Student Biryani اسٹوڈنٹ بریانی

Student Biryani is a most popular biryani brand in Karachi from my childhood. I enjoyed student biryani at their Saddar and Nazimabd branches many times. Also purchased Student birayni for home from take away service. The quality, colour, flavour is wondrfull and uniform. They are using good quality basmati rice and their take away service is good. Recently I purchased 5 serving for home, each cost Rs 150. Today we try  to make Student Biryani at home and  now sharing with you its recipe. 

Student Biryani

Ingredients:

• Rice  Basmati  1/2 kg
• Chicken 1 kg
• Potatoes small quartered  4
• Oil 1 cup
• Yoghurt 1 cup
• Tomatoes  chopped 3
• Onion chopped 3
• Ginger freshly crushed  1 small piece
• Garlic freshly crushed 1-2  teaspoon
• Green Chillies  finely chopped
• Biryani essence / Kewra essence  few drops
• Zarda colour 1 pinch
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Plum dry  8-10
• Cumin seed whole 1 teaspoon
• Black pepper whole 1/2 teaspoon
• Cloves 6
• Cardamom small 2
• Cardamom large 1
• Cinnamon stick 2
• Badiani phool 2
• Mace 4 petals

Procedure:

• Thoroughly wash and soak rice in enough water for 30 minutes.
• Take 6 glass of water in a large pan, add 2 teaspoon of salt and soaked rice. 
• Boil on medium flame till 1 kanni remains
• Sieve and keep aside.
• Now in another pan, fry onion in oil till golden.
• Add ginger , garlic fry till fragrant. Now add tomatoes, yoghurt, spices and green chillies .
• Fry for 3-5 minutes, then add chicken pieces and potatoes, fry for few more minutes.
• Then cook on medium flame till potatoes and chicken pieces are tender.
• Now lower the flame spread boiled rice over it and few drops of sprinkle biryani essence and 1 pinch of zarda colour.
• Simmer for 10-15 minutes.
• Delicious Student Biryani is ready.
• Serve with salad and mint raita.

Aloo Murghi Ka Salan آلو مرغی کا سالن

Aloo Murgi Ka Salan is a most popular shorba curry almost in all communities of Karachi. 

Aloo Murg Shorba

Ingredients:

• Chicken regular cut  1 medium
• Potatoes quartered  4 medium
• Oil 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Red chilli powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Garam Masala 1/2 - 3/4 teaspoon

Procedure:

• Fry onion in oil till golden.
• Add ginger garlic paste fry for 1 minute, then add tomatoes , chicken , potatoes and spices except garam masala. 
• Fry for 5 minutes on high flame, then lower the heat add 2 glass water and cook on medium flame till chicken and potatoes are tender. 
• Adjust gravy, should be thin, sprinkle garam masala and fresh coriander leaves on top and simmer for 5-10 minutes.
• Delicious Aloo Murgi is ready,
• Serve with chapati.

Afghani Chai افغانی چائے

Chilly  winds are blowing in Karachi for 2 days. For this type of weather Afghani Chai is the best. One can found an Afghan Tea seller with large Tea Kettle and small glass of a particular design in a rack selling hot Afghani Chai in winters of Karachi.  Today I am sharing this recipe of Afghani Chai, hot and pleasant in taste.

Afghani Chai

Ingredients:

• Water  4 cup
• Green Tea  2-3 teaspoon
• Red poppy flowers  3-4
• Fresh ginger slices 2-3
• Cloves 4
• Cardamom green  3
• Black pepper whole 10
• Cinnamon sticks 2
• Star anise  2-3 petals
• Sugar 3-4 teaspoon

Procedure:

• Take water in a Kettle.
• Add all the above ingredients.
• Bring to boil.
• After few boils turn off the flame.
• Strain in small glasses and serve.

   3-4 servings. 

Roast Rack of Lamb in Desi Masala

Roasted Rack of Lamb is an American dish prepared in fresh herbs and spices. The herbs used fresh rosemary and parsley which are not commonly available in Pakistan. So I decided to use Pakistani herbs and Spices.

Roasted Rack of Lamb

Rack of Lamb during Frying

Marination of Rack of Lamb in Herbs and Spices

Ingredients:

• Rack of Lamb (8 chops together)  1
• Olive oil  1 table spoon
• Lemon juice 1 tablespoon
• Freshly crushed garlic  1 tablespoon
• Freshly crushed green chillies  3
• Freshly crushed fresh Coriander and Dill leaves 1 tablespoon
• Freshly crushed black pepper  1-2 teaspoon
• Red Chilli flakes/cutter 1 teaspoon
• Salt to taste

Procedure:

• Mix together all spices , spices, salt and olive oil. Make a paste.
• Then apply/rub over rack of lamb chop.
• Keep in dark for 4 hours or overnight to marinate.
• Now heat 2-3 tablespoon oil in a large frying pan.
• Fry the marinated rack of lamb on all side one by one on low to medium flame.
• Now place on roasting tray and roast in preheated oven on full gas mark till meat is fully tender.
• Remove, cool and serve.

Chicken Keema / Murgh Qeema چکن قیمہ / مرغ قیمہ

Delicious and tasty dish of Chicken Keema is routinely prepared at our home but never thought of sharing it. Today we specially prepared it for sharing the recipe of protein rich dish of Murgh keema.

Murgh Keema

Ingredients:

• Minced Chicken ( boneless and coarse)  1/2 kg
• Oil 1/2 cup
• Tomatoes chopped 2
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies chopped 3
• Fresh coriander leaves for garnish
• Salt to taste
• Red Chillies powder 1 teaspoon
• haldi  powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Black pepper whole 1/4 teaspoon
• Cloves whole 6
• Garam masala  3/4 teaspoon

Procedure:

• Fry onion in oil till golden.
• Then add ginger garlic paste fry for few seconds then add tomatoes, green chillies and spices except garam masala and minced chicken. 
• Fry for 5 minutes and then cook on medium flame till chicken is done.
• Sprinkle garam masala and fresh coriander leaves and simmer for 5-10 minutes.
• Delicious Chicken Keema is ready.
• Serve with Roti and onion salad..

Dal Chana Nimko دال چنّا نمکو

Dal Chana Nimko is a popular saltish snack. You may find that people are selling this snack during train and bus travelling to up country.

Dal Chana Nimko at final stage of frying

Dal Chana Nimko while frying

Ingredients:

• Dal Chana 1 pao (250g)
• Oil for frying
• Salt or Chat Masala to sprinkle

Procedure:

• Carefully pick the dal. 
• Wash and soak in water overnight.
• Wash and rinse under running water. Sieve and keep aside.
• Heat oil in a woke / Karahi .
• Take dal in a large sieve, fry in oil while in sieve, stir and move upward and downward during frying.
• Remove few grains on a paper and check for tenderness and crunchiness.
• Remove on an absorbing paper.
• Cool and sprinkle salt or chat masala.
• Enjoy Dal Chana Nimko as desired.

Namkeen Gosht نمکین گوشت

My father like this dish too much. On Eid ul Azha he selects beautiful and healthy Bakra for qurbai. Then he choose selected meat with bone to prepare this Namkeen Gosht dish.  

Namkeen Gosht

Ingredients:

• Mutton with bone   1 kg
• Oil 1/2 cup
• Ginger  freshly crushed  2 teaspoon
• Garlic  freshly crushed 2 teaspoon
• Onion chopped 3
• Salt to taste
• Black pepper coarsely grinded  1 teaspoon
• Cumin seed whole 1 teaspoon
• Caraway whole 1 teaspoon

Procedure:

• Take all ingredients in a pan except caraway.
• Add 2-3 glass water , cook on high flame for 1-2 boils.
• Then lower the flame and cook till meat is well done.
• At last add caraway whole and simmer for 5 minutes.
• Delicious Namkeen Gosht is ready.
• Serve  with or without phulka roti.

Dal Bukhara دال بخارا

Dal Bukhara is a popular North Indian dish. It is simple tasty and delicious.

Dal Bukhara

Ingredients: 

• Dal Mash sabut (whole black lentil)   250 g
• Onion chopped 1 medium
• Tomato 1 chopped
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Red Chilli powder 3/4 teaspoon
• Haldi powder  1/2 teaspoon
• Coriander powder 1 teaspoon

Tadka Ingredients (Tarka):

• Butter 1 table spoon
• Oil 1 tablespoon
• Garlic diced disc  1 teaspoon
• Julianne cut ginger 2 teaspoon
• Red Chilli whole 4
• Cumin seed whole 1 teaspoon
• Kadi Patta  10
• Hing 1 pinch

Procedure:

• Wash and soak dal in enough water for 2-3 hours.
• Drain and take in a cooking pan.
• Add 3 glass water, onion, tomatoes , ginger garlic paste and powder spices and salt.
• Cook on medium to high flame for 2-3 boils.
• Then lower the flame and cook till dal is well done (60-90 minutes.)
• Evaporate excess water, mash the dal slightly.
• Now apply Tadka.
• Heat 1 tablespoon of oil in a pan, add garlic and fry to a golden colour on medium flame.
• Then add red chillies, Julianne cut ginger, cumin whole , hing and Kadi patta. Fry for 1 minute add butter and pour over prepared dal.
• Serve with Roti