Lamb Biryani

Preparation Time: 25 Minutes
Cooking Time: 1 Hour
Makes: 8 servings
Spice level: 3 chilies

Ingredients

2 1/2 cups Laxmi Basmati Rice
1/4 cup cooking oil
8 Laxmi Whole Cloves
4 Laxmi Cardamom Pods
4 Laxmi Cinnamon Sticks
4 large onions, sliced thin
2 tablespoon Laxmi Garlic Ginger Paste
1/4 cup chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
1-pound lamb chops
salt to taste
3 tomatoes, chopped
4 green Chile peppers, halved lengthwise
2 teaspoons Laxmi Red Chili Powder
2 tablespoons plain yogurt
2 tablespoons lemon juice
7 1/2 cups water
1 teaspoon salt
1 tablespoon vegetable oil
1 onion, sliced
1/2 teaspoon Laxmi Saffron
2 tablespoons warm milk

Instructions

1. Place the Laxmi basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain. Heat 1/4 cup oil in a large skillet over medium heat; fry the Laxmi cloves, Laxmi cardamom pods, and Laxmi cinnamon sticks in the hot oil until fragrant, about 1 minute.

2. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the Laxmi garlic and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more.

3. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.

4. Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.

5. Stir the tomatoes, green chili peppers, and Laxmi ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes.

6. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.

7. Bring the Laxmi rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.

8. Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.

9. Layer about half the rice in the bottom of a deep pot with a lid.

10. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice.

11. Stir the Laxmi saffron and warm milk together in a small bowl; pour over the top layer of rice.

12. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.

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  • Laxmi Red Chili Powder
    Laxmi Red Chili Powder
  • Laxmi White Basmati Rice
  • Laxmi Cardamom Powder
  • Laxmi Ginger Garlic Paste
    Laxmi Ginger Garlic Paste
  • Laxmi Pure Spanish Saffron

Chicken Korma


Preparation Time: 10 Minutes
Cooking Time:  40 Minutes
Makes: 4 Servings
Spice Level: 1 chilies

Ingredients

3 tablespoons olive oil
3 tablespoons Laxmi Ghee
2 large onions, chopped
6 tablespoons plain yogurt
2 tablespoons mango chutney
4 tbsp Laxmi Garlic Paste
2 teaspoons Laxmi Turmeric Powder
1 teaspoon Laxmi Red Chili Powder
2 teaspoons Laxmi Garam Masala
2 teaspoons salt
4 boneless skinless chicken breast halves, chopped
1/3 cup Laxmi Sliced Almonds

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.

2. Heat oil and Laxmi butter in a skillet over medium heat. Cook onions in oil until soft.

3. Place onion, yogurt, mango chutney, Laxmi garlic paste, Laxmi turmeric, Laxmi chili powder, Laxmi garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed.

4. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.

5. Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.

Shop The Ingredients

  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee
  • Laxmi Garlic Paste
    Laxmi Garlic Paste
  • Laxmi Turmeric Powder
    Laxmi Turmeric Powder
  • Laxmi Red Chili Powder
    Laxmi Red Chili Powder
  • Laxmi Garam Masala
  • Laxmi Almonds

Spicy Shrimp Rice


Preparation Time: 15 Minutes
Cooking Time: 35 Minutes
Makes: 4 Servings
Spice Level: 3 chilies

Ingredients

500g Laxmi Basmati Rice
2 red onions, peeled and finely sliced
1 tbsp olive oil
1 tsp Laxmi Turmeric Powder
1 tsp Laxmi Paprika
2 tbsp Laxmi Garlic Paste
2 tsp Crushed Red Chili Flakes
About 300g shrimp
25g fresh parsley or coriander, finely chopped (optional)

Instructions

1. Put the Laxmi Basmati rice and double the volume of water (1 litre) into a pan, cover and bring to simmering point. Reduce the heat, cover and cook for 15 minutes.

2. Then take off the heat and leave to stand for 10 minutes. Meanwhile, gently soften the onions in the oil for 10 minutes or until soft.

3. Add the Laxmi turmeric, Laxmi paprika, garlic and Laxmi chilli and cook for a couple of minutes.

4. Add the shrimp and herbs, if using, and cook for another few minutes or until the shrimp are pink and cooked through. Stir into the rice and serve with lemon wedges.

Shop The Ingredients

  • Laxmi White Basmati Rice
  • Laxmi Turmeric Powder
    Laxmi Turmeric Powder
  • Laxmi Paprika
  • Laxmi Garlic Paste
    Laxmi Garlic Paste

Chana Dal


Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Makes: 2 Servings
Spice Level: 3 chilies

Ingredients

1 cup Laxmi Chana Dal
3 1/2 cup water
1 tsp salt
1/4 tsp Laxmi Chili Powder
1/2 tsp Laxmi Turmeric Powder
1/2 tsp Laxmi Cumin Seeds
1/4 tsp Laxmi Garam Masala
1 tbsp Laxmi Ghee
1/2 tsp Laxmi Garlic Paste

Instructions

1.Soak the Laxmi chana dal in 4 cup water for 2-3 hours then wash and drain.

2.Boil 3 cups water, Laxmi garlic paste, Laxmi turmeric and the salt in a pan. Add the Laxmi chana dal, cover the pan and cook over medium flame for 30 min or till the dal is tender and stiring occasionally.

3.Stir the dal when cooked.

4.For the tempering heat Laxmi ghee in a pan and when hot add Laxmi cumin seeds.

5.When the seeds begin to sputter add garlic. Stir well and fry till the garlic turns light brown.

6.Add the Laxmi red chili powder and stirring it, pour it immediately over the cooked dal and cover the pot.

7.Easy chana dal is ready to be served with Laxmi rice or bread.

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  • Laxmi Chana Dal (Chickpeas/Garbanzo Beans)
    Laxmi Chana Dal (Chickpeas/Garbanzo Beans)
  • Laxmi Reshampatti Chili Powder
  • Laxmi Turmeric Powder
    Laxmi Turmeric Powder
  • Laxmi Cumin Seeds
  • Laxmi Garam Masala
  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee
  • Laxmi Garlic Paste
    Laxmi Garlic Paste

Kala Chana Curry

Kala Chana Curry
Preparation Time: 8 Hours 10 Minutes
Cooking Time : 60 Minutes
Makes: 2
Spice level: 3 chilies

Ingredients

1 cup of Laxmi Kala Chana
3 cups water for soaking black chickpeas
1 medium size onion
1 large tomato
4 to 5 teaspoon Laxmi Garlic Paste
1 to 2 green chili
1 teaspoon Laxmi Cumin Seeds
½ teaspoon Laxmi Red Chili Powder
½ teaspoon Laxmi Garam Masala
¼ teaspoon Laxmi Turmeric
1 pinch of asafetida
2 tablespoon Laxmi Ghee
salt as required

Instructions

1. Soak the Laxmi Kala Chana overnight or for 8­9 hours.

2. In a pressure cooker,  add 2 tbsp. of Laxmi Ghee Add Laxmi Cumin Seeds, crackle them and then add finely chopped onions. Sauté the onions till they become light golden.

3. Add Laxmi Garlic Paste, green chili and sauté for 15­20 seconds. Add finely chopped tomatoes and sauté them till the oil starts leaving from the sides of the onion ­tomato masala.

4. Add the Laxmi Turmeric Powder, asafetida, Laxmi Red Chili Powder and sauté for 2­3 seconds. Add the Laxmi Kala Chana along with all of the water. season with salt and stir well.

5. Pressure cook on a medium to high flame for 8­9 whistles or more till the chickpeas are cooked well and softened.

6. Lastly sprinkle the Laxmi Garam Masala and stir, garnish the kala chana curry with coriander leaves.

7. Serve the kala chana curry with steamed rice, rotis or chappati.

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  • Laxmi Kala Chana (Black Chickpeas)
    Laxmi Kala Chana (Black Chickpeas)
  • Laxmi Garlic Paste
    Laxmi Garlic Paste
  • Laxmi Cumin Seeds
  • Laxmi Red Chili Powder
    Laxmi Red Chili Powder
  • Laxmi Garam Masala
  • Laxmi Turmeric Powder
    Laxmi Turmeric Powder
  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee

Whole Moong Dal


Preparation Time: 30 Minutes
Cooking Time: 60 Minutes
Makes: 4 Servings
Spice level: 3 chilies

Ingredients

½ cup Laxmi Whole Moong
2 tablespoon Laxmi Ghee
½ teaspoon Laxmi Cumin Seeds
1 medium onion
1 large tomato
1 teaspoon Laxmi Ginger Garlic Paste
¼ teaspoon Laxmi Turmeric Powder
¼ teaspoon Laxmi Red Chili Powder
½ teaspoon Laxmi Coriander Powder
¼ teaspoon Laxmi Garam Masala Powder
2.5 to 3 cups water
salt as required

For Tempering:
1 tablespoon Laxmi Ghee
½ teaspoon Laxmi Cumin Seeds
1 pinch asafoetida
¼ teaspoon Laxmi Red Chili Powder

Instructions

1. Rinse 1/2 cup green moong beans for a couple of times and then soak in enough water for an hour. you can also soak them for a couple of hours or overnight. if soaking overnight, then the pressure cooking time will reduce.

2. Chop 1 medium onion, 1 large tomato and 1 to 2 green chilies. And add ginger garlic paste.

3. Heat 2 tbsp oil in a pressure cooker. Add the whole spices ­ 1/2 tsp cumin seeds. sauté till the cumin seeds sputter. Then add the chopped onions. sauté the onions till light golden. Add 1 tsp ginger­garlic paste and chopped green chilies. stir and sauté till the raw aroma of ginger garlic goes away.

4. Now add the chopped tomatoes and 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder and 1/4 tsp garam masala powder.

5. Stir and sauté till the tomatoes soften, become pulpy and you see oil releasing from the sides. Drain and add the moong beans. stir very well.

6. Add 2.5 to 3 cups water and salt as per taste. stir very well. Cover and pressure cook for 10 to 12 whistles or 15 to 17 minutes on a medium to high flame till the beans are softened thoroughly.

7. When the pressure settles down on its own, open the lid and check the beans. if they still have slight bite to them, then add some water and pressure cook for some more whistles. If the mixture looks dry, then you can add more water. keep the cooker on the stove top and simmer the moong dal for 5 to 6 minutes, stirring at intervals.

8. The consistency of the dal should not be watery. while cooking you can mash a few lentils with the back of the spoon.

9. Serve whole green moong dal with steamed rice or chapatis.

Shop The Ingredients

  • Laxmi Whole Moong (Mung Beans)
    Laxmi Whole Moong (Mung Beans)
  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee
  • Laxmi Cumin Seeds
  • Laxmi Ginger Garlic Paste
    Laxmi Ginger Garlic Paste
  • Laxmi Turmeric Powder
    Laxmi Turmeric Powder
  • Laxmi Red Chili Powder
    Laxmi Red Chili Powder
  • Laxmi Coriander Powder (Cilantro Seed Powder)
  • Laxmi Garam Masala
 

Moong Dal with Garlic and Cumin


Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
Makes: 6-8 Servings
Spice level: 3 chilies

Ingredients

1 cup Laxmi Moong Dal Split, soaked 2 hours in cold water, drained and rinsed
½ teaspoon Laxmi Turmeric
1 teaspoon salt
3 tablespoons Laxmi Ghee
½ teaspoon Laxmi Cumin Seeds
1 green Chile, cut lengthwise
4 tsp Laxmi Garlic Paste
1 large shallot, diced
Laxmi Garam Masala or Laxmi Red Chili Powder (optional)
Laxmi Basmati Rice, freshly cooked, for serving

Instructions

1. Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring.

2. Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises.

3. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.)

4. Make the tarka: Heat ghee in a small skillet over medium-high heat.

5. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more.

6. Pour contents of skillet into pot and stir into the dal. Transfer to a serving bowl or individual soup bowls.

7. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired.

8. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning).

9. Cool to room temperature before refrigerating. It will keep 2 to 3 days.

Shop The Ingredients

  • Laxmi Moong Dal (Split Mung Beans)
    Laxmi Moong Dal (Split Mung Beans)
  • Laxmi Turmeric Powder
    Laxmi Turmeric Powder
  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee
  • Laxmi Cumin Seeds
  • Laxmi Garlic Paste
    Laxmi Garlic Paste
  • Laxmi Garam Masala
  • Laxmi Red Chili Powder
    Laxmi Red Chili Powder
  • Laxmi White Basmati Rice

Masoor Dal


Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Makes: 2-3 Servings
Spice level: 3 chilies

Ingredients

¾ cup Laxmi Masoor Dal
2 cups water for pressure cooking the dal
½ or 1 teaspoon lemon juice or as required
1 medium sized onion
1 medium sized tomato
2 to 3 tsp Laxmi Ginger Garlic Paste
1 green chili,
1 to 2 Laxmi Whole Red Chilies
1 teaspoon Laxmi Cumin Seeds
¼ or ½ teaspoon Laxmi Red Chili Powder
1 pinch asafoetida
¼ or ½ teaspoon Laxmi Garam Masala Powder
½ teaspoon Laxmi Turmeric Powder
1.5 to 2 cups water or as required
2 tablespoon Laxmi Ghee
salt as required

Instructions

1. Clean and soak the split masoor. Pressure cook the masoor dal with 2 cups water, till they become soft and mushy. The dal also can be cooked in a pot. Just soak the dal for 30­40 minutes, so that they cook faster if cooking in a pot. Adjust the quantity of water as required. When the dal is cooked, beat with a wooden spoon or wired whisk lightly. Keep the cooked dal aside.

2. In another pan or pot, heat ghee. Fry the cumin seeds till browned. Then add onions and fry till they are light browned. Add ginger garlic paste. Stir and fry for 10­15 seconds. Add green chilies and red chilies. stir.

3. Add all the dry spice powders one by one including asafoetida and stir. Add the tomatoes and fry till the oil separates and the tomatoes become soft.

4. Add the cooked dal. pour 1.5 to 2 cups water. you can adjust the quantity of water as required. Add salt and stir. simmer the masoor dal for 6­7 minutes more on a low or medium flame till you get the desired consistency. This dal is neither thick nor thin and has a medium consistency.

5. Towards the end add lemon juice and stir the masoor dal.

6. Serve masoor dal hot with steamed basmati rice or roti or chappati.

Shop The Ingredients

  • Laxmi Masoor Dal (Red Lentils)
    Laxmi Masoor Dal (Red Lentils)
  • Laxmi Ginger Garlic Paste
    Laxmi Ginger Garlic Paste
  • Laxmi Cumin Seeds
  • Laxmi Red Chili Powder
    Laxmi Red Chili Powder
  • Laxmi Garam Masala
  • Laxmi Turmeric Powder
    Laxmi Turmeric Powder
  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee

Spiced Red Lentils


Preparation Time: 10 Minutes
Cooking Time: 35 Minutes
Makes: 2-3 Servings
Spice level: 1 chilies

Ingredients

3 cups Laxmi Masoor Dal
1/2 cup Laxmi Ghee
3 medium red onions, finely chopped (2 cups)
5 tsp Laxmi Garlic Ginger Paste
3 tablespoons berbere, plus more for sprinkling
2 teaspoons nigella seeds, finely ground
1 teaspoon Laxmi Cardamom Powder
Kosher salt
Freshly ground pepper

Instructions

1. In a large enameled cast-iron casserole, heat the ghee.

2. Add the onions and cook over moderate heat, stirring occasionally, until they are softened and just starting to brown, about 8 minutes. Add the garlic ginger paste, berbere, nigella seeds, cardamom powder and a generous pinch each of salt and black pepper and cook until fragrant and deeply colored, about 10 minutes.

3. Add the red lentils with 8 cups of water to the casserole and bring to a boil.

4. Cover and cook over moderately low heat, stirring occasionally, until the lentils have cooked down and thickened, 25 minutes.

5. Season the lentils with salt and pepper.

6. Ladle the lentils into bowls, sprinkle with berbere and serve.

Shop The Ingredients

  • Laxmi Masoor Dal (Red Lentils)
    Laxmi Masoor Dal (Red Lentils)
  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee
  • Laxmi Ginger Garlic Paste
    Laxmi Ginger Garlic Paste
  • Laxmi Cardamom Powder

Easy Curried Yellow Dal


Preparation Time: 20 Minutes
Cooking Time: 60 Minutes
Makes: 3-4 Servings
Spice level: 2 chilies

Ingredients

1 cup dry Laxmi Toor Dal
1 tablespoon Laxmi Ghee
1/2 medium onion, chopped
3 tsp Laxmi Ginger Garlic Paste
2 cups low sodium vegetable broth
1 cup water
1/2 teaspoon salt
1 tablespoon Laxmi Curry Powder
1 tablespoon Laxmi Cumin Seeds
1/2 teaspoon Laxmi Coriander Powder
1/2 teaspoon Laxmi Turmeric Powder
1/2 teaspoon Laxmi Red Chili Powder (optional)
1/2 teaspoon Laxmi Garam Masala (optional)
1/2 cup fresh cilantro, chopped for garnish (optional)

Instructions

1. In a medium saucepan melt ghee over medium heat. Add chopped onion and salt. Sauté until soft, about five minutes.

2. Add garlic and sauté until fragrant, about 30 seconds. Add remaining spices and stir. Sauté for about 1 minute, cooking spices. If spices start to stick to pan, add some water – 1/4 cup should do.

3. Add peas and stir to coat with butter, onion, and spice mixture. Add broth, 1/2 cup water and bring to boil. Cover and reduce heat to simmer.

4. Simmer for 40-50 minutes or until peas are tender and most of the liquid has been absorbed. (Check peas periodically – you may need to add more water during cooking if peas are absorbing the liquid too quickly).

5. Garnish with chopped cilantro before serving.

6. Serve with hot basmati or brown rice for a filling one-dish meal. Or, double the broth/water to make a curried pea soup.

7. To turn this into a spicy curry, add some finely chopped jalapeno, serrano, or chili pepper at the same time as the garlic.

Shop The Ingredients

  • Laxmi Toor Dal (Split Yellow Peas)
    Laxmi Toor Dal (Split Yellow Peas)
  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee
  • Laxmi Curry Powder
    Laxmi Curry Powder
  • Laxmi Cumin Seeds
  • Laxmi Coriander Powder (Cilantro Seed Powder)
  • Laxmi Turmeric Powder
    Laxmi Turmeric Powder
  • Laxmi Red Chili Powder
    Laxmi Red Chili Powder
  • Laxmi Garam Masala
  • Laxmi Ginger Garlic Paste
    Laxmi Ginger Garlic Paste