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Embark on a tasty journey with Aforro as we share some awesome Indian recipes
India has a mix of yummy flavors, nice-smelling spices, and bright colors in its food. At Aforro, we know how important these food traditions are, so we’ve put together a collection of recipes that bring the real taste of Indian food to your kitchen.
Join us as we explore the world of Indian cuisine and add some excitement to your cooking adventures.
Today's recipes are Paneer Butter Masala and Chicken Biryani.
Let’s dive into the creamy goodness of Paneer Butter Masala, a classic dish from North India that mixes tasty paneer cubes with a yummy tomato and cashew-based curry. Aforro makes sure you have the best paneer and spices, making this dish a real treat.
Now, let’s talk about Chicken Biryani, a flavorful rice dish layered with marinated chicken, spices, and herbs. With Aforro’s top-quality basmati rice and authentic spices, making this famous recipe becomes a fun celebration of flavors.
“Indulge in the rich, velvety goodness of Paneer Butter Masala – a melody of spices that dance on your palate, crafted to perfection with love and care.”
Recipes 1: Paneer Butter Masala
Ingredients:
- 250g paneer (cottage cheese), cubed
- 4 tomatoes, pureed
- 1 large onion, finely chopped
- 1/4 cup cashews, soaked in warm water
- 1/4 cup fresh cream
- 2 tablespoons butter
- 1 tablespoon oil
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Heat oil and 1 tablespoon of butter in a pan. Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook until the raw smell disappears.
- Blend the soaked cashews into a smooth paste and add it to the pan. Cook for 2-3 minutes.
- Pour in the tomato puree, red chili powder, turmeric powder, and salt. Cook until the oil separates.
- Add the cubed paneer and cook for another 5 minutes, letting the flavors mix.
- Sprinkle garam masala and pour fresh cream. Stir well and simmer for 2-3 minutes.
- Garnish with fresh coriander leaves and a dollop of butter. Serve hot with naan or steamed rice.
“Savor the aromatic symphony of spices in our Chicken Biryani – where each grain of rice holds the essence of tradition, making every bite a journey through culinary bliss.”
Recipes 2: Chicken Biryani
Ingredients:
- 500g chicken, cut into pieces
- 2 cups basmati rice, soaked
- 3 large onions, thinly sliced
- 1 cup yogurt
- 1/4 cup cooking oil
- 1/4 cup ghee (clarified butter)
- 4 tomatoes, finely chopped
- 2 tablespoons ginger-garlic paste
- 1 tablespoon biryani masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 cup mint leaves, chopped
- 1/2 cup coriander leaves, chopped
- Salt to taste
Instructions:
- Marinate the chicken with yogurt, biryani masala, turmeric powder, and salt. Let it sit for at least 30 minutes.
- In a large pot, heat oil and ghee. Add sliced onions and fry until golden brown. Remove half for garnish.
- Add ginger-garlic paste to the pot and sauté until fragrant. Add chopped tomatoes and cook until they turn soft.
- Add marinated chicken and cook until it’s 80% done. Add chopped mint and coriander leaves.
- In a separate pot, boil soaked basmati rice until 70% cooked. Drain the water.
- Layer the partially cooked rice over the chicken in the pot. Sprinkle fried onions on top.
- Cover the pot with a tight lid and cook on low heat for 20-25 minutes until the rice and chicken are fully cooked.
- Gently fluff the biryani with a fork. Serve hot with raita and enjoy the aromatic flavors.
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