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Chicken Kabsa:

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  Special Arabian Masala Powder Ingredients: 50g chili powder 50g pepper powder 50g cumin powder 50g coriander powder 4 teaspoons turmeric powder Method: Mix all the ingredients together and store in an airtight container. Use as needed for Kabsa, Majboos, or Mandi. Chicken Kabsa Ingredients: 2 whole chickens (about 1 kg each), cleaned and cut into halves (or leave whole if you prefer) 600g basmati rice 1 large onion, sliced 1 soup cube 5 cardamom pods 1 bay leaf 2 cinnamon sticks 2 cloves 3 teaspoons ginger garlic paste 3 teaspoons tomato paste 2 teaspoons salt (or to taste) 2 tablespoons oil 4 teaspoons Special Arabian Masala Powder 1 dried lemon (loomi), pierced (optional, but recommended) Water as needed Method: Rinse the basmati rice well and soak it in water for 20 minutes, then drain. Heat the oil in a large pot over medium heat. Add the sliced onions and fry until they are nicely browned. Add the cardamom pods, cinnamon sticks, bay leaf, an...
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String hopper biriyani

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  String Hopper Biryani (Chicken or Beef) Ingredients For the meat 500 g chicken (boneless or with bone) or 700 g beef , cut into bite-sized pieces 2 tbsp oil or ghee 1 large onion, thinly sliced 1 tbsp ginger-garlic paste 2 tomatoes, chopped 2 green chilies, slit 1 tsp turmeric powder 1½ tsp chili powder 1 tsp coriander powder ½ tsp cumin powder 1 tsp garam masala 1 tsp biryani masala Salt to taste ½ cup plain yogurt A handful of chopped mint leaves A handful of chopped coriander leaves For layering 10–12 string hoppers 2 tbsp ghee Fried onions Chopped mint and coriander 2 boiled eggs (optional) Method Heat the oil or ghee in a heavy-bottomed pot and fry the sliced onions until golden brown. Add the ginger-garlic paste and sauté until fragrant. Add the tomatoes and green chilies. Cook until the tomatoes soften. Stir in the turmeric, chili powder, coriander powder, cumin powder, garam masala, biryani masala, and salt. Cook for 1 minute. Add 500 g...
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Sri Lankan Pol Toffee (Coconut Toffee)

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  Sri Lankan Pol Toffee (Coconut Toffee) Pol Toffee is a classic Sri Lankan sweet made with coconut and sugar, cooked until thick and cut into bite-sized squares. This version works beautifully with either desiccated coconut or fresh coconut and is flavored with vanilla, cardamom, and a touch of butter for a rich, delicious finish. Ingredients 250g desiccated coconut 350g sugar ¾ cup water (for desiccated coconut) ½ cup water (for fresh coconut) 15g butter 1 tsp vanilla essence A drop of red food coloring 2 tbsp milk powder (optional) ½ tsp cardamom powder (optional) Method 1. Prepare the Tray Line a tray with baking paper or lightly grease a flat tray or wooden board with butter. Have this ready before you start cooking, as the mixture needs to be transferred quickly once it reaches the correct consistency. 2. Combine the Ingredients Before turning on the heat, add the coconut, sugar, water, and milk powder (if using) to a pan. Mix well until the coconut is evenl...
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My Fail Proof Mutton Kabsa

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  Special Arabian Masala Powder Ingredients: • 50g Chilli Powder • 50g Pepper Powder • 50g Cumin Powder • 50g Coriander Powder • 4 teaspoons Turmeric Powder Method: Mix all the ingredients together and store in an airtight container. Use as needed for Kabsa, Majboos, or Mandi. Mutton Kabsa Ingredients: • 1–2 kg Mutton Leg Pieces • 600g Basmati Rice • 1 Large Onion, sliced • 1 Soup Cube • 5 Cardamom Pods • 1 Bay Leaf • 2 Cinnamon Sticks • 2 Cloves • 3 teaspoons Ginger Garlic Paste • 3 teaspoons Tomato Paste • 2 teaspoons Salt (or to taste) • 2 tablespoons Oil • 4 teaspoons Special Arabian Masala Powder • Water as needed Method: Heat the oil in a large pot and fry the onions until nicely browned. Add the cinnamon, cardamom, bay leaf, and cloves. Stir for a few seconds until fragrant. Add the ginger garlic paste and sauté well. Add the tomato paste and Special Arabian Masala Powder. Mix well. Add the mutton leg pieces and coat them well with the spices. Cover and let the mutton cook f...
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