Student Biryani is famous Birayni in Karachi. You can get similar taste at home too, if you are away from Karachi. This Recipe is inspired by Chef Shahid’s recipe.

INGREDIENTS:

Rice Basmati1/2 kg
Chicken 1/2 kg
Red chili powder1 tbsp
Black pepper1 tsp
White pepper1 tsp
Turmeric powder1 tsp
Chopped green chilies1 tbsp
Whole Spices Mix2 tbsp
Dhania powder1 -1/2 tbsp
Jaifal / Javtri powder1/4 tsp
Ajino moto (optional)1 tbsp
All spice powder1 tbsp
Cumin powder1 tbsp
Ginger garlic paste1 -1/2 tbsp
Zarda / orange food colour1/2 tsp
Kewra water1 tsp
Tomato paste4 tomatoes
Brown onion1 cup
Yogurt 1 cup
Green chillies3-4
Green coriander 1/2 cup
Min leaves1/2 cup
Biryani essence1/2 tsp

 

METHOD:

  • Soak rice for 20 minutes.
  • Boil rice and add salt, biryani essence, whole spices, Oil 2tbsp and vinegar 1 tbsp. Add rice and cook till half done . Now run cold water from rice to stop cooking process of rice.
  • Set aside.
  • You can cook Chicken gravy and than boil rice. Its up to you.
  • In a pot add 1 cup oil and add ginger garlic paste, saute for few minutes and add tomato paste.
  • Stir for few minutes and add chicken, stir.
  • Add salt to taste, Yogurt, red chili powder, ajino moto, cumin powder, coriander powder, turmeric powder, black pepper, white pepper, green chilli chopped, jaifal javitri, kewra essence, zarda colour, mix all well. let it cook for 5 minutes.
  • Add coriander and mint leaves and 1 cup water. Cook on high flame and add brown onion.
  • Cook till gravy become thick. Let water dry and add all spice powder and green chilies. Mix well. Do not over cook chicken.
  • Spread Boiled rice on top of gravy and cover with lid for 10-15 minutes.
  • Let it simmer on low flame.
  • Mix and serve with Raita and salad.

 

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One of my favorite recipes with an authentic taste of super high dhabas and road side restaurants. You can make chicken or mutton Karhai and give coal smoke to enhance the flavor.

 

Serve with Naan, and Enjoy with your family.

For Recipe watch my video:

Waheed ke Kebab is one of a very famous street food in Karachi. This is an authentic recipe from Burns road. This recipe I have taken from a Foodie group. I am sure you will like the taste and aroma of charcoal.

INGREDIENTS:

Beef Mince 1 kg
Yogurt1/2 cup
Ginger garlic paste1 and 1/2 tbsp
Meat tenderizer or raw papaya paste1 tbsp
Gram flour/ basan3 tbsp
Red chili powder2 tbsp
Red chili flakes 1 tbsp
Turmeric powder1 tsp
Coriander powder2 tbsp
Freshly grounded black pepper1 tbsp
All spice powder1 tbsp
Saltto taste
Oil/ ghee/ butter1 cup
Onion, chopped1 small

METHOD:

  • Marinate mince with yogurt, meat tenderizer and ginger garlic paste. Keep it for 1/2 an hour.
  • Now on a pan or tawa toast gram flour, add in mince.
  • Add all spices in mince and mix with hand.
  • Leave it for 1/2 more hour. I normally marinate it overnight for smooth texture.
  • Now in a pot add oil and onion. In original recipe generous amount of oil was used but I have used according to my need.
  • Fry onion till light brown and add mince in it. Stir for few minutes.
  • Now cover with the lid and cook on very low flame till oil separate.
  • In the end Give smoke of charcoal.
  • Garnish with green chilies and coriander.
  • Serve with Naan or parathas along with Raita and salad.
  • Enjoy 🙂

 

Watch Video Here:

This hot and spicy dish will really tantalize your taste buds. Vibrant red color with sesame seeds on top are eye catching. My family’s TOP Hot Favorite. Serve this Dragon Chicken with Fried Rice. I am sure you will love it.

INGREDIENTS FOR CHICKEN MARINATION:

Chicken Breast fillet, cut in long strips2 nos
Chicken powder1 tsp
Saltto taste
White pepper1/2 tsp
Egg1
Plain flour2tbsp
Corn flour2 tbsp

METHOD:

  • Marinate Chicken with all ingredients.
  • Set aside.
  • Just before serving fry it in oil and add in Sauce.

INGREDIENTS FOR SAUCE:

Chili oil1/2 cup or adjust accordin to your taste buds
Garlic, chopped3 tbsp.
Honey1 tbsp
Chili powder1 tsp
Brown sugar1 tsp
Vinegar2 tbsp
Chili garlic sauce1/4 cup
Red food colorpinch
Saltto taste
Sesame seeds1 tbsp

METHOD:

  • In a pan add chili oil and garlic now fry till golden brown in color.
  • Add all ingredients and mix well.
  • Add fried chicken and mix well.
  • Before serving sprinkle sesame seeds on top.
  • Adjust spices according to your taste buds.

INGREDIENTS FOR CHILLI OIL:

Oil3 cups
Red chili powder1/2 cup
Red chili flakes1/2 cup

METHOD:

  • Heat oil in a pan.
  • Now add red chili powder and red chili flakes, stir for few seconds.
  • Remove from stove and leave it overnight.
  • Next day strain it and store in any bottle.

Palak/ Spinach Gosht is a healthy and nutritious recipe, specially serve in winter season. I am posting a very different and delicious recipe today. I don’t know its a famous recipe in Lahore or not but I am sure you will like the taste of Lahori Mutton palak.

 


I have used home grown organic spinach in this dish. I will post method of growing spinach at home in my next post.

INGREDIENTS:

Spinach1 kg, wash and cut
Mutton/ chicken1/2 kg
Red chili powder1 and 1/2 tsp
Turmeric powder1 tsp
Coriander powder1 tbsp
Coriander Crushed1 tsp
Saltto taste
Cumin seeds1 tbsp
Fenugreek seeds1 tsp
Ginger garlic paste1 and 1/2 tbsp
Brown onion5 tbsp
Yogurt1 cup
Vinegar 1/2 tsp
Oil1 cup
Coriander leavesas needed
Green chiliesas needed

METHOD:

  • In washed spinach add 1-2 glass water,  green chilies, turmeric powder 1/2 tsp, Methi dana (fenugreek seeds), salt, ginger garlic paste 1 tsp and 1/2 tsp vinegar. Vinegar will enhance the color of spinach.
  • Cover with the lid and cook till soft.
  • In another pot add oil and cumin powder, stir and add ginger garlic paste 1 tbsp,  stir and add meat and salt. Cook till color change. In yogurt add red chili powder, coriander powder and mix well. Add in meat and mix. Cook for few minutes and add brown onion, crushed coriander seeds and all spice powder 1/2 tsp. Cook till oil separates. Mutton will take more time than chicken.
  • Grind Palak/ spinach.
  • Add in meat and cook till required consistency obtain.
  • You can add 1-2 chicken cube, if you like.
  • Serve with rice or Naan.

A perfect dhabba style Maghaz Fry or Maghaz Masala recipe I am sharing with you. This recipe I have adopted from Chef Shahid’s recipes. I always admired his way of cooking.

INGREDIENTS:

Goat Brains, washed and boiled4
Tomatoes2 large, chopped or grind them
Onion1 medium, grind it
Yogurt4 tbsp
All spice powder1 and 1/2 tsp
Red chili powder1 tsp
Saltto taste
Coriander powder1 tbsp
Cumin powder1 and 1/2 tsp
Ginger garlic paste1 and 1/2 tbsp
Qasuri Methi1 tsp
Fresh coriander leaves4 tbsp
Ginger , cut in thin sticks2 tbsp
Green chillies2-3
Butter or Oil1/2 cup

METHOD:

  • In a pot add 3 glass water, now add brains, salt, turmeric powder 1/2 tsp, ginger garlic paste 1 tsp and cook for 10 minutes. This process will remove smell of brain.
  • Take them out and remove veins and skin.
  • Set aside.
  • In a pan add oil and ginger garlic paste, stir for few seconds.
  • Add onion and stir. Add turmeric powder 1/4 tsp and mix well. Let it fry for few seconds till nice golden color appear.
  • Add tomato paste or chopped tomatoes. Fry well. Add red chili powder, coriander powder, cumin powder, salt, all spice powder, mix well.
  • Add yogurt and mix well. Fry till oil separates.
  • Add brain. Do not mash it.
  • Add Methi. Fry on high flame till oil separates.
  • Garnish with coriander , ginger and chillies.
  • Serve with Naan.

HYDRABADI MUTTON KEBABS

A recipe by an amazing Guest Cooking Expert Roohi Ahmed, I am her recipe follower since long and always admired the way she explains her recipe in such an easy way. I have requested her to share her scrumptious recipes with my readers on regular basis. Today I am sharing a very different and tasty recipe from her collection.

 

INGREDIENTS:

Mutton boneless cubes1 pound
Garlic1 tbsp
All spice powder1 tsp
Cumin seeds1- 1/2 tsp
Turmeric powder1/2 tsp
Green chillies4-5
Onion1 small
Crushed red chilies2 tsp
Roasted split chickpeas, remove the skin1/2 cup
Coconut powder2 tbsp
Coriander leavesas needed
Mintas needed
Onion1 small, chopped
Egg1-2
Boiled potato1, optional.

METHOD:

  • Remove bones from meat and wash it.
  • In a pot add meat, garlic, salt, green chilies, onion, cumin, red chili powder, turmeric powder and water approx. 2 cups.
  • Cover with the lid till meat tender and water dries.
  • Chop meat and set aside.
  • Roast black chickpeas and coconut on pan and grind into fine powder form.
  • Now mix this in meat.
  • Add chopped onion, mint, coriander and egg in meat. Mix well.
  • Make kebabs of diamond shape. You can give any shape, like I have given heart shape.
  • You can add 1 boiled potato in meat as well, if you like.

 

 

  • Fry in oil and serve with Chatney

KATA KAT/ TAKKA TAK

Kata Kat or Takka Tak is one of the famous meat recipes in Pakistan. You can make this at home with the same taka tak sound 🙂 I have tried the recipe of COOKING WITH FAIZA. It was finger licking delicious.

INGREDIENTS FOR KATA KAT SPECIAL MASALA:

Whole Black pepper 2 tbsp
Black Cardamom 5
Dried ginger powder1 tbsp
Mace/ Javtri1/2 tbsp
Poppy seeds1/2 tbsp
Whole coriander seeds1/4 cup
Cumin seeds1/2 cup
Green cardamom7
Clove/ laung1 tsp
Nutmeg/ jaifil1 tsp
Cinnamon stick3 pieces , 1 inch
Coriander powder1 tbsp

METHOD:

  • Grind all spices and store in an air tight jar.
  • You can store it for an year.
  • When needed, use according to your taste and requirement.

INGREDIENTS FOR KATA KAT:

Goat Liver1/2 kg, chopped
Kidney2, washed and chopped
Goat Heart1 , chopped
Goat Brain2, cleaned, washed
Tomatoes 2 large, chopped
Onion1 medium, chopped
Yogurt1/2 cup
Kata kat masalato taste / 3 tsp
Red chili powder1 tsp
Saltto taste
Butter3-4 tbsp
Green chilies4
Green coriander leaves1/2 cup
Ginger 2 tbsp
Fenugreek leaves/ Qasori methi1 tbsp
Garlic fresh and grinded2 tbsp

METHOD:

  • In 2 cups of water mix garlic paste and prepare garlic water.
  • In a wide pan or tawa add kidney , liver and heart of goat with 1/4 cup garlic water. Cover with the lid till water dries.
  • Cook on low flame, add more garlic water if needed. Cook till meat tender.
  • Add chopped tomatoes and onion in it and cover again till soft. Now add Brain and cook till brain cook well. ( I have not used brain in my recipe )
  • Add green chilies Julien cut and mix well.
  • In a bowl mix kata kat masala, salt, red chili powder and yogurt. Mix well.
  • Add in meat and cook on high flame now. Use two rice spoons to do kata kat.
  • Cook till water dries. Now add butter and mix.
  • Add green coriander, green chilies, ginger Julien cut and qasori methi. Mix well.
  • Serve with Naans.
  • You can see video of this recipe here:

SEEKH KEBAB KARHAI

For me this dish was different and unique. Seekh kebab Karhai is one of the famous dishes in Attock. I tried two different Karhis with seekh kebabs. Today I am posting creamy seekh kebab karhai, second recipe will post later.
You can make Seekh Kebabs with chicken or Beef. I am sure you will like this dish.

INGREDIENTS:

Seekh kebab (KnNs)7-8
Tomatoes3 large, chopped
Onion1 medium, sliced
Ginger1 inch piece
Garlic2-3
Saltto taste
Yogurt2-3 tbsp
Red chili powder1 tsp
Red chili flakes1/2 tsp
Crushed coriander seeds1/2 tsp
Cumin seeds crushed1/2 tsp
Turmeric powder1/2 tsp
Black pepper1/2 tsp
All spice powder/ garam masala1/4 tsp
Cream1/4 cup
Oil1/4 cup
Coriander leaves, green chilies as needed
Kasuri methi1/2 tsp

METHOD:

  • For seekh kebab Recipe you can click the link : BUNDO KHAN KAKORI KEBABS.
  • I have used K&Ns chicken Seekh kebabs. You can make at home or use readymade. Half fry them and set aside. Cut them in pieces or you can cook as it is.
  • In a pan add tomatoes, garlic cloves, onion and ginger . Add half cup of water and cook till soft and mashy. Let it cool completely.
  • Grind it and set aside. Tomato sauce is ready.
  • In another pan add oil and fry chicken Seekh Kebabs till light brown . Add yogurt and all other spices fry for few seconds on high flame. Let the water dries.
  • Now add tomato sauce and cover pan with the lid and cook till oil separates.
  • In the end add cream , green chillies, coriander leaves and dry methi.
  • Let it simmer for few minutes on slow flame.
  • Serve with Roghni naan or plain naan.
  • Enjoy.

CHICKEN SAMOSA

Crispy…. crunchy…Chicken samosa, no one can possibly resist them. Original recipe by Chef Arshad, one of my favorite snack with different style.

INGREDIENTS:

Samosa pattias needed
Chicken mince1/2 kg
Chopped green chilies3-4
Ginger garlic paste1 tsp
Crushed Black pepper1 tbsp
Onion (grate it and squeeze water)2 medium
Cumin seeds, roasted and crushed1 tsp
Mustard powder1 tbsp
Chinese salt1 and 1/2 tsp
Whole coriander seeds, crushed1 tsp
Coriander powder1 tsp
Saltto taste
Soya sauce1 tbsp
All spice powder/ garam masala1/2 tsp
BBQ sauce/H P sauce2 tbsp
Vinegar1 tbsp

METHOD:

  • In chicken mince add all ingredients and mix well.
  • Make a paste of flour to seal samosas. (2 tbsp. flour 4 tbsp. water mix well)
  • Make samosa and fry in oil on medium flame. Because chicken is raw so let it cook on medium to slow heat.
  • Serve with ketchup or any sauce.
  • You can freeze them for a month.

MALAI CHICKEN KOFTA

chicken kofta mThis recipe of Malai Kofta will give you restaurant like flavor at home. Soft and juicy koftas in creamy sauce will tantalize your taste buds. Make koftas and freeze in ziplock bag. Thaw and use when needed. I am sure you will like this delicious dish. I have picked this recipe from a cooking page and after trying posting this for you.

INGREDIENTS FOR KOFTA:

Chicken Mince 1/2 kg
Onion1 large (chopped and squeezed)
Green chilies3-4 chopped
Coriander leavesfew leaves chopped
Saltto taste
Red chili powder2 tsp
All spice powder1 tsp
Cumin seeds (roasted and grinded)1 tsp
Garlic and ginger paste1 tbsp
Roasted chickpea powder3 tbsp
Crushed coriander seeds1 tsp
Egg1

METHOD:

  • Take chicken mince or add boneless chicken in chopper and chop it.
  • Add onion (chop it fine and squeeze to remove water) , ginger garlic paste and all other ingredients.
  • Mix well and keep in freezer for 1/2 hour.
  • Make Koftas.
  • Fry them in oil and set aside.
chicken kofta d

INGREDIENTS FOR GRAVY:

Onion3 medium, sliced
Tomato paste1 cup
Ginger garlic paste1 tbsp
Yogurt1 cup
Saltto taste
Red chili powder1 tsp
Turmeric powder1/2 tsp
Coriander powder1 tsp
All spice powder/ garm masala1 tsp
Cumin powder1 tsp
Cream3 tbsp
Coriander leaves, green chilies, ginger in julienne cutas needed
Oil1/2 cup

METHOD:

  • Heat oil and add onion, fry till soft not brown. Take it out and add in yogurt. Blend to make a paste.
  • In the same oil add ginger garlic paste and stir it for few seconds.
  • Add tomato paste and stir, now add salt, red chili powder, turmeric , coriander powder, cumin powder, all spice powder. Mix them.
  • Add yogurt mixture in it and cook for 5 minutes. Keep on stiring on high flame.
  • Now add 1/2 cup water and stir, when water start boiling add koftas and cover the lid.
  • Let them simmer for 10 minutes.
  • After 10 minutes add cream, coriander leaves, green chilies and ginger. Mix well. Turn off the flame and leave it for 5-6 minutes.
  • Serve with Naans.
chicken kofta dd

balochi karhai mThis recipe I have tried few days ago, the taste was the same of high way karhais. This recipe is of Diya Ansari. One of her excellent recipe. In Karachi on Super highway, a number of famous road side restaurants are located. This Karhai is specialty of Madina Restaurant. This is famous as 61- karhai.

INGREDIENTS:

Chicken 1 kg
Green chilies15-18 upto taste
Freshly chopped ginger garlic paste2 tbsp
Saltto taste
Black pepper1 tsp
Ghee (clarified butter)1 cup
Lemon juice2 tbsp
Coriander leaves as required
Green chiliesfor garnish
Ginger sticks as needed

INGREDIENTS OF KARHAI MASALA:

Roasted and crushed cumin seeds1 tbsp
Roasted and crushed coriander seeds1 tbsp
Crushed red chilies1 tsp
Chat masala1 tbsp
Black salt1/2 tsp
All spice / garam masala powder1/2 tsp
Dry fenugreek Leaves/ Qasori methi1 tsp

METHOD:

  • In a wok add ghee and heat it, add chicken and fry till color change. Add green chilies  and fry with chicken till brown color appear.
  • Now add ginger garlic paste and fry for few seconds, add salt and black pepper and 1/4 cup water, cover with lid and cook till tender.
  • Mix all spices of karhai masala and set aside.
  • Add karhai masala and mix well. Add lemon juice , coriander , ginger and chilies. Let it simmer for 5 minutes.
  • Turn off flame and give smoke of charcoal. If you like to.
balochi karhai dd
  • Serve with Naan.
balochi karhai d

SPICY PERI PERI RICE

peri peri rice mI always like to serve these rice with Peri peri chicken, You will definitely like them too. Shiren Anwer’s finger licking recipe.

INGREDIENTS:

Boiled rice 500 g
Soya sauce2 tbsp
Peri peri sauce2 tbsp
Ginger garlic paste1 tbsp
Chopped onion2 tbsp
Tomato cut in cubes1 medium
Capsicum , cubed1 medium
Oil1/4 cup
Saltto taste
Black pepper1 tsp

METHOD:

  • In oil fry chopped onion, add ginger garlic paste and stir for few seconds.
  • Now add boiled rice, cubed capsicum, salt, black pepper, soya sauce, peri peri sauce , mix well.
  • Add chopped tomato in rice and let it simmer for 10 minutes.
  • Serve hot with PERI PERI GRILLED CHICKEN.(Click the link for recipe)
peri peri chickn d3

peri peri chickn mPeri Peri chicken is African dish. But spices and flavors will give you a bit Pakistani look. Absolutely delicious grilled chicken will definitely tantalize your taste buds. A recipe by Sherin Anwer.

INGREDIENTS:

Chicken 1 kg, cut into four pieces with skin if you like.
Soya sauce2 tbsp
Black pepper1 tsp
Garlic paste2 tsp
Wooster sauce2 tbsp
Oil4 tbsp
Lemon juice4 tbsp
Salt1 tsp
Paprika powder1-1/2 tbsp
Peri peri sauce3 tbsp
Meat tenderizer / Papaya paste1 tsp

METHOD:

  • Mix all spices in a bowl.
  • Marinate chicken with all spices.
  • Apply spices on chicken pieces. Leave this for 3-4  hour.
  • Now grill in preheated oven for 20 minutes.
  • Place on a frying pan with its marinade, fry till light brown.
  • Serve with Peri Peri Rice and Fries.
  • Click the link for SPICY PERI PERI RICE
peri peri chickn d

katwa mKatwa Ghost is a famous Traditional dish of Attock district. Attock is the last city of Punjab province. You can say border line before KPK province. You will see a lot of Pathans living in Attock district. This dish is basically originated from Chach, Mansahra, Haripur, Texila and Hazro Cities. On main G.T Road you will see a lot of road side hotels or dhabas serving Katwa. Kutwa is specialy served in special occasions here.

katwa 3

In Pathan families you will see as a compulsory dish in weddings. I first time tasted this dish in a Pathan friend’s wedding.

katwa 5

I asked the person making Katwa about the recipe. Katwa means “Clay Pot”. People use special clay pot and serve in clay plates. In some places people serve with Churi ( Flat bread in small pieces).

katwa 4

Here is an authentic recipe of KATWA.

INGREDIENTS:

Beef with bones1 kg
Ginger , fresh crushed1 tbsp
Garlic fresh crushed1 tbsp
Tomatoes3-4 large, chopped
Onion3 medium, chopped
Saltto taste
Red chili powder1 tbsp
Turmeric powder1 tsp
Whole spices mix1 tbsp
Green chilies, chopped8-10
Coriander leavesas needed
Ghee1 cup
Flour/ red flour/ chaki ka ata2 tbsp
Water 6 glasses or according to your requirement

METHOD:

  • Take beef with a little bit fat. Wash it.
  • In a clay pot add ghee and heat it, add all ingredients, add chopped green chilies half quantity, add all spices and water. Water you can adjust according to your requirement. In Attock beef takes 40-50 minutes to become tender. So i will add water according to my requirement.
  • Cover with lid and let it cook on low flame. When water dries, fry it on high flame. Now add water for gravy. Let it boil.
  • Add 1/2 cup water in flour, mix and add in meat.
  • It will become thick. Consistency is in your hand, you can adjust it.
  • Let it simmer for 10 minutes.
  • If you don’t want to add flour than serve just after frying.
  • Before serving sprinkle coriander and green chilies.
katwa d
  • Serve with Naans
naan katwa ddd

frozen paratha patties mFriends have you ever tried making patties with frozen parathas, If no than you should try it today. Because its not only easy but very close to puff pastry patties. Thou these patties are not exactly the same as puff pastry one but i must say these are super crisp and delicious.
You can make French hearts and baqar khani from these parathas too.
You can check the recipe of french hearts here: FRENCH HEART

 

frozen paratha patties d

INGREDIENTS:

Frozen Parathas of any brand.as needed
Chicken fillingas needed
Egg , beaten1

METHOD:

  • Prepare chicken filling from this recipe : Chicken fried sandwices.
  • Now take out frozen parathas and remove sheet, dust flour on surface and place on it. Let it thaw for few seconds and cut shape from cutter. Remove sheet on first place otherwise paratha will stick with sheet. In that case remove it and make a parah again and roll it.
  • Place filling and cover with another piece.
  • Brush egg wash and place on baking tray.
  • Bake at 180c till nice color appear.
  • Serve with ketchup.
frozen paratha patties dd