Question 1

How long to cook biryani?

Accepted Answer

Biryani cooking time depends on weight and method: STOVETOP BIRYANI: Formula: 30 minutes per kg + 40 minutes base time. 1 kg chicken/mutton biryani: (1 × 30) + 40 = 70 minutes (1h 10m). 1.5 kg biryani: (1.5 × 30) + 40 = 85 minutes (1h 25m). 2 kg biryani: (2 × 30) + 40 = 100 minutes (1h 40m). Cook on medium heat. PRESSURE COOKER BIRYANI: Formula: 15 minutes per kg + 20 minutes base time. 1 kg biryani: (1 × 15) + 20 = 35 minutes. 1.5 kg biryani: (1.5 × 15) + 20 = 42.5 minutes. 2 kg biryani: (2 × 15) + 20 = 50 minutes. Faster cooking method. BIRYANI COOKING STEPS: Marinate chicken/mutton 2-4 hours. Soak basmati rice 30 minutes. Par-cook rice separately (70% done). Layer rice and meat in heavy bottom pot. Add fried onions, saffron milk. Seal with dough or tight lid. Cook on high heat 5 minutes. Then low heat (dum) for remaining time. Let rest 10 minutes before opening. CHICKEN VS MUTTON BIRYANI: Chicken biryani: Use formula above. Cooks faster than mutton. More tender meat. Mutton biryani: Add 10-15 minutes extra. Tougher meat needs longer. Pressure cooker recommended. BIRYANI COOKING TIPS: Soak rice for fluffy texture. Layer properly (rice, meat, rice). Cook on dum (sealed, low heat). Don't open lid during cooking. Let rest before serving. Use heavy bottom pot. Add weight on lid for pressure. HYDERABADI VS LUCKNOWI: Hyderabadi style: Raw meat layered with rice. Longer cooking time (follow formula). Lucknowi (Awadhi): Pre-cooked meat, shorter time. Reduce by 10-15 minutes. RICE TO MEAT RATIO: Standard: 1:1 ratio (1 kg rice, 1 kg meat). More rice: Adjust cooking time slightly. Calculate based on meat weight. COMMON BIRYANI MISTAKES: Opening lid too early (steam escapes). Not sealing properly. Too high heat (burns bottom). Rushing the dum process. Not resting before serving. CALCULATOR ADVANTAGES: Automatic time calculation. Accounts for stovetop or pressure cooker. Weight-based precision. Shows step-by-step timing. Indian cooking tips included. Perfect fluffy biryani every time. Ensures perfectly cooked biryani with tender meat fluffy rice aromatic flavors traditional dum method every time.

Question 2

How long to cook chicken curry?

Accepted Answer

Chicken curry cooking time varies by weight and method: STOVETOP CHICKEN CURRY: Formula: 25 minutes per kg + 30 minutes base time. 0.5 kg chicken: (0.5 × 25) + 30 = 42.5 minutes. 1 kg chicken: (1 × 25) + 30 = 55 minutes. 1.5 kg chicken: (1.5 × 25) + 30 = 67.5 minutes (1h 8m). Cook on medium heat. Internal temp: 75°C / 165°F. PRESSURE COOKER CURRY: Formula: 12 minutes per kg + 15 minutes base time. 0.5 kg chicken: (0.5 × 12) + 15 = 21 minutes. 1 kg chicken: (1 × 12) + 15 = 27 minutes. 1.5 kg chicken: (1.5 × 12) + 15 = 33 minutes. Much faster than stovetop. Same tender results. CHICKEN CURRY COOKING STEPS: Cut chicken into medium pieces. Marinate with spices 30 minutes (optional). Heat oil, add whole spices. Sauté onions until golden. Add ginger-garlic paste. Add tomatoes, cook until oil separates. Add chicken pieces. Add spice powders. Cook covered on medium heat. Add water as needed. Simmer until chicken tender. Garnish with coriander. CURRY TYPES TIMING: North Indian curry: Standard timing (use formula). South Indian curry (thinner gravy): Reduce 5-10 minutes. Thick curry (less water): Add 5-10 minutes. Dry curry (no gravy): Reduce 10 minutes. BONE-IN VS BONELESS: Bone-in chicken: Use standard formula. Takes longer to cook. More flavorful. Boneless chicken: Reduce time by 20%. Cooks faster. Easier to eat. CHICKEN CURRY TIPS: Don't overcook (chicken becomes dry). Medium heat for tender meat. Add water gradually. Let curry simmer gently. Rest 5 minutes before serving. Fresh spices taste better. GRAVY CONSISTENCY: Thin gravy: More water, less cooking time. Medium gravy: Standard recipe. Thick gravy: Less water, more cooking time. Cook longer to reduce liquid. SPICE LEVEL: Doesn't affect cooking time. Adjust spices to taste. More chili = spicier (not longer). CHICKEN PIECES SIZE: Small pieces: Reduce time by 10 minutes. Medium pieces: Standard timing. Large pieces: Add 10 minutes. Uniform size cooks evenly. REGIONAL VARIATIONS: Butter Chicken: 20 min/kg + 25 min (pre-cooked tandoori). Kadai Chicken: Standard timing. Chettinad Chicken: Add 5-10 minutes (more spices). Goan Chicken Curry: Standard timing. CALCULATOR FEATURES: Stovetop and pressure cooker times. Weight-based calculation. Shows both cooking methods. Indian cooking tips. Spice recommendations. Ensures perfectly cooked chicken curry tender juicy flavorful delicious authentic taste every time no dry or undercooked chicken.

Question 3

How long to cook dal in pressure cooker?

Accepted Answer

Dal (lentils) cooking time in pressure cooker depends on type and weight: PRESSURE COOKER DAL: Formula: 10 minutes per kg + 8 minutes base time. 0.25 kg dal (1 cup): (0.25 × 10) + 8 = 10.5 minutes (2-3 whistles). 0.5 kg dal (2 cups): (0.5 × 10) + 8 = 13 minutes (3-4 whistles). 1 kg dal: (1 × 10) + 8 = 18 minutes (4-5 whistles). Cook on high heat until whistle. Then medium heat. STOVETOP DAL (NO PRESSURE): Formula: 30 minutes per kg + 25 minutes base time. 0.5 kg dal: (0.5 × 30) + 25 = 40 minutes. 1 kg dal: (1 × 30) + 25 = 55 minutes. Takes much longer without pressure cooker. DAL TYPES COOKING TIME: MOONG DAL (Yellow): Fastest cooking. 2-3 whistles (10 minutes). Soft and mushy quickly. TOOR DAL (Arhar/Pigeon Pea): Medium cooking time. 3-4 whistles (12-15 minutes). Most common dal. MASOOR DAL (Red Lentils): Quick cooking. 2-3 whistles (10 minutes). No soaking needed. CHANA DAL (Split Chickpea): Longer cooking. 4-5 whistles (18-20 minutes). Soak 30 minutes for faster cooking. URAD DAL (Black Gram): Medium-long cooking. 3-4 whistles (15 minutes). Used for dal makhani. MIXED DAL: 4 whistles (15 minutes). Combination of different dals. DAL COOKING STEPS: Wash dal thoroughly 2-3 times. Soak dal 30 minutes (optional but faster). Add dal, water, turmeric, salt to pressure cooker. Water ratio: 1:3 (dal to water). Close lid properly. Cook on high heat until first whistle. Reduce to medium heat. Count whistles as per dal type. Turn off heat. Let pressure release naturally. Open carefully. Mash dal slightly if desired. Prepare tadka (tempering): Heat ghee/oil. Add cumin, garlic, curry leaves. Pour over dal. WATER RATIO IMPORTANT: More water: Thin dal (soup consistency). Standard 1:3 ratio: Medium consistency. Less water: Thick dal. Adjust based on preference. SOAKING DAL BENEFITS: Reduces cooking time by 5 minutes. Easier to digest. Cooks more evenly. Not mandatory for all dals. WHISTLES EXPLAINED: 1 whistle = ~3 minutes pressure cooking. Moong/Masoor: 2-3 whistles. Toor: 3-4 whistles. Chana: 4-5 whistles. Depends on quantity too. PRESSURE COOKER TIPS: Don't fill more than half full. Dal expands while cooking. Ensure enough water. Natural pressure release preferred. Quick release can make dal frothy. TADKA (TEMPERING): Prepare after dal cooked. Heat ghee/oil in small pan. Add cumin seeds, mustard seeds. Add garlic, green chilies. Add curry leaves, hing (asafoetida). Pour sizzling tadka over cooked dal. Essential for flavor. DAL MAKHANI SPECIAL: Overnight soaked urad dal. 5-6 whistles in pressure cooker. Then simmer 30-60 minutes stovetop. Slow cooking makes it creamy. COMMON DAL MISTAKES: Not washing dal properly. Too little water (burns). Too much water (very thin). Opening pressure cooker immediately. Not adding tadka. CALCULATOR ADVANTAGES: Shows pressure cooker time. Stovetop time also available. Weight-based calculation. All dal types covered. Indian cooking tips. Tadka instructions. Ensures perfectly cooked dal soft tender flavorful aromatic traditional taste every time no undercooked or mushy dal.

Question 4

How long to cook tandoori chicken?

Accepted Answer

Tandoori chicken cooking time depends on weight and method: OVEN TANDOORI CHICKEN: Formula: 35 minutes per kg + 25 minutes base time. 0.5 kg chicken: (0.5 × 35) + 25 = 42.5 minutes. 1 kg chicken: (1 × 35) + 25 = 60 minutes (1 hour). 1.5 kg chicken: (1.5 × 35) + 25 = 77.5 minutes (1h 18m). Oven temperature: 200°C / 400°F. Internal temp: 75°C / 165°F. TRADITIONAL TANDOOR: Formula: 25 minutes per kg + 20 minutes base time. 0.5 kg chicken: (0.5 × 25) + 20 = 32.5 minutes. 1 kg chicken: (1 × 25) + 20 = 45 minutes. Tandoor temperature: 250-300°C. Cooks faster than oven. TANDOORI CHICKEN PREPARATION: MARINATION (ESSENTIAL): First marinade (30 minutes): Lemon juice, salt, red chili. Tenderizes chicken. Second marinade (4-6 hours or overnight): Yogurt, ginger-garlic paste. Tandoori masala, kasuri methi. Red food color (optional). Oil. Refrigerate while marinating. Longer marination = more flavor. COOKING STEPS OVEN METHOD: Remove chicken from fridge 30 minutes before. Preheat oven to 200°C (400°F). Place marinated chicken on baking tray. Or use skewers on rack. Brush with oil/butter. Bake for calculated time. Turn halfway through. Baste with butter 2-3 times. Check internal temperature. Should reach 75°C / 165°F. Char under broiler 2-3 minutes (optional). Rest 5 minutes before serving. CHICKEN PIECES VS WHOLE: Chicken pieces (legs, thighs, breast): Use standard formula. Cooks evenly. Most common. Whole chicken tandoori: Add 10-15 minutes extra. Takes longer. Less common in restaurants. BONE-IN VS BONELESS: Bone-in chicken (traditional): Standard timing formula. More flavorful. Stays moist. Boneless (chicken tikka): Reduce time by 30%. Cooks much faster. 20-25 minutes total. TANDOORI CHICKEN TIPS: Marinate minimum 4 hours. Make deep cuts in chicken (absorbs marinade). Use yogurt-based marinade. Don't skip kasuri methi (dried fenugreek). Baste with butter while cooking. High temperature for charred effect. Use oven broiler for authentic char. Serve with mint chutney, onion rings. CHECKING DONENESS: Meat thermometer: 75°C / 165°F. Pierce with knife: Juices run clear. No pink meat visible. Chicken pulls away from bone easily. SMOKY FLAVOR (DHUNGAR): After cooking in oven. Place small bowl with coal in center. Heat coal until red hot. Place in bowl, add ghee. Cover immediately to trap smoke. 2-3 minutes smoking. Authentic tandoor flavor. RESTAURANT VS HOME: Restaurant tandoor: 300°C+ temperature. 15-20 minutes cooking. Authentic charred exterior. Home oven: Lower temperature (200°C). Longer cooking time (use formula). Still delicious results. GRILL ALTERNATIVE: Preheat grill to high. Cook 8-10 minutes per side. Total 20-25 minutes. Turn frequently. Baste with butter. Good charred effect. COMMON MISTAKES: Not marinating long enough. Cooking at too low temperature. Not basting with butter. Opening oven too frequently. Overcooking (becomes dry). SERVING SUGGESTIONS: Serve hot immediately. Squeeze lemon juice. Sprinkle chaat masala. Mint chutney side. Onion rings, cucumber. Naan or rumali roti. CALCULATOR ADVANTAGES: Oven and tandoor times. Weight-based calculation. Shows marination importance. Basting reminders. Temperature guidance. Indian cooking tips. Ensures perfectly cooked tandoori chicken smoky charred juicy tender flavorful restaurant-style authentic every time.

Question 5

How long to cook mutton korma?

Accepted Answer

Mutton korma requires slow cooking for tender meat: STOVETOP MUTTON KORMA: Formula: 60 minutes per kg + 45 minutes base time. 0.5 kg mutton: (0.5 × 60) + 45 = 75 minutes (1h 15m). 1 kg mutton: (1 × 60) + 45 = 105 minutes (1h 45m). 1.5 kg mutton: (1.5 × 60) + 45 = 135 minutes (2h 15m). Cook on low-medium heat. Slow cooking essential. Internal temp: 75°C / 165°F. PRESSURE COOKER KORMA: Formula: 25 minutes per kg + 20 minutes base time. 0.5 kg mutton: (0.5 × 25) + 20 = 32.5 minutes. 1 kg mutton: (1 × 25) + 20 = 45 minutes. 1.5 kg mutton: (1.5 × 25) + 20 = 57.5 minutes. Much faster than stovetop. 5-6 whistles recommended. Still tender and flavorful. MUTTON KORMA PREPARATION: Cut mutton into medium pieces. Wash and pat dry. Marinate with yogurt, spices 1-2 hours (optional but better). Improves tenderness and flavor. KORMA COOKING STEPS: Heat ghee/oil in heavy bottom pot. Add whole spices (cardamom, cinnamon, bay leaf). Add sliced onions, fry until golden brown. Add ginger-garlic paste, cook 2 minutes. Add marinated mutton pieces. Sauté on high heat 5-10 minutes (seals meat). Add yogurt gradually (prevents splitting). Add ground spices (coriander, cumin, garam masala). Add cashew/almond paste (for richness). Add water to desired gravy consistency. Cover and cook on low-medium heat. Stir occasionally to prevent sticking. Cook until mutton tender (formula time). Add cream in last 10 minutes. Garnish with fried onions, coriander. MUTTON VS LAMB: Mutton (older sheep/goat): Tougher meat, needs longer cooking. Use standard formula. More flavorful. Common in India. Lamb (young sheep): More tender, cooks 20% faster. Reduce time accordingly. Milder flavor. Less common. BONE-IN VS BONELESS: Bone-in mutton (traditional): Standard formula timing. More flavorful. Bones add richness to gravy. Boneless mutton: Reduce time by 15-20%. Cooks slightly faster. Easier to eat. MUTTON KORMA TIPS: Slow cooking makes meat tender (don't rush). Use heavy bottom pot (prevents burning). Low-medium heat essential. Don't skip yogurt (tenderizes meat). Cashew paste adds creamy texture. Fried onions for authentic taste. Let korma rest 10 minutes. Reheats well next day. CHECKING MUTTON DONENESS: Fork test: Meat should be fork-tender. Easily comes off bone. No pink color. Texture: Soft, not chewy. Falls apart easily. Internal temp: 75°C minimum. PRESSURE COOKER METHOD: Add all ingredients to pressure cooker. Close lid properly. Cook on high until first whistle. Reduce to medium heat. 5-6 whistles for mutton. Let pressure release naturally. Open and check tenderness. Simmer 5-10 minutes if gravy thin. SLOW COOKER ALTERNATIVE: Cook on low 6-8 hours. Or high 3-4 hours. Very tender results. Convenient method. GRAVY CONSISTENCY: Thin gravy: More water, less cooking reduces. Medium gravy: Standard korma. Thick gravy: Less water, longer cooking. Cashew paste thickens naturally. REGIONAL VARIATIONS: Hyderabadi korma: More spices, yogurt-based. Mughlai korma: Rich, creamy, mild spices. Kashmiri korma: Mild, fennel flavored. All follow similar timing. COMMON MISTAKES: Too high heat (mutton becomes tough). Not cooking long enough. Rushing the process. Adding yogurt too quickly (splits). Not using heavy pot (burns). REHEATING KORMA: Tastes better next day (flavors meld). Reheat on low heat 10-15 minutes. Add little water if too thick. Don't microwave on high. CALCULATOR ADVANTAGES: Stovetop and pressure cooker times. Weight-based calculation. Accounts for mutton toughness. Shows slow cooking importance. Indian korma tips. Temperature guidance. Ensures perfectly cooked mutton korma tender melt-in-mouth falling-off-bone rich creamy aromatic flavorful authentic Mughlai taste every time.

Question 6

How long to cook naan and roti?

Accepted Answer

Naan and roti cooking times are per piece, not weight-based: NAAN COOKING TIME: TANDOOR METHOD: 5 minutes per naan + 3 minutes base. 1 naan: 5 + 3 = 8 minutes total. 2 naans: 10 + 3 = 13 minutes. 4 naans: 20 + 3 = 23 minutes. Tandoor temp: 250-300°C. Sticks to tandoor wall. Puffs up beautifully. Authentic method. OVEN METHOD: 8 minutes per naan + 5 minutes base. 1 naan: 8 + 5 = 13 minutes. 2 naans: 16 + 5 = 21 minutes. 4 naans: 32 + 5 = 37 minutes. Oven temp: 220-240°C / 425-465°F. Preheat oven with baking stone/tray. Place naan on hot surface. Broil last 1-2 minutes for char. ROTI/CHAPATI COOKING TIME: TAWA METHOD (STOVETOP): 2 minutes per roti + 2 minutes base. 1 roti: 2 + 2 = 4 minutes. 4 rotis: 8 + 2 = 10 minutes. 10 rotis: 20 + 2 = 22 minutes. Cook on high heat. Tawa should be very hot. Each roti: 30 seconds first side. Flip, 30 seconds second side. Puff on direct flame 15-20 seconds. Total per roti: 1-1.5 minutes. PARATHA COOKING TIME: TAWA METHOD: 3 minutes per paratha + 3 minutes base. 1 paratha: 3 + 3 = 6 minutes. 4 parathas: 12 + 3 = 15 minutes. Cook on medium heat (lower than roti). More oil/ghee used. Each paratha: 1.5 minutes first side. Flip, 1.5 minutes second side. Apply ghee/oil while cooking. Press edges for even cooking. NAAN PREPARATION: DOUGH MAKING: Mix flour, yeast, yogurt, sugar, salt. Knead into soft elastic dough. Let rest 2-3 hours (dough rises). Divide into portions. SHAPING: Roll into oval/teardrop shape. Not too thin, not too thick. Brush with water on one side. Sprinkle nigella seeds/sesame. COOKING: Slap water-side onto hot tandoor wall. Or place on hot baking stone. Cook until puffed and charred. Brush with butter after cooking. ROTI/CHAPATI PREPARATION: DOUGH: Mix whole wheat flour (atta) and water. Add salt. Knead into soft dough. Rest 15-30 minutes. ROLLING: Make small balls. Roll into thin circles (6-7 inches). Use dry flour for dusting. Even thickness important. COOKING TECHNIQUE: Heat tawa on high. Place roti, cook 30 seconds. Bubbles appear, flip. Cook second side 30 seconds. Puff on direct flame (optional). Apply ghee (optional). PARATHA TYPES: Plain paratha: Standard timing. Aloo paratha (stuffed): Add 1-2 minutes. Thicker, needs more time. Laccha paratha (layered): Standard timing. Multiple thin layers. Methi/palak paratha: Standard timing. INDIAN BREAD TIPS: Dough consistency crucial (soft). Let dough rest properly. High heat for roti/chapati. Medium heat for paratha. Naan needs very high heat. Don't press too hard while rolling. Fresh tastes best (make and serve). TAWA PREPARATION: Cast iron tawa best. Heat until smoking hot for roti. Medium heat for paratha. Clean tawa between rotis. COMMON MISTAKES: Dough too stiff (hard breads). Not resting dough. Tawa not hot enough. Rolling too thick. Overcooking (becomes hard). BATCH COOKING: Naan: One at a time tandoor. Can do 2-3 in oven together. Roti: One at a time traditionally. Can use multiple tawas. Make all, keep warm in container. Paratha: One at a time. Takes longer per piece. KEEPING WARM: Wrap in cloth immediately. Store in insulated container (roti box). Stays soft for 1-2 hours. Don't refrigerate (becomes hard). REHEATING BREADS: Roti/paratha: Reheat on tawa 30 seconds each side. Sprinkle water for softness. Naan: Reheat in oven 2-3 minutes. Or microwave 20 seconds with damp cloth. CALCULATOR ADVANTAGES: Shows time per piece. Accounts for batch cooking. Multiple methods (tandoor, oven, tawa). Indian bread-specific. Dough resting tips. Cooking technique guidance. Ensures perfectly cooked naan fluffy soft charred aromatic restaurant-quality roti chapati paratha fresh hot delicious traditional Indian breads every time.

Question 7

Is the cooking time calculator free to use?

Accepted Answer

100% completely free forever with all premium features unlocked for Indian and international cooking! Complete feature list: 6 food categories: Indian Main Dishes (Biryani, Tandoori, Curry, Korma, Rogan Josh, Butter Chicken). Indian Vegetarian (Paneer Tikka, Dal, Rajma, Chole). Indian Rice Dishes (Veg Pulao, Khichdi). Indian Breads (Naan, Roti/Chapati, Paratha). Western Meats (Chicken, Turkey, Beef, Pork, Lamb). Seafood (Fish, Prawns/Shrimp). 25+ dish types: Popular Indian dishes. Regional specialties. International favorites. Traditional recipes. Modern adaptations. Multiple cooking methods: Stovetop cooking (most Indian dishes). Pressure cooker (time-saving Indian method). Oven baking. Tandoor cooking (authentic). Tawa cooking (breads). Roasting. Grilling. Frying. Each method specific timing. Indian pressure cooker times: Essential for Indian cooking. Saves 50-70% cooking time. All Indian dishes supported. Whistle counting guidance. Safety instructions. Weight-based calculation: Enter weight kilograms. Or pounds. Or pieces (for breads). Automatic unit conversion. Precise formula: Minutes per kg × weight + base time. Accurate results every dish. Automatic time calculation: Shows total minutes. Converts to hours and minutes. Easy-to-read format (2h 30m). Accounts for dish type. Accounts for cooking method. Professional accuracy. Temperature recommendations: Celsius and Fahrenheit. Oven temperatures. Heat levels (Low/Medium/High). Stovetop guidance. Tandoor temperatures. Internal temperature targets: Safe cooking temperatures. Poultry: 75°C / 165°F. Mutton/Lamb: 75°C / 165°F. Fish: 63°C / 145°F. Vegetarian: Visual check. Food safety ensured. Resting time calculation: Automatic calculation. Minimum 5 minutes (Indian dishes). Based on cooking time. Importance explained. Indian cooking tips: 4 tips per dish. Dish-specific guidance. Marination advice. Spice usage tips. Traditional methods. Pressure cooker safety. Dum cooking technique. Tadka preparation. Regional variations. Ingredient substitutions. Comprehensive guidance: Popular Indian dishes reference. Quick cooking times. Stovetop vs pressure cooker comparison. Traditional vs modern methods. Regional Indian cuisines. North Indian dishes. South Indian dishes. Mughlai cuisine. Bengali cuisine. Punjabi cuisine. Calculation history: Saves last 10 calculations. Quick reference. Review previous dishes. Compare cooking methods. Track different weights. Mobile responsive design: Perfect for kitchen use. Works all devices. Phone tablet laptop. Touch-friendly buttons. Recipe-following friendly. Easy in cooking area. Splashproof usage. Error handling: Input validation. Clear error messages. Cooking tips. Prevents mistakes. User-friendly feedback. Absolutely zero restrictions: No registration ever. No login required. No payment. No credit card. No advertisements. No popups. No download. No installation. No time limits. No calculation limits. No feature locks. 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Regional variations. Spice guidance. Marination tips. Dum cooking. Tadka technique. Authentic recipes. Weight-based accuracy. Multiple cooking methods. Temperature guidance. Food safety temps. Resting times. History tracking. Why permanently free: Supporting Indian home cooking. Making traditional recipes accessible. Helping preserve cooking knowledge. No ads kitchen-friendly. Indian cooking mission. Cultural food preservation. Community-driven. Educational purpose. Our commitment: Always 100% free. All features included. Never paid version. Never advertisements. Never registration. Supporting Indian cooking. Helping achieve perfect results. Traditional methods preserved. Modern convenience added. Use complete confidence: No charges ever. No account needed. No information required. Professional-grade. Indian cooking standards. Trusted by thousands. Updated 2025. Calculator accuracy: Indian cooking formulas. Pressure cooker times tested. Traditional methods verified. Regional recipe standards. Professional chef-approved. Home cooking optimized. Food safety compliant. Supporting Indian cooking worldwide providing completely free professional cooking time calculator helping cooks prepare perfect biryani curry dal tandoori paneer traditional authentic delicious Indian dishes international foods consistently every time!

QuikCalcTools

Cooking Time Calculator 2025

🇮🇳 Indian & Global Dishes

Cooking Time Calculator 2025

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Frequently Asked Questions (FAQs)

1. How long to cook biryani?

2. How long to cook chicken curry?

3. How long to cook dal in pressure cooker?

4. How long to cook tandoori chicken?

5. How long to cook mutton korma?

6. How long to cook naan and roti?

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About Free Cooking Time Calculator 2025

Dish	Stovetop (1kg)	Pressure Cooker	Temperature
Biryani	70 min	35 min (3-4 whistles)	Medium heat
Tandoori Chicken	-	-	200°C oven
Chicken Curry	55 min	27 min (4 whistles)	Medium heat
Mutton Korma	1h 45m	45 min (5-6 whistles)	Low-Medium
Dal (Lentils)	55 min	18 min (3 whistles)	Medium heat
Paneer Tikka	22 min	-	180°C oven
Rajma	1h 40m	30 min (4-5 whistles)	Medium heat
Veg Pulao	35 min	13 min (2 whistles)	Medium heat