• 1kg chicken
• 3 glass Basmati rice
• 1 large onion
• 3 tbsp ginger garlic paste (6 cloves garlic and 1 inch ginger) 
• 1/2 small green Capsicum, chopped finely
• 2 cinnamon sticks
• 2 Cardamom
• 1 Clove
• 3 tsp Arabic Masala Powder *
• 1 tsp Black Pepper Powder 
• Salt, as required 
• 1 large potato, sliced
• 1 aubergine/eggplant, sliced 
• 1 carrot, sliced
• 1 non ripe tomato, sliced
• 1 onion, sliced
• 1 green bell pepper, sliced
• 3 cups Basmati rice (preferably soaked for 30 minutes before cooking for longer grains) 
• 4 1/2 cups water
• 4 tbsp tomato paste 
• 1 tsp arabic masala powder
• 1 tsp Black pepper
• 1 tbsp oil
• 4 tbsp water 

1. In a large casserole, pour some oil and ghee and add in your chopped onions, add salt and cook until translucent. 
2. Next add in your chopped Capsicum, ginger garlic paste and saute well until raw smell disappears. 
3. Next place in your chicken pieces, sprinkle the arabic spices masala, add in salt and pepper * and Turmeric if required. 
4. Pour in water. 
5. Close the lid and allow for the chicken to cook well for around 20-25 minutes. 
6. Whislt the chicken gets done, fry each of your chopped vegetables in batches and set them aside. Sprinkle salt over the fried veggies. 
   
   
   
7. Once done, drain the chicken pieces, reserve 1/2 cup of stock and set aside. 
8. Now in the chicken broth, add in your cleaned, soaked and drained rice, add salt as required and cook on low for around 10 minutes. (the rice will cook completely once layered and cooked on low) 
9. To prepare the tomato gravy for the rice, in a small pan, add your tomato paste, salt, pepper, arabic masala powder, oil and water and allow to come to a boil. 
10. Once done, mix it into the cooked rice. 
11. Now let's assemble and layer the Maqluba. Into your large casserole, start by adding your fried potatoes as the base and building up with any of the fried veggies. 
12. Layer your cooked chicken pieces. 
13. Next add a layer of cooked rice mixed with the tomato gravy. 
14. And add any leftover veggies and finish off with a layer of rice and gently run the back off your spatula over the rice (do not press) and pour the reserved chicken stock, close lid and allow to cook for at least 20-25 minutes. 
15. Now for the moment of reveal, place a rice platter or a large plate over the casserole and flip the casserole carefully and tap around the casserole using a wooden spoon, so that all remains of the Maqluba falls into the plate. 
16. Carefully remove the casserole slowly, so that the layers remain intact and you get to witness a beautiful Maqluba. 

Nasi Goreng

Ingredients :

For rice:

Kecap Manis (sweet soy sauce) :

Instructions :

Note: 

• 1 tbsp Kashmiri Red Chilli powder 
• 1/2 tbsp Coriander powder
• 1/4 tsp Turmeric Powder
• 10 pcs whole Black Pepper
• 5 pcs Cloves
• 2 black cardamom (optional) 
• 4 dried Bay leaves
• 1 tsp Cinnamon 
• 3 pcs Green Cardamom
• 2 pcs Star Anise (optional) 
• Salt, as required 
• Sugar, a pinch

• 3 cups Basmati rice, soaked for half an hour and drained
• 4 1/2 cups water
• 2 cinnamon sticks
• 4 cloves 
• 2 cardamom pods
• 500 gms Fresh Chicken/Meat
• 2 tbsp Vegetable oil
• 1 tbsp Ghee
• 3 large onions, sliced
• 2 tsp Ginger-Garlic paste 
• 5 Green Chillies, slit
• 1 large Tomato, chopped
• 4 pcs prunes or dried plum
• 4 tbsp Curd, whipped
• 3 tbsp Prepared spice mix
• Handful of Coriander and Mint leaves, chopped
• 2 large Potato, peeled and cut into cubes. 
• 2 strands of saffron soaked in warm milk

1. Grind all of the spices mentioned above to make sindhi biryani spice mix . 
2. Into a pressure cooker pour in your oil and /ghee and Sautee your onions until caramelized and not burnt. 
3. Next add in your ginger garlic paste. 
4. Drop in your cleaned and drained chicken/ meat which has been marinated in salt and allow to fry for around 10 minutes. 
5. Next add in your tomatoes, green chillies and your chopped herbs*. Sautee well and finally add in your cubes of potatoes. 
6. Next add in your prunes and curd.
7. Add in your spice powder mix and salt as required. 
8. Cook the chicken with 2 cups of water with a closed lid without the weight of the pressure cooker for 5 minutes and you are done. *
9. While the chicken gets done, let's prepare the rice. Into a large non stick pot add in your rice, water, spices and 1 tsp cooking oil and switch on your flame. *Click here to know the cooking instructions for the perfect, fluffy Basmati rice. Switch off the flame once it is 80% done,open lid and fluff up the rice. 
10. If the chicken masala has too much gravy, remove the chicken pcs and allow to reduce by boiling on high and stirring occasionally. 
    
    
    
11. Next, put the biryani on Dum by putting the first layer as the chicken masala and then top it with the 80% cooked rice and smoothen lightly. 
12. Gently sprinkle your saffron milk and allow to stay on dum for at least 10 minutes on simmer.
13. Slowly fluff up and toss your rice, very gently. Keep in mind not to over do this just a couple of times. You don't want mushy rice. 
14. Finally garnish with fried onions, cashews and chopped Coriander leaves. 
15. Serve hot with raita. 

• If using other meat like mutton or beef cook for around 6-7 whistles depending on the tenderness of the meat. 
• Authentically, You may add your tomatoes, green chillies and Coriander leaves in the dum process after the layer of the masala. 
• If using meat, do not add the potatoes along with the meat as meat needs more time to cook compared to chicken, and the potatoes in turn can become super mushy. You may boil the potatoes separately and add too. 

• 2 ramen noodles/ maggi noodles
• 4 cups water (2 cups for boiling noodles + 2 cups for the soup broth)
• 4 garlic cloves, chopped roughly
• 1 inch ginger
• 2 eggs
• 1/2 carrot, julienned
• 1/4 cup frozen corn, peas, defrosted
• Spring onions, roughly chopped
• 100 gms boneless chicken, preferably thighs 
• 2 tbsp Soy sauce 
• 1 tsp vinegar 
• 1 tbsp worcestershire sauce (optional)
• 1 maggi chicken cube/ fresh chicken broth
• 1 tsp white sesame seeds

• 6 dry red chilli, soaked in 1/2 cup hot water for 15 minutes
• 3 garlic cloves, finely chopped
• 1/2 inch ginger, finely choppee
• 1 tbsp Soy sauce
• 2 tsp brown sugar
• 1 tsp vinegar
• 1 tbsp Tomato Ketchup
• 2 tbsp vegetable oil
• Salt, as required 
• Water used for soaking chillies

1. Boil water for ramen/ maggi noodles with some salt and allow to boil for 3 minutes, until just about done.
2. Keep a small pan with water to boil, once boiled keep on medium low heat and allow your eggs to boil for exactly 6 minutes and transfer your eggs to a bowl with cold water to stop the cooking process. 
3. Meanwhile in a deep pan pour 1 tbsp oil and place you salt and pepper marinated boneless chicken in the hot oil and cook for about 6 minutes (3 minutes each side), while searing and applying light amount of pressure for the chicken to cook evenly. 
4. Set the chicken aside and in the same deep pan, where you have the juices of the chicken, pour in two cups of water. 
5. To the water add in your garlic cloves, and slightly pulverized ginger. 
6. Add in half of your spring onions, soy sauce, worcestershire sauce, vinegar and a cube of chicken stock. Once this comes to a boil let it simmer till you prep your veggies. 

1. Soak your dried red chillies in 1/2 cup water. 
2. Boil your chillies well, until chillies look tender. 
3. Take out chillies and grind to a form a paste, reserve the water used to boil the chillies. 
4. In a pan, pour oil, and Sautee ginger garlic on lowest heat without browning. 
5. Add in your ground red chillies, brown sugar, ketchup, vinegar, soy sauce and salt, sauté for a couple of minutes, add in your reserved water used to boil chillies and allow to boil until oil separates. 
6. Use instantly or store in the refrigerator for upto 2 months. 

• Place a stash of julienned carrots and place your boiled noodles, pour in your soup broth. 
• Next place your veggies in an orderly manner, as per your likeness. 
• Now slice the chicken evenly and place the chicken in one side of your bowl. 
• Add in a dash of your prepared Szhechuan sauce. 
• Cut your half boiled eggs into two and place them on your bowl. 
• Finally garnish with some chopped spring onions and white sesame seeds. 
• Enjoy your warm bowl of slurpy goodness! 😍