

Chicken Liver Masala with Phulka
Iron-boosting Chicken Liver Masala with homestyle Phulkas – perfectly spiced and energy-giving!
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Aromatic Varyun Pulao with creamy, gut-friendly raita - a perfectly spiced, soul-satisfying meal!

A fragrant Sindhi rice dish made with sweet pearl onions and aromatic whole spices. This simple one-pot meal is subtly spiced, allowing the natural flavors of the basmati rice and onions to shine through.
Serving size: 1 serving

A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Serving size: 1 serving


Iron-boosting Chicken Liver Masala with homestyle Phulkas – perfectly spiced and energy-giving!


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Aromatic Varyun Pulao with creamy, gut-friendly raita - a perfectly spiced, soul-satisfying meal!
This sindhi dish is perfect for lunch. With 456.7 calories and 10.73g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Rice: Wash the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain it completely in a colander and set aside.
Temper the Spices: Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the cumin seeds, bay leaves, green cardamoms, black cardamom, cloves, cinnamon stick, and black peppercorns. Sauté for 30-45 seconds until fragrant.
Caramelize the Onions: Add the peeled pearl onions to the pot. Sauté for 8-10 minutes, stirring occasionally, until they are deeply golden brown. This step is crucial for the pulao's signature flavor and color.
Sauté Aromatics: Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
Toast the Rice: Gently add the drained rice to the pot. Stir carefully for 1-2 minutes to coat the grains with the ghee and spices, being careful not to break them.
Cook the Pulao: Pour in 3 cups of water and add the salt. Stir once to combine. Bring the water to a rolling boil over high heat.
Steam the Rice: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
Rest and Fluff: Turn off the heat and let the pulao rest, still covered, for 10 minutes. This allows the grains to firm up. After resting, open the lid, gently fluff the rice with a fork, garnish with chopped coriander leaves, and serve hot.
Prepare the Cucumber (4 minutes)
Prepare the Yogurt Base (2 minutes)
Combine and Chill (4 minutes + chilling time)
Garnish and Serve