Chicken biryani has long been celebrated as one of the most aromatic rice dishes in South Asian cuisine. Traditionally slow-cooked with layers of rice, marinated meat, and fragrant spices, it creates a dish where every grain absorbs flavour. This quicker baked version keeps those classic elements while simplifying the cooking process for busy kitchens. This oven-baked chicken biryani is ideal when you want a hearty meal without spending hours in the kitchen. The partially cooked rice and marinated chicken finish cooking together in the oven, producing fluffy grains and tender meat. It works especially well for family lunches, weekend dinners, or small gatherings where a warm, comforting dish becomes the centre of the table.

Nargisi kofta is a Mughlai dish that takes its name from the narcissus flower (called ‘nargis’ in Urdu and Hindi) because when you slice the kofta in half, the yellow yolk surrounded by white egg resembles the flower's yellow centre and white petals. When it comes to the Nargisi kofta recipe, it has contested origins with both Lucknow (home of Awadhi cuisine) and Hyderabad claiming to have created it. Although the concept of kofta is said to have come from Persia to India through the Mughals. What makes Nargisi kofta distinct from regular kofta curries is that, instead of serving boiled eggs alongside the meatballs as is common in many kofta dishes, here the hard-boiled eggs are completely encased inside a spiced minced meat mixture before they are deep-fried and then simmered in gravy. Its recipe requires some technique but isn't as complicated as it appears. The Nargisi kofta recipe usually uses mutton or lamb mince, though chicken works well, if you want a less rich version. The meat is mixed with finely chopped or ground onions, ginger-garlic paste, green chillies, and spices, then bound with gram flour (besan) and a raw egg. The mixture needs to be smooth enough to spread evenly around the boiled eggs but firm enough to hold its shape during deep frying. The gravy is a classic onion-tomato base enriched with yoghurt and finished with kasuri methi.

This keto butter chicken relies on almond cream instead of cashews or dairy cream to achieve depth without spiking carbs. The method focuses on fat-first cooking, restrained onion use, and staged spice addition so the gravy thickens naturally. Chicken thighs are lightly seared, then simmered gently to absorb flavour while staying tender and juicy.