chicken Chicken Biryani Food Pakistani Quick & Easy Quick Fix Recipes Shan Foods

Quick Fix Chicken Biryani with Shan Biryani Paste

  • By
  • January 30, 2017
Everyone has their favorite dish that they love and never get tired of having. But this one dish that is unanimously loved by everyone is Biryani. With it’s different regional variations, one is spoilt for options when it comes to savoring this classic dish full of flavors. My mother makes the Best-est Biryani (I’m sure your mother does too!) she doesn’t use any spice mixes and makes it with her own spices – maybe that’s why it has a distinct flavor.

For people like me who are full-time employed and don’t have much time to prepare the maslas (spices), the ready-to-use Spice Mixes have been a saviour. Giving you the same rich taste in much less time and with much less effort. I’ve been using Shan Masala powders from quite sometime now and have been really satisfied with the taste of the food prepared, every time! These masala powders have already eased cooking so much that Biryani once known as a festive food has now become an everyday dish in homes, which in itself is a celebration of bringing a traditional dish to every home.
Shan Foods has now taken it to another level by introducing their ready-to-use Curry Pastes & Sauces. Which means no more waiting for the onions to caramelize or for tomatoes to soften. No more spice mixes (masala powders) needed, just one cooking paste and your Biryani is ready in no time at all! Now isn’t that great?

At first I was a bit skeptical about using the Biryani Paste because was so unsure how it will be like. The taste,  the amount of spices and what all it contains. But after reading the ingredients list on the back of the jar and the instructions, I was like let’s do this! After all it’s Shan’s bottle and I can trust them with their products.

In a few simple steps and with so less ingredients: Chicken, Yogurt, Biryani Paste and Rice – we had a delicious, aromatic and flavorful Biryani. Although the chicken curry was a bit darker in color compared to what we usually make but the taste was Ahhh-mazing!

These Curry Pastes are available at select store in Lahore, Karachi and Islamabad. Get one today and trust me you’ll love it too.

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Chicken Biryani with Shan Biryani Paste
by January-01-2017
Quick Fix Chicken Biryani with Shan Biryani Paste – aromatic,rich in flavor,delicious Biryani in just 45 mins!

Prep time: Cook time: Total time: Yield: serves 6


For Rice

  • 500 grams Rice
  • 2 1/2 liter Water
  • Salt

For Chicken Curry

  • 1 Whole Chicken
  • 1 Cup Yogurt
  • 1 Jar Shan Biryani Paste (I used half Jar)
  • Ghee or Oil for Cooking
  • Yellow food color for layering


  1. Chicken Curry: In a pan heat the ghee or oil add chicken and let it cook. It will release its own water, let it cook while stirring occasionally until the water dries completely. Now add yogurt and continue cooking on medium heat, when mixed well add half the jar of Shan Biryani Paste and let cook for 25 minutes till the chicken is tender and the gravy is reduced but not liquid
  2. Rice: Wash and soak rice in water for 15-20 minutes and drain. Boil 2 1/2 liters of water with a little salt. Once the water starts to boil add rice and cook for 5-7 minutes until they are half cooked. Drain the water
  3. Layering: Oil a heavy bottomed pan, place two-thirds of rice on the base, followed by gravy. Keep alternating layers of rice and gravy making rice as the top layer as well. Sprinkle some yellow food color. Cover the pan tightly with the lid and cook on low flame for 10-15 minutes till the rice is done and steaming
  4. Serve with salad and mint raita
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Beef Food Main Dishes Pakistani

Pakistani Beef Stew

  • By
  • November 14, 2015
Finally I’ve got myself to write the recipe for one of my most favorite meat dishes Beef Stew. This recipe comes from my mother who happens to be an amazing cook (so you know this runs in the family). I so love this dish that every time she asked “what to cook for Lunch/Dinner”? I’d always say Beef Stew.

This is my 100th post on the blog and I’m pretty excited about that. And I couldn’t think of a better way to celebrate, so I’m sharing my favorite favorite favooorriitee recipe with you all today. I know you’ll thank me for it later because- its just so good!. The succulent beef pieces in a blend of aromatic spices, soft, juicy and cooked to perfection. This goes best with Naan (oven-baked flat bread) or Chapati (wholewheat flat bread) but of course you can have it with anything you like, a dinner roll maybe. I like mine with Naan fresh from the tandoor (clay oven) with a side of lemony sliced onions. A truly pleasing desi experience.
If you’re thinking why the name stew, as it doesn’t appear to have any gravy whereas stews generally have soupy/thick gravy consistency? Well, this dish is a No-Gravy Beef Stew or Masala Beef Stew hence no gravy. The dish tasted best if prepared in beef however you can make it with your choice of meat (mutton or chicken) as well.

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Pakistani Beef Stew
by November-14-2015
Pakistani Beef Stew – Succulent beef pieces cooked in a blend of aromatic spices. A flavorsome and pleasing desi experience

Prep time: Cook time: Total time: Yield: serves 6


  • 2 Lbs Beef (1 Kg boneless, stew cut beef) cut into 1″ cubes
  • 2 Onions, medium
  • 1 Garlic Bulb
  • 8-10 Dried Red Chilies
  • 2 tsp Coriander Seeds, Whole
  • 1 tsp White Cumin (Zeera)
  • 8-9 Cloves
  • 2-3 Black Cardamoms
  • 3-4 Cinnamon Sticks (2 inch)
  • 10-12 Black Peppercorns (whole)
  • 1/2 tsp Salt, or to taste
  • 1 Cup Yogurt
  • 3-4 Tomatoes, chopped
  • 1/2 Cup Oil or Ghee
  • 1/2 liter Water
  • 3-4 Green Chilies
  • Ginger Sliced
  • Coriander for garnishing


  1. Place the pressure cooker on medium heat, add beef, water and all the spices except yogurt and tomatoes
  2. Let it cook on medium heat for about 30 minutes until the meat is tender and the water dries completely. Remove the pressure cooker from heat, let the pressure subside and open the lid
  3. Again place the cooker on heat, add ghee and cook the meat until its brown and the oil separates from the masala.
  4. Add tomatoes and lower the heat. When the tomatoes are soft add yogurt to it and continue mixing and cooking on medium heat. Add ginger slices, green chilies and coriander leaves. Cover with the lid and let it cook on low heat for about 5-10 minutes
  5. Garnish with coriander leaves and serve with Naan, Chapati or dinner roll


  1. This dish can be made without a pressure cooker as well, the cooking time will increase
  2. You can use your choice of meat as well mutton or chicken
Eid Recipes Eid ul Adha Food Main Dishes Pakistani

Mutton Trotters (Mutton Paya Curry)

  • By
  • September 24, 2015
Mutton Trotters or Mutton Paya Curry is a succulent and delicious Pakistani recipe, one that almost every person loves having. It’s so versatile that you can have it for breakfast, serve in the afternoon meal or for dinner, it’s loved the same way. As Eid-ul-Adha is almost here, I’m pretty much excited to have these Mutton Trotters being prepared at home by my mother. She makes the best ones, the ones rich in flavor and cooked to perfection (she’s a perfectionist – that’s where I inherited it from ๐Ÿ˜› )

 Mutton Trotters or Paya Curry (Paya is the Urdu word for “Trotters”) is a thick broth prepared with trotters (feet of goat or lamb) bones from the leg with rich gelatin covered marrow with meat. It’s traditionally cooked on slow-heat overnight or for some good 6-7 hours in flavorsome spices. Making this dish a real treat for the tastebuds. 
Like Biryani, Mutton Trotters recipe varies across different cultures, even in the same country. It’s served best as a breakfast dish and goes really well with Naan, Roti or even rice. The broth also has medicinal properties and is often recommended for recuperating patients for nourishment. This recipe of Mutton Trotters that I’m sharing is a very simple one and if done right it’ll become your favorite dish too.
The most important part of the recipe is cooking the broth right, the longer cook time enables to extract the gelatin from the bones well and makes the broth richer. You can use a pressure cooker too but In my home we use the traditional slow cooking method. The second thing to keep in mind is the cleaning of the trotters. If the trotters are with hairy skin, it has to be burned carefully to remove the hair (ask your butcher to do that for you) and then rinse them clean. 
Prepare this finger licking dish this Eid and enjoy the desi flavors.

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Mutton Trotters (Mutton Paya Curry)
by September-24-2015
Mutton Trotters Curry! Succulent Mutton trotters cooked to perfection in a rich, spicy and finger-licking curry

Prep time: Cook time: Total time: Yield: serves 6-8


For Boiling

  • 4-6 Mutton/lamb/goat Trotters
  • 10 – 12 Glasses of Water
  • 4-6 Garlic Cloves
  • 1 tsp Ginger paste
  • 1 Onion, chopped
  • 1/4 tsp black pepper corns
  • 1 tsp whole cloves
  • 2 Bay leaves
  • 4 Green Cardamoms
  • 1 Black Cardamom

For the Gravy

  • 1 Cup Ghee/Oil
  • 1 large Onion, paste
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 1/2 tsp Red Chili Powder
  • 1 tsp Salt or to taste
  • 1/2 tsp turmeric powder
  • 1 tsp Coriander powder
  • Cooked Mutton Trotters
  • Mutton Trotter Soup


  1. Clean and scrub the mutton trotters with whole wheat husk, leave it on the trotters for 5 minutes and then rinse well
  2. Now boil Mutton Trotters with the boiling ingredients listed, after the boil, simmer on low-flame for 4 hours until soft.
  3. In another heavy-bottom pan add oil and onion paste, saute until golden. Now add the garlic and ginger paste and cook till golden and fragrant
  4. Now add all the spices and cook together into gravy masala. Add the cooked mutton trotters to the masala and mix until coated well. Cook on high flame for 3-4 minutes, till the oil/ghee is released
  5. Add to it the Trotters Soup (strained from whole Garam Masala)and bring it to a boil. Lower the flame and let it simmer till the gravy thickens to your desired consistency
  6. Serve with Naan, Roti or Rice
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chicken Food Main Dishes Pakistani

Chicken Biryani

  • By
  • August 27, 2015
A rice dish from the sub-continent that no other dish can match in grandeur, rich flavors and taste is Biryani. It is a royal dish prepared with myriad of spices, absorbing the rich flavors from the meat and the aromatic rice that makes it elegant and supremely royal.

Since it’s introduction to the Indian sub-continent by the Mughals, Biryani today has taken many forms owing to different regions of India, Arabia and Persia. All these varieties have distinct flavors and a unique taste blended with their local cultures but the royalty of the dish remains the same. The word Biryani is said to be originated from a Persian word “birian” meaning “fried before cooking” (How that is related to biryani, nobody knows).

Traditionally there are two methods of preparing biryani, 1- Kachha (Urdu word for Raw), where the meat are rice are cooked together and  2- Pakka (Urdu word for Cooked), where meat and rice are pre-cooked and then layered together. Though Biryani has many variations however the cooking technique remains the same. It is prepared by layering rice and meat along with the fragrant spices and then cooked on low fire called Dum (urdu for steam) that helps in absorbing and infusing all the flavors together into a royal treat. The Biryani recipe I’m sharing today is of pre-cooked meat and rice, the Pakka method of cooking.
Cooking Biryani does seem like a daunting task and one needs to be a culinary perfectionist to make it perfect. Well, it is challenging to cook Biryani as it involves a lot of steps, innumerable spices, perfectly cooked rice and tender, flavorful meat. I’ve seen my mother doing it all by herself (making her own biryani spices) and the Biryani she makes is the best! It has all the aromatic spices, long grains of rice and perfectly cooked meat and serves it with Mint Raita and salad. 
I love the Biryani my mother makes and would love to share her recipe sometime with all the home made spices, but my version of Biryani uses a Biryani Mix (Thanks to the brands for introducing this biryani magic in our lives and making it so much easier for us) and it tasted equally delicious (Ok, not equally but really delicious).  
Get over your fear of making Biryani with this easy and delicious recipe. Ready to impress? Let’s get cooking (And, you can thank me later by commenting below :D)

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Chicken Biryani
by August-27-2015
Aromatic rice, juicy tender meat and rich spices layered and cooked to perfection making a colorful and flavorful Royal Cuisine!

Prep time: Cook time: Total time: Yield: servings 6


For Rice

  • 500 grams Long grain rice
  • 2 1/2 liter Water
  • Salt

For Chicken

  • 1 Whole Chicken
  • 4-5 Onions, Medium
  • 1 Cup Yogurt
  • 1 Tbsp Ginger paste
  • 1 Tbsp Garlic paste
  • 1 Packet Shan Bombay Biryani Masala
  • 1 tsp Salt
  • 1/2 tsp Red Chili powder
  • 6 Tomatoes, peeled and chopped
  • 5-6 Green Chilies, chopped
  • 1 1/2 cup Water
  • Mint Leaves, a few
  • Ghee or Oil for cooking

For Layering

  • Yellow food color, as required
  • 1 tsp Cardamom powder
  • 1/4 tsp Nutmeg, ground
  • 2 Black Cardamoms, ground
  • 3-4 Cloves, ground
  • 5-7 Whole Black Peppers,ground
  • 4 Tbsp Lemon Juice
  • few drops Kewra Water


  1. Prepare Chicken Curry: In a pan heat the ghee or oil, add onions and fry until golden brown. Add chicken and let it cook. It will release its own water, let it cook while stirring occasionally until the water dries completely. Now add yogurt and continue cooking on medium heat, when mixed well add ginger and garlic pastes along with the Biryani Masala, salt, red chili powder and water and let cook for 25 minutes till the chicken is tender. Next add tomatoes, when soft add green chilies and mint leaves. Cook for a few minutes till the gravy is reduced but not liquid
  2. Prepare the Rice: Wash and soak rice in water for 15-20 minutes and drain. Boil 21/2 liters of water with a little salt. Once the water starts to boil add rice and cook for 5-7 minutes until they are half cooked. Drain the water
  3. Layering: Oil a heavy bottomed pan, place two-thirds of rice on the base, followed by gravy. Keep alternating layers of rice and gravy making rice as the top layer as well. Sprinkle some yellow food color, all the ground spices, lemon juice and kewra water. Cover the pan titghtly with the lid and cook on low flame for 10-15 minutes till the rice is done and steaming
  4. Serving: Serve hot with Mint Raita (Simply mix this Mint Coriander chutney in yogurt)and salad

Appetizer Chicken Wrap Pakistani Snacks wrap

Chicken Paratha Roll (Pakistani Flatbread Chicken Wrap)

Every day the same question pops up “What to make for Lunch today?” and when the same question is asked on a weekend the response has to be something that’s not the usual and really delicious.


What better way to spice up the weekend lunch than with a Chicken Paratha Roll (Pakistani Flatbread Wrap) stuffed with flavorful chicken, pickled veggies and spicy chutneys. The best thing about it is, that its a wholesome meal and can be prepared with leftover chicken too. Its as simple as assembling it all together (if that makes sense)

For this recipe, I’ve made the Paratha (Flatbread) myself but you can always use store bought frozen paratha in case you don’t feel like making your own and keeping it all quick and simple.
As with all wraps, you can use filling of your choice. For me it had to be this spicy chicken cubes, with chutneys and pickled onions that were wrapped in the paratha roll and gave those zesty, zingy and spicy flavors that were sure to tickle those tastebuds!
If you have any other Paratha Roll recipe or if you try this recipe please share in comments below or send us a picture or our Facebook Page (here)

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Chicken Paratha Roll (Pakistani Flatbread Chicken Wraps)
by June-08-2015
Chicken Paratha roll, spicy chicken with tongue tickling chutneys and pickled onions wrapped in a paratha, is a treat to the taste buds!

Prep time: Cook time: Total time: Yield: serves 4


For Chicken

  • 3 โ€“ 4 Chicken Fillets (cut into cubes)
  • 1 tsp Salt, or to taste
  • 1/2 tsp Garam Masala
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chili Powder, or to taste
  • 1 Tbsp White Vinegar
  • 1 Cup Yogurt
  • 1/4 tsp Black Pepper
  • 1 tsp Ginger Garlic Paste
  • 4 Tbsp oil

For Paratha Dough

  • 1 Cup wholewheat flour
  • 1 Cup Flour
  • 1/4 tsp Salt
  • 2 Tbsp Ghee
  • Water as required(for making the dough)

For Base Chutney

  • 4 Tbsp Mayonnaise,or as required
  • 2 Tbsp Chili Garlic Sauce or Tomato Ketchup

For Pickled Veggies

  • 1 Onion, Medium (thinly sliced)
  • 1 Cucumber (thinly sliced and seeds removed)
  • 1 Cup vinegar (divided)

For Green Chutney

Recipe Here


  1. For Chicken: Marinate the Chicken in above mentioned ingredients, except Oil for 15- 20 minutes. Then in a pan add oil and the marinated chicken and cook it on medium-low heat until chicken is tender and the water dries
  2. For Paratha Dough: Mix both flours, salt and ghee. Knead it into a dough, add water as required. Keep aside for half hour. Prepare the paratha, like a regular paratha.
  3. For Green Chutney: Follow the instructions in link above. Chutney should be thick in consistency
  4. For Base Sauce: In a small bowl mix mayonnaise and ketchup together
  5. For Pickles: In a bowl add half vinegar and onion slices. In another bowl add other half of vinegar and cucumber slices. Keep them dipped for 20 minutes at least.
  6. For Assembling: On the base of the paratha apply the prepared base sauce. In the center, place the chicken pieces horizontally, add the green chutney on the chicken pieces. Top it with pickled cucumbers and onion slices. Make a roll of the paratha and cover half of it with foil paper so that it stays intact. Serve with Green chutney or ketchup.


  1. To give the chicken smoked BBQ effect. Heat a coal on a burner. Take a piece of bread or chappati, put it in the middle of the chicken pan. Place the coal on it and drizzle a few drops of oil. Cover the pan with the lid for 10 minutes. Remove the coal. The chicken will now have smoked taste.
dessert Desserts & Sweets Pakistani Pakistani desserts

Qawami Seviyan – Vermicelli laced with sweetness

  • By
  • January 12, 2015

Cravings for desserts intensifies in winter season and that too for home-made warm halwas and desserts. While Gajjar ka halwa (Carrot Halwa) is the ultimate winter treat, so is the other variety of halwas and desserts, and in that variety of desserts comes the very royal Qawami Seviyan

Seviyan is a sweet prepared by roasting seviyan or vermicelli and cooking it with sugar and milk. Normally seviyan are associated with celebrations of Eid in the Muslim community but if you have a sweet-tooth every day is a celebration ๐Ÿ˜‰ and you don’t need a reason to satisfy that seviyan craving of yours ๐Ÿ˜€ (Well, that’s how I am – and not guilty)

 Out of all the varieties of seviyan, Qawami Seviyan are a favorite. Qawami Seviyan has its origin from the culinary rich heritage of Lucknow – a cuisine of royalty and the name Qawami is derived from Qawam meaning Sheera in Urdu and Sugar Syrup in English. While mostly seviyan are prepared with thickened milk and are milky, Qawami Seviyan are prepared a bit dry and are laced with sweetness.


I was first introduced to this Royal Lucknowi Dessert in my childhood, when our next door neighbor aunty sent us Qawami Seviyan on Eid day. I had one spoon of it and was in love with it instantly. Her family had migrated to Pakistan from Lucknow in India,so the authenticity of flavors and richness of culinary traditions were there in the seviyan – and the flavors did their magic. Our family loved it so much that on Eid days we’d wait for her Qawami Seviyan and she knew it too how much we loved it :). She also shared her recipe with my mother and that’s how we started making it in our home too. Having good neighbors is a blessing – no doubt! Although my neighbor aunty is no longer among us, May her soul rest in peace (Amen)  but to this day I am so very thankful to her for introducing me to this amazing dessert.

The procedure for making Qawami Seviyan is very simple and it has a very unique flavor, as its laced with sweetness so the sugar content is high but to balance it out, it is eaten with whipped cream or fresh cream (balai). You can always adjust the sweetness according to your taste. When decorated with silver leaf (chandi ka warq), chopped nuts and topped with dollop of cream this dessert surely is a complete Royal Treat!


I could not find the silver leaf so the pictures are without it. But just look at that, don’t you feel like grabbing a spoon and indulging your sweet tooth with Royal Treat?

Try it out and let me know by commenting below. I’m sure you’ll love it too!

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Qawami Seviyan
by January-12-2015
Qawami Seviyan – vermicelli laced with sweetness and topped with chopped mixed nuts and fresh cream (balai)

Prep time: Cook time: Total time: Yield: serves 4-6


  • 250 grams Vermicelli (Seviyan)
  • 1/2 Cup Clarified Butter (Ghee)
  • 3-4 pods Green Cardamom
  • 4 1/4 Cups Milk
  • 1 Lemon, juice
  • 1 tsp Kewra Water (Panadanas Water)
  • 1/4 cup slivered almonds
  • 1/4 cup slivered pistachios
  • 1/4 cup desiccated coconut

Sugar Syrup

  • 1 1/4 Cup Water
  • 2 Cups Sugar
  • 1/4 tsp Yellow food color


  1. In a pan add all the ingredients of sugar syrup and cook until the sugar dissolves. Let simmer for 3-4 minutes and turn off the heat
  2. In an another heavy bottom pan add clarified butter (ghee) and pods of green cardamom, split open to begin tempering. When it gets aromatic, add vermicelli to the pan and roast it until dark brown in color. keep stirring so that they don’t burn
  3. Now add milk to the pan along with lemon juice,turn the flame to high and cook until the milk is absorbed.
  4. Add to it the prepared sugar syrup and kewra water. When it starts to bubble, turn the flame to low and cover with a lid. Cook until the milk is absorbed and vermicelli is cooked completely
  5. Take out in the serving dish, sprinkle with nuts, desiccated and decorate with silver leaf
  6. Serve warm with whipped cream or fresh cream (balai)


  1. This can be stored in freezer for a month and can also last long in the refrigerator too
  2. Pakistani/Indian vermicelli works best for this recipe but it can be substituted with any vermicelli variety

Tags: Desserts & Sweets, Pakistani Desserts

chicken Main Dishes Pakistani

White Chicken Gravy Pakistani Style (Safed Murgh Salan)

  • By
  • October 20, 2014
The temperature is going down, the morning and nights have become chilly now. Finally, the winters are coming (yeeaayy ๐Ÿ™‚ ) I’m planning a lot of new recipes for you all for the winters and to start off I decided to share this rich and creamy White Chicken Gravy recipe – its just perfect for the chilly season.

 This dish is rich in flavor and texture and achieves this without the use of Tomatoes and Chilli powder in it. AMAZED? well, there’s more. As it’s White Chicken, so to maintain the whiteness of the gravy this recipe doesn’t include turmeric powder either! SO not using tomatoes, red chillies and turmeric makes it an unconventional chicken gravy recipe.

This Weekend, instead of recahing for the takeaway menu try this White Chicken Gravy recipe and I’m sure it’ll become your family favorite and regular lunch/dinner dish too.

Do share your feedback in the comments below. You can even share the picture of your gravy (tried) on the Facebook Page.

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White Chicken Gravy Pakistani Style
by October-20-2014
A delicious gravy with succulent chicken pieces in creamy yet subtle white gravy full of flavors

Prep time: Cook time: Total time: Yield: serves 6


  • 1 Whole Chicken, cut into 8 pieces
  • 1/4 cup Ghee/Oil (I used half ghee half butter)
  • 1 Onion, large, finely chopped
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Salt
  • 1 1/2 tsp Black Pepper, freshly ground
  • 1/2 tsp White Pepper
  • 5-6 Green Chili, chopped and ground
  • 1/2 tsp Coriander powder
  • 1 cup Cream/Yogurt
  • 1-2 cup Chicken Stock (or Water, I used Chicken Stock)
  • 1 Tbsp Cornflour, dissolved in 1/2 cup water
  • Fresh Cilantro chopped for garnish


  1. Heat Ghee/Oil in a heavy bottom pan on medium heat, add onions. When they turn soft and translucent (don’t let the onion brown) add Ginger and Garlic paste. Saute till fragrant and color changes a bit
  2. Add the Chicken and fry till its color changes to golden. Now add about 1 cup water, cover the pan and let the chicken cook. For about 10-15 minutes until the water evaporates and chicken is cooked and tender.
  3. Add the spices, salt, black pepper, white pepper, coriander powder, green chilies. Mix and let cook for 1-2 minutes.
  4. Add the cream/yogurt, the chicken stock and bring to a boil.
  5. Add the cornflour mixture, bring to a boil. The gravy will begin to thicken. Taste check and check the gravy consistency. (Add more cornflour mixture if too thin or add water/stock if its too thick)
  6. Let simmer for 2 minutes. Dish out, garnish with fresh coriander.
  7. Serve with Basmati rice, Naan or Khameeri Roti

Tags: Main Dish, Pakistani, Chicken

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Eid ul Adha Main Dishes Pakistani

Mutton Liver Masala (Kalegi Masala)

  • By
  • October 11, 2014

Hey Foodie Friends! Hope you all had wonderful holidays and Eid. I’m here with Mutton Liver Masala recipe. About this Eid…I so soo love it, there is so much to do from buying of the sacrificial animal to preparing all those festive meat dishes and especially the BBQ with family and friends is ah-mazing!

My Eid day was fun, full of things happening around and of-course the FOOD! We had BBQ at our place which was really fun and I ate A-LOT! ๐Ÿ™‚  Here’s a picture of the BBQ by my sister, do check out her FB page : Snapography
Image Courtesy: Snapography by Faryal Pervaiz

 Oh coming to the recipe, as promised  here is the recipe for Mutton Liver Masala. This is a Must must dish on our Eid Lunch table and my Ammi (mother) prepares it with love and its so soft and juicy – in short this is superbly Ah-mazing!

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Mutton Liver Masala (Kalegi Masala)
by October-11-2014
Juicy and succulent Mutton Liver prepared in spicy masala – completely delicious!

Prep time: Cook time: Total time: Yield: Serves 5


  • 1/2 Kg Mutton Liver (fresh)
  • 1 Large Onion, finely chopped
  • 2 Medium Tomatoes, peeled and chopped
  • 1 1/2 tsp Ginger Paste
  • 1 1/2 tsp Garlic Paste
  • 1 tsp Red Chili Powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Salt
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Garam Masala Powder
  • 1 Tbsp Lemon Juice
  • A Few Coriander Leaves, fresh and chopped
  • 1/4 cup Ghee/Oil


1. Wash mutton liver pieces and marinate with 1/2 tsp garlic paste, 1/2 tsp ginger paste, lemon juice, salt and black pepper 
2. Heat oil/ghee in a pan on medium heat and add onion. Fry for a few minutes until its soft and golden 
3. Add garlic and ginger paste, saute till they change color and become fragrant 
4. Now add the marinated liver pieces, along with the spices, red chili powder, turmeric powder and coriander powder. Fry for a minute
5. Then add the tomatoes, mix well and let the tomatoes cook until they are soft and oil begins to separate  
6. Cover the pan and let it cook on in its own water on low-medium heat. keep stirring in between. 
7. When the water evaporates, cook liver pieces on high heat for about 2 minutes, don’t overcook as they’ll become hard,add salt now (adding now because if added before it’ll harden the liver pieces)and garam masala powder. Give it a good stir
8. Dish out and garnish with fresh coriander leaves. Serve with Chapati
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chicken curry Main Dishes Pakistani

Chicken Curry Pakistani Style (Murghi ka Saalan)

  • By
  • October 1, 2014
This weekend I had been a bit lazy since I wasn’t so well, but the love for cooking keeps you on your toes doesn’t it? IT DOES – for me at least. So this time in the kitchen it had to be something comforting and something that could be prepared in less time. So first thoughts, it had to be CHICKEN and second thought, it had to be curry/gravy/saalan/shorba

So what can be better than Chicken Curry – easy, comforting and you can enjoy it with chapati or rice.  This recipe of Chicken Curry is by my Ammi (Mom), Thank you Lord for giving us mommies they are such a blessing in our lives and what ever they cook its always delicious!

The highlights of this Chicken Curry recipe are its Pakistani spices and flavors, the cooking technique and of course the tantalizing curry made from onions and tomatoes.

Chicken Curry Pakistani Style (Murghi ka Saalan)

Hirra Pervaiz
Published 10/01/2014
Yield: Serves 6
Prep Time: 15 mins.

Cook time: 40 mins.
Total time: 55 mins.

Tantalizing Pakistani Style Chicken Curry with exotic spices and tomato-onion sauce, absolutely delicious!


  • 1 Whole Chicken, cut into 8 pieces
  • 2 Onions medium, finely chopped
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Salt or to taste
  • 1 1/2 tsp Red Chili Powder
  • 1/4 tsp turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • 3 tomatoes, peeled and chopped
  • 3 Cups water
  • Coriander leaves for garnish
  • 1/2 Cup Ghee or Oil


  1. Put a heavy bottomed pan on medium heat and melt Ghee (if using oil heat it for about 2 minutes)
  2. Meanwhile, using a blender or a chopper, blend onions into paste like consistency
  3. Add these onions to the pan and saute until it starts to turn golden. The onions will start getting darker in color, cook until dark brown. This will give the curry that red coloring – don’t over cook or burn the onion as it will spoil the taste if too dark or burned
  4. Now add the ginger and garlic paste into it and continue to saute’ until brown and fragrant
  5. Now add chicken to the pan, you can add 1/4 cup of water to avoid burning of masala. Fry the chicken until golden and partially cooked
  6. Now add the spices, salt, red chili powder, turmeric powder, coriander powder, garam masala powder, mix and continue to fry on medium-high heat – (this procedure is called bhuna)
  7. Now add the chopped tomatoes in the pan and cover with the lid. Lower the heat to medium and let the tomatoes cook. Add a little bit of water so that tomatoes soften
  8. When tomatoes are soft, continue to fry (bhuno) the chicken until you see the oil separating from the sauce
  9. Now add the remaining water in the pan and lower the heat. Cover with the lid and let it simmer for about 20 minutes. You’ll see oil floating on the top indicating the curry is cooked
  10. Garnish with fresh chopped corriander and serve with Naan, Chappati, Basmati Rice and Kachumbar Salad

Note: If you do not wish to use tomatoes, you can substitute them with 1 Cup of Yogurt. Skip step 7 and instead add yogurt at this stage and continue with the rest of the procedure