All Recipes

Chicken Biryani

This post is sponsored by Kana Goods. All opinions are my own.

I have ditched the pressure cooker and adopted the Dutch oven for my rice dishes for many years. Yes, that includes my absolute favorite Biryani(a Rice dish made with Indian spices and meat). That hustle and bustle of changing 3 different pots just didn’t seem right when you can fix your favorite biryani in a versatile Milo Dutch oven on the stovetop, then in the oven, and to the table. No foil covering or sealing is needed. The heavy lid of my new Milo by Kana is heavy enough to seal that steam for cooking perfect Biryani.

I cooked the perfect chicken curry in my Milo by Kana then layered it with fried onions and rice. Popped the Milo in the oven for baking. And, viola, the phenomenally delicious Chicken Biryani was ready in no time. I wish you could smell the aroma of my Biryani when I opened the lid.

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Steam locking method for Biryani

Traditionally Biryani is cooked with locking the steam method. Chicken curry gets cooked in a heavy bottom pan then gets layered with partially cooked rice. Locking the steam in the pot and cooking the aldente rice to perfection by locked steam in the pot gives the Biryani the aroma and flavors it is famous for all over South Asia. Since the majority of the pot lids aren’t heavy enough to keep the steam locked in the pot, we South Asians use dough or aluminum foil to seal the steam locked in the pot. However, cooking in a Dutch oven with the heavy lid that comes with it cuts my work in half.

One-pot Biryani instructions

If you don’t want to go through the entire process of cooking the rice separately and looking for a quicker way to make one-pot Biryani then you can do so by adding soaked rice on top of the chicken curry. Add 2 cups rice to 4 cups water ratio for one-pot cooking on a stovetop. The whole spices can be added to the onions before adding chicken to it. Cover the lid and cook on low medium for 20 minutes without uncovering. Uncover and check if rice is cooked completely. If it isn’t then cover and cook for an additional 5 minutes.

Easy Chicken Biryani


For Chicken Curry

  • 4 boneless chicken breasts
  • 2 medium ripe Roma tomatoes or 1/2 cup cherry tomatoes, chopped
  • 1/4 cup oil or ghee
  • 1/2 cup thinly sliced onion
  • 2 to 3 tbsp ginger-garlic paste
  • 1 tsp Kashmiri chili powder
  • 1 tsp cumin powder
  • 1 1/2 tsp coriander powder
  • 1/2 tsp turmeric
  • 1 tsp salt or to taste
  • 1/4 tsp Garam Masala
  • 2/3 cup plain yogurt, preferably creamy Indian yogurt
  • 1/3 cup fried onions
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint

For Rice

  • 2 cups Basmati Rice, soaked in the water for 15 minutes
  • Salt to taste
  • 8 to 10 cups water
  • A squeeze of lemon juice
  • 1/4 tsp Cumin seeds
  • A small stick of cinnamon
  • Couple green cardamom
  • Couple cloves
  • A Green Chili, optional
  • Food coloring, optional
  • 8 to 10 threads Saffron, optional


  1. Bring water to a boil in a large pan and add washed Basmati rice, whole spices, green chili, salt, and lemon juice. Cook until rice is partially cooked or aldente. Take out the rice in a large colander and drain all the water. Set it aside.
  2. Cut chicken breast into small cubes. In a large bowl, combine chicken, ginger-garlic paste, Kashmiri chili powder, cumin-coriander powder, garam masala, and salt. Mix it well and set it aside.
  3. Heat oil in the Dutch oven on medium heat. Add sliced onions and cook until golden.
  4. Now add the marinated chicken. Cook for about a minute then add tomatoes and yogurt. Cover the lid and cook for 10 minutes. Uncover and cook until gravy is thick. We are looking for saucy curry. Not too watery or not too dry.
  5. Sprinkle more than half of fried onions, cilantro, and mint on the chicken curry. Top it off with partially cooked Basmati Rice.
  6. Add swirl food coloring and soaked saffron on top of the rice and sprinkle the rest of the onions. Cover the lid and pop the Dutch oven in the oven.
  7. Bake the Biryani at 365 F for 20 to 25 minutes.
  8. Serve it hot with yogurt Raita.

Got a question about the ingredients? Leave me a comment and I’ll get back to you as soon as possible.

I love seeing your feedback on my recipes. Also, it encourages me and inspires me to create better content. Try my recipes if you find the ingredients suitable for your palate. Share my blog if you like my content. And, leave me a comment below with your feedback if I inspired or helped you with your meal prep ideas. Thank you for stopping by.

All Recipes

Cardamom Infused Crepes

If the earth had one large table where we all can come together to share our food, then we could learn so much regardless of our differences. Food is the language of love that brings people together. Since I can’t do that, I would love to share my crepe recipe with you. I believe that relationships bonded on food flourish better than those bonded on other terms 😂😂.

*Do not use media or content without permission.

A little story behind this recipe. My Ammi(Mother) made these Cardamom-infused crepes at least once a month for my Dad. He loved having these crepes for Dinner rather than breakfast or brunch. The rest of my family including me and my mother didn’t care much about sweet crepes so she would always pair them with savory crepes. I’ll be sharing a savory crepe recipe very soon.

I remember seeing my Ammi whipping up this recipe in no time without measuring any ingredients and the crepes would come out perfect. The entire house smelled like Cardamom whenever she made these crepes. Though I didn’t care much about it, I cherish the memories attached to it. I have recently developed a love for sweet crepes and my kids love them. So, here I am making my mother’s recipe for crepes.



  • 1 cup all-purpose flour
  • 2 cups milk
  • 2 eggs
  • 1/2 tsp freshly ground Cardamom
  • 1 tbsp melted butter or ghee, extra for cooking
  • 2 tbsp sugar
  • pinch of salt
  1. In a large prep bowl, combine all the ingredients and whisk it until no flour lumps are left and well combined. You may blend all the ingredients in a blender.Grease a medium nonstick skillet with butter and heat over medium-high heat. Pour 1/3 cup of batter in the center of the hot skillet and swirl to spread the batter evenly.
  2. Cook until batter on top becomes firm or about 30 seconds. Flip and cook for about 10 seconds on another side. Repeat the steps for the rest of the batter.
  3. Serve it with Blueberry-Orange whip cream.

Blueberry-Orange Whipping Cream


  • 1 cup heavy whipping cream
  • 1/4 tsp vanilla extract
  • 1 tbsp powder sugar
  • 1/4 tsp orange zest
  • 1/2 tsp orange juice
  • 1/4 cup roughly chopped blueberries
  1. In a stand mixer, whip cream, sugar, vanilla extract, orange juice, and orange zest until it becomes stiff.
  2. Fold blueberries gently into the whipped cream.



Gluten-Free · Vegetarian

Rai walay Aloo(Masala spiced Baby Potatoes)

This potato dish is close to my heart. Growing up, this was our family favorite lunch dish. So many memories attached to it. My mother made these potatoes every other week because we loved munching on these perfectly spiced potatoes with warm roti(flat Indian bread).

It feels like this was just a few years ago. A girl who loved eating her mother’s food has her own family to feed now. How did the time fly by? I feel honored to cook my mother’s dishes and introduce it to my kids and with you.

I have always said, there is something magical about a mother’s food. I hope you experienced that in your life. If you haven’t had that opportunity to do so, then start with my mother’s recipe to feel the warmth and love that comes from my mother’s food.

I have tried cooking this recipe thousands of times throughout my life and it never seems to disappoint me. My husband and his family aren’t Indian so I tend to experiment a lot with different substitutions for red chili powder. I have tried many different Paprikas to substitute for red chili powder and I find Hungarian Sweet Paprika to be the best substitute to Kashmiri chili powder for a less spicy version.

So, If you find that chili powder isn’t for you then try using red Hungarian sweet paprika. Feel free to ask any questions you may have in the comment box.

Thank you for stopping by and reading ❤️!

By @summikitchen20


Gluten-Free · Vegetarian

Cilantro Garlic Chutney


▪️1 bunch fresh Cilantro
▪️1 Serano pepper or jalapeno
▪️4 Garlic Cloves
▪️1/2 tsp toasted cumin seeds or powder
▪️1 tbsp plain yogurt, optional
▪️ A squeeze of Lemon juice
▪️ Salt to taste


-Blend everything in the food processor until a smooth consistency.

-Stays great for up to a month if stored in an airtight container in the refrigerator.


About Me

Spicy Korean Chicken on a Stick

Korean Chicken on a Stick

This sweet and spicy deliciousness will be guaranteed to blow your tastebuds.

For Chicken
▪️3 Chicken Breast (Boneless thigh meat is fine as well)
▪️1/2 inch grated Ginger
▪️4 Grated Garlic Cloves
▪️A squeeze of Lemon juice
▪️1/4 tsp Salt
▪️1/2 tsp Freshly ground black Pepper
▪️10 to 15 Medium Bamboo Skewers (Soaked in the water for at least 30 minutes)

For Spicy Sauce (Exclude Sriracha and Korean Chili if you can’t handle the heat)
▪️1/2 cup Soy sauce
▪️1/2 Cup Honey
▪️1 Tbsp Sriracha (add more if you like Spicy)
▪️1/2 tsp Korean Red Chili Powder (use any Coarsely ground red chili powder if you like)
▪️1/2 tsp Freshly ground black Pepper

For Garnish
▪️ Sesame Seeds


Cut the Chicken breast in thin, long strips or small 1/2 inch cubes. Marinade the chicken with all the ingredients listed above for marination. Marinade the chicken for at least 20 minutes to overnight in the refrigerator for the best results. Meanwhile, blend all the Spicy Sauce ingredients together really well with a whisker and set it aside.

Thread the chicken onto skewers evenly. You may broil, grill, or cook them on the stovetop on a skillet. Cook the chicken skewers on Medium heat for 5 to 8 minutes on one side. Flip the skewers and cook for a minute on the other side and start brushing the Spicy sauce we made on each skewer as much as you like(Leave some for dipping sauce unless you have extra time to make another batch). Cook them until the chicken is well cooked. Garnish with sesame seeds and serve it with the spicy sauce.



Gluten-Free · Vegetarian

Roasted Pumpkin over Brown Lentils with Collard Greens and Garlic Served with Pomegranate Cucumber Yogurt Sauce


  • Roasted Pumpkin Salad with Brown lentils
  • 1 small Pumpkin
  • 1/2 tsp red chili powder or Paprika
  • 1/2 tsp cumin powder
  • 1 tbsp grated garlic
  • 1 to 2 tbsp raw honey
  • 1/4 tsp turmeric
  • Salt to taste
  • 2 Tbsp oil
  • A squeeze of lemon juice
  • A generous drizzle of olive oil


Preheat oven to 400 F. Lightly spray the large baking sheet with oil. Wash the pumpkin, dry it then microwave it for 4 minutes.

Cut tip and top of the pumpkin and peel the skin with a veggie peeler. Peel until you don’t see the white layer anymore. Cut the pumpkin from the center lengthwise into half. Remove the seeds and strings. Cut the pumpkin into inch wedges.

In a small bowl, mix spices, honey, lemon juice, and oil. Place the pumpkin wedges on a baking sheet and drizzle the mixture. Toss until spices are well coated. Drizzle some oil on top and roast it for 25 minutes.

Garlicky Brown lentils with Collard Greens

  • 1 cup brown lentils, washed and soaked in lukewarm water for an hour
  • 2 1/2 cups vegetable or chicken broth
  • 1/2 cup chopped onions
  • 1 cup chopped collard greens
  • 1 Tbsp minced garlic
  • 1/4 cup chopped parsley
  • 1/4 tsp turmeric
  • 1/2 tsp cumin-coriander powder
  • A squeeze of lemon juice
  • 3 tbsp oil
  • Salt and pepper to taste
  • 1/2 tsp chili flakes, optional

Heat oil in a medium saucepan with a thick bottom. Add minced garlic and onions. Cook it until onions are golden. You may add garlic in the end once the onion turns golden. Add collard greens and saute for a few seconds. Now add lentils. Sautee on medium heat for a minute while stirring constantly.

Now add broth, a squeeze of lemon juice, and parsley. Bring it to a boil on medium heat. Once it starts to boil cover and turn the heat between low-medium. Cook it for 20 minutes or until the lentils are cooked tender. We are looking for dry lentils.

Pomegranate Cucumber Raita

  • 1 1/2 cup plain yogurt, preferably full fat
  • 1/2 cup chopped cucumber, seeds, and pulp removed
  • 3 tbsp pomegranate pearls
  • 1 small chopped green chili, optional
  • 1 Tbsp sliced mint
  • 1 Tbsp fresh chopped parsley or cilantro
  • Freshly ground pepper to taste
  • Salt to taste

Whisk yogurt in a medium bowl until smooth. Add the rest of the ingredients and fold them into the yogurt gently until well combined.


Gluten-Free · Vegetarian

Hassle back Butternut Squash with Moroccan inspired Chili Olives and Garlic Aioli

Hassle back Butternut Squash with Moroccan inspired Chili Olives and Garlic Aioli. This was a phenomenal lunch, you guys. 

– 1 butternut squash 

– 2 Tbsp oil

– Salt to taste

– Freshly ground black pepper to taste 

Preheat the oven to 400 F and lightly spray the baking sheet with oil. 

Poke the squash with a knife a few times and microwave it for 4 minutes. Let it cool then cut the tip and top. Peel the squash with a peeler. Make sure to peel off all the white layer of the squash until you start to see the orange layer. 
Cut the squash down the center lengthwise and remove the seeds from the core. Place the squash core side down on the baking sheet. Drizzle the oil and season it with salt and pepper.
Roast it in the oven for 20 minutes. Then remove the squash. Let the squash cool then create 1/8 inch apart slices in the squash without cutting the whole squash. Make sure to not burn yourself on the hot baking sheet 😁
Roast it for an additional 15 minutes at 400 F. 
Chili Olives

– 1 cup pearls green olives with pimento

– 1 Tbsp chili garlic sauce, more if you like spicy

– 2 Tbsp extra virgin olive oil 

– 1/4 tsp ground cumin 

– 1/4 tsp ground coriander

– A squeeze of lemon juice, or slices of preserved lemon 

– Salt to tasteToss all the ingredients in a small bowl. 

Garlic Aioli

 – 1/2 cup fat-free sour cream 

– 1/4 cup olive oil mayonnaise

 – 5 cloves of garlic (yes 5, you can’t call it a garlic Aioli with 1 clove of garlic 😉. I have made it with 10 cloves as well 😁)

– 1 Tbsp extra virgin olive oil 

– A generous squeeze of lemon juice 

– 2 Tbsp parsley, optional

– Freshly ground black pepper 

– Salt to taste 

Blend all the ingredients in the blender or a food processor until smooth. 


Hassel Back Butternut Squash with Moroccan Chili Olives by Summi Kitchen

Summi Kitchen

Gluten-Free · Vegetarian

Cilantro Garlic Chutney


▪️1 bunch fresh Cilantro
▪️1 Serano pepper or jalapeno
▪️4 Garlic Cloves
▪️1/2 tsp toasted cumin seeds or powder
▪️1 tbsp plain yogurt, optional
▪️ A squeeze of Lemon juice
▪️ Salt to taste

-Blend everything in the food processor until a smooth consistency. -Stays great for up to a month if stored in the refrigerator.

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