My Easy Cooking

My Easy Cooking

MyEasyCooking is a Professional Pakistani,Indian,Moroccan recipes.Delicious and mouthwatering appetizers, curries, desserts and many more, easy to make for all ages. Platform. Here we will provide you only interesting content, which you will like very much. Platform. Here we will provide you only interesting content, which you will like very much.

Monday, May 30, 2022

How To Cook Delicious Chicken Dum Biryani At Home :

May 30, 2022 0
 How To Cook  Delicious Chicken Dum Biryani At Home :

 How To Cook  Delicious Chicken Dum Biryani At Home :

The delicacy of rice and meat that arrives in layers is chicken dum biryani! Cooking in its own steam until the rice is fluffy and the meat is cooked to perfection.
Known as 'dum cooking,' It was a long cooking procedure, but it was well worth it.
 Chicken Dum Biryani


Chicken 1 Kg

Basmati rice 700 g

Salt 1 tsp or to taste

Red Chilli Powder 1/2 tsp

Degi Mirch powder 1 tsp

Turmeric Powder 1/2 tsp

Coriander powder 1 tsp

Cumins Powder 1 tsp

Dry ginger   1/2 tsp

Garlic paste 1 tbsp

Yoghourt 110 g

Oil 60 or 70 ml

Onions 4 medium

Whole Spices

Fresh Coriander

Fresh Mints 

Garam Masala Powder 1 tsp

Kewra water 2 tbsp

Rose water 2 tbsp

saffron milk 50 ml


Clean and wash the chicken thoroughly for at least 3 times. Add a some salt and 1 tbsp vinegar, while washing the chicken(this will help to get rid off the smell to an extent)

Marinate the chicken with Salt, Red Chilli Powder, Degi Mirch powder,

Turmeric Powder, Coriander powder, Cumins Powder, Dry ginger powder, Garlic paste, and Yoghourt. 

 After Marinate, keep it aside for at least ½ hour.

To cook basmati rice separately, soak it for about an hour in water. Wash the rice gently to remove only the starch and avoid breaking the grains. Meanwhile, fill a big vessel halfway with water and bring it to a boil. Add 1 tsp cooking oil and 1 tbsp salt once the water begins to boil. Cook for 5 to 6 minutes after adding the soaked and washed rice, stirring gently once. Keep an eye on the rice because some brands of basmati rice cook quickly while others take longer.

My rice was cooked in 6 minutes. Drain the water immediately and spread the rice on a large plate.

In a deep bottomed pan add oil, once oil gets heated add 4 medium onion slices and fry it until brown (don’t burn the onions). Remove half  browned onion from oil and keep it aside. This will be used for garnishing and will make the layers.

In the same cooking part add marinated chicken and (add a little bit of water in bowl clean spices with water)mix well. Move until it starts boiling, then lit cook for 10 mins. After 10 minutes remove some chicken gravy and keep it aside.

Now add half cooked basmati rice over the chicken and gently spread the rice to cover the chicken. add 2 tbsp chopped Fresh Coriander and Fresh Mints add 1tbsp  Kewra water, 1tbsp Rose water and 1/2 tsp cinnamon. At this stage you can use the gravy that you removed, over the rice  this will add flavours to the rice and also give colour

Monday, May 23, 2022

How To Make A Perfect MiniTart Shell

May 23, 2022 0
How To Make A Perfect MiniTart Shell



500 grams of unsalted butter  (room temp) 

250 grams Powdered Sugar

4 grams  of vanilla sugar

2 eggs

Salt a pinch

½ kg  all purpose flour


In the mixer 500 grams of unsalted butter blend few second

Add 250 grams of powdered sugar and blend it lightly.

Add 4 grams  of vanilla sugar, pinch of salt and 2 eggs (one by one)

Add 1/2 kg all purpose flour

You can also use your hands.

Now the dough is ready,wrap and put it in the fridge for at least  1 hour.

After 1 hour, divide the dough into two parts.

Sprinkle all-purpose flour on dough and roll it out with the help of a rolling pin.

Roll it out to 2mm/3mm thickness (2mm thickness for 6~8cm) 

place rolled dough,set and cut the edges with the help of the roller.

Prick with fork and bake in a preheated oven at 320 degrees for about 12 to 15 minutes.

Alternatively you can bake the tart shells, cool them, then store them in this baked state in a cold dry place or freeze them for up to 4 months.

Saturday, May 21, 2022

Aged Butter Smen

May 21, 2022 0
Aged Butter Smen

Smen is a Moroccan preserved butter that is known as having more of a cheesy taste than a butter flavor. It is made from clarified butter and salt and is left to ferment, where it develops a strong taste and smell. It can also be made with herbs.
Moroccan dishes favor smen, an aged butter comparable to Asian ghee. Clarified butter, dried herbs, and salt go into making smen. It is matured in little clay pots in a cool, dry environment until it develops a Roquefort-like aroma and consistency.


500 g Clarified butter

 2 tbsp Black salt or pink salt 

1 cup of hot water


put the salt in a cup add the hot water to prepare the salted water.  Mix well, keep aside.

Put the butter into a large bowl, Pour some cold water over the butter.

Knead the butter for three minutes to extract the buttermilk.

Drain and repeat the processes until the water becomes clear.

Pour the salted water over the butter and knead again for 3 to 5 mins.

Refrigerate overnight

Form the butter into balls and drain

Pack the butter into a jar and put it in a dark  dry place away from any  humidity

After a week, drain off any water exuded by the butter and store in a dry cold place.

After 40 days the Aged Butter Smen is ready to enhance your dishes.

Saturday, May 14, 2022

Easy To Cook Moroccan Boushnikha At Home:

May 14, 2022 0
Easy To Cook  Moroccan Boushnikha At Home:


1 kilo of white flour 

250 g Butter 

3 tbsp Sesame seeds (dry roasted and ground)

1 tbsp Fennel Seed (dry roasted and ground)

8 grams of baking powder

A little bit of bread yeast 

Pinch of salt 

8 g of vanilla sugar

50 ml Orange blossom wate

To decorate:

frying oil 



In the saucepan add 250ml milk with 250 g of butter

 put the saucepan on a medium heat 

Mix very well until melted.

Remove from the fire add Orange blossom water and milk.

In a bowl add flour, Fennel Seed,  baking powder,  salt , vanilla sugar and Sesame seeds mix them.

Add the milk and butter mixture.

If the dough is too soft add more flour.

knead the dough until it's smooth.

Cut the dough into small balls, then put it in plastic (so that the dough does not become hard) and let it rest for 10 minutes.

Roll the dough thinly using the rolling pin.

pass it in the sheeting machine or flatten it with a masseur

We pass the dough in the space designated for spaghetti 

Gather the dough threads by 12 to 18 or more.

Depending on the desired size.

Making the biscuits is the technique shown in the video.

 Then we pass to fry the beshnekha.

Heat the oil, then put the beshnekha, cook over a medium heat, then immediately put it in cold honey and decorate it with sesame.

Boushnikha With Milk || Moroccan Ramadan Cookies || All In One