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Category: Dinner

Delicious dinner recipes for every day.

  • Chicken Biryani Recipe – Fragrant Pakistani Chicken Rice

    Chicken Biryani Recipe – Fragrant Pakistani Chicken Rice

    A home-style chicken biryani with a spiced masala, partly cooked rice and a final gentle steam. Prepare the components before layering.

    Ingredients

    • 750 g chicken pieces
    • 2 cups basmati rice, rinsed and soaked 20 minutes
    • 2 onions, thinly sliced
    • 2 tomatoes, chopped
    • ½ cup plain yogurt
    • 2 tbsp ginger-garlic paste
    • Biryani masala or a mix of cumin, coriander, chilli and garam masala
    • Mint, coriander, green chillies and lemon
    • Oil or ghee, salt and a pinch of food colour (optional)

    Method

    1. Fry onions until golden. Remove some for garnish.
    2. Add chicken, ginger-garlic paste and spices; cook until fragrant.
    3. Add tomatoes and yogurt. Simmer until chicken is cooked and masala is thick.
    4. Boil rice in salted water until about 70–80% cooked; drain.
    5. Layer rice over chicken masala. Add herbs, fried onion and lemon.
    6. Cover tightly and steam on very low heat until rice is tender and flavours combine.
    7. Rest briefly, then fluff gently and serve.

    Cooking time varies by rice and pot. Ensure chicken is fully cooked before serving.

    Chicken Biryani at a glance

    Preparation25 minutes
    Cooking65 minutes
    Total time90 minutes
    Servings6
    DifficultyMedium

    Times are estimates and may vary with your equipment and experience. Adjust seasoning to taste and follow safe food-handling practices.

    Frequently asked questions

    Why should rice be partly cooked first?

    It finishes steaming with the chicken masala so the grains do not overcook.

    Can I make biryani less spicy?

    Reduce green chillies and chilli powder to suit your taste.

    How should I store leftovers?

    Cool promptly, refrigerate in a covered container and reheat thoroughly.

  • Tawa Seekh Kebab Recipe – Easy Stovetop Kebabs

    Tawa Seekh Kebab Recipe – Easy Stovetop Kebabs

    These stovetop seekh kebabs are shaped by hand and cooked on a tawa. Chilling the mixture helps the kebabs hold their shape.

    Ingredients

    • 500 g minced beef or chicken
    • 1 small onion, finely grated and squeezed dry
    • 1 tbsp ginger-garlic paste
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • ½ tsp chilli flakes, salt and black pepper
    • 2 tbsp chopped coriander and mint
    • 1 tbsp gram flour, lightly toasted
    • Oil for the pan

    Method

    1. Combine mince, onion, spices, herbs and gram flour until evenly mixed.
    2. Cover and chill for 20–30 minutes.
    3. Shape into short kebabs around skewers or form oval patties with wet hands.
    4. Heat a lightly oiled tawa. Cook, turning regularly, until browned and fully cooked in the centre.
    5. Serve with lemon, chutney and salad. Check that minced meat is cooked safely all the way through.

    Tawa Seekh Kebab at a glance

    Preparation20 minutes
    Cooking10 minutes
    Total time30 minutes
    Servings4
    DifficultyMedium

    Times are estimates and may vary with your equipment and experience. Adjust seasoning to taste and follow safe food-handling practices.

    Frequently asked questions

    Why do seekh kebabs break?

    The mixture may be too wet; squeeze grated onion dry and chill the mixture.

    Can I cook them without skewers?

    Yes. Shape into small oval patties and cook on a lightly oiled tawa.

    How do I know they are done?

    Check the centre with a food thermometer; minced meat must be safely cooked through.

  • Chicken Karahi Recipe – Pakistani Tomato Chicken Karahi

    Chicken Karahi Recipe – Pakistani Tomato Chicken Karahi

    A classic home-style chicken karahi with a bright tomato base, ginger and green chilli. Adjust the heat to taste.

    Ingredients

    • 750 g chicken, bone-in
    • 4 medium tomatoes, chopped
    • 2 tbsp oil or ghee
    • 1 tbsp ginger-garlic paste
    • 1 tsp red chilli powder, or to taste
    • 1 tsp coriander powder
    • ½ tsp cumin
    • 3 green chillies, slit
    • 1 tbsp ginger cut into matchsticks
    • Fresh coriander, salt and lemon

    Method

    1. Heat oil in a karahi. Add chicken and cook until the outside changes colour.
    2. Stir in ginger-garlic paste, chilli powder, coriander, cumin and salt.
    3. Add tomatoes, cover and cook over medium heat until the chicken is cooked through and tomatoes soften, stirring occasionally.
    4. Uncover and cook until the masala thickens and oil begins to show at the edges.
    5. Add green chillies and ginger. Finish with coriander and lemon.

    Serve with: naan, roti or rice. Cooking time is approximate; ensure chicken reaches a safe internal temperature.

    Chicken Karahi at a glance

    Preparation15 minutes
    Cooking35 minutes
    Total time50 minutes
    Servings4
    DifficultyMedium

    Times are estimates and may vary with your equipment and experience. Adjust seasoning to taste and follow safe food-handling practices.

    Frequently asked questions

    Can I use boneless chicken?

    Yes. Reduce the cooking time and check that the chicken is fully cooked.

    How do I thicken the masala?

    Cook uncovered for a few minutes until excess moisture evaporates.

    What should I serve with chicken karahi?

    Serve with naan, roti or steamed rice.