Shehenshahi Pulao is more than just a meal; it’s a fragrant piece of history on a plate. It is a rich and special dish from Parsi cuisine, combining flavours from both Persian and Gujarati cooking styles. This dish combines fragrant basmati rice with mutton keema, layered and slow-cooked to create a comforting yet indulgent meal. The addition of saffron, fried onions, nuts, and herbs gives it a festive touch, making it a popular choice for special gatherings and family dinners. What truly sets this pulao apart is the patience of the "dum" method. By sealing the pot and letting the ingredients breathe together in their own steam, the rice is infused with the luxurious scent of saffron, the sweetness of golden fried onions, and the rich crunch of dry fruits. This slow-cooking process transforms a simple rice dish into something truly memorable, with an aroma that fills the home and feels like a warm welcome. Often enjoyed as a one-pot meal, this traditional preparation pairs beautifully with cooling raita and crispy papad. Whether you are planning a weekend dinner or hosting guests, this authentic Parsi rice dish is sure to impress with its rich taste, vibrant presentation, and satisfying flavours.

Chicken nihari, a lighter alternative to the traditional nalli nihari made from mutton (or even beef in select international regions), is an aromatic and spicy chicken stew. In this chicken nihari recipe, slow-cooked tender chicken and spice-infused gravy come together into a curry that pairs beautifully with naan, tandoori roti, or even sheermal (a slightly sweet and flavoured flatbread). The chicken nihari recipe has started gaining popularity for two primary reasons: one, the chicken is a lighter (and healthier) alternative to red meat. Two, the recipe tends to be more convenient and simpler to follow than the traditional nalli nihari recipe. It’s why most people want to know how to make chicken nihari. Much like the traditional nihari, the chicken nihari also benefits from an extended resting time. Simply put, the chicken nihari tastes better as a leftover, as nihari thickens when it sits for longer. It’s why nihari, traditionally, was cooked overnight. However, with this chicken nihari recipe, you can serve the stew right after preparing or after a resting period (at least two hours). It purposely uses a thick, flour-based curry made with high-quality shudh chakki atta from Aashirvaad. This curry reheats easily on high heat. However, for a gluten-free version, use almond flour instead of wheat flour. Now that you’re familiar with chicken nihari and why it makes for an excellent curry, it’s time to get cooking!

Mutton kola urundai is a beloved appetiser from Tamil Nadu's Kongu region. Following a local mutton keema recipe, it yields small, spiced mutton meatballs that are fried until golden and eaten piping hot. 'Kola' refers to the meat preparation, and 'urundai' means ball in Tamil, and this dish delivers just that: tightly packed, flavour-loaded balls with a crisp outer crust and a juicy, aromatic interior. What sets mutton kola urundai apart from other mutton keema recipes is the freshly ground masala, which is a hallmark of Tamil cuisine. Shredded coconut, whole spices like cinnamon, cloves, and cardamom, khuskhus (white poppy seeds), fennel seeds, green chillies, onion, ginger, garlic, and a generous handful of coriander and curry leaves are all ground into a fine paste that has an incomparable fragrance. This is the backbone of the dish. The other ingredient is pottu kadalai, which is roasted, fried Bengal gram, which is ground to a fine powder and acts as the binder, keeping the kolas intact during frying. Mutton kola urundai hails from Chettinad and Madurai, and given the ground masalas that are used, it needs a lot of patience. The mutton also needs to be cooked and ground into the right texture, and the shaped balls need a 30-minute rest in the refrigerator before hitting the oil. Take these steps seriously, and you will get perfectly fried and crack-free meatballs with a smooth finish, a golden crust, and an interior that is soft.