- K&N’s Mughlai Tikka - 29-32 pieces
- Oil - ½ cup
- Onion paste - 1 cup
- Ginger and Garlic paste - 1 tbsp
- Red chilli powder - ½ tsp
- Red chilli flakes - 1 tsp
- Cumin powder - 1 tsp
- Black pepper powder - ½ tsp
- Whole spice mix - 1 tsp
- Salt - 1 tsp / to taste
- Water - ½ cup (optional)
- Cream - ½ cup
Heat K&N’s Mughlai Tikka as per instructions on pack and set aside.
In pan, heat oil and add onion paste. Cook for 1-2 minutes.
Add ginger garlic paste and cook for a minute.
Add red chilli powder, red chilli flakes, cumin powder, black pepper powder, whole spice mix, salt and cook for another minute. Add water if needed.
Add K&N’s Mughlai Tikka to prepared sauce. Cook for 1-2 minute.
Add cream and mix well. Cook for 2-3 minutes. Serve it with nuts rice and enjoy.
- Oil - ½ cup
- Onion - 1 cup; chopped
- Turmeric powder - 1 tsp
- Cinnamon powder - ½ tsp
- Black pepper powder - ½ tsp
- Salt - 1 tsp / to taste
- Rice - 2 cups; boiled
- Almonds - ¼ cup; roasted
- Pistachios - ¼ cup; roasted
- Cashew nuts - ¼ cup; roasted
In a pot, heat oil and add onion; cook for 1-2 minute.
Add turmeric powder, cinnamon powder, black pepper powder, salt and cook for a minute.
Add boiled rice and toss well over high flame for 1-2 minute.
Add roasted almonds, pistachios, cashew nuts and cook for 1-2 minute. Your nuts rice is ready.