For many households, Eid can feel incomplete without biryani. Traditionally, a slow-cooked dish, today biryani has multiple versions– and not all of them require long hours in the kitchen. Quick-fix mutton biryani, a lamb and rice dish, is usually made in a pressure cooker, instead of the traditional handi (thick-bottomed pan). It takes a lot less time but still retains the flavor that makes biryani a crowd favourite.

North Indian curry lovers go crazy over Dahi Chicken, a dish that has juicy chicken chunks cooked in a flavourful yoghurt sauce. To counteract the spicy heat, the yoghurt does double duty by tenderising the chicken while also adding a touch of acidity and creaminess. This dish is sure to please with its hearty tastes, ease of preparation, and adaptability.

Gongura Chicken is a signature Andhra dish where tender chicken is cooked with tangy sorrel leaves, aromatic spices, and caramelised onions. Perfectly balanced with heat and tang, it pairs wonderfully with steamed rice. A simple, homestyle recipe that brings the bold flavours of Andhra straight to your kitchen.