2

Hariyali Murgh Biryani | Clay Pot Biryani

Hariyali Murgh Biryani is my new favorite Biryani recipe. This recipe is inspired by Hariyali Murgh Curry which I made a few weeks back. 😀 The star ingredient of this recipe is mint & coriander which is very easily available and it gives a slight greenish color to your Biryani. The color will depend upon the quantity of green you use while making the paste. The proportion of mint-coriander and green chilies can be changed according to one’s taste and preference.


There are so many varieties of utensils for cooking and serving Biryani. Many restaurants serve Biryani in Handi/ matki (clay pot vessel). I wonder do they actually cook Biryani in that or they just serve in it? Anyway, I have cook Biryani in clay pot vessel at home so many times and TRUST ME, no restaurant Biryani can beat this clay pot cooked Biryani. Clay pot consumes a little extra time for cooking than regular pot and pans but the aroma & taste it gives to Biryani or any other dish is something no other vessel and cooking method can give.


A tangy and flavorful Biryani for all Biryani lovers. It tastes different and DELICIOUS. Give this Biryani a try and I am sure you will LOVE IT! Serve this biryani with plain or boondi raita and vinegar onion rings.


Serves 4


  • 1 Pound chicken (Biryani pieces, bone-in)
  • 2 Cups coriander leaves, chopped
  • 1 Cup mint leaves, chopped
  • 2 Green chilies, chopped
  • 8 Garlic Cloves, roughly chopped
  • 1-inch ginger, roughly chopped
  • ¾ Cup thick curd
  • 1 Cup onion, thinly sliced
  • 1 Bay leaf
  • 3 Green cardamoms
  • 2 Cloves
  • 1 Star anise
  • 1 Tbsp cumin seeds
  • 1 Tsp fennel seeds
  • 1-inch cinnamon stick
  • 1 Tbsp red chili powder
  • 1 Tbsp coriander powder
  • 1 Tbsp biryani masala (optional)
  • Salt as required
  • 3-4tbsp Ghee

For Rice

  • 2 Cups Basmati rice, soaked for 30mins
  • 1 Bay leaf
  • 1 Tsp cumin seeds
  • ½ Tsp fennel seeds
  • 2 Green cardamoms
  • 1 Tsp ghee
  • Salt as required

For Garnishing

  • ½ Cup mint-coriander leave, chopped,
  • 2 Tbsp saffron milk
  • Few drops of kewda water

Learn Step By Step Recipe With Pictures For Hariyali Murgh Biryani | Clay Pot Biryani


Step 1- In a mixer jar, take coriander leaves, mint leaves, ginger-garlic, green chili, curd, salt and grind to a smooth paste. In a large bowl, take chicken pieces and add the prepared paste, red chili powder, biryani masala, and coriander powder to the chicken. Let it marinade for 2hrs

Step 2- In a rice cooker/ pan boil 3 ½ cups of water and all the ingredients mentioned for rice. Add soaked rice and cook until the rice is done

Step 3- Heat the clay pot or regular pan/ cooker. Add ghee and when it’s hot fry the sliced onion until dark brown and remove half for garnishing the biryani


Step 4- Add whole spices (bay leaf, star anise, green cardamoms, cumin seeds, cloves, and fennel seeds) to the clay pot and fry for 1min. While cooking in a clay pot I keep a tawa on the stove and then I place the pot on the tawa. You can use heat diffuser if you have

Keep the flame to high as the clay pot takes more time to cook food than regular pots and pans

Step 5- Add the marinated chicken and cover the lid of the pot. Cook for 10mins with closed lid and then remove the lid and let it cook until the chicken is soft and tender. Keep stirring in between to avoid the burn. The chicken will take approx 20mins to cook or more or less depending on the size of the chicken pieces. Adjust salt and red chili powder as required

Step 6- Take out  few chicken pieces and curry in a bowl to layer the biryani

Step 7- To the remaining chicken layer with half of the cooked rice evenly and add the remaining chicken pieces and curry. Spread some mint-coriander leaves. Repeat the process of layering and add fried onions and pour the saffron milk. Add few drops of kewda water and seal the pot lid with the dough

Set the flame to medium and let it dum for 20mins. Hariyali Murgh Biryani is ready to be served

Remove the dough and open the lid of the pot. Serve warm Biryani with a bowl of raita and some onion rings on the side.



Tandoori Sizzler Plate | Tandoori Chicken And Paneer Sizzler


Don’t you just love when a hot sizzler food is served to you at a restaurant? Appealing and exotic it looks! Right? ❤ Tandoori chicken and Tandoori Paneer aka Paneer Tikka are the two most hot and famous starters of any Indian. I am sure you all must have tried them at least once in your lifetime. If not, then I would suggest trying this TODAY. 😀 And when I love these two starters equally and when the preparation is ALMOST the same then why not prepare both. 😛 I served them on a sizzler plate just to take the feel of the weekend and obviously to make it more appealing. A hot sizzling plate of Tandoori Paneer and Tandoori Chicken is perfect for this Friday night. 😉



Serves 4


  • 2 Chicken leg quarters
  • 16 Paneer cubes
  • 1 Cup green capsicum, cut into cubes
  • 1 Cup red capsicum, cut into cubes
  • 1 Cup onion, cut into cubes

For Marinade Masala

  • 1 Cup thick curd/ greek yogurt
  • 1 ½ Tbsp ginger-garlic paste
  • 2 Tbsp lemon juice
  • 2 Tbsp red chili powder (or as desired)
  • 1 ½ Tbsp Kashmiri red chili powder
  • 1 Tbsp Kasuri methi
  • 1 Tbsp chat masala
  • 1 Tsp garam masala
  • 1 Tsp turmeric powder
  • 3 Tbsp mustard oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Tandoori Sizzler Plate| Tandoori Chicken And Paneer Sizzler


Step 1- In a mixing bowl, take all the marinade masala ingredients and mix well. Make slits in the chicken leg quarters to absorb the marinade masala properly. Divide the mixture into 3 bowls and marinade paneer cubes, veggies, and chicken leg quarters separately

Keep the bowls in the refrigerator and leave for 3-4hrs to absorb the flavors. If you wish you can leave it overnight too

Step 2- Preheat oven to 450ºF. Arrange the paneer cubes, capsicum, and onion on skewers alternatively and place them on a cake pan. Keep aside. Place the marinated chicken leg quarters on a wire rack and place in the heated oven. Bake for 20mins and then turn the quarters and bake for another 25mins.

Turn the oven to Broil, place the paneer capsicum pan in the oven. Broil paneer skewers and chicken leg quarters for 10mins and then remove from the oven

Broiling gives the paneer and chicken an Indian style tandoori cooked effect. You can skip broiling and bake paneer skewers for 8-10mins at 400ºF. Baking time may vary depending upon the chicken thickness and size 

Step 3- Heat a sizzler plate and arrange the tandoori paneer and chicken leg quarters with some chopped onion rings and lemon wedges. Add few drops of melted butter all over the chicken and paneer


Garnish with some onion rings and lemon wedges and serve this sizzling Tandoori plate with mint-coriander chutney. Happy Weekend. 🙂


Bhuna Chicken | Authentic Bhuna Chicken

A spicy roasted chicken curry cooked on a low flame until the water evaporates, chicken becomes soft and tender, and the gravy becomes thick is Bhuna Chicken.


An absolutely finger-licking chicken curry that is perfect for this winter night dinner. Be a chicken lover is a kid or a teenager or an adult or an oldie, this Bhuna Chicken is favorite of all chicken lovers. The 2 main and most important thing to keep in mind while making this chicken curry is- first, the number of onions you are using, it requires a lot to be precisely equal to the amount of chicken and the second, it requires to cook on a low flame without adding water.


This is recipe is very special to me as this is related to one of such sweet childhood memories. I have grown up relishing this Bhuna chicken along with roti or rice for lunch as well for dinner too. This is still one of my favorite recipes to cook when I crave for spicy chicken curry. Although my Mommy and Maasi prepare it finger-licking deliciously, my Dad makes the world’s bested Bhuna Chicken. I remember we use to enjoy this Bhuna chicken for Sunday lunch and me and my brother fighting over who will get the first plate of this Bhuna chicken. 😀


This recipe goes well with plain roti or steamed rice. Keep it simple and enjoy the spicy Bhuna chicken for a weekend lunch or dinner (whenever your prefer 😀 ).

Serves 2


  • 1 Lbs chicken (bone-in)
  • 3 Cups onion, finely chopped
  • 1 Cup tomato, chopped
  • 2 Tbsp garlic, finely chopped
  • 1 Tbsp ginger, finely chopped
  • 1 Tbsp cumin seeds
  • 1 Tsp black peppercorns
  • 4 Dry red chilies
  • 2 Green cardamoms
  • 2 Cloves
  • 1 ½ Tbsp coriander powder
  • 1 Tbsp red chili powder
  • 1 Tbsp besan
  • 1 Tsp Kashmiri red chili powder
  • ½ Tsp turmeric powder
  • 1 Tsp fennel seeds
  • 2-3 Tbsp ghee
  • Salt as required

Learn Step By Step Recipe With Pictures For Bhuna Chicken | Authentic Bhuna Chicken Masala


Step 1- Heat a pan and dry roast the whole spices for 1min and remove in a bowl. Keep aside for later use

Step 2- In the same pan, heat ghee and fry the onions on medium flame until translucent. Add ginger-garlic and fry until the raw smell goes away and onions are soft and mushy (approx 10-12mins)

Step 3- In a bowl, take besan, red chili powder, Kashmiri red chili powder, turmeric powder, coriander powder, and fennel seeds. Add everything to the mushy onion and keep frying for another 8mins

Step 4- Add chopped tomato, roasted whole spices, and required salt. Fry on low flame until the tomato is mushy and everything is like a smooth thick gravy

Step 5- Add the chicken pieces and coat well with the gravy. Cook on low flame for 20mins and keep stirring after every 5min. Do not add water to the chicken as it will release water. let it cook on its own water for 10mins until the gravy is thick and smooth. Cook until the chicken pieces are soft and tender and then turn off the flame and leave for 8-10mins before serving

While serving garnish with coriander leaves and serve with roti or steamed rice and salad.