Madhur jaffrey

A crisp, crackly flatbread loaded with creamy cheese and soft egg. The dough for this bread is incredibly sticky. Omani cooks often use paint chipper to spread and work with the dough on the griddle; you can also use a dough scraper.

This is a dish where you can see and smell the acidity of the lemon, taste the earthiness of the ginger and coriander, and feel the spice of the garlic. It's so easy, yet it comes together so well in this delicate, extremely tender chicken. Not to mention, it can all be done in one pot!

Biryani is a lavish and celebratory meal of rice, meat, and aromatic spices. Madhur Jaffrey likes to highlight the dish even further by adding something special: saffron. “So what do you do with saffron? You just don’t plunk it in,” she says. “What I do—which I’ve learned to do from the Kashmiris—is roast it very slightly. Then put it in warm milk, and let it stay for three hours or so until the color comes out.” The result? Shining white rice adorned with gorgeous golden hues from the…

Biryani is a rice-based dish cooked with a whole mess of different spices, and usually, though not always, some kind of meat. When that meat is lamb or beef, it consequently takes some time to cook, which means I don't get to write about this dish too often. But this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey solves that problem by using shrimp, so that this dish can be whipped up in less than hour with absolutely no shortcuts.

Excellent dish from The Essential Madhur Jaffrey. The recipes in this book are foolproof and absolutely tasty, with plenty of veggie options. I served the dish with rice and a simple lettuce salad.…

Royal chicken cooked in yoghurt by Madhur Jaffrey. This inviting recipe combines warming Indian spices with chicken, almonds and sultanas. Serve with rice.

Madhur Jaffrey's recipe for dakshini murgh, a southern India-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end.

Introduced to Kashmir by the Mughals whose cuisine was influenced by Persian cuisine, Rogan Josh consists of lamb or goat that has been slow-cooked in oil, yogurt and a mix of many different spices until it is fall apart tender. Dehli born cookbook author Madhur Jaffrey is regarded by many as a world authority on Indian food. Famed both for her bestselling Indian cookbooks and respected acting career, Madhur Jaffrey's recipes have inspired me for years — many of them so familiar to me that…

Six months ago our cooking club voted in Madhur Jaffrey and I was very wary. I had never tasted Indian food before, much less cooked it m...

These incredibly addictive mouth-watering chicken bits are a celebration of spices. Coated in a blend of pepper, turmeric, cayenne pepper, cumin, dried thyme, garlic powder, paprika and salt they simply dance around on your taste buds. In fact, my non-chicken eating, non-spice eating daughter went crazy for them. I was pleasantly surprised. These chicken bits can be served on their own as an appetizer, but I chose to make a meal out of them and serve them over rice. We loved these chicken…