Biryani: The Most Lovable and Famous Dish

Biryani is the National dish of India, as everyone loves it unanimously in the country. Not just in India, this evergreen classic dish is even popular in different parts of the world, including Jogja.

The mention of biryani can make you hungry at any time – no matter it is morning, noon, or night. For those who cannot live without rice, biryani is a heavenly word. There are various types of biryani, depending on local and hyper-local variations and different cooking styles of people from different regions.

The delicious blend of biryani rice and complex flavours of spices gives a unique aroma to this Indian cuisine. If you’ve ever tasted biryani, you know what the hype is all about. After all, there’s no other dish in the world as royal and richly flavoured as biryani.

What is Biryani?

Biryani is a tasty mixed rice dish that can be enjoyed alone or combined with any Indian curry to enhance its flavour. Biryani is famous throughout the Indian subcontinent and its diaspora.

Preparing biryani masala and cooking this semi-cooked rich dish takes practice and time to make. But the effort put in to make this Indian recipe is worth it.

When the long-grained rice is flavoured with Indian spices.

like saffron, bay leaf, cloves, garam masala, etc. and layered with chicken, lamb, vegetables, or fish dishes with thick gravy, its taste is simply mind-blowing, and cannot be compared to any other recipe in the world.

Who Invented Biryani?

Biryani is known to be invented by Muslims of the Indian subcontinent. However, it came to India very late.
Biryani is derived from the Persian word “Birian” which means “fried before cooking” and “Birinj” that’s the Persian word for rice.

Biryani Shrimp
Biryani Shrimp

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Kadhi Chawal Recipe

Kadhi chawal is a universal favorite for all North Indians. This Indian yogurt curry with rice is prepared by putting fried fritters in yogurt-based curry. The deep-fried pakodas submerged in thick creamy yogurt curry make the experience unparallel. It is a recipe loved by almost everyone but made differently in every household. The kadhi is creamy and finger-licking delicious. It is accompanied by crunchy pakoras.

Kadhi Chawal

Kadhi chawal is sour dahi kadhi prepared with curd, besan, masalas and given a tadka of dried red chilly and served with besan pakodas. It is mildly spiced. Goes very well salad, roti and any sabzi.
KEYWORD : Authentic Punjabi Dhaba Style Kadhi, Easy Kadi Recipe

Ingredients for Kadhi:

  • 1 1/2 cup Sour Curd
  • 2 tblsp Besan (gramflour)
  • 1/2 cup Water
  • 1/2 tsp Turmeric Powder (Haldi)
  • 1/4 tsp Fenugreek Seed
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 – 2 Green Chillies ( slit lengthwise)
  • Salt to taste

Ingredients for pakodas

  • 2/3 cup gram flour
  • 1 tsp chili powder
  • 1/2 tsp baking soda
  • 1 onion (finely chopped)
  • 1 tsp green chili paste
  • 2 tbsp coriander leaves (finely chopped)
  • Salt to taste
  • Oil for deep frying

Method for making pakoras

  1. Take a mixing bowl; add gram flour along with chili powder, salt, baking soda, onions, green chili paste and coriander leaves.
  2. Add water little by little so that it can form a thick batter of dropping consistency.
  3. Heat oil in a kadai for deep frying, drop spoonful of the batter into it in small ball shapes. Keep turning them occasionally. Fry them until golden brown in color. Fry the pakoras in small batches. Drain them on kitchen paper to remove out the excess oil.


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Okay, so this recipe can’t get any easier! Pan sauteed shrimp seasoned with minimal seasonings sauteed in garlic butter and lemon. The perfect balance of flavors that are great to serve for a simple dinner, an appetizer, or as a side dish.

It’s so healthy but because it’s so easy to make and so forgiving. The seasoning used for shrimp can be minimal but if cooked right, produces great results. The seasoning is made out of- • Italian seasoning– a blend of herbs used to flavor many Italian dishes. • Salt and pepper– classic seasoning for any dish. • Paprika– It adds a hint of smoky mild sweetness.


This garlic sauteed shrimp with butter and seasonings is so easy to make. Once you try it, the recipe will become a regular on the menu.

  1. Devein and remove the tail of shrimp (I kept my tail on b/c they look better in pictures).
  2. In a bowl, combine the ingredients for the seasonings. Whisk together the Italian seasoning, salt, pepper, and paprika.
  3. Then in a skillet, add the butter and garlic, sauté until the garlic is fragrant (30 seconds – 1 minute), stirring frequently.
  4. Add seasoned shrimp and cook 2-3 minutes per side over medium heat.
  5. Remove from heat and drizzle freshly squeezed lemon over the entire dish.



Don’t OVERCOOK the shrimp, it will taste bland and rubbery. The perfect shrimp is cooked between 4 – 6 minutes total, depending on the size of the shrimp. Shrimp is ready opaque and has a light pink color to it.

Shrimp is best if enjoyed immediately.


This shrimp recipe reheats wonderfully. Store leftovers in an airtight container in the refrigerator. To reheat, add shrimp to a skillet over low heat until the shrimp is reheated.



Calories: 320kcal
Carbohydrates: 1g
Protein: 23g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 346mg
Sodium: 1175mg
Potassium: 90mg
Vitamin A: 850IU
Vitamin C: 5.1mg
Calcium: 181mg
Iron: 2.6mg


(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)