1. In a medium bowl, combine yogurt, lemon zest, garlic, turmeric, 2 teaspoons salt and lots of black pepper and mix well to combine. Add chicken and turn to coat; let marinate while you prep the ...

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 ...

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 ...

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 ...

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 ...

Was biryani truly born in Mughal kitchens, or does its story go back much further? This explainer traces biryani’s layered ...

When people travel to India and explore its cuisine, one of the first dishes they often try is biryani. This dish is one of the most beloved meals in the country, with almost every region having its ...

Unlike meat biryani, paneer does not benefit from long cooking. Extended heat can dry it out, making timing and temperature ...