It is also enriched with nutrients and tastes superb. Lentils, onion, garlic, ginger, cumin powder, red chilli, spice, and pepper are the main ingredients to prepare the ultimate traditional Dhaba-style mash ki dal.
Please note that urad dal can be difficult to digest. To make mash dal easier to digest, add spices or herbs such as cumin seeds, ginger, or fennel seeds when cooking.
Try this Dhaba-style Mash Ki Daal recipe at home, and you’ll surely earn appreciation from your family and friends. The aroma, fragrance, and taste of this Dhaba-style mash ki daal are truly remarkable. It combines various ingredients like dal, flavours, and herbs, making it a nutritious addition to your diet. If you have kids who are reluctant to eat dal, give this recipe a try!
Top the dish with ground ginger, lemon wedges, chopped coriander, and green chillies. It pairs wonderfully with naan or chapatti.
For the best results, follow my detailed step-by-step photo instructions and tips provided below the recipe card.
Recipe notes:
Soak the dal for at least an hour to cook quickly
You can make this mash dal less spicy or spicier by adjusting the proportion of red chilli powder and green chillies
Fried chicken can be prepared in various styles, and this recipe features a juicy and slightly spicy version made with some common spices and two types of flour. It is served with a delicious yellow pepper sauce that will enhance your taste buds. This dish is a great addition to your iftar menu.
Many people become tired of having pakoras and samosas every day during this time, so this fried chicken recipe offers a refreshing change. It's easy to make and absolutely delicious, making it a must-try!
Fried chicken is a beloved dish with countless variations, each cook adding their own twist. In my recipe, I opted for a mix of traditional spices that delivers a crispy and juicy flavor. While many people typically use eggs for coating their chicken, I prefer a blend of gram flour and cornflour, which works just as well for creating a satisfying crust.
This recipe is versatile—you can also use it to fry fish or mutton chops; just remember to omit the meat tenderizer when frying fish. I'll include a quick sauce recipe that pairs perfectly with the fried chicken, so let’s get started!
If you have tried this Spicy Fried Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.
Take a large bowl, place chicken pieces in it, then add all ingredients.
Then mix and apply well all over the chicken pieces, cover them with plastic cling wrap, and keep them in the refrigerator for marination for about 2 hours.
Meanwhile, make the sauce. In a small bowl, add mango powder, salt, lemon juice, and yellow pepper. Mix them together, then add a little water.r
Stir to combine well should be thin. Set aside
After two hours, heat the oil on a high flame (if you use less hot oil, then the coating will separate from the chicken piece during frying.
Slide the chicken pieces into the oil and fry each side for 4 minutes on medium flame_Flip the chicken slowly and allow to cook for another 4 minutes on the other side. Now again flip the side and fry until crispy, nice golden color. Repeat the same process for all chicken pieces.s
Place all chicken pieces on paper kitchen towels to remove excess oil.
Now transfer the chicken pieces to the serving dish with the onion, cucumber slices, and lettuce.
Fish biryaniis a vibrant and aromatic layered rice dish that harmoniously brings together delicate pieces of fish, fragrant basmati rice, and a symphony of spices and herbs. In this delightful recipe, I’ve chosen to prepare perfectly fried fish that adds a satisfying crunch, rather than simmering it in spices.
You can certainly marinate and cook the fish with masala for a more traditional approach if that suits your palate. This particular biryani turned heads and tantalized taste buds with its unique twist, proving that fish can truly shine as a base for this beloved classic.
On weekends, I often seek out recipes that are both quick and flavorful, and this fish biryani fits that desire perfectly. Fish cooks in a flash and doesn’t require any resting after marination, which means this straightforward dish can be whipped up in about 45 minutes, from prep to table.
The secret to a successful biryani lies in the quality of its ingredients. Opt for the finest basmati rice, incredibly fresh fish, and a robust selection of spices to ensure each bite is bursting with flavor.
Fried Onions:
These are quintessential elements of any biryani, enhancing it with a sweet and savory crunch. Slowly fry sliced onions in oil until they turn crisp and golden, imparting a rich depth to the dish.
Don’t Skimp on Fat:
While health considerations often lead us to reduce fat, resist this urge when making biryani. Generous amounts of ghee or oil are essential for keeping the rice moist and imbued with flavor.
Right Rice:
Choose aromatic, high-quality basmati rice. Soak it in water for about 30 minutes to eliminate excess starch, ensuring that each grain cooks evenly and remains fluffy.
Salt Everything:
Don’t forget to season every layer thoughtfully. A good rule of thumb is to add two dessert spoons of salt for every two cups of rice to the cooking water.
Partially Cook the Rice:
To avoid a clumpy texture, cook the rice until it’s just 70-80% done before layering it for the final cooking stage.
Marinate the Fish:
Infuse the fish with flavor by applying a marinade of fresh lemon juice, vibrant turmeric, and aromatic spices. Allow it to rest for 15 minutes before adding food color, red chili powder, and salt for an additional 15-minute infusion of flavor.
Generous Herbs:
Fresh herbs like mint and coriander should be used abundantly to brighten the dish and create a fresh contrast to the spices.
High-Quality Pot:
Using a heavy-bottomed pot ensures that the biryani cooks evenly and prevents it from burning, allowing for that perfect layering effect.
Patience is Key:
Cook the biryani over low heat to allow all the flavors to meld beautifully, creating a harmony of tastes that will leave you craving more.
Like Our Videos? Then, follow and subscribeto us on YouTube to get the latest Recipe Video updates.
How to Make Fish Biryani?
Preparation:
Wash the Fish:
Begin by rinsing the fish fillets with flour or salt to ensure they are clean and ready for cooking.
Marinate the Fish:
In a mixing bowl, combine the fish pieces with fresh lemon juice, vibrant turmeric, and aromatic garlic powder. Let it rest for 15 minutes.
Then add food coloring, red chili powder, and salt, allowing it to marinate for an additional 15 minutes for a deeper flavor.
Prep Vegetables:
While the fish is marinating, slice fresh onions and juicy tomatoes, making sure your ingredients are ready for assembly.
Wash and Soak Rice:
Rinse the basmati rice in clean water and soak it for 30 minutes; that's essential for achieving the ideal texture.
Prepare Spiced Yogurt:
In a bowl, whisk together creamy yogurt with salt, red chili powder, turmeric, crushed coriander, cumin, and fragrant biryani masala for a zesty sauce that will elevate your dish.
Fry Onions:
In a pan, fry the onions slowly until they achieve a beautiful golden brown color, infusing the oil with their rich sweetness.
Shallow Fry the Fish:
Using the same oil from the fried onions, shallow fry the marinated fish until it turns a gorgeous golden hue, ensuring it remains flaky and moist inside.
Stir in chopped curry leaves, fresh green chilies, and half of the crispy fried onions. Incorporate the spiced yogurt and cook until it’s perfectly melded.
Boil Rice:
In a large pot, bring water to a boil, seasoning it with salt, star anise, cumin, vinegar, and oil. Add the soaked rice and boil until it’s 90% cooked, ensuring perfect texture for layering.
Prepare Spiced Milk:
In a small bowl, mix food color, garam masala, and nutmeg with milk to create a fragrant drizzle that will elevate the biryani.
Layering the Biryani:
In the pot with the masala, drizzle some fresh lemon juice and add half the cooked rice. Layer this with chopped herbs, green chilies, fried onions, and fried fish before spreading the remaining rice on top.
Place the crispy fried fish gently on the upper layer. Drizzle with the spiced milk, sprinkle with the remaining fried onions, and cover tightly.
Allow it to steam on high heat for 5 minutes, then reduce to low heat for an additional 5 minutes.
Finally, let the fish biryani cool slightly before gently fluffing the rice to avoid any mushiness.
