R FOOD (2026)

11/05/2026

Bhuna Gosht

Ingredients :
500g Mutton
2tbsp Ginger Garlic Paste
1tsp Salt
1tsp K. Red Chilli Powder
1tsp Coriander Powder
1tsp Cumin Powder
1/2tsp Black Pepper Powder
1/4tsp Turmeric Powder
1/2tsp Garam Masala
1/2 cup Curd
1/3 cup Mustard Oil
Whole Spices :
1/2tsp Cumin Seeds
4 Green Cardamoms
10 - 12 Pepper Corns
2 inch Cinnamon
4 - 5 Cloves
2 Onions
1/2 cup Tomato Puree
1/4 cup Water
1tbsp Chopper Coriander
3 Slitted Chillies

Method :
1. In a bowl, add mutton, ginger garlic paste, salt, red chilli powder, coriander powder and all the mentioned spices along with curd. Mix it well and marinate for 30 mins.
2. Now heat mustard oil in a pressure cooker. Add whole spices and allow it to crackle.
3. Add sliced onions and cook till it turns brown.
4. Add marianated mutton and cook on high flame for 5 mins till oil separates.
5. Add tomato puree and again cook till oil separates.
6. Add water and bring to a boil.
7. Pressure cook on high flame till you get the first whistle and then lower the flame and cook for 10 mins.
8. Open the cooker and dry out excess water or cook till the gravy is dried. Garnish with chopped coriander and slitted chillies.
9. Enjoy with chapati, bread or naan.

11/05/2026

Mutton Rogan Josh & Basanti Pulao 🍖🍚🌾

Mutton Rogan Josh 🥩🍲

Ingredients:
3tbsp Mustard Oil
Whole Spices:
1tsp Cumin Seeds
3 Green Cardamoms
4 Cloves
1 Black Cardamom
1/2tsp Asafoetida
500g Mutton
Salt as per taste
1tbsp Kashmiri Red Chilli Powder
1/2tsp Ginger Powder
1/2tbsp Fennel Powder
1/2 Cup Curd (whisked)
1/2tsp Garam Masala
300ml Water

Method:
1. Heat oil till smoking point.
2. Add whole spices and asafoetida. Saute for few seconds.
3. Add mutton and cook on medium to high flame for 2 - 3 mins.
4. Add salt and red chilli powder. Mix well and cook for 2 mins.
5. Add ginger and fennel powder. Mix well & cook for another 2 mins.
6. Add whisked curd and cook till oil separates.
7. Add garam masala and mix well.
8. Add water and bring to a boil.
9. Cover with thali and add water on it to fasten the cooking process. If it evaporates add water again on lid. Repeat till mutton is tender.
10. (Optional)You can add half a cup of water if the gravy is too dry.
11. Enjoy with rice, roti or bread.

Basanti Pulao Recipe (Mishti Pulao)

Servings: 4 | Prep Time: 10 mins | Cook Time: 25 mins

Ingredients:
Gobindobhog rice (or basmati): 1 cup (washed & soaked for 20 mins)
Ghee: 2–3 tbsp
Bay leaf: 1
Green cardamom: 3
Cloves: 3
Cinnamon stick: 1-inch
Cashews: 2 tbsp
Raisins: 1.5 tbsp
Sugar: 1.5 tbsp (adjust to taste)
Salt: to taste
Saffron strands: a pinch (optional)
Turmeric powder: 1/4 tsp (for the signature yellow color)
Water: 2 cups
Green peas (optional): 1/4 cup

Method:
1. Heat ghee in a heavy-bottom pan. Add bay leaf, cardamom, cloves, and cinnamon. Sauté until aromatic.
2. Add cashews and lightly fry till golden. Then add raisins, let them puff up.
3. Add soaked and drained rice. Gently sauté for 2-3 minutes on low heat without breaking the grains.
4. Add turmeric, salt, and sugar. Mix gently. If using saffron, soak in warm milk and add now.
5. Pour in water. Add green peas and bring to a boil, then lower the flame, cover and cook for 12–15 minutes or until rice is fluffy and water is absorbed.
6. Fluff gently with a fork. 🍴👌😋

10/05/2026

Beginners Chicken Curry

Ingredients:
500g Chicken
1/4 cup Oil
2 Onion
1tsp Garlic Paste
1tsp Ginger Paste
2 Tomato
3 Green Chillies
1/2tsp Turmeric Powder
1tsp Salt
1tsp K. Red Chilli Powder
1/2tbsp Everest Chicken Masala
1/2 cup Water

Method :
1. Heat oil in a pan. Add onions and saute till light golden brown.
2. Add ginger garlic paste and saute for a few seconds or till the raw small goes away.
3. Add tomato and chillies. Cook till tomatoes are soft.
4. Add turmeric Powder and mix well.
5. Add chicken and cook till it changes color.
6. Add salt, red chilli powder and everest chicken masala.
7. Mix well and cook till oil separates.
8. Add water and bring to a boil.
9. Cover and cook for 15 mins.
10. Serve with chapati, bread or rice and Enjoy

08/05/2026

Chicken Korma

Ingredients :
1 Cup Oil
3 Medium size Onion finely sliced (250g)
1 cup Curd
2tbsp Ginger Garlic Paste
2 bay leaves
7 - 8 Green Cardamom
5 - 6 Cloves
3tbsp Coriander Powdee
1tbsp Degi Mirch
1tbsp Kasmiri Red Chilli Powder
1½ tsp Salt
1 kg Chicken

Spice Mix
2tsp Black Cumin Seeds
6 Green Cardamoms
½ tsp Black Pepper Corns
½ Mace
1/8 Nutmeg

1 tsp Kewra water
You can add 1/2 cup milk to adjust the consistency of gravy ( don’t add water )

Method :
1. Heat oil in a vessel. Add thinly sliced onions and fry till light golden brown. Remove the onions and let the oil come to room temperature. Freeze the fried onions for 10 mins. Crush them with your hand and set aside.
2. In the same oil, add curd, ginger garlic paste, whole spices, coriander powder, degi mirch and salt. Mix well.
3. Add chicken and mix well.
4. Turn on the flame & cook on high heat till it starts boiling.
5. Cover with lid and cook on low flame for 10 - 15 mins.
6. Grind above mentioned spices to make a fine powder.
7. Add crushed fried onions and spice mix. Mix well and cook for 5 - 7 mins.
8. Add kewra water and mix well.
9. Chicken korma is typically served with bread like naan, roti, or parathas, or with rice, such as steamed basmati rice or jeera rice.

04/05/2026

🌶️ Spicy Mutton Curry Recipe

📝 Ingredients:
500g mutton (bone-in preferred)
2 large onions (finely sliced)
2 tomatoes (chopped)
2 tbsp ginger-garlic paste
3–4 green chillies
1/2 cup curd (yogurt)
3 tbsp oil
Salt to taste
🌿 Whole Spices:
1 bay leaf
1 cinnamon stick
3–4 cloves
2 cardamoms
🔥 Powdered Spices:
1 tsp turmeric
2 tsp red chilli powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala

👩‍🍳 Method:
Heat oil in a pressure cooker, add whole spices and let them splutter.
Add sliced onions and fry till golden brown.
Add ginger-garlic paste + green chillies, sauté till raw smell disappears.
Add tomatoes and cook till soft and oily.
Add all powdered spices and mix well.
Add mutton, cook on high flame for 5–7 mins (bhuno well).
Add curd and mix properly.
Add 1–1.5 cups water, cover and pressure cook for 4–5 whistles (or till tender).
Open, simmer till gravy thickens and oil separates.
Finish with garam masala & fresh coriander 🌿

04/05/2026

Chicken Kaleji Masala Recipe 🐔🌿

Ingredients:
Chicken liver (kaleji) – 500 g, cleaned and cut
Oil – 4 tbsp
Onion – 2 medium, finely sliced
Tomatoes – 2 medium, chopped
Ginger garlic paste – 1 tbsp
Green chilies – 2, slit
Red chili powder – 1 tsp (adjust to taste)
Turmeric powder – ½ tsp
Coriander powder – 1½ tsp
Garam masala – ½ tsp
Black pepper – ½ tsp
Salt – to taste
Fresh coriander – chopped (for garnish)

Instructions:

1. Heat oil in a pan and sauté sliced onions until golden brown.

2. Add ginger garlic paste and sauté until the raw smell dissipates.

3. Mix in the chopped tomatoes and cook until they are soft and the oil separates.

4. Add all the dry spices (turmeric, red chili, coriander, black pepper) and cook for 2-3 minutes on medium flame.

5. Add the cleaned chicken liver (kaleji) and stir well to coat with the masala.

6. Cover and cook on low flame for 8–10 minutes (avoid overcooking, as the liver will turn rubbery).

7. Add salt and garam masala, and cook uncovered for 3-4 minutes until the masala thickens and the oil surfaces.

8. Garnish with chopped coriander and serve hot.

Serving Suggestion:

Enjoy with hot rotis, naan, or jeera rice. 🍴👌😋

04/05/2026

Restaurant Style Mutton Curry

Ingredients

Mutton – 750 g (bone-in, washed)

Oil – 4 tbsp

Ghee – 1 tbsp (optional, for aroma)

Onions – 3 large (finely sliced)

Tomatoes – 3 medium (pureed)

Ginger garlic paste – 2 tbsp

Green chillies – 2 (slit)

Fresh coriander – for garnish

Whole spices:

Bay leaf – 1

Cinnamon – 1 inch

Green cardamom – 3

Black cardamom – 1

Cloves – 4

Shah jeera – 1 tsp

Ground spices:

Turmeric – ½ tsp

Red chilli powder – 1½ tsp

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Garam masala – 1 tsp

Kashmiri chilli powder – 1 tsp (for color)

Salt – to taste

Curd marinade:

Thick curd – ½ cup

Ginger garlic paste – 1 tbsp

Red chilli powder – ½ tsp

Turmeric – ¼ tsp

Salt – little

Marination (Very important)

Mix mutton with all marinade ingredients. Cover and rest minimum 1 hour (best 4–6 hours / overnight in fridge).

Method

1. Heat oil + ghee in heavy kadai/pressure cooker.

2. Add whole spices and sauté till aromatic.

3. Add sliced onions and fry till golden brown.

4. Add ginger garlic paste + green chillies, sauté till raw smell goes.

5. Add tomato puree and cook till oil separates.

6. Add all ground spices, roast masala well.

7. Add marinated mutton and bhunao on high flame for 8–10 minutes.

8. Add 2 cups hot water, mix well.

Pressure cooker method:

Cook for 5–6 whistles on medium flame.

Kadai/pot method:

Cover and slow cook for 60–70 minutes, stirring in between.

9. Once mutton is tender, add garam masala.

10. Adjust gravy consistency with hot water.

11. Simmer 5 minutes.

Garnish

Fresh coriander + ginger juliennes

Serving Suggestions

Butter naan

Tandoori roti

Jeera rice

Plain steamed rice

🥩 🍴👌😋👍

03/05/2026

Beginners Chicken Curry Recipe

Ingredients:
500g boneless, skinless chicken
1/4 cup vegetable oil
2 medium onions
1 teaspoon garlic paste
1 teaspoon ginger paste
2 medium tomatoes
3 green chillies
1/2 teaspoon turmeric powder
1 teaspoon salt
1 teaspoon Kashmiri red chilli powder
1/2 tablespoon Everest Chicken Masala
1/2 cup water

Method:
1. Heat oil in a pan over medium heat. Add onions and sauté until light golden brown.
2. Add ginger garlic paste and sauté for a few seconds until the raw smell disappears.
3. Add tomatoes and chillies. Cook until tomatoes are soft.
4. Add turmeric powder and mix well.
5. Add chicken and cook until it changes color.
6. Add salt, red chilli powder, and Everest Chicken Masala.
7. Mix well and cook until oil separates.
8. Add water and bring to a boil.
9. Cover and cook for 15 minutes.
10. Serve with chapati, bread, or rice and enjoy.

02/05/2026

Chicken Fried Rice

Ingredients :
1 Egg
A pinch of Salt
2 Chicken Thighs seaoned with salt (boiled & shredded)
1 Cup Golden Sela Rice soaked and boiled with salt as per taste
2tbsp Oil to fry eggs
2tbsp Oil for Fried Rice
1tbsp Grated Garlic
1/2tbsp Grated Ginger
1tbsp Chopped French Beans
1tbsp Chopped Carrots
2 Sping Onion Bulbs
1/2tsp Salt
1tsp Sugar
1tsp Chicken Powder
1tsp White Pepper Powder
1tsp Ajinamoto
1tsp Dark Soya Sauce
1/2tbsp White Vinegar
2tbsp cup Sping Onion Greens

Method :
1. Season egg with a pinch of salt. Fry & Scramble. Remove & Set Aside
2. Boil Chicken Thighs with salt as per taste for 8 - 10 mins or till chicken is cooked. Cool & shredd the chicken.
3. Wash and soak sela rice for 2 hours. Boil it with salt as per taste till cooked. Strain and set aside.
4. Heat oil in a pan. Add grated ginger and garlic and saute for a few seconds till the raw smell goes away.
5. Add in your veggies and saute for a few seconds.
6. Add salt, sugar and mentioned seasonings and spices. Mix well and saute for 1- 2 minute.
7. Add boiled rice, scrambled eggs, boiled and shredded chicken, spring onion greens, dark soya sauce and white vinegar. Mix well and cook for 2 - 3 mins.
8. Serve and Enjoy.

02/05/2026

Mutton Pulao 🍖🌿

Ingredients :
500g Mutton
1tsp Salt
1tbsp Ginger Garlic Paste
1/2 Cup Curd
Juice of Half Lemon
1/2tbsp Coriander Powder
1/2tbsp Fennel Powder
1tsp Cumin Powder
1/2tsp Black Pepper Powder
Whole Spices for marination -
1 Bay Leaf
1 Cinnamon Stick
2 Green Cardamoms
2 Cloves,
Small pc of Star Anise Small pc of Mace
1/2 Cup Water to cook mutton

For Pulao :

Ingredients :
500g Basmati Rice
2tbsp Oil + 2tbsp Ghee
1/2tbsp Black Cumin Seeds
Whole Spices for marination -
1 Bay Leaf
1 Cinnamon Stick
2 Green Cardamoms
2 Cloves,
Small pc of Star Anise Small pc of Mace
2 Onions
1tbsp Ginger Garlic Paste
3 - 4 Green Chillies Paste
2tbsp Curd
1/2 Cup Chopped Coriander
Few Mint Leaves
3 - 4 Chillies
1 Tomato
1/2tbsp Fennel Powder
3 & 1/4 Cup Hot Water
1/2tsp Garam Masala
Salt as per taste
1tbsp Kewra Water

Method :
1. Marinate mutton with salt, ginger garlic paste, curd, lemon juice, whole spices and coriander, cumin, fennel and black pepper powder. Marinate for 2 - 3 hours.
2. Wash and soak rice for 1 hour.
3. Add water to marinated mutton and mix well. Pressure cook on high heat till 1 whistle and simmer for 10 mins. Mutton should be 90% cooked.
4. Heat oil + ghee in a vessel. Add whole spices.
5. Add sliced onions and cook till brown. Remove a little fried onions for later use.
6. Add mutton and stock. Mix well & cook till oil separates.
7. Add curd, chopped coriander, mint leaves, chillies, tomato, fennel powder. Mix well.
8. Add hot water, garam masala and salt as per taste. Mix well and bring to a boil.
9. Add soaked rice. Mix well
10. When rice has absorbed half the water add birista, chopped coriander and kewra water.
11. Cover and cook on dum for 10 mins.

01/05/2026

Muradabadi Chicken Biryani

Ingredients :
500g Chicken
500g Basmati Rice
1tbsp Salt
3tbsp Ginger Garlic Paste
6 - 7 Green Chilies
1tbsp Fennel Powder
1tbsp Crushed Coriander
Whole Spices :
2 Bay Leaves
6 Green Cardamoms
1 Black Cardamom
1 Mace
6 Cloves
1/2tsp Cumin Seeds
1/2tsp Shahi Jeera
1/4 pc Nutmeg
1" Cinnamon Stick
1/2tsp Black Pepper Corns
1 Chicken Cube
1/2 cup Yogurt
1/2 cup Oil (125 ml)
1 Onion
1/2 cup Water
2.5 cups Water
1/2tbsp Kewra Water
1/2tsp Fennel Powder
Orange Red Food Color

Method :
1. Marinate chicken with salt, ginger garlic paste, chillies, crushed coriander, fennel powder, whole spices, curd and chicken cube. Mix well and marinate for 30 mins.
2. Wash and soak basmati rice for 20 mins.
3. Heat oil in a vessel, add sliced onions and cook till light golden brown.
4. Add marinated chicken and cook on high flame for 5 mins.
5. One the chicken has changed color add half cup water and bring to a boil. Now cover and cook for 15 - 20 mins.
6. Add water and bring to a boil. Add soaked basmati rice and mix well. Bring to a boil.
7. Cover and cook on dum for 15 - 20 mins.
8. Add orange food color, saunf powder and kewra water. Cover and let it sit for 15 - 20 mins before serving.

R FOOD

11/05/2026

11/05/2026

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