Chicken Biryani is a fragrant, flavorful dish made with basmati rice, tender marinated chicken, and a blend of aromatic ...

1. In a large skillet over high heat, heat the vegetable oil or ghee. When the oil is very hot, add the onions and cook, stirring often, for 45 minutes, or until they are golden brown. 2. Turn the ...

Chef Palak Patel shares her recipe for anti-inflammatory cauliflower rice biryani, which is loaded with gut-healthy fiber. Biryani (a rice dish with veggie, spices, and often protein) is a staple in ...

Getting your Trinity Audio player ready... True, a recipe for biryani, Asia’s delicious rice dish, is long. So many ingredients, right? But also, so many aromas, so many flavors, so many textures.

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Outside’s resident chef Biju Thomas is stopping by the TODAY kitchen to share a few of his favorite Indian-inspired recipes that incorporate lots of colorful and healthy ingredients. He shows us how ...

Last weekend, while meandering through the farmers market, a young lady came up to me, tugged on my sleeve and whispered in my ear, “Please! Do a biryani class or teach us how to make one!” I was ...

First, make the cauliflower rice. Trim the green leaves from the cauliflower and cut into large pieces, including the stem. Put a handful at a time in the food processor with enough water to go about ...

Virginia Nazareth said her family expresses affection through food, and her grandmother's lamb biryani recipe had us feeling the love. Growing up, Virginia Nazareth's grandmother would make a special ...

Heat the oven to 350°F. Wash the rice and soak it in cold water until needed. Wash the shrimp and drain it well. Add the salt and turmeric and mix. Refrigerate until ready to use. Peel the ginger and ...

Rice is a staple food in many cultures, and it can be prepared in countless ways, from simple side dishes to hearty main ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Last week’s winning suggestion comes to us from ...