Chicken Biryani Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! Biryani is a festive Indian one-pot rice dish. Unlike a simple pilau, the rice is partially cooked then layered with the seasoned meat to finish cooking. Well caramelised onions are key to a successful biryani – cook them long […]
Tuna Biryani Tuna biryani is my pescatarian take on the more traditional Indian classic, lamb biryani. Tuna has great flavour, but a tendency to dry out quickly, so it’s best cooked in large chunks. At the table, encourage diners to flake the tuna through their rice so they aren’t eating whole chunks of it, and […]
Persian Halva Like this recipe? You’ll love my online Persian cooking class! Halva, meaning ‘sweet’ in Arabic, is popular throughout the Middle East and Indian subcontinent. Unlike the tahini version often seen, Persian halva is made from a flour and butter dough, flavoured with two of Persia’s most popular ingredients: saffron and rose water. It’s […]
Lemon & Ginger Rice This deliciously fresh lemon and ginger pilau is a great accompaniment to any Indian dish, especially seafood or poultry. You can make lemon and ginger rice very easily in a rice cooker but might need to make a little extra as most rice cookers won’t cook less than 300g (2 rice […]
Masala Nuts Spicy salty masala nuts are a popular treat in India, especially during Diwali. Use any nuts you like, just one kind or a mixture, and mix up the spicing to suit your taste. Use rice flour instead of potato starch if that’s what you have on hand. Serve these nuts with drinks – […]
Dhal Palak Dhal is my favourite part of any Indian meal. Sometimes written ‘dal’, it is a staple of Indian cooking, ranging from soupy to quite thick and made from any of a wide range of split dried beans, peas or lentils. I use red (masoor) or yellow (moong/mung) lentils most often, as they don’t […]
Gulab Jamuns Many years ago a friend’s parents owned an Indian restaurant in Parramatta. His Dad did most of the cooking, but it was his Mum who taught me to make the classic Indian sweet gulab jamuns. This is very close to the recipe Mrs D’Souza gave me, though the addition of pomegranate is my […]
