easy
(Leftover) Turkey Biryani with Red Onion and Cilantro
Turkey, carrots and basmati rice come together in this South Asian biryani, simmered on the stove. Serve with poppadoms and mango chutney.
Imperial court gastronomy of the Mughal Empire known for nut-thickened curries, fragrant biryanis, and festive milk desserts.
Mughlai cuisine developed in the imperial kitchens of Agra and Delhi between the sixteenth and nineteenth centuries, combining Persian court tastes with Indian spices, cream, and dry fruits.
Tender braised meat simmered in a velvety sauce of yogurt, ground almonds, cashew paste, and warm aromatic spices.
Festive dessert of toasted fine vermicelli simmered in sweetened whole milk with dates, cardamom, saffron, and sliced pistachio nuts.
Authentic dishes and home cooking from Mughlai (Delhi & Lahore).
Turkey, carrots and basmati rice come together in this South Asian biryani, simmered on the stove. Serve with poppadoms and mango chutney.
Chicken, yogurt and cashew nuts cooked in a pan and spiced with ginger and chilli for a South Asian dish.
A South Asian dish of prawns, red bell pepper and celery, warmed with curry powder. Finish with lime wedge.
Aubergine, green chilies and coriander come together in this South Asian korma, fragrant with ginger and curry leaves and cooked in a pan. Finish with fresh chopped coriander/cilantro leaves.