Ainy Cooks


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.

3 Responses

  1. hava i have a question. you said boil water 10-12 glasses then add some oil ,salt then rice that is just one glass and half.. isnt it too much water?

    1. Salam ,this is a guest post by a friend, 10 glasses are more then too much…:D you can boil rice in 5 glasses of water because amount of rice is 1 1/2 glasses. Second she meant to say leave one kani or drain rice when nearly done.Now give layers and simmer.

  2. also you said after i add the rice i wait untill its about to boil and not fully boiled, then that means its still wet, when do i dry it?

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