Recipes

When it comes to traditional desserts, Sheer Khurma and Shahi Badam stand out as favoritesthat bring a touch of festivity and nostalgia to any meal. However, the preparation of thesedelightful dishes can often be time-consuming, requiring numerous ingredients and meticuloussteps. That’s where Keriburk's Sheer Khurma and Shahi Badam Mixes come in handy, offeringa quick and easy solution without compromising on the authentic taste and richness. In thisblog, we’ll explore how you can effortlessly c...

Ingredients:1 cup oil3 chopped onions3-4 chopped tomatoes1 packet Bombay Chicken Biryani Mix1 kg chicken with bones2 tablespoons ginger-garlic paste1 cup sour yogurt2 potatoes3 cups basmati riceCoriander leaves, green chiliesGheeInstructions: Heat oil in a pan and fry the chopped onions until golden brown. Set aside half of the onions. Add the chopped tomatoes to the remaining onions and fry until soft. Add the Bombay Chic...

Ingredients:Fish fillet – 1 kgLemon juice – as requiredAchari Fish Tikka Mix – 1 packetSour yogurt – 1/2 cupOil – 2-3 cupsGinger-garlic paste – 1 tablespoon eachInstructions: In a bowl, mix the fish fillet with all the ingredients except oil. Let it marinate for 15 minutes. Place the marinated fish fillets on a baking tray, brush with oil, and bake at 180°C for 15 minutes. Once baked, serve with salad and a squeeze of lemon juice.

Ingredients:Keriburk Hyderabadi Haleem Mix – 1 packetOil/Ghee – 2 tablespoonsBeef meat – 350 grams and bones – 250 gramsGarlic paste – 1 tablespoonFried onions (Bereshta) – 1 cupInstructions: Heat oil/ghee in a pan and add the meat and bones. Add the Keriburk Haleem Mix spices, fry, then add water and cover to cook. Add the Keriburk Haleem Mix powder and mix well. Separate the bones from the meat. Use a wooden spoon to mash the dal (le...

Ingredients: Whole chicken (1.5 kg), skinless Lemon juice, to taste Ginger-garlic paste (1/2 tbsp each) Oil for frying Lahori Chargha Mix (1 packet)Instructions: Rub the whole skinless chicken with lemon juice, ginger-garlic paste, and Lahori Chargha Mix. Make sure it's well coated. Let it marinate for 3-4 hours, or overnight for better flavor. In a steamer or large pot, add water and place a plate or bowl on top. Put the chicken on the plat...

Ingredients: 3 cups Basmati rice 1 cup oil 2 chopped onions 1 kg mutton 2 tbsp ginger paste, 2 tbsp garlic paste 2 large potatoes 1 packet Keriburk Sindhi Mutton Biryani Mix 2 tomatoes 15 green chilies 1 cup coriander leaves 1 cup mint leaves ½ cup sour yogurtInstructions: Rinse the Basmati rice and cook it in a pot with water and salt, until it’s 70% cooked. Drain and set aside. In a large pot, heat oil and fry the...