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Tips and recipe on how to make restaurant like Chicken Biryani at home . Chicken Biryani is a must prepare dish on most occasions. It is a simple, one-pot meal which is served with raita and salad. For those who do not want to invite guests for an elaborate meal- this is the best dish to prepare. A plate of chicken Biryani is a perfect balance of good quality protein and carbs. Chicken Biryani has a fan following across the globe and is among the top ordered dishes in restaurants across India. But can you make restaurant-like Biryani at home? The answer is yes! One of the best things about preparing Biryani is that it has several layers resulting into different textures, flavours and colours. This Biryani recipe is prepared using basmati rice, chicken thighs, hung curd, onion, tomato, milk, saffron and a melange of whole and ground spices. The chicken biryani masala used in this making this mouth-watering Biryani recipe is juicy and tender, and has a flavour that you will relish for su...

These baked chicken wings are coated in a homemade spice rub, then roasted to crispy perfection. A simple yet satisfying appetizer or meal option that takes just minutes to put together. In my opinion, you can never go wrong with chicken wings. Whether it’s  lemon pepper wings  or  buffalo wings , chicken wings are inexpensive, tender and totally delicious. These baked wings feature a BBQ rub that adds tons of flavor. I love a good crispy chicken wing, but I don’t love all of the hassle and mess that comes along with deep frying wings. These baked chicken wings are perfectly crispy and golden brown, and loaded with plenty of flavor. HOW DO YOU MAKE BAKED CHICKEN WINGS? This recipe starts with chicken wings, which are tossed in a little vegetable oil. The next step is to thoroughly coat the wings in spice rub. The wings go onto a rack, then are baked at high heat until crispy and golden brown. Add a sprinkling of parsley, and you’ll be ready to eat! TIPS FOR BAKED CHICKEN ...

HOW TO MAKE PAKISTANI CHICKEN KARAHI? Dry roast these whole spices for 1 minute on medium flame with constant stirring. Remove from pan, cool and grind into a fine powder. (You can switch any of these whole spices with ground spices. Add ground spices after roasting whole spices in the pan, stir for 1-2 seconds and remove.) Ground Karahi Spice mix is ready. You have to use all of it but if you like less heat than cut down on the spice mix to adjust the heat. ( You may double or triple above spice mix recipe, ground, and store in the freezer. Stays fresh for 3 months. The ready-made karahi spice mix is ok too, but adjust measure to heat preference.) In a wok fry chicken in oil with salt and pepper for 5 minutes until color changes. Color has changed and few golden marks are visible. Remove the chicken with a slotted spoon leaving oil in the pan. Add grounded spices and other spices in a pan, that is chopped garlic, Indian allspice powder, black pepper,, and turmeric. Fry for 30 seconds....