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.


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



  • 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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hara masala biryani mGreen Masala/ Hara masala or Chutney Chicken biryani is my special post for Pakistan day 2016. Pakistan Day is a public holiday in Pakistan to remember the Lahore Resolution on March 23 each year. The word “Pakistan” was never used but the Lahore Resolution is considered a major milestone in the Muslim struggle for an independent state in undivided India.

I have used green food color for special occasion but you can skip food color.


  • Chicken                      1/2   kg, I have used bone less
  • Yogurt                        1 and 1/2 cup
  • Salt                             1 ½ tsp or to tatse
  • All spice powder      1 tsp
  • Turmeric                   1/4 tsp
  • Brown Onion            1 cup
  • Whole Spices            1 tbsp mixed
  • Ginger Garlic Paste 1 tbsp
  • Rice (boiled)              ½ kg with 2 tbsp oil till ¾ done
  • Oil                               ¾ cup
  • Mint and coriander leaves    for garnish
  • Tomato                       1 , cut in slices.


  • Coriander Leaves                                       1 bunch
  • Mint leaves                                                  half bunch
  • Onion                                                           1 large
  • Green Chilies                                              15- 20
  • Garlic Paste                                                1 tbsp
  • Cumin (roasted and crushed)                 1 ½ tbsp
  • Desiccated Coconut                                   ½ cups



  • Add all ingredients of chutney in blender and blend well. Set aside.
  • In a pot add oil and whole spices, stir for few minutes. Add brown onion and ginger garlic paste. Stir for few seconds.
  • Now add chicken, chutney, all spice powder, turmeric, yogurt and salt. Mix well and let it cook till chicken tender.
  • In a pot grease bottom and spread half amount of boiled rice top with chicken chutney. Give a layer of tomato slices.
  • Spread remaining rice.
  • Cover with lid and let it simmer for 10-15 minutes.
  • Garnish with mint and coriander leaves and brown onion.
  • Serve with Raita.
hara masala biryani d
  • As i mentioned above i have used green color because of a theme but you can skip and prepare with out any food color.
hara masala biryani dd

anda aloo biryani mA prefect lunch time recipe for your family specially your kids will love this biryani. Aromatic and delicious my favorite recipe it is. Try is must.


  • Rice                               1/2 kg
  • Potatoes                        3 large, cut in four
  • Tomatoes                      3 large,  1/2 chopped and 1/2 sliced
  • Onion                            2 medium, sliced
  • Yogurt                           1 cup
  • Chicken cubes             2
  • Eggs                               4-5 hard boiled
  • Ginger garlic paste      2 tbsp
  • Red chili powder          2 tsp
  • Turmeric powder         1/2 tsp
  • Coriander powder        2 tsp
  • All spice powder           1 tsp
  • Cumin powder              1/2 tsp
  • Whole spice                   1 tbsp
  • Green chilies                  6-7
  • Green coriander            1/2 cup
  • Mint leaves                      1/2 cup
  • Dried plums                    5-6
  • Oil                                     1 cup
  • Kewra water                   1/2 tsp
  • Yellow food color           1/2 tsp ( dissolve in 1/4 cup milk)



  • Fry onion in oil and take out half onion. Spread on paper towel.
  • Now add ginger garlic paste and whole spice. Stir for few seconds.
  • Add chopped tomatoes and all spices. Fry for 5-10 minutes and add yogurt and potatoes. Cover with lid and cook till potatoes tender. You can add 1/4 water too. In the end add plum and cook for 5 minutes.
  • Boil eggs. Add eggs in potato gravy. Mix with gravy just to coat color.
  • Boil rice and set aside.
  • Now in a pot spread rice first then one chicken cube and potato gravy. Spread coriander, mint and chilies on gravy. Give a layer of tomato slices.
  • Spread rice and pour kewra water ,yellow/ orange food color and chicken cube.
  • Cover with lid and let it simmer for 10-15 minutes.
  • Ready to serve.
anda aloo biryani d
  • Serve with Raita.
anda aloo biryani dd


KOFTA BIRYANI MThis recipe is for all Biryani lovers, very delicious and tasty. Most of people like chicken kofta so replace beef koftas with chicken.


Chicken/ beef mince1/2 kg
Ginger garlic paste1-1/2 tsp
Onion1 small
Poppy seeds/ khaskhas1 tsp
Roasted chickpeas1 tbsp
Saltto taste
Cream1 tbsp
Red chili powder1 tsp
Coriander powder1/2 tsp
Green chilies3
Coriander leavesfew
Bread slice soaked1


Rice1/2 kg
Onion sliced1 large
Tomatoes3 large
Oil3/4 cup
Whole spices1 tbsp
Red chili powder1 tbsp
Coriander powder1 tbsp
Saltto taste
Plums dried4-5
Green chilies3-4
Coriander leavesfew
Mint leavesfew
Yellow food colorfew drops
Biryani essencefew drops
Oilfor greasing


  • Add all ingredients of koftas in chopper and chop them fine.
  • Make small balls and set aside.
  • In a pot add oil and onion, fry onion till light brown then add ginger garlic paste and stir. Add whole spices and stir again.
  • Now add chopped tomatoes, plums and spices. Stir till oil separates.
  • Add koftas and 1/2 cup water. Cook on low flame till koftas cooked.
  • Add green chilies and coriander leaves. Set aside.
  • Boil rice and after draining start layering them.
  • Pour oil in the bottom of pot then spread first layer of rice. Spread koftas gravy then again rice layer.
  • Sprinkle yellow food color and mint ,coriander leaves on top and let them simmer for 10 minutes.
  • Add Biryani essence also if you want.
  • Serve with Raita and Salad.


b r m

I am posting another Biryani recipe But this time its my mother’s recipe.You will like this aromatic and less spice Rice dish.


Chicken/ Mutton1/2 kg
Rice1/2 kg , soak them in water
Onion1 large
Tomatoes3 large
Ginger garlic paste1 tbsp
Dried plums5-6
Yogurt1/2 cup
Saltto taste
Red chili powder1 tbsp
Turmeric power1/2 tsp
Coriander seeds1/2 tsp crushed
Cumin 1/2 tsp
Fennel1/2 tsp
Large cardamom2
Small cardamom4
Cinnamon stick2 small
Whole black pepper6-7
Fresh coriander an mint leavesas needed
Green chillies3 large
Food colorfew drops
b d


  • Fry thinly sliced onion till light brown, remove half and spread on paper towel.
  • Now add ginger garlic and stir add chopped tomatoes and fry till soft.
  • Now add yogurt and all other spices. Stir and add green chillies and chicken/ mutton.
  • Add 1 cup water and let it cook till tender and oil separate.
  • Add coriander leaves and mint leaves.Set aside and boil rice.
  • In a large pot add salt and 1 tbsp vinegar . You can add Biryani essence 1 tsp to give a Deghi Aroma to your biryani. Let water  boil and add washed rice.
  • Boil Rice and strain.
  • In a pot pour oil to grease bottom and then spread rice then chicken and then again rice.
  • Sprinkle brown onion , yellow food color and coriander.
  • Let it simmer for 10 minutes and serve with raita and salad.
b d2

Try it today..:)

b r d 4


IMG_993biryaniIf you are looking for a perfect recipe of wedding Biryani , close to the same Aroma and taste then set your ingredients and try this today.This recipe is my special recipe for special occasions.I have learned it from a cooking class back in Karachi.


Meat1/2 kg
Salt1 tsp to taste
Red chilli powder1 tbsp
Lemon juice3-4 tbsp
All spice powder1 tsp
Cumin seeds1 tsp
Ginger garlic paste1 tbsp
Yogurt1 cup
Yellow food color1/4 tsp
Oil2 tbsp
Coal piece1 small
Tomatoes3-4 large
Dried plums8-10
Coriander leaves1/2 cup
Green chillies6-8
Oil1 cup
Onion1 large
Rice1/2 kg
Bay leave1 nos
Saltto taste/ 1 1/2 tbsp
Lemon juice1
Biryani essence 2-3 drops


  • Marinate meat first, if making chicken then marinate it for 3-4 hrs and if you are making biryani of Mutton or Beef then marinate it over night. (add top 9 ingredients in meat )
  • Boil rice with salt, bay leave, lemon juice of 1 lemon and Biryani essence few drops. (Essence will give deghi aroma to your rice)
  • In a pot add marinated meat and cook without adding water in it on low flame till meat tender.Give smoke of charcoal.
  • In another pot add 1 cup oil and onion slices , fry till light brown , remove from oil and add tomatoes and salt cook till oil separates.
  • Add dried plums, green chillies, coriander leaves.Stir for 5 minutes and remove from stove.
  • Pour over cooked meat.
  • Now give layers of rice and meat. (Rice_ Meat_Rice)
  • On top sprinkle yellow color, fried onion and lemon juice or you can place lemon slices too.

Pakistani Wedding is the ceremony to celebrate the wedlock of a bride and a groom.Before leaving to Bride’s home, Sehra bandi is performed at groom’s house. The groom wears Sehra (veil of flowers) but nowadays he is just adorned with flower garlands.Groom makes his way to the bride’s home on a richly decked horse or in a car and “baraat” follows him.


The bride’s parents welcome their guests and adorn the groom and his parents with a garland of flowers and girls showers rose petals on the Baratis(guests).

Bride traditionally wears red color dress with heavy makeup and jewelry and groom attires in Sherwani.Once the baraati’s arrive, the nikkah ceremony can begin.


Nikah-naama (document of marriage contract) is registered in Nikah. Islamic Imam (called maulana or maulvi in Urdu) reads selected verses from the Quran and waits for the Ijab-e-Qubul (proposal and acceptance) of wedding. Maulvi and witnesses (gavah) take the Nikahnaama to the bride and read it aloud to her. She accepts the Nikahnaama saying ‘qabool kiya,’ meaning ‘I accept and signs it. The Nikahnaama is then taken to the groom and read aloud to him. He accepts saying ‘qabool kiya and signs the document. The Maulvi and witnesses (gavah) also do sign the Nikahnaama contract and the wedding becomes legal. The Maulvi recites the Quranic verses or blessings to mark the closing of Nikah ceremony.
After Nikkah Groom’s side distributes “bidh” – which are small pouches consisting of sweets, and chuwarey(dried dates) pieces of dried fruit and nuts.


After this the bride enters in the hall and is leads to the stage. Groom is then escorted to his bride where he’s allowed to site beside his wife.

A few Rasams begins by the bride’s sisters and cousins, most famous is Doodh Pilai and Juta Chupai.


These are very interesting custom and groom usually carries a lot of cash, due to the popularity of this custom. He pays money to get back his shoes and to drink milk, and girls divide the money among themselves.

Dinner is started after that and Then the last and sad moment arrives, Rukhsati.

Bride says goodbye to her parents, close friends and family. The Quran is held over her head as a blessing.She is then taken away by the baraat. This marks the end of the wedding ceremony.


Thou this is a sad moment for every girl but this is a beginning of new life….:)

I am grateful to Hafsah, who on my request shared a very tempting recipe of Biryani .Biryani is one of the most important and famous dish in wedding menus….Over to Hafsah :

Salam & greetings to lovely readers of Ainycooks 🙂

I will start with a little intro about myself. I am Haffa Bexi, a food blogger from Pakistan & blogging on Haffa’s Kitchen Adventures.. where I share different recipes of different cuisines and my adventures & new cooking experiments. I am doctor by profession. I started blogging as my hobby few months back, after great encouragement from my hubby lol 😛 

 I recently got to know Ainy as a blogger & was really impressed by her lovely & delicious recipes. Her blog is among the few famous blogs I try to follow. Few days ago she did a guest post for me “Strawberry poke chocolate cup cakes“. Now she is having a weeding recipe month and she asked me to do a guest post related to that. I am soo much excited to be here today after the invitation from Ainey to write a guest post for her!

Thanx alot Ainy 🙂

As it’s a diverse topic, I had so many dishes in my mind for this post, LIKE; Rice pudding (Firni), Sweet rice (zarda), Fish tikka, seekh kebabs, diffrent types of rice etc. But finally ended up bringing to u a spicy Pakistani dish, locally known as “Kofta Biryani (Meat balls biryani)”  🙂


Ingredients for Meatballs/ Koftas:

Minced beef (Lean/no fat Qeema)      1/4 kg
Egg                                                    1 tbsp.
Onions                                               1 medium (chopped)
Green Chili                                         1 (chopped)
Red Chili powder                               2 1/2 tsp
Garlic ginger Paste                              1/2  tsp..
Salt                                                     1/4 tsp.
Cumin Powder                                    1/2 tsp.
Coriander Powder                               1/2 tsp.

Black Pepper powder                          1/2 tsp 
Tandoori Masala                                  1/4 tsp.
Whole Spices Powder                          1 tsp.
Coriander Leaves with stem                  1/2 bunch (chopped)
Chickpeas roasted                                1 1/2 tbsp.
Oil for frying

Mix all the above mentioned ingredients together and refrigerate them for 30 minutes – 2 hours.


Take out the refrigerated meat and make 20-25 ping pong balls sized meatballs with the help of hand. Shape them round very gently. After shaping the meatballs, freeze them so that they stay together while frying. (However, u can directly deep fry them without freezing.) After freezing the meatballs, deep fry the meatballs in a pan/skillet for 10 minutes or until they change their color into golden brown 🙂 Don’t overcook the meatballs because they will again be cooked in gravy made for rice 🙂

Ingredients for Biryani:

Meatballs                                            250 gm
Rice                                                    1 1/2 glass (soaked in water for 20-30 min)
Onions                                                2 (sliced)
Tomato                                               3 medium (chopped)
Oil                                                      1 1/2 wooden spoon (doi)
Green Chilli                                         2 (chopped)
Red Chilli powder                               3/4 tsp.           
Turmeric Powder                                1/4 tsp.
Garlic ginger Paste                               1 tsp
Salt                                                     1 tsp.
Cumin Powder (Zeera)                        1 tsp.
Coriander Powder                               1 tsp.
Maythi (Fenugreek) seeds                    Few
Black Pepper whole                             2
Cinnamon sticks (daar cheeni)              2 -3
Clove (Long)                                        2
Cardamom pods                                   2
Dried Plum (Aalo bukhara)                   3-4 optional
Yogurt                                                  1/2 cup

Orange color                                        Pinch in water
Coriander, Curry & Mint leaves            Few


Heat oil, and add the fenugreek seeds, curry leaves, whole spices, followed by the chopped onions.

Fry until onions are golden brown. 

Then add garlic and ginger paste, green chilies and the chopped tomatoes and fry until they make a nice paste. Fry until the oil separates.

Next add all other spices and meatball pieces. Fry for few minutes. Add some water and cook until the meatballs are properly cooked. And all the water is absorbed. Meatball gravy is ready.

On the other hand, in a large skillet boil 10-12 glasses of water, add some oil to help rice not to stick together and salt (acc to taste) and then add the soaked rice. Wait until the rice are about to boil (and not fully boiled). Check by pressing the rice grain in in ur hand. Drain.

In a greased pan, spread a layer of rice and then the layer of meatball gravy. Layer by layer it goes. Sprinkle the orange color on top of the rice. Keep the lid covered for 10 minutes on steam/dum. And Meatball/ Kofta biryani is readyyyyy!! Just soo delicious! Gently mix the rice and serve with raitasalad etc 🙂 Enjoyyyy… sssss… 😛 

 You can check some other rice recipes on my blog like;

Mutton Pilau

Singaporean Rice

Boiled Rice with Gram Lentil


Jazakallah Ainey for inviting me to ur blog as a guest and giving me some of ur really precious space 🙂 I loved cooking & doing this guest post for u 🙂 Hope u and ur readers will appreciate it 🙂

Inshallah Hafsah everybody will like your recipe. I will try it soon….:) Thank you dear sister.


This Rice dish is a Hyderabadi dish which i have learned from a Hyderabadi family, living near our house in Karachi.I consider this as a Royal Rice dish.The aroma and taste of this Biryani is totally different from other biryanis.This Biryani requires Patience and time…:)


Mutton/Chicken1 kg
Yogurt1 cup
Ginger garlic paste 1 1/2 tbsp
Coriander powder1 tsp
Red chili powder1 tbsp
Turmeric powder1/2 tsp
Whole spice powder1 tsp
Salt1 tsp or to taste
Dried plums 5-6
Raw papaya2 tbsp (for chicken 1 tbsp)
Lemon juice2 tbsp
Onion thinly sliced4
Oil 1 1/2 cup
Green coriander leavesas needed
Mint leavesas needed
Green chillies5-6
Tomatoes2 medium and sliced
Yellow food color1/2 tsp
Milk or water1/2 cup
Rice1 kg (soak in water for 20 mins)
Saltfor boiling rice
Waterfor boiling rice
Flour dough to seal the pot.


  • In a large bowl mix all ingredients in meat.Cover it and set a side.
  • In a pan Fry onion till golden brown.Mix half in meat.
  • Marinate meat over night.
  • Half boil rice and drain water.
  • In a deep heavy bottom pan pour oil and marinade, then Rice layer and tomatoes and green vegetables then again marinade topped with rice layer.
  • Spread brown onion ,oil and yellow food color.
  • cover with the lid and place a heavy thing like stone on the lid and leave it on very low flame.
  • You can seal the pot with flour dough.
  • Let it cook on very low flame for 40- 45 minutes.Then turn off the flame and leave it for 10 minutes.
  • Remove seal pour lemon juice on rice .Take out from one side with a flat spoon and serve with Raita and Salad..
  • Enjoy this different Biryani.

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From the name you can understand that in this biryani we will use whole spices , believe me you will find it very much unique and tasty . Thou its not spicy like other biryanies, but is delicious.


½ kg chicken/ mutton/beef

6-8   whole red chillies(crushed)

1tbsp  whole coriander seeds/sabut dhania (crushed)

1tbsp  cumin seeds/sabut zeera(crushed)

1tbsp  whole spice mix /garam masala(crushed)

5-6   garlic cloves

1tbsp   ginger(finely chopped)

1cup   yogurt

2 onion  (brown)

1 onion(chopped )

½ cup   oil

4 tomatoes

½ bunch  mint

½ bunch hara dhania/coriander

4-6  green chillies

1/2tsp   Food color

1tsp   Kewra water



Heat up oil and cook 1 onion in it on pink color take it out and in same oil fry meat then add garam masala,ginger garlic,yogurt and 1 cup water .cook it till the water dries.

Now add tomatoes ,sauté onion,hara dhania,hari mirch and podina cook it on high flame for 5-6 mins.Boil rice in the same way as mentioned before.

Boil water by adding salt ,few leaves of mint and 2-3 green chillies ,on boiling add washed and soaked rice in water and cook till one kani left.Drain rice and set aside,

After greasing a pot add rice then a layer of gravy  then rice ,sprinkle brown onion ,and yellow color dissolve in milk,keep it on dam for 10-15 mins….


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If you are packet masala user, then its my request , please try this recipe because the homemade masala with freshly ground spices give a very good taste to your biryani . Before taking biryani class I was also a packet biryani maker but now I left all packet masalas and started making with freshly ground masalas.


1/2kg    Basmati Rice

½  kg   Chicken Pieces/mutton/beef

1/2 cup Milk(add green cardamom in it)

1 cup Yogurt (curd)

2 sliced onion(brown it)

1 tbsp Ginger julienne cutting

3-4  Garlic cloves

2   Tomato

1 tsp Red Chilli Powder

1 tsp Turmeric Powder

¼  tsp black cumin powder

2 tsp Garam Masala Powder

1/2 tsp Green Cardamom Powder

10-12  laung/ cloves

2 tbsp Green Coriander Leaves

Salt to taste

1 cup    Oil


Heat up oil and fry chicken now add yogurt and laung , fry with chicken.

Add tomatoes  ,salt,garam masala,kala zeera,lal mirch,turmeric and ginger cook it on low flame.

Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.

Cook the rice till ¾ done and then drain in the colander.

Mix pinch of yellow color in cardamom milk.

Grease a pot and evenly layer the cooked rice,garlic cloves, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly.let it cook for 10 mins.

Serve hot with raita.