Shrimp and Cranberry Sauce Pan-Seared Shrimp with Sweet-Tart Cranberry Chili Glaze Ingredients: 500g (1 lb) raw shrimp, peeled and deveined 1 tbsp olive oil Salt and pepper, to taste 1 cup fresh or frozen cranberries 2 tbsp orange juice 2 tbsp honey or maple syrup 1 tsp grated fresh ginger 1 small red chili (optional, finely chopped) 1 tsp soy sauce 1 tsp rice vinegar or apple cider vinegar 1 garlic clove, minced Directions: In a saucepan, combine cranberries, orange juice, honey, ginger, chili, soy sauce, vinegar, and garlic. Simmer over medium heat for 10–12 minutes until the cranberries burst and the sauce thickens. Remove from heat and cool slightly. While the sauce cools, pat the shrimp dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add shrimp and sear for 2–3 minutes on each side until pink and just cooked through. Drizzle or brush the warm cranberry sauce over the shrimp or toss them together in the pan for a sticky glaze. Serve hot with rice, couscous, or greens — garnished with herbs or citrus zest if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 230 kcal (per serving) | Servings: 4 servings #shrimpcranberry #holidayseafood #sweetandspicyglaze #seafoodrecipes #shrimpdinner #cranberrysauce #festivemeals #quickseafood #weeknightdinnerideas #spicyshrimp #fruitbasedsauces #easyglaze #fusionflavors #boldshrimp #cranberryginger #pansearedshrimp #gourmetathome #coastalfare #lowcarbmeals #festiveflavor Shrimp + cranberry = unexpected magic This sweet-tart chili glaze brings bold flavor to the table — perfect for cozy dinners or holiday feasts!

Sindhi Chicken Biryani Fragrant Sindhi Chicken Biryani with Saffron, Spiced Yogurt & Layered Rice Ingredients: 2 cups basmati rice, soaked for 30 minutes 1 lb (450g) chicken, bone-in pieces 2 large onions, thinly sliced 2 tomatoes, chopped 1/2 cup plain yogurt 1/4 cup fresh coriander, chopped 1/4 cup fresh mint leaves 2 green chilies, slit 1 teaspoon ginger-garlic paste 1/2 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon garam masala 1 teaspoon cumin seeds 4–5 whole cloves 4–5 green cardamom pods 1 cinnamon stick 2 bay leaves A pinch of saffron soaked in 1/4 cup warm milk 3 tablespoons oil or ghee Salt to taste 4 cups water Directions: Heat oil in a large pot and fry onions until golden brown. Remove half for garnishing. To the pot, add cumin, cardamom, cloves, cinnamon, and bay leaves. Sauté for 30 seconds. Add ginger-garlic paste and chicken. Cook for 5–7 minutes until chicken is lightly browned. Stir in tomatoes, yogurt, turmeric, chili powder, and salt. Cook for 10 minutes until the oil separates and chicken is tender. Add chopped coriander, mint, and green chilies. Cook another 2 minutes and remove from heat. In a separate pot, bring water to a boil. Add soaked rice and cook until 80% done. Drain. Layer half the rice over the chicken. Top with fried onions, saffron milk, and remaining rice. Cover tightly. Cook on low heat (dum) for 15–20 minutes. Let rest before serving. Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes Kcal: 510 kcal | Servings: 4 servings #sindhibiryani #chickenbiryani #biryaniheaven #authenticindianfood #desifoodlove #saffronrice #spicedchicken #pakistanifood #indiancuisine #ricebowl #comfortdish #festivemeal #layeredbiryani #homecooking #halalfood #spicymeals #indianrecipes #familyfeast #traditionalrecipes #onepotmeal Craving something flavorful and festive? Try this Sindhi Chicken Biryani – layered with saffron rice, spiced chicken, and golden onions. Biryani nights just hit different!