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Great Tasting Indian Sauces
Low Fat, Gluten Free, Dairy Free
Spices ground using an advanced Cryogenic Process

Quick Biryani

January 13, 2017 by GuruSauces

Guru Food’s Quick Biryani Recipe:

Biryani traces its origins to the Persian Muslims of the Indian subcontinent. It is speculated that its fore-runner, the simple Pulao dish, was an army field meal served in medieval India. Moving armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice together with the meat was readily available.

Over time, the dish what we now call a Biryani became distinct through refining the method of preparation. Although the line of distinction between a biryani and a pulao remains somewhat arbitrary, today biryanis are generally far more elaborate and delicate preparations made with careful layering of spices, rice, and meat.

Guru Food’s Quick Biryani Recipe is an easy way to make a chicken biryani. Its combines the layers favours of a more traditional Biryani with the convenience and speed of making a Pulao.

Quick Biryani
Quick Biryani
Ingredients
  • 1/4Cup, about 150 ml Guru Food’s Indian Butter Chicken Sauce
  • 1Jar Guru Food’s Indian Curry Sauce
  • 3Pieces, about 18 oz or 0.5 kg chicken breast Cut into cubes
  • 1/4Cup About 75 ml of yogurt
  • 3Teaspoons Cooking oil
  • Fresh coriander. Separate leaves from stems. Chopped
  • Salt, black pepper, smoked paprika for taste if required
  • 11/2 Cups Basmati rice
  • 1/2Teaspoons Garam-masala
  • 1/8Teaspoon Turmeric
  • 1Teaspoon Combination of cumin, coriander, fennel, onion seedsOptional
  • 1Teaspoon Fresh ginger. ChoppedOptional
  • 1Teaspoon Fresh garlic. ChoppedOptional
  • 1Tomato Chopped into eights. Seeds and majority of liquid removedOptional
  • 1Green Red capsicum or bell pepper. Slice thinlyOptional
Instructions
  1. Rinse then boil the rice in 3 cups of water. Stir in the garam-masala, bay leaf, and turmeric and add salt to taste before the rice comes to a boil. When the rice reaches a boil, cover the rice with a tight lid and keep on low heat until all the water is absorbed. Once the water is absorbed, the rice is done. Fluff the rice with a fork and set a side
  2. Bring empty pot to medium-high temperature for 2 minutes
  3. Add the oil, and then if used, sauté optional dry ingredients. 1 minute
  4. Sauté chicken until slightly brown
  5. Add the Guru Food’s Indian Butter Chicken Sauce and Indian Curry Sauce, stir, and simmer for 8-10 minutes until chicken is done. Continue to stir occasionally
  6. Add the optional red or green peppers if used
  7. Stir in the yogurt and let simmer 2-3 minutes
  8. Add fresh coriander stems during last minute
  9. Remove from heat. Add fresh coriander leaves. Garnish to taste
  10. In a serving dish, layer the rice and chicken in alternative layers. Cover and let rest for 5-10 minutes. Serve while still warm
Recipe Notes

Alternative ingredients and ideas:

  • Vegan or vegetarian tofu may be used in place of chicken breasts
  • Stewing beef or veal may be used. Adjust cooking time until meat is cooked
  • Fish cubes, seafood chunks or shrimp may also be used successfully
  • Non-dairy products, soya, almond or coconut milk may be substituted for yogurt
  • For hotter version add dried chillies or chili sauce

Serving suggestions:

  • Serve with small side portion of Indian pickles or chutney

Filed Under: Guru Sauces

Chicken Tikka Masala

December 3, 2016 by GuruSauces

Guru Food’s Tikka Masala Recipe:

Chicken tikka masala is a heartwarming dish of chunks of boneless chicken in a spicy, creamy, orange-coloured sauce. The sauce usually includes pureed tomatoes, cream or coconut cream and various spices. It is claimed that the dish originated in the Indian restaurants of Scotland. The dish is so popular in the UK that it was once nominated to be a British national dish. Other tikka masala variations replace chicken with tofu, paneer, lamb or fish.

Guru Food’s Tikka Masala Recipe helps up make this delicious, quick, and easy meal and perfect for your family and guests.

Chicken Tikka Masala
Chicken Tikka Masala
Servings Prep Time
4-6 People 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
4-6 People 20 Minutes
Cook Time
15 Minutes
Ingredients
  • 3Tablespoons Guru Food’s Indian Butter Chicken Sauce
  • 1Jar Guru Food’s Indian Curry Sauce
  • 3Pieces, about 18 oz or 0.5 kg Chicken breast. Cut into cubes
  • 1Cup, about 300 ml Yogurt
  • 3Teaspoons Cooking oil
  • Fresh coriander. Separate leaves from stems. Chopped
  • Salt, black pepper, smoked paprika for taste if required
  • 1Teaspoon Combination of cumin, coriander, fennel, onion seeds
  • 1Teaspoon Fresh ginger. Chopped
  • 1Teaspoon Fresh garlic. Chopped
  • 1-2Tomato Pureed or quartered. Add during simmering process
  • 3Tablespoons of tomato ketchup Use if sweetness is desired. Add during simmering process
  • 1Tablespoons of chili sauce Use additional spiciness is desired. Add at any time
  • 1Red capsicum or bell pepper Slice thinly. Add during simmering process
Instructions
  1. Bring empty pot to medium-high temperature for 2 minutes
  2. Add the oil, and then if used, sauté optional dry ingredients. 1 minute
  3. Sauté chicken until slightly brown
  4. Add the Guru Food’s Indian Butter Chicken Sauce and Indian Curry Sauce, stir, and simmer for 6-8 minutes until chicken is done. Continue to stir occasionally
  5. Stir in the yogurt and let simmer 2-3 minutes
  6. Add fresh coriander stems
  7. Remove from heat. Add fresh coriander leaves. Garnish to taste
Recipe Notes

Alternative ingredients and ideas:

  • Vegan or vegetarian tofu may be used in place of chicken breasts
  • Non-dairy products, soya, almond or coconut milk may be substituted for yogurt
  • For hotter version add dried chillies or chili sauce
  • Serve on basmati rice

Filed Under: Uncategorized

Chickpea Curry (Channa Masala)

December 3, 2016 by GuruSauces

Guru Food’s Chickpea Curry or Channa Masala:

Chickpeas are also known as garbanzo beans and channa in India. Chickpeas are a flavourful legume that is used widely in dishes across the world. Chickpeas have high fiber content, and they’re a source of protein, manganese and folate. Their nutty flavor, texture and shape hold up well in Indian Curries.

Chickpeas are found dried, frozen or canned. Canned chickpeas are readily available and easy to store. They provide a convenient way to quickly make a delicious main course or side dish.

Chickpea Curry (Channa Masala)
Chickpea Curry (Channa Masala)
Servings Prep Time
6 People 20Minutes
Cook Time
20Minutes
Servings Prep Time
6 People 20Minutes
Cook Time
20Minutes
Ingredients
  • 1jar Guru Food’s Indian Curry Sauce
  • 1can 790 ml (28 oz) of chickpeas. About 3 cups
  • 3teaspoons Cooking oil
  • Fresh coriander. Separate leaves from stems. Chopped
  • Salt and black pepper for taste if required
  • 1teaspoons Combination of cumin, coriander, fennel, onion seedsOptional ingredients
  • 1teaspoons Fresh ginger. ChoppedOptional ingredients
  • 1teaspoons Fresh garlic. ChoppedOptional ingredients
Instructions
  1. Drain and rinse the chickpeas. Boil in water for 5 minutes to remove extra preserving salt
  2. Bring empty pot to medium-high temperature for 1 minute
  3. Add the oil, and then sauté onions until translucent. 2 minutes
  4. Add optional dry ingredients and sauté for 1 minute
  5. If optional tomato is used, add and cook for 2 minutes. Stir
  6. Add Guru Food’s Indian Curry Sauce. Bring up to heat. Stir occasional for 1 minute
  7. Add chickpeas. Bring up to heat. Stir. Then turn down. Simmer for 6-8 minutes. Stirring occasionally
  8. Add fresh coriander stems during last minute
  9. Remove from heat. Add fresh coriander leaves. Garnish to taste
  10. Serve
Recipe Notes

Alternative ingredients and ideas:

  • Dried chickpeas. Rinse and boil as per directions to prepare
  • Frozen chickpeas. Rinse and bring to room temperature
  • 1 smaller can. 540 ml (19 oz) of chickpeas. If smaller can is used adjust recipe to taste
  • Black, kidney, or six bean blend make a delicious substitute

Serving suggestions:

  • Serve with simple bread, toast, naan or chapatti
  • Serve over fork broken warmed samosas
  • Serve on basmati rice
  • Serve smaller portion as a side dish, or as hot salad
  • Add or stir in spoon full of yogurt if too hot

Filed Under: Uncategorized

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