Saturday, 17 February 2018

Food Center Burns Road Biryani recipe

Food Center Biryani
Burns Road is famous for its food not only in Karachi but all over the country. Chicken/Beef biryani from Food Center is the highlight of the food served in Burns Road. Today, I am posting the recipe of Food Center Biryani which we all love. I hope you will enjoy this one!


  • Chicken/Mutton/Beef 1 kg, washed and cleaned, cut into pieces
  • Basmati rice 1 kg, soaked for 15 - 20 minutes
  • Potatoes (medium sized) 4, steam lightly, peel and cut into large pieces
  • Tomatoes  (medium sized) 6, cut into 4 pieces each
  • Onions 4 medium, finely sliced
  • Mint (podina) 1 bunch, finely chopped
  • Green chilies 6 whole
  • Ginger garlic paste 1, 1/2 tbsp
  • Dried plums (sookha alu bukhara) 15 - 20 soaked in warm water.
  • Red chili powder 1 tbsp
  • Coriander powder 2 tbsp
  • Black pepper (whole) 1 tsp
  • Cloves 4 - 6
  • Cardamoms 6
  • Black cumin seeds (zeera) 1 tsp
  • Yellow food color 1/4 tsp
  • Salt to taste
  • Yogurt  (beaten) 1 cup
  • Warm milk 1/4 cup (add the food color in warm milk)
  • Ghee/oil 1 cup
  • Lemon juice of  2 lemons

Cooking Instructions:

  • Combine mutton or chicken with yogurt, ginger garlic paste, red chili powder, green chilies, coriander powder, chopped mint, lemon juice, dried plums and salt.
  • Mix well and set aside for half an hour.
  • Heat oil in a pan and fry sliced onions till golden brown.
  • Move half of the fried onions to an absorbent paper.
  • Add the marinated meat to the remaining half onions in the pan .
  • Cook on low heat without adding water, when the liquid dries fry a little and remove from heat.
  • Fry the potatoes and tomatoes separately and add both to the prepared curry.
  • Boil the rice with green cardamoms, black pepper, cloves and salt.
  • When the rice is half done drain in a strainer.
  • Put a little oil in the base of a pan and make a layer of half rice. Then put a layer of the prepared curry and cover with a layer of rice, pour the mixture of warm milk and food color on top of it.
  • Cover tightly and steam on very low heat for 15 - 20 minutes.
  • Serve hot with raita (yogurt sauce).

Saturday, 6 January 2018

Special Dhaba Style Karahi recipe

Here is a special Dhaba style Mutton Karahi recipe that you can try at home, I don't add water in it. Please do try this at home and let me know how it goes.


goat/lamb (washed) 1/2 kg
ginger garlic paste 1 tbsp
Oil 1 to 2 serving spoons
tomatoes (chopped) 4 (medium sized)
roasted, crushed cumin 1 tbsp
roasted, crushed corriander seeds 2 tsp
whole spice powder 1 1/2 tsp
turmeric powder 1/2 tsp
lemon juice 2 tsp
red chilli powder 1 tsp
crushed red chilli 1/2 tsp
black pepper powder 1 tsp
salt to taste
green chillies 3,4
fresh corriander 1/4 bunch
fresh ginger 1 inch piece (julian cut)

Cooking instructions:

Take a wok and heat oil on medium heat.
Add ginger/garlic paste and stir until color changes.
Now add meat and cook for five minutes or unil the color changes.
Now add all the spices (cumin,corriander seeds,whole spice powder, red chilli powder and blackpepper and cook for one minute.
Now add tomatoes, cover the lid and lower the heat.
Let it cook for around 30 minutes or until the meat in tender.
Keep checking and don't add water unless required.
After 30 minutes, remove the lid and stir everything upside down.
You can remove the tomato skin if you want and keep cooking until the mutton is tender.
Now sprinkle 1/2 tsp whole spice powder (garam masala) and add fresh julian cut ginger, chopped green chillies and fresh corriander.
Cook on low heat for another 4 - 5 minutes and serve with hot naan and raita.

Friday, 5 May 2017

Authentic Nawabi Hyderabadi Kachi Biryani recipe

This is an authentic Nawabi Hyderabadi Biryani recipe.
Kachi Biryani is one of the very popular and delicious of all Biryanis. It is cooked using slow cooking Dum method. Below is a very special recipe of Kachi Biryani or Hyderabadi Dum Biryani recipe:


  • Rice 4 cups or 1 kg
  • One chicken 12 - 16 pieces or 1 kg mutton
  • Curd - half cup
  • red chili powder 2 tsp
  • Onion 3 - sliced into thin pieces
  • Ginger/Garlic paste 1 tbsp
  • oil one cup
  • salt 1 1/2 tsp or to taste
  • cinnamon stick - 1
  • green cardamoms 4 - 6
  • cloves 4
  • saffron one pinch or as desired
  • yellow food color one pich or as desired
  • fresh mint
  • fresh coriander
  • Lemon juice 2 - 3 tbsp 
  • green chilies (small) around 6 - 8

For boiling the basmati rice:

  • black caraway seeds (kala zeera) 1 tsp
  • cinnamon one stick
  • salt 1 tbsp
  • Bay leaf one or two leaves

Cooking Method:

  • Fry onion slices in a wok in one cup of oil until golden brown and take out.
  • Take a bowl and marinate chicken or lamb with ginger/garlic paste, red chili powder, salt, half of the fried onions,  1/2 cup oil (which was used to fry onions), cinnamon, cloves, green cardamoms, curd, lemon juice, chopped mixture of green chilies, fresh coriander and mint leaves.
  • Now mix all the ingredients in the bowl and let the chicken marinate for two to three hours.
  • Boil soaked basmati rice with salt, black caraway seeds (kala zeera), bay leaves, cinnamon and green cardamoms.
  • Drain the water from rice when they are 1/3 rd  done and set them aside.
  • Now take a bigger cooking pot and add layer of marinated chicken or lamb, then rice.
  • Pour 2 - 3 tbsp oil on rice (from left over oil which we used for frying the onions).
  • Sprinkle brown onions, chopped fresh coriander and mint.
  • Add saffron and yellow food color mixed in water.
  • Now seal the cooking pot lid tightly and turn the heat on.
  • Start from flame on high heat for first couple of minutes, once you hear some noise from the pot as it starts cooking, set the flame to low.
  • Cook on low flame/heat for around 15 minutes it you are cooking chicken, if its mutton cook it for around 30 - 35 minutes.
  • This special Nawabi Kachi Biryani is served with raita.

Sunday, 23 April 2017

Hunza bread recipe

As per people of Hunza, their food is their medicine! One of the very famous traditional food from the majestic Hunza Valley is Hunza Bread which is very simple and easy to cook. It is very healthy and yet very tasty on the other end as well. Below is the recipe of Hunza bread if you want to try at home:


2 cups water
2 lbs of natural broken wheat or 2 lbs millet flour
3⁄4 cup canola or apricot oil
3⁄4 cup of natural unrefined sugar
8 ounces honey
8 ounces molasses
2 ounces soymilk powder (half cup)
1⁄2 teaspoon sea salt
1⁄2 teaspoon cinnamon
1⁄2 teaspoon ground nutmeg
1 teaspoon baking powder (non aluminium)
6 - 8 dried diced apricots
1⁄4 - 1⁄2 cup raisins

Cooking Method:

Mix all the ingredients.
Grease and lightly spread flour on cooking pan or baking tray with about 1 inch high sides  (12 x 16" cookie sheet).
Pour the batter in the pan half an inch thick over the base.
Bake at about 300°F (150°C.) for an hour. After cooking, dry the bread in the oven for around two hours at a very low heat ~ 90°F (50°C). After it is cooled tip out and cut into approx 2 inch x 2 inch.
This HUNZA DIET BREAD is delicious and it will really help you to lose weight.

Sunday, 7 August 2016

Weight loss Tea recipe

Weight loss green Tea

 1/2 tsp carom seeds 
 1/2 tsp fennel seeds 
 1/2 tsp green tea leaves 
 1 small piece of cinnamon 
 1 small piece of ginger
  some fresh mint leaves
 1/4 lemon


Boil water till it simmers. 

Add green tea leaves, carom seeds, fennel seeds, cinnamon and ginger. 

Turn the flame off cover the pan for 5 minutes. 

Let it cool and keep it in a thermos. 

Add few drops of lemon long with some fresh mint leaves and drink two, three cups of this green tea every day and walk for at least 45 minutes to achieve your weight loss goal.

Please note that you need to minimize your intake of oily/fatty food, bakery items and sweets if you want to loose weight.

Friday, 18 September 2015

Pakistani Chicken corn soup recipe

Chicken corn soup - Pakistani style

  • 100 gm boneless chicken (small cubes)
  • 1 egg (beaten)                                          
  • 4 tbsp. corn flour
  • Salt (to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 3 cups chicken broth
  • 1 carrot
  • 1 spring onion
  • 1 cup sweet corn kernels
  • Add boneless chicken in 3 cups broth, add carrot and spring onion, cover the lid and cook it for 10 - 15 minutes or till the chicken is tender.
  • Now take out the vegetables from the broth.
  • Add salt,sweet corn kernels, black pepper and white pepper in the broth.
  • Dissolve corn flour in 1/2 cup water and pour that in soup slowly and stir continuously to avoid lumps.
  • Now take of the flame and add the beaten egg in the soup slowly and stir the soup continuously to form threads.
  • Serve soup with chili sauce, vinegar and soya sauce.

Friday, 27 March 2015

Hunza Daudo soup recipe

Traditional Chapsae Doudo recipe:

This meat soup is simple mountain fare that can be adapted to nearly any type of meat—and it takes care of old bread.

30 ml (2 Tbs) cooking oil 
1 big onion, chopped
pinch of turmeric
200 gr (7 oz) meat (mutton is traditional in Hunza)
1 tsp salt 
750–800 ml (≈3½ cups) water
2 chappatis, sliced
Chapsae Doudo
In a saucepan, heat the oil and fry the chopped onions until they become transparent and start to brown. Add a pinch of turmeric. Cut the meat in small chunks and add it to the onions. Continue frying for about 5 minutes, stirring frequently until the meat is well browned.
Add salt and water and bring to a boil. Lower heat, cover and simmer for about 15 minutes until the meat is well cooked. Add sliced chapatis and cook for a few more minutes.

* Source: