Pasanday Biryani

Pasanday Biryani

Pasanday Biryani is one of the most famous Asian traditional main courses.This recipe is scrumptious & easy to cook so try this Pasanday Biryani Recipe and make your dining remarkable.


1 kg Pasanday
1 cup Yogurt
1 cup Fresh Milk
1 cup Oil or Ghee
1 bunch Finely chopped Mint leaves
4 Finely chopped onion
6 Finely chopped green chilies
6 Lemon
2 ½ cup Rice
1 tbsp Red chili powder
1 tbsp Ginger Garlic paste
2 tbsp Raw Papaya paste
a pinch Yellow color
to taste Salt
for Pasanday
4 Clove
6 Green Cardamom
6 Black pepper
1 tsp White Cumin seeds
1 tbsp Poppy seeds
2 tbsp Roasted gram


  • Grind together 4 cloves, 6 green cardamoms, 6 black peppers, 1 tsp white cumin seeds, 1 tbsp poppy seeds and 2 tbsp roasted gram.Marinate 1 kg pasanday with 2 tbsp raw papaya paste, 1 cup yogurt, 1 tbsp ginger garlic paste, ground seeds, salt to taste, juice of 3 lemons, ½ bunch of chopped mint leaves, 3 chopped green chilies and 1 tbsp chili powder.
  • Keep aside for 30 minutes.Heat 1 cup oil in pan, add in 4 chopped onions and fry till golden brown, now remove brown onion and keep aside.
  • Now add in oil marinated pasanday and cook till water dries. Now turn the flame off.Boil 2 1/2 cup rice in a pan with mint leaves, 3 green chilies, few green cardamoms and water as required till half tender.
  • Drain out extra water and keep aside.Now grease a large pan, make a layer of boiled rice, top with cooked pasanday mixture. spread half of brown onion, juice of 1 lemon. Now make another layer of boiled rice. lastly pour 1 cup warm milk mixed with a pinch of yellow color.
  • Now pour remaining lemon juice, mint leaves and green chilies on top. Simmer till done.



Tandori Batair

Tandori Batair Recipe
Tandori Batair 
                                                                                          INGREDIENTS :
 Quails (batyer) 8  
 Salt to taste  
 Vinegar (sirka) 4 tbsp
4) Ginger (adrak) paste 4 tsp
5) Garlic (lasan) paste 4 tsp
6) Yoghurt (dahi) 2 tbsp
7) Red Chilli powder 2 tsp
8) Red chilli paste 2 tbsp
9) Rock Salt 1/2 tsp
10) Garam masala 4 tsp
11) Cumin (jeera) powder 1 tbsp
12) Nutmeg (jaiphal) powder 1 tsp
13) Butter 3 tbsp


1.Clean quails and rub them with salt, lemon juice and ginger-garlic paste.
2.Keep aside for 30 minutes.
3.Whisk Yoghurt and add Red chilli powder, Red chilli paste, cumin powder, nutmeg powder, tumeric powder and garam masala.
4.Coat the quails evenly with this mixture and keep aside for 2 hours.
5.Skewer the quails and roast in a moderately hot tandor for 3-5 minutes.
6.Remove from skewer and serve hot accompnied by chutney.


Crispy Chicken Broast

            ‘Crispy chiken Broast’.

Crispy Chicken Broast








  •                     Skinned chicken (12 pieces) 1
  •          Water 1 bowl
  •                Chili powder 1-2 tbsp
  •                   Green chili paste 2 tbsp
  •                Ginger garlic paste 1 tbsp
  •               Salt to taste or 2 tbsp
  •            Meat tenderizer 1 tbsp
  •             White vinegar 3 tbsp
  • For Coating:
  • Flour 2 cup
  • Corn flour 1/2 cup
  • Rice flour 1/2 cup
  • Red mill flour 1/2 cup
  • Baking powder 1 tsp
  • Chicken powder 1 tsp
  • Salt 1 tbsp
  • White pepper 1 tbsp
  • Mustard powder 1 tsp
  • Garlic powder 1 tsp
  • Red chili powder 1 tsp
  • Cinnamon powder 1 tsp
  •   Onion powder (optional) 1 tsp
  • Oil for frying
  • Cooking Directions
  1. To marinate: Dip the skinned chicken in bowl of water, along with chili powder, green chili paste, ginger garlic paste, salt meat tenderizer and white vinegar.
  2. Leave it to marinate for about 4 hours.
  3. Now take out the chicken, let it dry and reserve the marination water.
  4. Mix all the coating ingredients properly.
  5. Coat the chicken pieces with the coating mixture.
  6. Leave it to rest for a while.
  7. Dip the coated chicken pieces in the reserved marination water or spray that water on the pieces.
  8. Again coat the chicken pieces with the coating.
  9. Repeat the procedure for about 2 to 3 times.
  10. Rest the coated chicken pieces for at least an hour before frying.
  11. Deep fry the chicken pieces, covered.
  12. Check after 10 minutes and turn.
  13. When chicken pieces turn golden brown, take them out.
  14. Serve hot with broast dip, dinner rolls, french fries and ketchup.



Black-eyed Peas: Pakistani Style!

We’ve all eaten, and maybe made too, Black-eyed Pea Salad. But today, we’ll be making Black-eyed peas the way it’s cooked in the Indian Subcontinent. Prepare yourselves for a mouth-watering journey! Try serving it with rice or chapathi. Squeezed lemon on top adds a marvellous flavour.

1 bowl (can serve 3-4 people)

Black-eyed peas: 1 cup
Onion: 1 small sized
Turmeric Powder: 1/4 tsp
Garlic and Ginger paste: 1 tbsp
Red Chili powder: 1/4 tsp
Salt: 1/2 tsp
Tomato Paste: 1 tbsp
Cooking oil: 1 tbsp


  1. Soak Peas for 1-2 hours. 
  2. Drain the soaked peas. 
  3. Heat oil, and fry chopped onion till it changes colour to milky white. 
  4. Add the turmeric powder, chili powder, black-eyed peas, salt, 
  5. and the gralic and ginger paste to the onions. Fry for 2 minutes. 
  6. Now add the tomato paste and 3 cups of water. 
  7. Cook on a pressure cooker for 10 minutes. 
  8. Serve!