Rice Dishes
Biryani, Pulao, Khichdi & more
Home cooking, tested in a real kitchen
Recipes I actually
cook at home
Indian classics I grew up around, plus Italian, Chinese, Thai, American, and British dishes I tested on weeknights — with the mistakes, timing notes, and small tricks that never make it into a clean ingredient list.
44
Tested recipes
6
Cuisines
1
Home kitchen
🍛 Chicken Biryani•
🥘 Dal Makhani•
🫓 Butter Naan•
🍲 Palak Paneer•
🌮 Masala Dosa•
🍗 Tandoori Chicken•
🥗 Raita•
🍮 Gulab Jamun•
🍛 Chole Bhature•
🥜 Aloo Paratha•
🍛 Chicken Biryani•
🥘 Dal Makhani•
🫓 Butter Naan•
🍲 Palak Paneer•
🌮 Masala Dosa•
🍗 Tandoori Chicken•
🥗 Raita•
🍮 Gulab Jamun•
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What Are You Craving?
Every region, every flavour, every occasion — all in one place.
Curries & Gravies
Rich, aromatic, soul-warming bowls
Indian Breads
Naan, Roti, Paratha, Puri
Street Food
Chaat, Vada Pav, Pani Puri
Desserts
Halwa, Kheer, Barfi, Ladoo
Drinks & Lassi
Lassi, Chai, Thandai, Sharbat
This Week's Picks
Featured Recipes
A few dishes I make on repeat — and the ones friends ask me to write down.
Popular
Authentic Chicken Biryani (Dum Style)
I marinate the chicken for hours, fry the onions dark, and seal the pot so the saffron steam does the real work.
Vegetarian
Dal Makhani
Overnight soak, long simmer, cream only at the end — this one rewards patience more than fancy ingredients.
Quick
Butter Naan
No tandoor at home — I cook these on a hot tawa and brush garlic butter the second they puff.
Healthy
Palak Paneer
Blanch, ice bath, blend. That is how the spinach stays green instead of turning khaki.
Start here
Popular right now
These are the recipes people are finding first — the ones I keep tightening when something goes wrong on the stove.
- How to make aloo paratha — dry filling, no tears on the tawa
- Chicken dum biryani recipe — seal the pot, fluff after a rest
- Masala chai recipe — spices simmer before the tea leaves
- Street-style pani puri — ice-cold pani, crack one by one
- Spaghetti carbonara recipe — no cream, off-heat eggs
- Indian breakfast guide — weekday chapati vs weekend paratha
- All Indian recipes — breads, curries, street snacks
From this kitchen
All Recipes
Search the recipes I keep coming back to — Indian comfort food plus a few world dishes that survived my weeknight testing.
Showing 24 recipes
RiceAuthentic Chicken Biryani (Dum Style)
I marinate the chicken for hours, fry the onions dark, and seal the pot so the saffron steam does the real work.
RiceAromatic Vegetable Pulao
Weeknight rice: bloom whole spices in ghee, add veg, lock the lid, and do not peek until it rests.
RiceComforting Moong Dal Khichdi
What I cook when someone is tired — soft rice, soft dal, bold salt, and a last spoon of ghee.
RiceSouth Indian Lemon Rice
Best with yesterday’s rice. Mustard tempering, curry leaves that spit, lemon off the heat.
CurryRestaurant-Style Dal Makhani
Overnight soak, long simmer, cream only at the end — this one rewards patience more than fancy ingredients.
CurryVibrant Palak Paneer
Blanch, ice bath, blend. That is how the spinach stays green instead of turning khaki.
CurryCreamy Butter Chicken (Murgh Makhani)
Charred yoghurt-marinated chicken in a strained tomato-cashew gravy. Kasuri methi crushed in my palms at the end.
CurryPunjabi Chole (Chana Masala)
Dark onion base, tangy chickpeas, and enough simmer time for the gravy to cling to every bite.
BreadSoft Butter Naan on the Stovetop
No tandoor at home — I cook these on a hot tawa and brush garlic butter the second they puff.
BreadPunjabi Aloo Paratha
Spiced potato stuffing sealed tight so it does not leak; cook on medium so the outside browns without burning.
BreadPuffy Homemade Puri
Hot oil, rolled thinner than you think, and a quick flip for the balloon — messy and worth it.
BreadSoft Everyday Chapati (Roti)
Soft atta dough, a proper rest, and the cloth-press trick so they puff without drama.
StreetStreet-Style Pani Puri
I chill the mint pani hard and assemble one shell at a time so nothing goes soggy.
StreetMumbai Vada Pav
Crispy batata vada, green chutney, dry garlic chutney, soft pav — street lunch at home.
StreetCrunchy Bhel Puri
Assemble at the table: puffed rice, chutneys, sev, onion. Mix fast or it softens.
StreetCrispy Masala Dosa
Fermented batter spread thin, potato masala in the middle, edges left to crisp until they talk.
DessertSoft Gulab Jamun in Rose Syrup
Milk-powder dough, low frying heat, and patience while they soak in warm rose-cardamom syrup.
DessertCreamy Saffron Kheer
Slow rice in milk, saffron bloomed first, nuts at the end — stir so nothing catches.
DessertWinter Gajar Halwa
Grated carrots cooked down in milk until sticky-sweet; ghee and cardamom at the finish.
DessertRoasted Besan Ladoo
Roast the besan until it smells nutty, not raw. That smell is the whole recipe.
DrinkCreamy Mango Lassi
Ripe mango, thick yoghurt, a pinch of cardamom. Blend cold and taste before you sweeten.
DrinkProper Masala Chai
Crush the spices, simmer with milk, do not rush the brew — weak chai is just brown water.
DrinkCooling Rose Sharbat
Rose syrup, chilled water, lemon, ice. I keep the syrup bottle in the fridge all summer.
DrinkFestive Thandai
Almonds, fennel, pepper, rose — soaked, ground, stirred into cold milk for Holi evenings.
PastaClassic Homemade Spaghetti Carbonara
I learned the hard way: no cream. Hot pasta, egg-cheese paste, and guanciale fat off the heat.
PizzaNeapolitan-Style Margherita Pizza at Home
Hot oven, restrained toppings, dough that got a real rise — keep it simple or it steams.
ComfortTuscan Ribollita White Bean Soup
Better on day two. Beans, kale, stale bread — reheating is part of the recipe.
DessertSilky Espresso Tiramisu (No Raw Egg Panic)
Cloud-light mascarpone, strong espresso, cocoa dust — the Italian dessert everyone requests.
DumplingsJuicy Pork and Chive Potstickers
Pleat once, steam-fry until the bottoms are glass-crisp, and do not move them too early.
Stir-FryRestaurant-Style Kung Pao Chicken
Velvet the chicken, work fast in a hot pan, balance chilli heat with a touch of sweetness.
NoodlesHand-Mixed Dan Dan Noodles Bowl
Sauce first in the bowl, noodles on top, toss at the table so the chilli oil coats evenly.
VegetableGarlic Sichuan Fish-Fragrant Eggplant
Fry the eggplant until it drinks less oil, then sauce it pungent and a little sweet.
CurryCreamy Thai Green Curry with Chicken
Fry the paste in coconut cream until it splits, then build the curry — that step changes everything.
SaladStreet-Style Green Papaya Salad (Som Tum)
Pound garlic and chilli first, balance fish sauce-lime-sugar, then bruise the papaya lightly.
SoupHot and Sour Tom Yum Goong
Lemongrass, galangal, lime leaves — simmer gently so the stock stays clear and sharp.
Stir-FryHoly Basil Chicken Stir-Fry (Pad Kra Pao)
Very hot wok, holy basil at the end, serve over rice with a fried egg if you have one.
ClassicSmash Burger with Secret Sauce
Smash hard on a ripping pan for the crust, sauce on the bun, pickles mandatory in my kitchen.
BBQOven-Low Slow BBQ Pulled Pork
Overnight-tender pork shoulder with bark-like rub and smoky-sweet sauce.
BreakfastFluffy Buttermilk Pancakes Diner-Style
Weekend buttermilk stacks — soft centres, golden edges, maple-ready.
DessertDeep-Dish Apple Pie with Flaky Crust
Cold butter, rest the dough, reduce the apple juices so the bottom stays crisp.
ClassicProper Fish and Chips with Mushy Peas
Cold batter, hot oil, dry fish. Mushy peas get butter and mint, not apologetic water.
SundaySunday Roast Chicken with Proper Gravy
Rest the bird, roast the potatoes hard, and build gravy from the tray — that is the Sunday rule.
PieSteak and Ale Pie with Puff Lid
Braise the beef until spoon-soft, cool the filling, then puff pastry on top so it stays crisp.
PuddingSticky Toffee Pudding with Butterscotch Sauce
Date sponge stays soft if you do not overbake; pour hot butterscotch so it soaks in.
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From my spice shelf
How I actually use these spices
Click a spice for the notes I wish someone had told me earlier — not a textbook entry.
Turmeric
Cardamom
Red Chilli
Cumin
Coriander
Garam Masala
Click a Spice
Pick a spice. I will tell you how it shows up in my pots.
Simple Process
Cook in 3 Easy Steps
Find a Recipe
Pick a recipe from the collection — start with something you already crave.
Gather Ingredients
Check the ingredients against what is already in your fridge and spice jars.
Cook & Share
Cook with the notes I left in the method — then tweak it for your stove.
From my stove
Kitchen notes I keep repeating
If a recipe helped your dinner, tell me — corrections and kitchen notes make the next version better.
"Biryani fails for me when the rice is cooked too far before dum. I stop at about 70% and let steam finish the job."
"Dal makhani tastes flat if I rush the simmer. Low heat longer beats dumping extra cream at the end."
"Carbonara taught me to take the pan off the heat before the eggs go in. Cream never fixed a scrambled sauce for me."
"Green curry only clicked when I fried the paste in coconut cream until it split. Skipping that step made it watery every time."
"Chapati puff is mostly dough rest and heat. I stopped blaming the atta and started leaving it covered longer."