Mariamkhandk

Biryani. My favorite rice dish. As promised, I have given my take on a delicious biryani. I decided to make it with chicken, as this is my favorite. I hope you will enjoy the video. As usual, let me know in the comments if any questions. Link to my homemade biryani masala: https://rumble.com/v3vb3m4-biryani-masala-recipe-how-to-make-homemade-biryani-masala.html

A couple of tips: - Feel free to leave the leg with the marination in the fridge for a day. - To finish the lamb, you can instead of grilling it under the broiler, you can leave the lamb in the oven uncovered at 270°C for 15-30 min without the fan. - When finishing the lamb, you might want to turn the lamb in the oven so the bottom side also gets crisp. - Make sure to add plenty of salt As usual, let me know in the comments if any questions. #legoflamb #raanroast #foodfusion

Thai food at its best I love green curry and here you can see how easy it is to cook. A couple of tips: - Toss in the vegetables in the end, to make sure they are crunchy and not too soft. - I suggest you do not hold back with the Green Curry paste. Yes it will become more spicy, but the suger and coconut milk should balance it. - Use full fat coconut milk for best flavor. As usual, let me know in the comments if any questions.

The dish I always ordered when I was in China. This is the authentic version from the people of the Xinjang province. So simple and quick to make, yet so tasty. A couple of tips: - Do not use freshly cooked jasmin rice. Use cooled down precooked rice for best texture. - You can easily add a bit chicken stock - Soy sauce is very salty, so if you use enough soy sauce, you do not need salt - You can use a bit if oyster sauce if you like, but the rice will become more moist and sticky - You can use other veggies if you like, just make sure you cut them small. - You can make the dish without meat. In that case, I would drop in more eggs. As usual, if any questions, let me know in the comments.

The first step towards a delicious biryani! As usual, if any questions, please let me know in the comments. UPDATE: After testing the biryani masala I fine tuned the measurements. The measurements written in the video subtitles are the updated and correct ones. Hence they might not match 100% with what is shown in video. I basically added more coriander seeds and cumin to balance out the strong flavor of mace and start anise. You should go with the measurements that is written in the video. The biryani masala should cover around 3-4 large family portions. Please remember to add salt. And extra chili powder if you like it hot.

This is one of my favorite Thai dishes. I love red curry and here you can see how easy it is to cook it. A couple of tips: - Toss in the vegetables in the end, to make sure they are crunchy and not too soft. - I suggest you do not hold back with the Red Curry paste. Yes it will become more spicy, but the suger and coconut milk should balance it. - There is typically already salt in the paste, but I like adding a bit of soy sauce which will make sure the salt is not missing, beside that I do not add any separate salt. - Use full fat coconut milk for best flavor. As usual, let me know in the comments if any questions.

I have always loved chicken wings. This Korean Fried Wing recipe is one of my favorites. When cooking wings, I always have to make sure I cook at least 2 kilo, and they are gone in 15 min. My kids absolutely love them! And so do I. Feel free to add butter when cooking the sauce. And if you don’t want it to be that sweet, you can easily skip the honey. But remember the balance is important, so make sure to add some vinegar. As usual, any questions, let me know in the comments :) #chickenwings #koreanfood #foodfusion

This is a recipe for very tender Turkey Legs. Make it great. Make it simple. A great marinade for a great piece of meat. Turkey tends to become very dry. Follow this recipe for a soft, tender and juicy piece of meat. As usual, if any question, please leave a comment. Remember to like and subscribe. #turkey #turkeyleg #turkeyrecipe #foodfusion

This is one of the dishes I loved to order from the small street restaurants when I used to visit China. I've had this so many times. Tastes so good whether with beef or chicken. The recipe is easy and quick. I really enjoyed eating this after filming it :) Some quick cooking tips: - The vegetables in stir fry are usually crispy. If you like your vegetables soft, it may be a good idea to add the vegetables right after adding the chicken, to give them more time to cook. You can easily add the vegetables at the end, after adding the sauce. - Be careful with the salt. The chicken stock and soy sauce already contain a lot of salt, so adding extra salt can make the dish more salty. As usual, if any questions, please let me know in the comments :) #stirfrynoodles #noodlesrecipe #chowmein #foodfusion

During my years of traveling to China, there was one thing I always looked forward to; the small street restaurants that were run by people from Xinjiang province. People from that region had a different taste compared to other parts of China. It was a mix of Chinese, Indian and Nepalese flavours. The beef dish was one of my many favourites. In the West, the dish is known as Mongolian Beef. I have tried making this dish many ways. I am so happy with the recipe that I am sharing in this video. It is simple, yet very tasty. A couple of tips: - Be careful with overcooking of the meat. Frying the thin sliced meat a couple of minutes should be enough (depending of the beef cut). If you are using a beef cut that needs braising, this recipe might not work for you. - Make sure the pan is hot when cooking the beef - Be careful with the salt as the soy sauce is already very salty. - You can use other vegetables instead of the ones I am using in this video. As usual, if there are any questions, let me know in the comments 🙂 #mongolianbeef #chinesefood #foodfusion

One of the things I remember when visiting Bangalore in India, was all the coconut trees. As a person born and raised in the North, this was something special to me. I also noticed the use of the coconut in food. This Korma recipe is inspired by the South Indian cuisine. The sweetness from the onions makes it very different from a typical Chicken Curry with the bitterness from the tomatoes. A Korma is normally not seen as very spicy, however feel free to add more chilies if you like it spicy :) Please try it out and let me know how it turned out in the comments :) #kormarecipe #chickenkorma #korma #foodfusion

This one is for my nephew. I once made a Lasagna during one of our family gatherings, he loved it and wanted the recipe. Here it is in 4K 😊 Important tips for a great lasagne: - Let the meat burn a bit during frying. This way the flavor will increase. A non-stick pan will help, otherwise add a bit of water to scrap the burned fried meat off the pan. - Even though you will not feel like it, add more water/milk to make the sauce more watery, especially if you are using premade dry pasta. Pasta will absorb most water, so if it is lacking water, the Lasagna will become dry. - Add a bit of extra salt for a more watery sauce - Go for a bechamelsauce between the Lasagna layers, this way you will get a more creamy Lasagna I like my Lasagna spicy and creamy, so I am adding chilli and American cheese to the recipe, so once again, sorry Marco 😊 As usual, any questions, feel free to ask 😊 #lasagna #lasagnarecipe #pasta #foodfusion

Karahi is one of my favorite dishes in Pakistan. It is a must try whenever I visit Lahore. I have made this dish many times at home and if you love Karahi, then you must try this recipe. A couple of pro tips: - If you don't like your karahi to be to be too sweet, then do not add more than one onion. - Do not use premade garlic and ginger paste, but instead make your own. This will add a lot more flavor. - Use of black pepper powder can make your karahi dark, so if you can, go for freshly grounded black pepper. - Be gentle with the turmeric as the flavor easily can overpower rest of the dish. If you don’t like lamb, you can easily replace the lamb with chicken or beef. As usual, if any questions, please let me know in the comments :) #muttonkarahi #karahi #buttkarahirecipe #foodfusion

Love this dish. This is real comfort food and it goes great with mashed potatoes. I wish we made this more often. Love the sticky crunchy glaze on the outside and juicy meat in the inside. I like mine a bit spicy, so in this version I am adding some Tabasco in the glaze. This is a child-friendly version, with with no big chunks of wetted bread but instead dry breadcrumbs and finely chopped onions. If you like a softer meatloaf, you can easily add a small half cup of milk. As usual, feel free to ask if you have any questions. #meatloaf #meatloafrecipe #foodfusion

One of the main differences between the classic danish hotdog and others is the use of the danish remoulade. Remoulade is a topping which will remind you of tartar sauce. You cannot get remoulade outside Denmark. It goes great with the sausage, combined with mustard and ketchup. It is the combination of the sweet and sour, crisp and soft that make this dish a very tasteful light meal. It is possible to make the remoulade at home. Let me know if you need the recipe in the comments. The danish hotdogs are typically made with pork sausages. As I dont eat pork, I typically use turkey og chicken sausage. As usual, if any questions, let me know in the comments :)

Cooking steaks can be a challenge for many. It is a matter of experience and learning the right techniques. Ribeye is my favorite cut for a steak. It does not have to be Angus brand, even though I am using Angus in this video. Hereford or any other brand is fine with me, as long as it contains a good marbling and the eye is tender. I hope you will enjoy this video. Let me know what you think in the comments! And if you like it, remember to smash the like button :) As usual, any questions, let me know in the comments :)

I have always loved chicken wings since I was a kid. And I must say that the ones I make at home are much better than the ones I buy from outside. This is the oven baked version. An important step to make them crispy is to put them on a tray and leave them in the fridge for a few hours. This will dry the skin and make them more crispy. Another important thing is to cook them in the oven on a rack (not tray), skin side up, and cook them at a high temperature. My experience tells me that you dont have to turn the wings. Most important is to burn the top a bit, and the bottom well get cooked as well and remain juicy. As usual, any questions, let me know in the comments :)

I have made Butter Chicken many times, and every time I have tried to make it better. I am so satisfied with this version, it tastes absolutely incredible. I am so happy that I can share this recipe with you. You can enjoy this dish with fresh buttery naan or basmati rice. As usual, if any questions, please let me know in the comments :)

Sometimes less is more. Let the few simple ingredients shine through. The combination of a simple meat patty in between a light weighted bun with pickled cucumbers, ketchup and mustard is all what it takes. Goahead and try it out. Just make sure the meat and bun is good. Yes I know the meat patty was not done from scratch, but I have no problem with frozen items, as long as it tastes good :) To my Desi friends, feel free to top your meat with some chili :) As usual, any questions, let me know in the comments.

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A great hot sauce, chili dressing. Great with Sharwarma and Lamb

A classic Pakistani and Indian dish. Fried chicken in curry spices.

A tasty Greek Yoghurt dressing or Dip. Goes great with Bulgur, Lamb and other Turkish grilled meat.

Salmon is my favorite fish. Absolutely love it. Crisp on the outside and juicy in the inside. That is how you wanna make it.

This is one of my favorite dishes. Slow grilled leg of lamb. Love to make it on the weekend. I've used a desi spice mix that my mom used for tandoori chicken, but it works well with lamb too. Give it a try and let me know in the comments how it goes. If you don't have a grill, you can easily make it in the oven. Give it 3 hours at 170°C (4 hours if it's a big piece of meat).