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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You can make Restaurant style Fried Rice at home in no time. Just follow few steps and enjoy Rice with any dish for example Beef chilies or Dragon Chicken.

INGREDIENTS:

Rice 2 cups
Eggs 2
Garlic 2 cloves, chopped
Yellow food color, optionalpinch
Milk/ water1 tsp
Capsicum1 large
Cabbage1 cup
Carrot1/4 cup
Spring onionfew leaves
Saltto taste
Chicken powder1 tbsp
Chinese salt, optional1 tbsp
Black pepper1 tsp
Sugar 1 tsp
Vinegar1 tbsp
Soya sauce1-2 tbsp
Oil1/2 cup

METHOD:

  • Boil Rice and let them cool completely.
  • Beat egg with milk or water and pinch of yellow food color.
  • In a wok add oil and heat it. Cook on high flame now.
  • Add chopped ginger and stir, add eggs and stir.
  • Now add vegetables and stir fast.
  • Add all spices and keep on mixing.
  • Add Rice and stir.
  • Before serving sprinkle green part of spring onion and serve hot.
  • Serve with Manchurian , beef dry chili or any other Chinese Dish 🙂

BBQ RICE

This rice recipe is very different and delicious. BBQ flavored chicken with creamy rice will tantalize your taste buds. You will love this Recipe I am sure 🙂

INGREDIENTS:

Chicken boneless 1/2 kg
Yogurt1/2 kg
Tandori masala, any brand3 tbsp
Ginger garlic paste1 tbsp
Oil4 tbsp
Cabbage 1 small
Capsicum 2 medium
Carrot1 large
Chili sauce1 tbsp
Garlic paste2 tbsp
Soya sauce2 tbsp
Red chili flakes1 tbsp
Chinese salt1 tsp, optional
Saltto taste
Mayonnaise5 tbsp
Ketchup3 tbsp
Black pepper1 tbsp
Rice 1/2 kg, boil them

METHOD:

  • Marinate chicken cubes in all spices and leave it for 1/2 hour.
  • In a pot add oil and chicken, cook till tender. Give smoke of coal.
  • Boil Rice and strain them.
  • In a pot add 2tbsp oil and sauté cabbage, capsicum, carrot or peas. Add chili sauce, garlic paste, soya sauce, red chili flakes, salt, Chinese salt and mix well.
  • Add Rice also and toss with vegetables.
  • Give smoke to rice also, if you like.
  • Mix Mayonnaise, ketchup, black pepper in a bowl. Set aside.
  • In an oven proof dish give a layer of Rice first than bbq chicken and in the end mayonnaise mixture.
  • Bake it for 10 minutes at 180c.

KABULI / AFGHANI PULAO

Afghani pulao or Kabuli pulao is a national dish of Afghanistan. Festivals and celebrations are incomplete without this rice dish. I am very fortunate that I have learned this recipe from an Afghani family. So I can say its an authentic recipe from Afghani kitchen. I have posted a duplicate recipe with different method and ingredients few years ago. You can check the recipe here: AFGHANI PULAO

 

INGREDIENTS:

Mutton / beef / chicken1 kg
Fresh Ginger paste1 tbsp
Saltto taste
Water for making stock3-4 cup or as needed
Onion1 medium
Oil1/2 cup (for making stock)
Almond1/2 cup
Raisins1/2 cup
Carrots3 large
Sugar 2 tbsp
Sella Rice 1 kg
Oil for frying nuts3-4 tbsp

METHOD:

  • In oil fry sliced onion till light brown. In meat add meat, garlic paste and salt.
  • Fry till color change and add water. Cover with the lid till meat tender.
  • Wash raisins and soak for 15 minutes.
  • In a pan add oil 1-2 tbsp. and fry raisins. Till they become double in size. Remove from pan and set aside.
  • In the same oil fry almonds (soak almonds in hot water for 15 minutes and remove skin). take them out.
  • Grate carrot or cut Julien, should be very thin. In  the same pan add carrots , 3-4 tbsp water and 2 tbsp sugar. Cook till soft and water dries completely.
  • In a pot add 2tbsp sugar and melt till brown color appear. Add meat stock  Approx 1 cup in it. Add cardamom powder and cumin powder in stock. Cook for few minutes.
  • Soak rice in water for 1-2 hours, boil in salted water till done.
  • Now add stock mixture on rice and mix well.
  • Spread meat, raisins, carrots on rice and let it simmer for few minutes.
  • Mix all and dish it out. Garnish with almonds and serve hot.

CHICKEN KABSA RICE

Al Kabsa or Kabsa rice is Arabic Rice dish. Serve this dish with Tomato Chatney or sauce which will enhance the taste of Rice. I assure you, your family will like this dish.

INGREDIENTS:

Chicken cut in 6 pieces1 kg
Onion5 medium, thinly sliced
Cumin seeds, crushed2 tsp
Green Cardamom3
Red chili powder2 tsp
Turmeric powder4 tsp
Tomatoes5-6 large, cut in small pieces
Rice1 kg
Cooking oil1 and 1/2 cup
Saltto taste

METHOD:

  • Soak rice in water first.
  • Fry onion in oil till light golden in color. Oil you can use according to your requirement.
  • Now add chopped tomatoes , salt, red chili powder, turmeric powder and stir constantly. Cover with the lid till tomatoes become soft.
  • Add chicken and mix well. Add cumin and cardamom. Fry chicken with spices. Add water double in quantity from rice.
  •  Cover with the lid till chicken tender and water boils.
  • Add soaked and drained rice in chicken.
  • Let it cook till water dries.
  • Simmer rice for 10 mins. Kabsa Rice is ready.
  • Serve with Tomato Chutney or sauce.
  • You can add Shallow fried Resins and almonds ( peeled). Garnish on rice before serving.

INGREDIENTS FOR TOMATO SAUCE:

Tomatoes2
Fresh coriander1/2 cup
Green chilies2
Garlic cloves2
Saltto taste
Red chili powderto taste

METHOD:

  • Blend tomatoes first.
  • Blend all other ingredients and mix in tomato paste.
  • Mix well and serve with your Kabsa Rice.
  • I serve this sauce with Tihari and other rice dishes too. You can also try and give me your feed back.

data darbar rice mA recipe by Sherien Anwer, perfect comfort food for hot summer lunch. Prepare Mint Raita and serve with these Rice. You will definitely love them.
First an introduction about DATA DARBAR and its Langer:

dataganj2

Data Darbar is located in the city of Lahore, Punjab, Pakistan. It is one of the oldest Muslim shrines in South Asia. It houses the remains of a Sufi saint, Abul Hassan Ali Hajvery (more commonly known as Daata Ganj Baksh, or “the master (Daata) who bestows treasures gifted (Ganj Baksh) by Allah Almighty”).

 

dataganj6

 

dataganj1

 

dataganj11

 

dataganj14

 

dataganj15

300 shops in shrine area from where people can purchase langar (rice daig and dal roti) and distribute this langar in the shrine. These shops sold almost 7000 to 10000 daigs of rice daily and each daig contains 3 kg rice.

This recipe is inspired from the Langer Chana Pulao or Data darbar ke Chawal.

You can read more about Data darbar here: DATA DARBAR LANGER

Pakistani women get a ration of rice during a food distribution outside the Data Durbar mosque in Lahore, Pakistan, on Wednesday , July 9, 2008. World rice and other grains prices have risen sharply this year because of growing demand, poor weather and rising cost of petroleum in some grain-producing countries. Some Asian countries, including India and Vietnam, recently suspended rice exports to guarantee their own supplies. (AP Photo/Emilio Morenatti)

INGREDIENTS:

Rice1/2 kg, soak them for 20 minutes
Chickpeas2 cup
Tomatoes2 medium, chopped
Onion1 medium, sliced
Red chili flakes1 tsp
Saltto taste
Crushed black pepper1 tsp
Ginger garlic paste2 tsp
Green chilies4
Oil1/2 cup

METHOD:

  • Boil chickpeas and leave 1/2 cup water in it. Set aside.
  • In a pot add oil and sliced onion, fry till light golden. Now add fresh ginger and garlic paste. Saute for few seconds.
  • Add whole spices 1 tbsp and stir. Now add chopped tomatoes. Stir for few seconds.
  • Add red chili flakes and crushed black pepper. Mix well and cook till oil separates.
  • Now add chickpeas with 1/2 cup water and salt.
  • Add soaked rice and 2 cup water.
  • Cook till rice done.
  • Add green chilies and mix. Now let it simmer for 5-10 minutes.
data darbar rice d
  • Serve with Raita and Salad.
data darbar rice dd

 

For Raita recipe click the link below:

MINT RAITA

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.

INGREDIENTS

  • 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.

INGREDIENTS FOR CHUTNEY

  • 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

 

METHOD

  • 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.

INGREDIENTS

  • 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)

 

METHOD

  • 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

ricemI saw my mother making bhagare rice/ chawal with this recipe. I can not forget the Aroma and taste of rice with Pakora Karhi or Daal. She had a magic to make a simple dish delicious.

INGREDIENTS:

  • Rice           1 cup, soak in water for 20 minutes.
  • Onion        1 small, sliced
  • Whole spices / sabut garam masala   1 tbsp.
  • Salt             to taste
  • Oil               2 tbsp.
  • Water          2 cups
  • Chicken cube  1 (optional)

METHOD:

  • In a pot add oil and onion, fry till light brown.
  • Add whole spice and stir.
  • Add chicken cube and water. Add salt and let it boil.
  • Add rice and cook till done.
  • Simmer for 5 minutes and serve.
rice d

GUR KI TAHARI

tahari mA traditional Sindhi dish. A bit different from my recipe of GUR WALE CHAWAL but very delicious in taste. Try this Tahari today and give me your feedback.

INGREDIENTS:

  • Rice Sela          1/2 kg
  • Shakar/ Gur/ Jaggery   2 cups
  • Milk                  1 cup
  • Water                1 cup
  • Big cardamom  powder  1 tbsp.
  • Small cardamom    4-5
  • Fennel seeds/ saunf   1 tbsp.
  • Coconut cut in thin slices  1 cup
  • Ghee  1/2 cup
  • Nuts as needed

METHOD:

  • Boil rice till one kani left. set aside.
  • In a pot add ghee or oil and add cardamoms and fennel seeds. Stir for few seconds.
  • Now add water, milk and shaker. Let it boil. Keep on stirring.
  • Now add boiled rice and coconut.
  • Cover with lid and cook till water dries.
  • Serve hot.
tahari d

CHICKEN MASALA RICE

masala rice mA must try recipe for rice lovers. Serve this rice dish with Sashlik , beef or chicken chilies etc. You will surely like this aromatic dish.

INGREDIENTS:

Rice Boiled1 cup
Chicken small pieces (fry in 1 tsp oil)1 cup
Spring onion2 tbsp
Eggs2
Carrot ,cut in small pieces1
All spice powder1/4 tsp
Nutmeg (jaifil)1/4 tsp
Mace (javitry)1/4 tsp

METHOD:

  • In a pan heat oil . In eggs add pinch of yellow food color and beat lightly. Add in oil and fry.
  • Add rice and fry. Stir well.
  • Add spring onion and chicken. Mix well.
  • Add carrot, all spice powder , nutmeg , mace, salt and mix.
  • Add green chilies and Chinese salt. Mix well and let rice simmer on low flame.
  • Serve hot.
  • I have used cabbage and capsicum, you can also use if you like to.
masala rice d

QABULI- GRAM LENTIL RICE

qabuli riceMy mother was making this dish, she  learned it from a Hyderabadi family in Karachi. I love to serve and eat this dish with Raita and Salad.

INGREDIENTS:

Rice (soak for 1 hour)1/2 kg
Gram lentil (chana dal)1 cup
Oil3/4 cup
Onion1 large
Ginger garlic paste1 tbsp
Tomatoes2 large ,chopped
Saltto taste
Red chili powder1 tbsp
Coriander powder1 tsp
Turmeric power1 tsp
Green chilies3
Coriander leaves1/2 bunch
Orange food colorpinch
Kewra waterfew drops
Whole spice (sabut garam masala)1 tbsp

METHOD:

  • Soak lentil for 2 hours and then boil in water till soft.
  • Drain water and set aside.
  • In a pot add oil and onion thinly sliced. Fry onion till light brown. Remove half onion on paper towel.
  • In oil now add ginger garlic and whole spices. Stir and add tomatoes. Fry till soft.
  • Now add red chili powder, salt, coriander powder and turmeric powder. Mix well.
  • Add yogurt also and mix with spices.
  • Now add gram lentil boiled and cover with the lid. Let water dry and oil separate.
  • Boil rice and set aside.
  • Now add chopped green chilies and coriander in lentil masala.
  • Grease pot and spread first layer of rice the lentil then again rice layer.
  • Now pour orange food color and brow onion on top and let it simmer for 10 minutes.
  • You can add kewra water also if desired.
  • Mix well before serving.
qabuli rice d
  • Serve with Raita and Salad.
qabuli rice dd

MEXICAN RICE

m rice mThis recipe is very different from our typical Pakistani rice dishes. Frying rice is a very interesting step before cooking in broth.

INGREDIENTS:

Rice2 cups
Tomatoes3 medium
Onion1 medium
Saltto taste
Chicken Broth/ stock2 cups
Cumin seeds1/2 tsp
Garlic clove2 large
Green chillies3-4
Coriander leavesfew
Lemon juice1 tbsp
Oil1/4 cup

METHOD:

  • Wash and soak rice in water for 15 minutes.
  • In a blender, blend tomatoes and onion with 1/4 cup of water.
  • Pour in a pan and let it boil , now add salt, cumin and chicken broth in it. Let it boil for few minutes.
  • In another pan add oil and and rice , fry till light brown, add green chillies chopped and garlic chopped and stir.
  • Add tomato and onion puree in it. Adjust salt and water if required more.
  • Cover with the lid and cook on low flame after ten minutes pour lemon juice , coriander leaves and mix with very light hands.Cover the lid again and cook till done.
  • Serve with Cheese Potato patties. (recipe in my next post)
m rice dd
  • Enjoy very different and healthy rice dish.
m rice d

CHICKEN TIKKA PULAO

tikka pulao main

I hope you will like this recipe, after Tikka Bryani now proudly presents Tikka pulao….LOLZ….Make lavish dish in few minutes and give a yummiest treat to your family.

INGREDIENTS FOR TIKKA:

Chicken 1 kg
g/g paste1 tbsp
Saltto taste
Red chili powder1 tbsp
All spice powder 1tbsp
Cumin seeds crushed1 tsp
Red chilli flakes1 tsp
Lemon juice2 tbsp
Yogurt2 tbsp
Oil2 tbsp
Yellow food colorpinch

INGREDIENTS FOR PULAO:

Rice1/2 kg
Oil1 cup
Onion2 medium
Tomatoes 2 large
G/g paste1 tbsp
Whole spices mix1 tbsp
Yogurt 1/2 cup
Waterdouble of rice
Yellow food color1 tsp
Chicken cubes (optional)1

METHOD:

  • Marinate chicken pieces by using marinade spices and leave for 3-4 hours. You can keep marinade in freezer  just thaw before use and cook.
  • In a pot add onion and fry till brown , remove half fried onion and add whole spices and fry.
  • Add tomatoes , yogurt and ginger garlic paste cook till soft and oil separates then add chicken marinade in it.
  • Fry chicken pieces and add water.Cook till chicken tender. You can add chicken cube in water on this stage.
  • Adjust salt and add soaked and washed rice in it.
  • When water dries sprinkle fried onion and yellow food color.
  • Let it simmer for 5 minutes and serve with Raita and salad.
  • You can give smoke of coal in the end.

Click and see recipe of SMOKE CHICKEN BIRYANI

tikka pulao d

BEEF CHILLI FRIED RICE

beef friedmainFried rice is all age favorite. This popular dish is very easy and quick to put together if you have leftover boiled rice. Just cut vegetables and prepare aromatic rice in few minutes.

INGREDIENTS:

Beef undercut 200 g
Rice2 cups
Spring onion/ green onion2
Capsicum1
Carrot1
Garlic clove4
Eggs3
Worcester sauce 2 tbsp
Black pepper powderto taste
White pepper1/2 tsp
Saltto taste
Oilas needed

METHOD:

  • Boil rice or use left over rice if you have.
  • Heat oil in a pan and saute garlic mince, fry meat and cook till tender. (I normally boil meat first , you can keep boiled meat in freezer and use when want to cook rice).
  • After frying add green chillies cut longitudinal 3-4  stir and add beaten eggs and cook. Now add all vegetables.
  • Add rice and all spices. Cook on high flame for 5 minutes.
  • Serve Hot.
fried beef d

KABULI PULAO/ PILAF

IMG_5625After marriage when i settled In Attock, it was a great surprise for me to see hundred of Afgan families living here.They are living  peacefully and are very hard working people.I considered myself very fortunate that i found a family ,who knows Urdu language. I have learned a lot of Afghani recipes from them..The mother of the family , whom I am calling  “AMMI” because of her loving and simple nature, she herself  demonstrated me her famous cuisine.

They have been living here for a long time, her 3 daughters are born here.When i asked her about there resettlement in Afghanistan she( Ammi)  told me although her country has seen a lot of changes and development since her family fled to Pakistan,but they have no money to construct their homes and start there businesses.Here i have seen small 8-9 years girls weaving carpets. In Every home you will see Afghani girls earning daily 300 Rs by carpet weaving. I would like to appreciate them for their hard work.

IMG_1358

In my coming posts you will see some pictures of Afghan people, it was not an easy job to take pics because most of them do not like to intermingle with Pakistani families.In the pic below you can see few people making Kabuli pulao it was a marriage of a Afghani girl. You can see burning coals on the lid during simmer process.They consider this simmering process as a main step to develop taste in Pulao.

IMG_5636

On special occasions i have seen them making Afgani Pulao served with Kehwa and fresh fruits. They normally serve food on large cloth or dastarkhuawn on the floor.

INGREDIENTS:

Chicken/ Mutton/ Beef 1 kg
Onion2 large, sliced
Whole spices ( big cardamom,black pepper,cumin)1 tbsp
Tomatoes3 large
Rice3/4 k
Saltto taste
Carrot3 cut in thin sticks
Raisins1/2 cup
Almonds3 tbsp
water4 glasses

METHOD:

  • Soak rice for 1/2 an hour.
  • In a heavy bottomed pot pour oil and sliced onion, fry till golden brown color appears.
  • Add meat and whole spices , fry again till light brown.
  • Add tomatoes, stir constantly and cook till oil separates.
  • Add water and cover with lid, cook till meat tender.
  • Add rice , when water absorbs simmer it on very low flame.
  • On the other side in a pan saute thin sticks of carrots in 1 tbsp oil till soft, add raisins and almonds too and saute.
  • Garnish pulao with carrots and serve.
  • Enjoy this with Afghani Kehwa.(recipe i will post soon)
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