Pakistani Cooking: Biryani, Curry, and Classic Dishes

Learn to make soft, tasty onion parathas with a step-by-step approach. Balance onions and spices for versatile pratas perfect for any meal, served with yogurt, pickles, or chutneys.

Learn to make onion parathas with thin onions, coriander, garam masala, and spices, using whole wheat dough rested 1 hour to overnight in the refrigerator, rolled on a preheated tava.

Learn to make onion paratha by rolling a small dough disk, layering with a ghee-coated onion-coriander-spice filling, folding for layers, and cooking on a tava until golden and flaky.

Discover a potato paratha variation with a soft potato filling, a crispy exterior, and warm spices that make it versatile for breakfast or dinner.

Mash a boiled potato with onions, coriander, green chilli, coriander powder, chaat masala, cumin, salt, garlic paste, and oil, then cook the prata in ki for crispy layers.

Saute onions, fresh coriander, and spices in oil, then cool and mash the potatoes with the masala to create a flavorful stuffing for the prata.

Master aloo paratha by sealing a potato stuffing into soft dough, rolling evenly, and cooking on a hot tawa with clarified butter until golden and puffed.

Discover garlic prata ingredients: 4–5 garlic cloves, 1 tablespoon fresh coriander, two pinches red chili powder, 1/4 teaspoon salt, mixed into a soft prata for a strong, aromatic flavor.

Roll 40 g of duff into a 9–10 inch circle, brush with clarified butter, add garlic, coriander, salt, and chili, then fold, re-roll, and cook until crispy and layered.

Discover chicken biryani, a layered basmati rice dish with marinated chicken, fried onions, and aromatic spices and herbs, finished by dum cooking for juicy, tender flavor.

Fry sliced onions in biryani pot until golden brown and crispy, adding sweet savory crunch to the dish. Drain and set aside as you prepare rice in the next lecture.

Learn to prepare basmati rice for biryani by washing to remove starch, soaking 30 minutes to 1 hour, and using rice amount that matches the meat for fluffy, separate grains.

Learn to marinate bone-in chicken for biryani with a turmeric blend, coriander powder and red chili powder, salt, ginger garlic paste, fried onions, lemon juice, and yogurt for flavor.

Infuse two liters of water with white cumin, cloves, green and black cardamom, cinnamon, bay leaves, and salt, then bring to a boil to flavor the biryani rice.

Gather the essential ingredients for chicken masala, the heart of biryani, including onions, tomatoes, mint, coriander, green chili, dried plums, fried onions, and raisins and almonds for the dum steaming.

Learn to make chicken masala for biryani by frying onions in a karahi, browning marinated chicken, adding tomatoes, and cooking basmati rice to about 70 percent, for final layering.

Perform the layering and steaming of chicken biryani, layering rice with chicken, fried onions, mint, coriander, tomatoes, and masala oil on one side, then cook on low heat 20–25 minutes.

Unveil the final biryani, revealing layered rice and chicken with a golden hue from oil and spices. Gently mix the top, avoid food color, and serve almonds, raisins, and spices.

Explore Lahori chickpeas curry (chana masala), a staple of Pakistani cuisine, featuring boiled chickpeas with onions, tomatoes, garlic, ginger, and spices like cumin, coriander, turmeric, and garam masala.

Learn to assemble the essential ingredients and soaking guidance for Lahori chickpeas curry, including chickpeas, tomatoes, onions, garlic, ginger, green chilies, coriander, and spices.

Prepare the Lahori chickpea curry by cooking soaked chickpeas in a pressure cooker with water and baking soda; soaked chickpeas cook in about 30 minutes, otherwise about two hours.

Grate tomatoes to create tomato paste for Lahori chickpeas curry, then gather half a cup oil, onions, ginger garlic paste, green chilies, coriander, and coriander powder with cumin, cardamom, cloves.

Prepare chickpeas masala for a Lahori chickpeas curry by sautéing onions in a karahi, then add ginger-garlic paste, tomato paste, spices, yoghurt, fenugreek leaves, and chickpeas; simmer until oil separates.

Explore masala okra curry, aka bhindi masala, highlighting cumin, coriander, turmeric, garam masala, tomatoes, and onions to create a nutritious, versatile Pakistani dish served with roti, naan, or rice.

Learn to prep okra properly and assemble a masala okra curry using onion, tomatoes, oil, salt, chat masala, chili powder, turmeric, coriander, cumin, cinnamon, cloves, black cardamom, and green chilies.

Learn how to make masala okra curry by sautéing onions, frying okra, infusing spices—salt, chaat masala, red chili powder, turmeric, and coriander powder—with ginger garlic paste, tomatoes, and green chilies.

Prepare dal chawal, a classic Pakistani lentils-and-rice dish, featuring yellow lentils, moong dal, and masoor dal, and learn why it's nutritious, quick to cook, and pairs with plain basmati rice.

Learn to prepare dal with yellow, moong, and masoor lentils—washed, soaked, and cooked in a pressure cooker with water and a fragrant spice mix.

Prepare the dal's tadka tempering by frying golden onions in oil, then adding white cumin seeds and sliced ginger to release depth and aroma before mixing into the dal.

Prepare basmati rice with a light onion tadka and whole spices, cumin, cinnamon, cloves, cardamom, and bay leaf, then soak, rinse, and simmer into fluffy, separate grains to accompany dal.

Explore chicken malai handi, a creamy curry with tender chicken in a velvety sauce of cream, yogurt, and mild spices. Pair it with naan or basmati rice.

Build a creamy masala base with onions, cumin seeds, green chilies, and tomato paste. Simmer chicken in the base and finish with ginger garlic paste, yogurt, fenugreek leaves, and cream.

Master beef yakhni pulao, a variation of traditional pulao with mild spice, layering tender beef with fragrant basmati rice and caramelized carrots, raisins, and almonds.

Prepare the yakhni for beef pulao in a pressure cooker with fat and bones. Infuse with spices and aromatics, then rinse and soak basmati rice.

Prepare the beef masala and combine with the rice to finish a beef pulao, infusing basmati with yogurt, tomatoes, onions, and spices in a dum process.

Caramelize carrots in jaggery and oil, then toss them onto beef yakhni pulao as a sweet garnish, simmer briefly to infuse flavor, and serve with chutney or salad.

Explore how raita, a yoghurt-based side dish, cools biryani and pulao. Combine yoghurt with cucumber, onions, mint, coriander, green chili, cumin, salt, and tomatoes for balance and freshness.

Learn to make a delicious raita to accompany biryani or pulao by combining thick yogurt with tomatoes, cucumber, mint, coriander, onion, green chili, water, salt, and white cumin seeds.

Prepare raita by whisking yogurt with water until smooth, then fold in onions, mint, coriander, cucumber, and tomatoes, and season with salt and whole cumin seeds for biryani or pulao.

Discover the paratha roll, a stuffed flatbread with crispy paratha and versatile fillings like aloo, paneer, lentils, or meat, plus chutneys and fresh vegetables.

Measure six cups of flour and mix half all-purpose with half whole wheat; knead with salt, sugar, and oil, adding lukewarm water, then rest for at least one hour.

Prepare a creamy chutney for paratha rolls by whisking yogurt with salt, red chilli powder, roasted cumin, garlic paste, and mayonnaise, with optional mint and coriander chutney or green chutney.

Marinate boneless chicken with salt, red chili powder, pepper, cumin, garam masala, lemon juice, yogurt, and ginger garlic paste for at least 30 minutes, then cook for smoky paratha rolls.

Prepare parathas on a hot griddle, finishing with ghee for crispy, flaky layers. Assemble paratha rolls with chicken tikka, yoghurt and mayonnaise chutney, and onions for a flavorful, smoky bite.

Discover how gulab jamun, a beloved Pakistan and South Asia dessert, is deep-fried soft dough balls soaked in fragrant sugar syrup. Learn to use milk powder for perfect texture.

Learn to make khoya from dry milk powder with ghee, shape the gulab jamun dough, and simmer a cardamom sugar syrup for this classic Pakistani dessert.

Shape the gulab jamun balls, fry them in medium-low heat ghee until golden, then coat them in sugar syrup and rest for at least two hours for soft, syrupy results.

Explore the essential ingredients for kheer, including milk and rice, sugar, milk powder, almonds, pistachios, dates, and cardamom powder. Learn soaking and measuring tips, with optional saffron or kevada.

blend soaked rice into a paste for kheer using a blender, cook on low heat, and gradually add milk and dates. refrigerate 4–5 hours and garnish with coconut and pistachios.