English and Tamil Recipes Feed Quick and easy recipes for you Sun, 21 Apr 2019 08:09:42 +0000 hourly 1 Jackfruit Jam Sat, 20 Apr 2019 11:00:00 +0000 Praveen Kumar ]]> With summer at the peak of its glory, jackfruit is one of the most relished seasonal fruits in India. Known for its juicy and peculiar flavor, jackfruit trees grow in the coastal regions of the country where the climate is humid enough to give you ripe and sweet fruits.

Jackfruit is not only eaten as a fruit but some variants are used to prepare different dishes as well. Some types of jackfruit are used for cooking side dishes while they are still raw whereas jackfruit seeds can be roasted or boiled after drying them sufficiently.

Jackfruit jam is a delicious recipe which is loved by both adults and kids. It is made from the ripe pulp of jackfruit and is generally used as a spread over bread or chapatti. It is made from jaggery, ghee, and ripe jackfruit pods and tastes like magic!

You can also use sugar in place of jaggery but jaggery gives a unique texture and flavor to the jam which makes it even more tempting. Jackfruit is an abundant source of fiber, vitamins, potassium, calories, and proteins. It is also a good source of anti-oxidants which play a key role in improving our immunity and lowering the risk of heart-related diseases.

The ghee used in this recipe makes it rich in calories, proteins and also proves to be beneficial for the overall well-being of our body. Therefore, you also get a nutritive supplement for your kids which makes it an ideal replacement for the readymade jams you get in the malls and grocery stores.

You can prepare this jam in adequate quantity as it can be used for a couple of weeks if stored in the refrigerator. Do not forget to preserve the jackfruit seeds after retrieving the pulp from the pods as they can be used in sambhar, chutney and they also taste superb when roasted!


Jackfruit Jam

Jackfruit Jam
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Jackfruit Jam

Jackfruit jam is a delicious recipe which is loved by both adults and kids. It is made from the ripe pulp of jackfruit and is generally used as a spread over bread or chapatti.
Total Time30 mins
Course: Side Dish
Cuisine: Indian
Keyword: jackfruit, jam

Ingredients for Jackfruit Jam

  • 22 nos Ripe Jackfruit Pieces
  • 1 cup Jaggery
  • 1/2 cup Ghee

How to make Jackfruit Jam

  • Heat a pan of water over medium flame.
  • Add the jackfruit pieces and boil them for a few minutes or until tender.
  • Remove and drain the water. Allow to cool.
  • Then mash them well.
  • Heat ghee in a pan.
  • Add the mashed jackfruits and jaggery.
  • Mix well and keep stirring from time to time.
  • When they start to leave the sides of the pan, remove from flame and transfer to a clean, sterilized jar.


Stays good for a week to 10 days.

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Guntur Chicken Sat, 20 Apr 2019 06:15:00 +0000 Praveen Kumar The sizzling Guntur Chicken recipe is a popular dish cooked in the Guntur district of Andhra Pradesh. Usually, the dishes of Andhra Pradesh have a royal touch to them thanks to the Nizams and Mughals who ruled the region for centuries. However, this is a typical desi chicken dish which might have originated from the kitchens of local farmers who grew rice in their fields and had to pair it up with something delicious and spicy.

The chicken stew is prepared by adding freshly ground spices along with the tender chicken pieces. It gets a spicy hot flavor from the red chilies that are specially grown in the region.

Guntur chicken can be cooked either in curry style or the excess stew can be dried up to prepare dry masala chicken. Ingredients like coriander powder, cinnamon sticks, cardamom, cumin, and peppercorn are used for preparing the garam masala while whole spices such as bay leaves, cardamom, cloves, and cinnamon sticks are used to add spicy flavor to the dish.

The residents of Guntur and surrounding regions are habitual of eating hot cuisines that can release spicy fumes from your ears especially if you are a North Indian. Therefore, you can cut down the number of red chilies in the recipe or add a little bit of jaggery to give it a slightly sweet flavor.

Ginger garlic paste, turmeric, and red chili powder are used to marinate the chicken pieces at least a couple of hours in the refrigerator before cooking. You can also add fresh lemon juice to the marinate mixture if you like a tinge of sour lemony taste to your chicken.

Serve it on a banana leaf to devour this traditional cuisine in typical Andhra style!

Guntur Chicken

Guntur Chicken
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Guntur Chicken

The sizzling Guntur Chicken recipe is a popular dish cooked in the Guntur district of Andhra Pradesh.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Andhra
Keyword: chicken, guntur

Ingredients for Guntur Chicken

  • 500 gms Chicken cleaned, washed, drained, chopped
  • 5 nos Dry Red Chillies
  • 100 gms Onions chopped
  • 150 gms Tomatoes chopped
  • 1/2 tsp Mustard Seeds
  • 1 tsp Peppercorns
  • 1 tsp Cumin Seeds
  • 2 tsp Curd
  • 3 tsp Coconut grated
  • 3 tsp Coriander Seeds
  • 3 tsp Ginger Garlic Paste
  • 4 tsp Oil
  • 1 no Cardamom
  • 1/2 inch Cinnamon
  • 1/8 tsp Clove Powder
  • few Fenugreek Seeds
  • few Coconut pieces
  • few Coriander Leaves
  • Garam Masala Powder as per taste

How to make Guntur Chicken

  • Dry roast the dry red chillies, coriander seeds, peppercorns, cumin seeds, mustard seeds, fenugreek seeds, clove powder, cinnamon, cardamom, grated coconut separately till golden.
  • Combine and grind them together with a little water to a fine paste.
  • Heat little oil in a large pan.
  • Saute the onions for a minute or two.
  • Add the ginger garlic paste and garam masala powder.
  • Stir well.
  • Add the tomatoes, salt, ground masala paste, curd and a little water.
  • Simmer for a few minutes and add the chicken.
  • Stir once or twice until chicken pieces are well coated with the masala.
  • Cover the pan with a lid and reduce flame to low.
  • Simmer for 20 to 30 minutes.
  • Keep stirring from time to time.
  • When the gravy turns thick and oil starts to float to the top, remove the pan from the flame.
  • Garnish with coriander leaves and chopped coconut pieces.
  • Serve with rice.


If you want the gravy to be dry, cook till all moisture has evaporated.


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Garam Masala Powder Sat, 20 Apr 2019 03:42:19 +0000 Praveen Kumar India is well-known as a “country of spices” since ancient times. However, the history of Garam Masala powder – a blend of different kinds of spices also dates back centuries ago when people realized that ground spices offer a better taste and texture to the food.

There are no clear citations of the historical facts about garam masala in any of ancient texts but the practice of mixing finely powdered spices is believed to be followed since the period of Islamic rulers.

The garam masala powder varies according to the region and personal taste preference. Initially, these spices were prepared by the women (especially grandmothers) of the house manually with the help of a vessel and a grinding instrument. However, with time, more machines were developed which were operated mechanically with some physical effort.

Today, advanced machines are used for grinding coarse spices into a fine powder so that all the ingredients get uniformly combined. However, people still prefer the homemade mixture of spices (masala) because it is fresh and adds a distinct flavor and aroma to their dishes. The factory made spice powders are usually of lackluster quality. They are normally added at the end to increase the spice quotient whereas homemade masala can be added anytime to enrich the flavor of the cooked food.

Sometimes people get confused with garam masala and curry masala. Garam masala is made only from whole spices whereas curry masala can have turmeric powder, red chili powder, and some other flavoring ingredients.

White/Black Pepper, cloves, cumin seeds, cardamom, nutmeg, coriander seeds, etc. are the commonly used spices while preparing garam masala powder. However, many other spices can also be added as per your requirement. In some parts of India, the powder is used in its dry powdered form whereas coconut milk and water is used to make a fresh garam masala paste in some regions.

Garam Masala Powder

Garam Masala Powder
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Garam Masala Powder

Garam Masala powder – a blend of different kinds of spices also dates back centuries ago when people realized that ground spices offer a better taste and texture to the food.
Total Time15 mins
Cuisine: Indian
Keyword: masala

Ingredients for Garam Masala Powder

  • 4 Cloves
  • 4-5 Cinnamon Sticks
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 7 Black Peppercorns
  • 1 Bayleaf

How to make Garam Masala Powder

  • Roast each of the above till they turn aromatic.
  • Powder to a fine powder using a coffee grinder and use as required.
  • This will keep well for months in a airtight container.


You can make a larger quantity of this by using the above ingredients in the same ratio.
Coconut Halwa Fri, 19 Apr 2019 15:00:00 +0000 Praveen Kumar Different kinds of halwa (a peculiar kind of Indian sweet dish prepared with nuts, sugar, milk and other ingredients) are loved everywhere in India. Suji (semolina) halwa, Gajar (carrot) halwa, moong dal halwa, and coconut halwa are the most popular among them.

A coconut halwa can be made from freshly grated coconut or dried coconut pieces. It contains coconut milk, nuts like cashews, almonds, pistachios, etc. which gives it a unique flavor and taste.

You can also purchase this halwa from a sweet shop but homemade coconut halwa is best and delicious since it does not contain any preservatives or vegetable oil as in case of readymade halwa sold in sweet shops.

The rich combination of coconut, butter, and nuts gives it an eccentric flavor and you can also garnish it with more nuts for making it more crunchy and delicious. Remember to use unsalted butter in this recipe and you can also cool it for a couple of hours in the refrigerator before serving.

The sugar and milk proportion should be chosen according to your taste preferences. The coconut milk used in this recipe should be thick as it will keep the texture of your halwa homogenous and perfect.

Coconut is rich in vitamin E which is healthy for eyes, skin, and hair. The coconut milk is good for your heart and it also assists weight loss. The nuts used in the halwa make it a rich source of energy and proteins. However, do not overindulge as it contains lots of calories as well.

The coconut halwa is popular in southern and coastal parts of India where fresh coconut is readily available. Enjoy the rich taste of coconut halwa and introduce it as a surprise dessert after meals!

Coconut Halwa

Coconut Halwa
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5 from 1 vote

Coconut Halwa

The rich combination of coconut, butter, and nuts gives it an eccentric flavor and you can also garnish it with more nuts for making it more crunchy and delicious.
Total Time30 mins
Course: Dessert
Cuisine: South Indian
Keyword: coconut, halwa

Ingredients for Coconut Halwa

  • 1 1/4 cups Coconut Milk thick
  • 2/3 cup Milk
  • 2/3 cup Sugar
  • 1/4 cup Coconut grated
  • 2 tblsp Butter unsalted
  • handful Almonds slivered, to garnish
  • handful Pistachios slivered, to garnish

How to make Coconut Halwa

  • Heat a pan over moderate flame.
  • Pour coconut milk and milk together.
  • Bring to a boil.
  • Add sugar and grated coconut.
  • Keep stirring till it solidifies.
  • Add butter, stir and remove from heat.
  • Spread on a flat greased plate and allow to cool.
  • Garnish with slivered almonds and pistachios if desired.
  • Before it cools completely cut into desired shapes (squares or rectangle).
  • 10. Serve.


This stays good for a few days if stored in an air-tight container.


image credit: ken exporters

Chettinad Kondai Kadalai Kuzhambu Wed, 17 Apr 2019 14:00:58 +0000 Praveen Kumar Chettinad cuisine is famous across Tamil Nadu and both vegetarian and non-vegetarian dishes are consumed with equal fervor and delight by the native Chettiars. Most of the recipes are spicy as they consist of garam masala made from freshly powdered spices and grated coconut.

The Chettinad Kondai Kadalai Kuzhambu recipe primarily consists of Black Chickpeas (Kala Channa) and tastes out of this world! The perfect combination of spiciness and aromatic flavors make it one of the most loved dishes in the region.

Black Channa is rich in proteins and is ideal for growing children. Also, the Black Chickpeas needs to be soaked overnight to make it delectable and edible.

The mixture of grated coconut and khas-khas imparts a unique texture to this recipe and you can serve it hot with rice or dosa as per your taste preferences. You can also add some coconut water to it if you want to dilute this curry a bit.

Kuzhambu refers to curry in Tamil and consists of different ingredients like tamarind, urad dal, vegetables or meat. The specialty of Chettinad culinary is the aromatic flavor of their dishes that mainly comes from the spices which are grown in the region.

Tamil Nadu and Chettinad, in particular, have a rich history when it comes to the spices and this reflects in their cuisines as well. The spices grown in Tamil Nadu have a great demand in both national and international markets and have influenced the food culture Malaysia, Singapore, and some other Asian countries.

Curry leaves, cinnamon sticks, saunf are the spices which make this curry a winner. However, you can also experiment with some other spices to append your own touch to the traditional Chettinad cuisine.

Chettinad Kondai Kadalai Kuzhambu

Chettinad Kondai Kadalai Kuzhambu
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Chettinad Kondai Kadalai Kuzhambu

The perfect combination of spiciness and aromatic flavors make it one of the most loved dishes in the region.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Chettinad, South Indian
Keyword: chettinad, sambar

Ingredients for Chettinad Kondai Kadalai Kuzhambu

  • 300 gms Black Chickpeas (Karuppu Kondai Kadalai) soaked overnight or for 8 hours
  • 2 Onions big, finely chopped
  • 6 Garlic Cloves crushed
  • 4 Tomatoes finely chopped
  • 1 tblsp Red Chilli Powder
  • 2 tsp Coriander Powder
  • a pinch Turmeric Powder
  • Salt as per taste

To Grind:

  • 1/4 cup Coconut grated
  • 1/2 tsp Gasagasa

For Tempering:

  • 2 tblsp Oil
  • 2 inch Cinnamon
  • 2 tsp Saunf
  • Curry Leaves few

How to make Chettinad Kondai Kadalai Kuzhambu

  • Grind the coconut and gasagasa to a smooth paste with little water and keep aside until required.
  • Drain the chickpeas and rinse.
  • Pressure cook with enough water and salt until 1 or 2 whistles.
  • Heat oil in a pan.
  • Add the cinnamon, saunf and curry leaves.
  • Fry for 30 seconds.
  • Add the onions and saute for a minute or two.
  • Add the tomatoes and stir well.
  • Add the red chilli powder, coriander powder and turmeric powder.
  • Add the boiled chickpeas and pour 2 cups of water.
  • Stir to mix well and cover the pan with a lid.
  • Simmer for a few minutes.
  • Add salt and ground masala.
  • Mix well and add enough water.
  • Bring to a boil and remove from flame.
  • Serve hot with rice.

image via

Cheese Corn Balls Wed, 17 Apr 2019 13:04:48 +0000 Praveen Kumar Cheese corn balls are a combination of unique flavors of cheese and corn. A sumptuous cheese cornball is the one which is crunchy from outside but soft and creamy from the inside.

You can either fry the cheese corn balls or bake them as per your wish. Fried ones are crunchier whereas baked ones are luscious and spongy. Health conscious people tend to devour the baked ones as there is no oil content in it.

Cheese corn balls can be made with sweet corns or the Indian corns which are not that sweet. Moreover, you can either steam smashed or pureed corns or cook them whole as it depends on the choice of your taste buds. They are usually served with tomato sauce, mint or coriander chutney and kids will love to munch into them!

There are several ways to prepare the stuffing of the cheese corn balls. Some people like to use mashed potatoes in the stuffing as it adds a special flavor of potatoes whereas some people only like to use cheese and corn.

Pepper, coriander leaves and chili flakes add the distinct aroma of spiciness to the recipe whereas some people also like to add chopped green chilies instead of chili flakes. You can also add an herb called oregano to impart a delectable flavor to the dish.

Butter can be used instead of potatoes but ensure that you use less salt whenever you use butter because butter already has a good proportion of salt in it. Milk can be used to prepare the mixture instead of water to add a nutritive value and richness to your cheese corn balls. They are full of seasonings and oil and therefore you need to control your appetite if you are following a diet plan.

You can prepare a good number of balls but do not forget to freeze them as they will get more cohesive and will not fall apart while frying.

Cheese Corn Balls


Cheese Corn Balls
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5 from 1 vote

Cheese Corn Balls

A simple and delicious dish that can be served as a starter or as a snack.
Total Time30 mins
Course: Snack
Cuisine: Indian
Keyword: cheese, corn

Ingredients for Cheese Corn Balls

  • 100 gms Potatoes boiled, peeled
  • 100 gms Cheese grated + little extra
  • 50 gms Sweet Corn Kernels
  • 4 Green Chillies finely chopped
  • 2 tblsp Corn Flour
  • Oil as required
  • Salt as per taste

How to make Cheese Corn Balls

  • Mix the corn, potatoes and cheese in a bowl.
  • Add the green chillies and salt.
  • Mix well and make small balls of the mixture.
  • Heat oil in a deep frying pan over medium flame.
  • Roll the prepared balls in corn flour and add them to the hot oil.
  • Fry until golden brown and remove.
  • Drain excess oil and transfer to a serving dish.
  • Sprinkle the reserved cheese on top.
  • Serve with sauce or mint chutney.

image via cream centre

Badam Kulfi Wed, 17 Apr 2019 12:30:00 +0000 Praveen Kumar What can be a better remedy to the scorching summer heat than a delicious, sweet, milky and satiating kulfi! In India, various types of kulfi are popular such as Mango-Cardamom kulfi, Kesar-pista kulfi, paan flavored kulfi, malai kulfi, etc.

Badam Kulfi, a popular kulfi made from milk and almonds is well-known for its rich flavor and creamy texture. You can also see street vendors and ice cream shops selling Badam kulfis and it is easy to make at home as well.

Moreover, the ones we make in the home are more healthy, nutritious and fresh as compared to the readymade kulfis which could have been made days before we consume them. The key ingredient in a Badam Kulfi is the Badam (Almond) which needs to be blanched, peeled and crushed into pieces before using. You can also use some of the almond and pistachio pieces for garnishing.

Saffron and cream add a special flavor and texture to this recipe which can be a tempting treat for your family members after every meal. Also, wholesome goodness of milk, cream, and almonds give a good nutrition value to this delicacy.

Kulfis, also known as Indian ice-creams were originated in the Indian subcontinent a few centuries ago and are still readily available in restaurants and ice cream parlors. A kulfi is nothing but a more condensed form of ice cream and it is creamier as well. It does not melt easily as compared to an ice-cream as it is not whipped at all.

It was probably invented during the regime of Mughal Empire when a mixture of evaporated milk flavored with nuts was stuffed in metal cones. After that, these metal cones were kept under crushed ice pieces until they become solid. Some of the records of the Mughal era also mention the use of Himalayan ice and other substances such as saltpeter that were used while refrigerating these kulfis. As a result, kulfis are a rich combination of taste and tradition!

Badam Kulfi Ice Cream

Badam Kulfi Ice Cream
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Badam Kulfi

Badam Kulfi, a popular kulfi made from milk and almonds is well-known for its rich flavor and creamy texture.
Course: Dessert
Cuisine: Indian
Keyword: dessert

Ingredients for Badam Kulfi

  • 2 cups Almonds blanched, peeled, ground
  • 7 - 8 tblsp Cream
  • 2 cups Condensed Milk
  • 1/4 tsp Saffron Strands dissolved in 1 tblsp warm milk
  • 1/2 cup Milk
  • few Pistachios
  • few Almonds blanched, peeled, for garnish

How to make Badam Kulfi

  • Whisk together the ground almonds, cream and condensed milk in a large bowl until thick.
  • Bring the milk to a boil and add the saffron strands.
  • Mix well and remove to cool.
  • Then add to the almond mixture and mix well until combined. It should be creamy and thick.
  • Dry roast the pistachios and almonds and coarsely chop them.
  • Add them to the kulfi mixture, reserving some for garnish.
  • Mix well and pour into kulfi moulds.
  • Cover the top with a lid (if available) or with butter paper.
  • Keep them in the freezer for 4 hours or until set.
  • Remove the kulfi from the mould and sprinkle some of the reserved nuts.
  • Serve at once.
Shrimp with Tomato Sauce Sun, 14 Apr 2019 15:30:00 +0000 Praveen Kumar ]]> The Shrimps in tomato sauce is a super easy and super delicious dish that can be made in very minimal time. It is a great side dish to any meal especially pasta or any rice dish.

Shrimps in Tomato Sauce

Shrimps in Tomato Sauce
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5 from 1 vote

Shrimp with Tomato Sauce

A super delicious dish that can be made in a jiffy
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Spanish
Keyword: shrimp, tomato

Ingredients for Shrimp with Tomato Sauce

  • 225 gms Shrimps peeled, deveined
  • 3 Garlic finely chopped + 1 clove, minced
  • 200 gms Tomatoes finely chopped
  • 1/4 tsp Red Chilli Powder 1/8 tsp + 1/8 tsp
  • 1/4 tsp Cumin Powder 1/8 tsp + 1/8 tsp
  • Salt as per taste
  • Black Pepper Powder as per taste
  • Red Chilli Flakes a pinch
  • 1 tblsp Olive Oil
  • few Mint Leaves – few to garnish, chopped

How to make Shrimp with Tomato Sauce

  • Mix the minced garlic, little red chilli flakes, salt, red chilli powder and cumin powder in a bowl.
  • Sprinkle this over the shrimps and keep aside for 5 minutes.
  • Heat oil in a pan over medium flame.
  • Add the chopped garlic and fry until golden brown.
  • Add the shrimps and cook for a minute or two.
  • Add the tomatoes, pepper powder, red chilli powder and cumin powder.
  • Simmer for 3 to 4 minutes.
  • Transfer to a serving dish and garnish with mint leaves.
  • Serve

Image credit

Chicken Biryani Fri, 12 Apr 2019 04:30:00 +0000 Praveen Kumar Depressed? Have some Chicken Biryani. Sad or feeling under the weather?? Have some Chicken Biryani. Happy and excited??? Order a huge bucket of Chicken Biryani.

Biryani is the classic food! Some segments would wholeheartedly agree with me. Hence, it is no surprise that the Biryani, especially the Chicken Biryani or Mutton Biryani, seems to be the most appropriate prescription for any occasion of our life. Make a whole pot of Biryani at home and it is guaranteed to be enjoyed as breakfast, lunch and dinner by loyalists. Why, some even go to the whole next level where it is stored overnight, reheated the next morning and eaten with the same gusto as the previous day.

No occasion, be it a grand wedding or a simple birthday bash, is complete without the quintessential Chicken Biryani. Such is the popularity of this simple, spicy and fragrant mixed rice that it is served in many food outlets in buckets instead of small service bowls, making it one of the most popularly ordered restaurant dishes.

India being the culinary genius it is, it has developed many flavourful variants of Chicken Biryani across regions. In our recipe here, we bring you a flavourful and aromatic dish, that is easy to follow and can be made by a novice cook as well. If you like this dish, check out our Biryani section for easy and flavourful recipes.

Chicken Biryani Recipe


Chicken Biryani
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5 from 1 vote

Chicken Biryani

Depressed? Have some Chicken Biryani. Sad or feeling under the weather?? Have some Chicken Biryani. Happy and excited??? Order a huge bucket of Chicken Biryani.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian

Ingredients for Chicken Biryani

  • 750 gms Chicken chopped to bite sized pieces
  • 3 Onions finely sliced
  • 1 tblsp Cashewnut Paste
  • 4 Tomatoes large, pureed
  • 2 cup Basmati Rice soaked for 10 minutes
  • 1 tblsp Ghee 20g
  • 2 tsp Ginger Garlic Paste
  • 1 tblsp Poppy Seeds coarsely powdered
  • 10 Saffron Strands soaked in 2 tbsp milk
  • 6 tblsp Oil 60-65 ml
  • 1 cup Fried Onions – 1 cup to garnish
  • Salt as per taste

For the marinade:

  • 2 cup Curd beaten
  • 1 tblsp Coriander Leaves chopped
  • 2 tsp Red Chilli Powder
  • 2 tsp Garam Masala Powder
  • 1/2 tsp Turmeric Powder
  • 1 1/2 tsp Salt

How to make Chicken Biryani

  • Mix all the marinade ingredients and rub all over the chicken pieces.
  • Keep aside for 30 minutes. To get the best flavours, leave it to marinate overnight.
  • Heat oil in a pan over medium flame.
  • Add the ginger garlic paste and onions.
  • Saute well for 3 to 4 minutes or until onions turn light golden brown.
  • Add the cashewnut paste, tomato puree and poppy seeds.
  • Stir well and simmer for a minute or two.
  • Add the marinated chicken pieces and cover the pan with a lid.
  • Reduce flame to low and cook till the chicken is tender. Turn off flame once it is fully cooked.
  • Drain the rice and rinse well.
  • Pressure cook till 3/4ths done and remove. Alternatively, cook it in a deep vessel using the boiling method and drain excess water after it’s cooked.
  • Place a chapati or dosa tawa on a low flame.
  • Put a large, deep pan over this to cook the biryani dum-style.
  • Spread a layer of rice at the bottom of the pan followed by a layer of the chicken gravy.
  • Repeat until all the rice and chicken have been used up, finishing up with a layer of rice on top.
  • Sprinkle the saffron strands with the milk and ghee on top.
  • Cover the pan with a tight fitting lid* and cook for 30-45 minutes. Ensure there is no escaping of steam.
  • Remove when the rice is cooked and chicken pieces are tender.
  • Gently fluff up the rice using a fork.
  • Garnish with the fried onions.
  • Serve hot with onion raita.


If you don’t have a tight fitting lid, place a flat plate to cover the vessel and keep a heavy stone on top of the lid. Ensure no steam escapes.


Mexician Chilli Rice Wed, 10 Apr 2019 10:01:41 +0000 Sunita Karthik Mexican cuisine has several parallels to our Indian food. For instance, black beans is quite common there as is Rajma in India. So, it’s not surprising if their fried rice tastes very similar to ours, sans a few ingredient changes here and there. That’s how I look at this recipe of Mexican Chilli Rice.

Mexican Chilli Rice

Like us, the Mexicans don’t shy away from spice, the real thing. In fact, the very name of the dish should be conveying this message. Being a land of so many (nearly 150) chilli varieties, this shouldn’t be a surprising fact. However, unlike the rest of the world, that used chillies for heat, this nation, dubbed as the “Mother of Chillies”, uses it more as a flavouring agent. Maybe this is also the only place where you will see people referring to a chilli flavour for its sweetness.

Coming back to our recipe that’s inspired by the American Chilli Nation, this mixed vegetable rice a.k.a. Mexican Chilli Rice is quite spicy and lightly saucy from the use of tomato sauce, which is not something that we use for our Indian version. It’s not Mexican until it has some beans in it. However, the version I made here, does not have beans or rajma as I had ran out of stock. Feel free to add your rajma to make this all the more interesting. However, do remember, the Rajma needs to be soaked for a good 12-15 hours and cooked well to get it soft.

If you like this dish, check out some of our other Mexican delicacies and hot stuff!

Mexican Chilli Rice
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Mexican Chilli Rice

Spicy vegetable rice made the Mexican way.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: Chilli Rice, MExican, quick dinner ideas, work lunch
Servings: 2 people

Ingredients for Mexican Chilli Rice


  • 2 Cups Boiled Rice short grained variety
  • 1/2 Cup Onions Finely sliced
  • 1/2 Cup Cabbage Finely sliced
  • 1/4 Cup Red Capsicum Finely sliced
  • 1/4 Cup Green Capsicum Finely Sliced
  • 1/4 Cup Carrot Finely sliced
  • 3 Garlic cloves finely chopped
  • 1/4 tbsp Red Chilli Powder
  • 4 Red Chillies
  • 2 tbsp Tomato Sauce
  • 2 tbsp Soy Sauce
  • Coriander Leaves handful
  • 1 tbsp Lemon juice
  • 2 tbsp Oil
  • Salt to taste

How to make Mexican Chilli Rice

  • Blend the red chillies in a mixer and grind them to a coarse paste.
  • Heat a pan under medium flame, add some oil and fry the onions until transparent.
  • Add the garlic and saute.
  • Add the sliced carrot and cook until soft. Add the cabbage. capsicum, salt, ground red chilli flakes, and little red chilli powder.
  • Add the tomato sauce and mix well.
  • Now Add the cooked rice and mix gently until the sauce is coated well to the rice.
  • Sprinkle the coriander leaves and squeeze the lemon juice and give it a mix. Serve hot.