
Prep Time
Cook Time
5 min
Ingredients
- 1 warm tortilla or rumali roti
- 2 tablespoons mint mayo
- 2 tablespoons sour cream
- 1 cup leftover biryani
- 1/4 cup chopped tomatoes
- 1/4 cup chopped onions
- 1/4 cup chopped bell peppers
- 1/4 cup chopped cucumber
- 1 teaspoon lime juice
- 1/4 cup shredded cheese
Instructions
1
Preparing the Spread
Spread 2 tablespoons of mint mayo and 2 tablespoons of sour cream evenly over a warm tortilla or rumali roti.

2
Adding Biryani
Add 1 cup of leftover biryani as a generous portion on top of the spread.

3
Adding Vegetables and cheese
Top the biryani with 1/4 cup of chopped tomatoes, 1/4 cup of chopped onions, 1/4 cup of chopped bell peppers,
and 1/4 cup of chopped cucumber. Additionally, sprinkle 1/4 cup of shredded cheese over the entire filling according to taste.
Lastly, add a tablespoon of lime juice over the vegetables for a hint of freshness.

4
Rolling Up the Burrito
Roll up the tortilla tightly to enclose the filling and enjoy your fresh and flavorful Biryani Burrito.


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Made with our
Shahi Biryani
Currently, Out of stock.

Prep Time
10 min
Cook Time
7 min
Ingredients
- 2 cups IY cooked rice
- 1 cup IY rajma masala
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1 lime (juice)
- 1 cup fresh salsa
- 1 cup guacamole
- 1 cup bell peppers, chopped
- 1 cup corn kernels
- Salt to taste
Instructions
1
Making Herbed Rice
In a large bowl, mix 2 cups of cooked basmati rice with 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley,
and the juice of 1 lime. Add salt to taste and mix well.

2
Adding Fresh Veggies
Top each bowl with chopped bell peppers and corn kernels.

3
Adding Rajma
Add a portion of rajma masala on top of the rice in each bowl.

4
Topping with Salsa and Guacamole
Add a generous scoop of fresh salsa and guacamole to each bowl.


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Made with our
Rajma Masala

Prep Time
0 min
Cook Time
12 min
Ingredients
- 2 cups IY chole masala
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 4-6 leftover samosas, papdi, kachori, or aloo tikki
- 2 tablespoons imli (tamarind) chutney
- 2 tablespoons coriander chutney
- 2 tablespoons curd
- 1/4 cup pomegranate seeds
- 1/4 cup grated beetroot
- Fresh cilantro for garnish (optional)
Instructions
1
Arranging the Base
Arrange 4-6 leftover samosas, papdi, kachori, or aloo tikki on a serving plate.

2
Adding the Chole
Spoon the chole over the arranged item on the serving plate.

3
Adding the vegetables
Add the finely chopped onions and tomatoes on top.

4
Drizzling Chutneys
Drizzle 2 tablespoons of imli chutney and 2 tablespoons of coriander chutney over the chole mixture.

5
Adding curd and garnishing
Add curd on top and then garnish with 1/4 cup of pomegranate seeds and 1/4 cup of grated beetroot.
Optionally, add fresh cilantro for an extra burst of flavor.


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Made with our
Punjabi Chole

Prep Time
Cook Time
19 min
Ingredients
- 2 cups IY butter chicken curry (gravy only)
- 1/2 cup fresh cream
- 1 cup zucchini, sliced
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1/2 cup olives
- 3 cups cooked pasta (your choice)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or cilantro for garnish (optional)
Instructions
1
Cooking Vegetables
In a large pan, add 1 cup of sliced zucchini, some olives, and 1 cup of sliced bell peppers to the pan. Cook until the
vegetables are tender, about 7 minutes.

2
Adding Fresh Cream
Stir in 1/2 cup of fresh cream into the vegetable mixture and mix well.

3
Adding the gravy and pasta
Add 2 cups of butter chicken curry gravy over medium heat, then toss in 3 cups of cooked pasta. Add salt and
pepper to taste.

4
Serving
Sprinkle 1/4 cup of grated Parmesan cheese over the pasta. Garnish with fresh basil or cilantro if desired.
Serve hot.


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Made with our
Butter Chicken Curry

Prep Time
10 min
Cook Time
18 min
Ingredients
- 1 tablespoon ghee or butter
- 1 teaspoon cumin seeds
- 1 cup chopped onions
- 1 cup diced tomatoes
- 2 cups IY dal tadka
- 2 cups IY dal makhani
- 1/4 cup cream
Instructions
1
Heating Ghee or Butter and Sautéing Cumin Seeds
In a pan, heat 1 tablespoon of ghee or butter over medium heat.
Add 1 teaspoon of cumin seeds and sauté until fragrant.

2
Cooking Onions
Add 1 cup of chopped onions and cook until golden brown.

3
Adding Tomatoes
Add 1 cup of diced tomatoes and cook until they become soft.

4
Mixing Dal Tadka and Makhani
Pour 2 cups of dal tadka into the pan, then add 2 cups of leftover dal makhani. Stir well and let it simmer for 5 minutes.

5
Topping with Cream and Serving
Top the dal mixture with 1/4 cup of cream. Serve hot.


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Made with our
Dal tadka

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Made with our
Dal Makhani

Prep Time
0
Cook Time
17 min
Ingredients
- 2 cups IY cooked rice
- 1 cup IY Dal makhani
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 1 cup mixed vegetables (carrots, peas, beans, and corn)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
1
Sautéing
Heat 1 tablespoon of ghee in a large pot. Add 1 teaspoon of cumin seeds and let them splutter.
Add 1 medium finely chopped onion and sauté until golden brown.

2
Adding Vegetables
Add 1 teaspoon of ginger-garlic paste and sauté for another minute.
Add 1 cup of mixed vegetables and sauté for 2-3 minutes until they are slightly tender.

3
Spicing it Up
Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and salt to taste. Mix well.

4
Mixing Dal Makhani
Add 1 cup of prepared dal makhani and mix well.

5
Adding Cooked Rice
Add 2 cups of cooked basmati rice and gently fold in the mixture to combine evenly.

6
Finishing Touches
Sprinkle 1/2 teaspoon of garam masala over the pulao and mix gently.
Garnish with fresh cilantro if desired.


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Made with our
Dal Makhani

Prep Time
Cook Time
35 min
Ingredients
- 1 cup IY dal tadka
- 2 cups whole wheat flour (atta)
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 medium onion, finely chopped
- 2 green chilies, finely chopped
- Salt to taste
- Water (if needed)
- Ghee or oil for cooking
Instructions
1
Mixing the Dough
In a large bowl, mix 2 cups of whole wheat flour, 1 teaspoon of chili powder, 1 teaspoon of coriander powder, and salt to taste. Add 1 cup of dal tadka and mix well. If the mixture is too dry, add water little by little until a soft dough forms.

2
Adding Vegetables
Stir in 1 medium finely chopped onion and 2 finely chopped green chilies into the dough.

3
Kneading the Dough
Knead the dough well until it is smooth and pliable.

4
Rolling the Parathas
Divide the dough into equal-sized balls. Roll each ball into a flat, round paratha on a floured surface.

5
Cooking the Parathas
Heat a griddle or tawa over medium heat. Cook each paratha on the hot griddle, applying ghee or oil on both sides,
until golden brown and cooked through, about 2-3 minutes per side.

6
A flavorful and nutritious flatbread made with whole
wheat flour and leftover dal tadka, perfect for any meal.


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Made with our
Dal tadka

Prep Time
5 min
Cook Time
23 min
Ingredients
- Pizza bread
- 1 cup IY korma curry
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 medium capsicum, finely chopped
- 1 cup shredded mozzarella cheese
- 1 teaspoon oregano
- 1 teaspoon chili flakes
- Fresh cilantro for garnish (optional)
Instructions
1
Preparing the Bread Base
Place the 4 slices of bread on a baking sheet.

2
Adding Korma Sauce
Spread 1/4 cup of prepared korma curry evenly on each slice of bread.

3
Adding Vegetables
Sprinkle finely chopped onion, tomato, and capsicum over the korma sauce on each slice of bread.

4
Topping with Cheese and Seasonings
Sprinkle 1/4 cup of shredded mozzarella cheese on each slice.
Add a pinch of oregano and chili flakes on top of the cheese.

5
Baking
Place the baking sheet in the preheated oven and bake for 10 minutes or until the cheese is melted and bubbly.


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Made with our
Punjabi Chole

Prep Time
5 min
Cook Time
13 min
Ingredients
- 2 cups IY korma curry
- 4 pita pockets
- 1 cup paneer
- 1 cup fresh lettuce, chopped
- 1 medium tomato, diced
- 1 medium onion, finely sliced
- 1/2 cup tzatziki, tahini, or yogurt sauce
- Fresh cilantro for garnish (optional)
Instructions
1
Warming the Pita
Warm 4 pita pockets in a toaster or on a skillet until soft and pliable.

2
Stuffing the Pita
Carefully open each pita pocket and stuff with 1/2 cup of korma curry.

3
Drizzling with Sauce
Drizzle each pita with 2 tablespoons of tzatziki, tahini, or yogurt sauce.
Garnish with fresh cilantro if desired.

4
Adding Fresh Vegetables
Add chopped lettuce, diced tomato, and sliced onion into each stuffed pita pocket.

5
A delicious and convenient meal featuring pita pockets
stuffed with flavorful korma, fresh vegetables, and a
drizzle of your favorite sauce.


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Made with our
Korma Curry

Prep Time
Cook Time
5 min
Ingredients
- 1 flatbread/ rumali roti/ tortilla
- 1 cup IY butter chicken or paneer
- 1/2 cup bell peppers
- 1/2 cup sliced onions
- 2 tablespoons mint sauce
- 1/4 cup shredded cheddar cheese
- 1 tablespoon butter
Instructions
1
Buttering the Flatbread/ rumali roti/ tortilla :
Spread 1 tablespoon of butter evenly over the flatbread
Adding vegetables:
Add a mixture of bell peppers and onions onto the flatbread

2
Adding the Chicken or Paneer:
Spread 1 cup of leftover butter chicken or paneer over the buttered flatbread.
Drizzling Mint Sauce:
Drizzle 2 tablespoons of mint sauce over the cabbage.

3
Adding Cheddar Cheese:
Sprinkle 1/4 cup of shredded cheddar cheese over the mint sauce.
Rolling Up the Wrap:
Roll up the flatbread tightly and serve immediately.


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Made with our
Butter Chicken Curry

Prep Time
5 min
Cook Time
20 min
Ingredients
- 2 cups IY cooked rice
- 1 cup IY dal tadka
- 1 cup spinach puree
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 2 cloves garlic, minced
- Salt to taste
- Garlic flakes for garnish
- 1 tablespoon butter
Instructions
1
Sautéing Garlic and Cumin Seeds
In a large pan, heat 1 tablespoon of ghee. Add 1 teaspoon of cumin seeds and let them splutter.
Add 2 cloves of minced garlic and sauté until golden brown.

2
Adding Spinach Puree
Add 1 cup of spinach puree to the pan and cook until it thickens, about 5 minutes.

3
Mixing Dal Tadka
Stir in 1 cup of prepared dal tadka and mix well with the spinach puree.

4
Combining with Rice
Add 2 cups of cooked rice to the pan and combine evenly with the spinach and dal mixture. Add salt to taste.

5
Garnishing and Serving
Garnish with garlic flakes and add 1 tablespoon of butter on top.
Serve hot.


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Made with our
Dal tadka

Prep Time
0
Cook Time
23 min
Ingredients
- 2 cups IY chole masala
- 1 medium tomato, diced
- 1 medium onion, diced
- 1 medium potato, boiled and diced
- 8 slider buns
- 2 tablespoons butter
- 8 slices of cheese
- Fresh cilantro for garnish (optional)
Instructions
1
Preparing the Chole Mixture
In a pan, combine 2 cups of chole masala with 1 diced tomato, 1 diced onion, and 1 boiled and diced potato.
Cook for about 5 minutes until the mixture is well combined and heated through.

2
Toasting the Buns
Heat 2 tablespoons of butter in a large skillet or griddle. Split the slider buns and toast them in the butter until they are golden brown and crispy.

3
Assembling the Sliders
Place the bottom halves of the toasted buns on a plate. Layer the prepared chole mixture on each bottom bun.

4
Adding Cheese
Top the chole mixture with a slice of cheese on each slider.

5
Final Assembly
Cover each slider with the top half of the toasted bun. Garnish with fresh cilantro if desired.


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Made with our
Punjabi Chole

Prep Time
10
Cook Time
10 min
Ingredients
- 2 cups IY rajma masala
- 8 hard-shelled tacos
- 1 cup laccha onions (thinly sliced onions soaked in lemon juice and salt)
- 1 cup grated beetroot
- 1/2 cup chopped fresh coriander
- 1 cup chopped tomatoes
- 2 green chilies, finely chopped
- 1 lime, cut into wedges
- 1 teaspoon chaat masala
Instructions
1
Filling Tacos with Rajma
Get some hard shelled tacos and fill each of them with a portion of the prepared rajma masala.

2
Adding Vegetables
Top each taco with laccha onions, grated beetroot, chopped tomatoes, and finely chopped green chilies. Add a dash
of lime on top

3
Adding cheese and garnsihing
Sprinkle cheese according to taste and add chaat masala along with some fresh coriander over
the top of each taco.

4
Final Touch
Squeeze a hint of lime over each taco and sprinkle with a pinch of chaat masala.


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Made with our
Rajma Masala

Prep Time
0
Cook Time
15 min
Ingredients
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 cup cauliflower florets
- 1 cup French beans, chopped
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 2 cups IY tikka masala gravy
- 3 cups cooked rice
- 1/2 cup fried onions
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
Instructions
1
Sautéing the Vegetables
Heat 1 tablespoon of ghee in a large pan. Add 1 teaspoon of cumin seeds and sauté until fragrant. Add 1 cup of
cauliflower florets, 1 cup of chopped French beans, 1 tablespoon of minced ginger, and 1 tablespoon of minced garlic.
Cook until the vegetables are tender, about 7 minutes.

2
Adding Tikka Masala Gravy
Pour in 2 cups of tikka masala gravy into the pan with the vegetables. Stir well to combine and heat through for about 3 minutes.

3
Layering with Rice
In a serving dish, layer the vegetable and tikka masala mixture with 3 cups of cooked rice.

4
Adding paneer and garnishing
Add some paneer cubes over the mixture and mix thoroughly. Garnish the biryani with 1/2 cup of fried onions, 1/4 cup of mint leaves, and 1/4 cup of coriander leaves.

5
Serving
Serve the tikka masala vegetable biryani hot, optionally accompanied by raita or salad.


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Made with our
Tikka Masala Curry

Prep Time
Cook Time
8 min
Ingredients
- 1 tortilla
- 1 cup mixed chopped veggies (bell peppers, onions, tomatoes, etc.)
- 1/2 cup thickened IY tikka masala gravy
- 1/4 cup shredded cheese
Instructions
1
Preparing the Tortilla
Warm 1 tortilla in a pan or microwave.

2
Spreading Tikka Masala Gravy
Spread 1/2 cup of thickened tikka masala gravy over the veggies.

3
Adding Veggies
Add 1 cup of mixed chopped veggies on the tortilla.

4
Adding the protein
Add your protein of choice to the tortilla

5
Adding Cheese
Sprinkle 1/4 cup of shredded cheese over the tikka masala gravy.

6
Rolling Up the Wrap
Roll up the tortilla tightly to enclose the filling.

7
A quick and tasty wrap with veggies, tikka masala gravy,
and cheese.


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Made with our