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Vegetable Biryani is a fragrant rice dish made with basmati or long-grain rice, mixed vegetables, and biryani spices. This Instant Pot version of vegetable biryani is a celebration of exotic flavors, vibrant colors, and pleasing aromas, all infused into a pot of deliciousness. Preparation time: 15 min Cooking time: 15 min Resting time: N/A Total time: 30 min Serves: 4 Ingredients: - 1 cup Basmati Rice - ½ cup Green Peas - 1 cup Green Capsicum (diced) - ½ cup Onions (thinly sliced) - 1 teaspoon Salt (for cooking rice) - 4 cups Water - 1 cup Carrots (cubed) - 3 teaspoons Clarified Butter or Ghee - ½ cup French Beans (cut into ½-inch pieces) - ½ Lemon (juice) - ½ cup Potatoes (cut into halves) Spices: - ½ teaspoon Red Chilli Powder - 1 teaspoon Coriander Powder - 1 teaspoon Salt to Taste - ½ teaspoon Kasoori Methi - 2 teaspoons Ginger-Green Chilli Paste - 1 teaspoon Garlic Paste - ½ teaspoon Turmeric Powder Method: - If cooking your rice in a pot, use a deep-bottomed pan and add 4 cups of water. Let the water boil over medium heat. - When the water is hot, add 1 teaspoon of salt and continue boiling over high heat. - Add the rice to the boiling, salty water in the pot and add lemon juice to keep the rice white and prevent it from turning yellow. - Cook the rice until it is slightly undercooked, about 75% or ¾ of the way cooked. For the Biryani: - Heat a pan over medium heat, add ghee, and allow it to melt. Then, add sliced onions and sauté for a while. - Add the boiled vegetables (carrots, French beans, and peas) followed by small diced capsicum. - Sauté the vegetables until they are properly coated with ghee. Add garlic paste, ginger, and green chili paste, and then add all the dry spices one by one. - Gently mix everything without smashing the boiled vegetables. Add the fried halved potatoes and cooked basmati rice. Mix everything well. Add fried brown onions to enhance the biryani flavor. - Garnish with fresh coriander and serve hot with chilled cucumber and onion raita. Notes: For added flavor, you can also add a pinch of saffron soaked in warm milk to the rice before cooking. This will give your biryani a rich aroma and a beautiful yellow color. Nutritional Info: Calories: 300 Carbs: 52g Protein 12g Fat 12g . . . . #Recipe #Asian #Dinner #lunch #pakistani #Rice #vegetables #Vegetarian

Here's the recipe for mango margaritas, easy to make with mango nectar for a refreshing, fruity cocktail. Preparation time: 5 min Cooking time: N/A Resting time: N/A Total time: 5 min Serves: 4 Ingredients: - 1 lime, halved - 4 fluid ounces of mango nectar - 6 fluid ounces of non-alcoholic tequila - 12 fluid ounces of margarita mix - 1 tablespoon of white sugar, or as needed - 2 cups of ice Method: - Blend ice, margarita mix, tequila, and mango nectar in a blender. Squeeze half a lime into the blender and blend until smooth. - Cut the remaining lime half into wedges. Spread sugar onto a small plate. Moisten the rims of 4 glasses with a lime wedge, then dip the glasses into the sugar. - Pour the cocktail into the prepared glasses. Notes: For a more flavorful twist, try adding a splash of orange liqueur like triple sec or Cointreau to the blender with the other ingredients. It adds a citrusy sweetness that complements the mango and lime flavors beautifully! Nutritional Info: Calories: 2o8 Carbs: 27g Protein 0g Fat 0g . . . . #Recipe #cocktail #drink #Drinks #mango #Mexican

This Traditional French Quiche Lorraine Recipe showcases the iconic flavors of this savory pie from Lorraine, France. With a flaky crust, smoky bacon, and a rich, creamy egg custard filling, this dish is perfect for breakfast, lunch, or a light dinner. Its versatility allows for variations to suit personal tastes. Preparation Time: 15 minutes Cooking Time: 40 minutes Resting Time: 10 minutes Total Time: 65 minutes Serving: 6 Ingredients: - Pie Crust: Store-bought or homemade pie crust, rolled out - Bacon: 8 slices, diced - Cheese: 1 cup Gruyère cheese, grated - Cream Mixture: - 1 1/4 cups heavy cream - 4 large eggs - Salt and black pepper to taste - Pinch of nutmeg Method: - Prepare Crust: - Preheat your oven to 375°F (190°C). Press the pie crust into a 9-inch quiche or tart pan. Poke holes with a fork and parbake for 8-10 minutes. Remove from the oven and set aside. - Cook Bacon: - In a skillet, cook diced bacon until crisp. Drain and let it cool. - Assemble Filling: - In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg. Spread the cooked bacon evenly over the bottom of the pie crust, then sprinkle the grated Gruyère cheese on top. Pour the egg mixture over the bacon and cheese. - Bake the Quiche: - Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is golden. Let the quiche cool for 10 minutes before slicing and serving. Notes: - Experiment with different types of cheeses or vegetables for a personalized twist on the classic. - For a vegetarian version, replace bacon with sautéed mushrooms or caramelized onions. Nutritional Information per Serving (Based on USDA Guidelines): - Calories: 400 kcal - Protein: 15g - Carbohydrates: 24g - Fat: 28g - Fiber: 2g - Sodium: 650mg - Sugars: 3g . . . . #Recipe #Bacon #FrenchCuisine #GruyèreCheese #QuicheLorraine #SavoryPie

This chicken tinga recipe is packed with authentic Mexican flavors, reminiscent of the red sauce version I love from my favorite taqueria. It's perfect for topping tostadas or filling burritos, quesadillas, flautas, or tacos. Preparation time: 15 min Cooking time: 1 hour 15 min Resting time: 30 min Total time: 1 hour 15 min Serves: 6 Ingredients: - 1 (7 ounce) can chipotle peppers in adobo sauce - 1 large yellow onion, halved - 3 whole garlic cloves, peeled - 1 large onion, finely diced - 3 pounds skinless, boneless chicken thighs - 2 tablespoons crumbled cotija cheese, or to taste - ½ teaspoon dried oregano - 2 teaspoons kosher salt, plus extra to taste - 4 cups chicken stock - 1 cup water - 1 (28 ounce) can whole peeled plum tomatoes (preferably San Marzano) - 2 tablespoons olive oil - 3 tablespoons chopped fresh cilantro, plus more to taste Method: - In a large pot, combine chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano. Bring to a simmer over high heat, then reduce to medium-low and cook, stirring occasionally, for 30 minutes. Remove from heat. - Using a slotted spoon, transfer onion halves to a bowl, and chicken thighs to a separate bowl. Strain the broth into a large bowl. - In the same pot, heat olive oil over medium heat. Add diced onions and cook until they begin to soften, about 4 minutes. Pour the strained liquid over the onions. Bring to a boil over high heat, then reduce to medium-low and simmer until the broth reduces by about half, about 15 to 20 minutes. - Transfer the boiled onions to a blender. Add chipotle peppers in adobo sauce, along with a bit of water from the can. Add tomatoes. Cover and pulse until partially blended, then blend on medium speed until smooth, about 1 or 2 minutes. Pour this mixture into the pot with the broth and onions. - Increase the heat to medium-high and simmer for about 15 minutes, or until the sauce reaches your desired thickness. Reduce the heat to medium-low. - Shred the chicken into bite-size pieces and add to the pot. Cook for another 10 to 15 minutes. Transfer to a serving dish and garnish with cilantro and crumbled cotija cheese. Notes: For a smokier flavor, you can char the halved onion and garlic cloves in a dry skillet over medium-high heat before adding them to the pot. This step adds depth to the dish without much extra effort! Nutritional Info: Calories: 482 Carbs: 14g Protein 39g Fat 30g . . . . #Recipe #American #Cheese #Chicken #Dinner #lunch #Mexican

This traditional Turkish Pizza: Lahmacun Recipe delivers a delicious thin-crust treat, topped with seasoned minced meat, onions, and herbs. Commonly enjoyed as street food, it can be rolled up with fresh greens and a squeeze of lemon for a tangy finish. The recipe showcases the wonderful flavors of Turkish cuisine in every bite. Preparation Time: 20 minutes Cooking Time: 10 minutes Resting Time: 30 minutes (dough rising) Total Time: 1 hour Serving: 6 Ingredients: - Dough: - 3 cups all-purpose flour - 1 packet instant yeast (2 1/4 tsp) - 1 cup warm water - 1 teaspoon sugar - 1 teaspoon salt - 2 tablespoons olive oil - Topping: - 1 lb ground lamb or beef - 1 large onion, finely chopped - 2 tomatoes, finely diced - 1 red bell pepper, finely diced - 1 bunch parsley, chopped - 2 cloves garlic, minced - 1 tablespoon tomato paste - 1 teaspoon paprika - 1 teaspoon cumin - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon chili flakes (optional) Method: - Prepare Dough: - In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes to activate. - Add flour, salt, and olive oil. Mix to form a dough, then knead on a floured surface for 5-10 minutes until smooth and elastic. - Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 30 minutes. - Prepare Topping: - In a large bowl, combine the ground meat, onion, tomatoes, bell pepper, parsley, garlic, tomato paste, and spices. Mix thoroughly until well combined. - Assemble Lahmacun: - Preheat your oven to 475°F (250°C). - Divide the dough into 6-8 portions. Roll each piece into a thin round, about 10 inches in diameter. - Spread a generous amount of topping over each round, ensuring an even layer. - Bake Lahmacun: - Transfer the rounds to baking sheets and bake for 8-10 minutes or until the edges are crispy and the topping is cooked through. - Serve immediately with lemon wedges and fresh parsley. Notes: - Adjust the spices according to your taste. - Roll up the lahmacun with fresh greens like arugula and mint for extra flavor. Nutritional Information per Serving (Based on USDA Guidelines): - Calories: 300 kcal - Protein: 15g - Carbohydrates: 35g - Fat: 12g - Fiber: 3g - Sodium: 650mg - Sugars: 2g . . . . #Recipe #Flatbread #GroundMeat #Lahmacun #MincedLamb #TurkishCuisine

This cinnamon tea recipe can be sweetened with honey, sugar, or piloncillo, which is Mexican brown sugar. We often add a squeeze of fresh lemon juice. As adults, the tea is spiked with pure cane alcohol, which is very common among Hispanic people. Preparation time: 5 min Cooking time: 10 min Resting time: N/A Total time: 15 min Serves: 1 Ingredients: - 1 1/2 cups water - 1 1/2 sticks Ceylon cinnamon, broken into pieces - 1/2 teaspoon lemon juice, or to taste (optional) - Sweetener of your choice, such as honey, sugar, or piloncillo (optional) Method: - In a pot, bring water and cinnamon sticks to a boil. Reduce heat and simmer for 10 minutes. - Strain the tea into a cup and add sweetener and lemon juice to taste. Notes: To enhance the flavor, consider adding a splash of vanilla extract or a cinnamon stick for stirring. Enjoy this tea hot or chilled over ice for a refreshing twist! Nutritional Info: Calories: 5 Carbs: 2g Protein 0g Fat 0g . . . . #Recipe #Asian #cinnamon #drink #Drinks #Lemon #Mexican #MiddleEast #Tea

This Thai Green Curry Recipe captures the vibrant, fragrant flavors of Thailand in a warm, comforting bowl. Packed with fresh vegetables, tender protein, and a luscious green curry paste, this dish is a flavor explosion that’s both spicy and aromatic. Serve it with jasmine rice for an unforgettable meal. Preparation Time: 20 minutes Cooking Time: 25 minutes Resting Time: 0 minutes Total Time: 45 minutes Serving: 4 Ingredients: - 2 tablespoons green curry paste - 1 can (14 oz) coconut milk - 1 tablespoon vegetable oil - 1 lb chicken breast or thighs, thinly sliced - 1 cup green beans, trimmed - 1 red bell pepper, sliced - 2 small eggplants, cut into cubes - 1 cup bamboo shoots - 2 tablespoons fish sauce - 1 tablespoon brown sugar - 1 cup Thai basil leaves - Juice of 1 lime Method: - Prepare Curry Base: - Heat the vegetable oil in a large pan or wok over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant. - Pour in half of the coconut milk, stirring constantly until the oil begins to separate. - Cook Protein: - Add the sliced chicken and stir to coat. Cook for 3-4 minutes until the chicken is partially cooked through. - Add Vegetables and Simmer: - Pour in the remaining coconut milk, then add the green beans, red bell pepper, eggplants, and bamboo shoots. Stir in the fish sauce and brown sugar. Reduce the heat to low and simmer for 10-15 minutes until the chicken is fully cooked and the vegetables are tender. - Finish and Serve: - Add Thai basil leaves and lime juice. Adjust seasoning with more fish sauce or sugar to taste. Serve hot with jasmine rice. Notes: - Substitute chicken with shrimp or tofu for a different variation. - Adjust the curry paste based on your spice preference. - If Thai basil is unavailable, use cilantro or regular basil. Nutritional Information per Serving (Based on USDA Guidelines): - Calories: 350 kcal - Protein: 28g - Carbohydrates: 16g - Fat: 20g - Fiber: 4g - Sodium: 750mg - Sugars: 8g . . . . #Recipe #Chicken #CoconutMilk #GreenCurry #SpicyFood #ThaiCuisine #ThaiGreenCurry

For a delightful breakfast treat, consider trying this buttermilk waffles recipe. These waffles are light, fluffy, and full of flavor, perfect for starting your day on a delicious note. By combining simple ingredients like flour, sugar, and buttermilk, you can create a batter that cooks up into golden, crispy waffles. Top them with your favorite syrup, fruits, or whipped cream for a delightful morning indulgence. Preparation time: 15 min Cooking time: 10 min Resting time: N/A Total time: 25 min Serves: 6 Ingredients: - 2 cups all-purpose flour - 2 tablespoons white sugar - 2 teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 cups low-fat buttermilk - ⅓ cup melted butter - 2 large eggs, lightly beaten - 1 teaspoon vanilla extract Method: - Gather all ingredients. - Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. - Whisk buttermilk and melted butter together in a separate bowl; whisk in eggs. - Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; stir in vanilla extract. - Preheat a waffle iron according to manufacturer's instructions. - To cook each waffle, pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions. Notes: For extra fluffy waffles, separate the egg yolks from the whites. Beat the egg whites until stiff peaks form, and then gently fold them into the batter just before cooking. This will help create a lighter texture in your waffles! Nutritional Info: Calories: 318 Carbs: 41g Protein: 9g Fat: 13g . . . . #Recipe #Breakfast #Dessert #egg #greek #snack #Snacks #Waffles

This Fufu Recipe, originating from Africa, is a staple side dish in many West African countries. Made from starchy root vegetables like cassava, yams, or plantains, Fufu is pounded into a smooth, elastic consistency and pairs perfectly with hearty soups and stews. It's an essential element of African cuisine, providing a neutral yet satisfying base that complements bold flavors. Preparation Time: 10 minutes Cooking Time: 20 minutes Resting Time: 0 minutes Total Time: 30 minutes Serving: 4 Ingredients: - 2 cups cassava flour - 2 cups water - Optional: 1 cup plantain flour or yam flour Method: - Prepare the Ingredients: - Bring 2 cups of water to a boil in a pot. - Mix the Flour: - Slowly add the cassava flour, stirring continuously with a wooden spoon to avoid lumps. Add plantain or yam flour if desired, and keep stirring until the mixture thickens. - Cook Until Smooth: - Reduce heat to low and continue stirring the mixture vigorously until it becomes smooth and stretchy. This process should take about 10-15 minutes. - Shape and Serve: - Once the Fufu is smooth and fully cooked, remove it from heat. Wet your hands and shape the mixture into small balls or any desired shape before serving alongside a soup or stew. Notes: - For a smoother consistency, add more water to the flour gradually while stirring. - Fufu can be stored in an airtight container and reheated with some water over low heat. Nutritional Information per Serving (Based on USDA Guidelines): - Calories: 180 kcal - Protein: 2g - Carbohydrates: 43g - Fat: 0.5g - Fiber: 2g - Sodium: 15mg . . . . #Recipe #AfricanCuisine #Cassava #Fufu #FufuRecipe #GlutenFree #sidedish #Traditional