How long should the chicken marinate?

30 minutes is the minimum. Two to four hours in the fridge is better. Keep it refrigerated, and do not leave marinated chicken at room temperature.

Can I use boneless chicken?

Yes. Use thigh pieces and reduce the masala cooking by 3 to 4 minutes, so the chicken does not dry out.

Can I use a pressure cooker?

Yes. Cook the meat and masala for 25 to 30 minutes after pressure is reached, then finish in an open pot with the flour slurry. Follow your cooker instructions for safety.

Is nihari very spicy?

The masala gives warmth, not burning heat. Fresh chillies at serving let each person choose how hot their bowl is.

Can I make it a day ahead?

Yes. The flavour improves overnight in the fridge. Reheat gently, add a little hot water if it is too thick, and add the garnish fresh.

Can I make karahi without a kadhai?

Yes. Use a deep, heavy wok or frying pan. A thin pan burns the masala, so keep the heat a little lower and stir more.

Is karahi supposed to have onion?

Traditional Pakistani karahi has no onion. The tomato water makes the masala. Onion makes a different dish, closer to a curry.

How do I know the chicken is cooked?

The juices run clear when a piece is cut at the thickest part, and the meat is no longer pink. If unsure, cut the largest piece to check.

Which daal is best for tadka daal?

Masoor is quickest and creamiest. Moong is a close second. Toor daal also works, but it needs longer cooking and a pressure cooker helps.

Can I make daal fry without ghee?

Yes. Use oil and add an extra clove of garlic. The result is lighter, and the tadka still works, but the aroma is less rich.

Why is my daal watery?

It was not simmered long enough, or too much water was used. Simmer uncovered for a few minutes to thicken it, and remember it thickens more as it cools.

Can I cook the daal in a pressure cooker?

Yes. Cook for 2 whistles or about 8 minutes at pressure, let the pressure release naturally, then finish with the tadka in an open pot.

Why do my chapli kebabs break?

The mix was too wet, the kebab was too thick, or it was turned too soon. Drain the tomato, chill the mix, keep kebabs thin, and let the first side set before turning.

Can I bake chapli kebabs?

Yes. Brush with oil and bake at 200C for 15 to 18 minutes, turning once. They are less crisp than fried kebabs, but still tasty.

What is pomegranate seed for?

Anar dana gives a sour, fruity note that balances the rich mince. If you cannot find it, use 1 tsp of lemon juice and a few crushed dried cranberries, but the flavour is different.

Can I make the mix ahead?

Yes. Mix and refrigerate for up to 1 day, covered. Shape just before frying, so the kebabs hold their form.

Can I cook tikka in a pan?

Yes. Use a heavy pan on high heat with a little oil, 6 to 7 minutes per side. It will not have the same smoky char, but the flavour is close.

How do I get the smoky flavour at home?

After grilling, place a small steel bowl with a hot charcoal piece in the pot, drizzle a few drops of oil on it, cover for 2 minutes, and remove the bowl. Keep the kitchen ventilated.

Can I use breast chicken?

Yes, but do not overcook it. Check after 5 to 6 minutes per side, and rest it well. Thigh is more forgiving.

It is warm and spiced, not fiercely hot. Reduce the red chilli to 1 tsp for a mild version, and let the chutney add heat at the table.

Why does my puri not puff?

The dough was too soft, the puri was rolled too thick, or the oil was not hot enough. Knead firm, roll thin, and test the oil first.

Can I use tinned chickpeas?

Yes. Drain and rinse them, then simmer in the masala for 10 minutes. Add a little hot water, because tinned chickpeas have no cooking water.

How sweet should the halwa be?

Traditional halwa puri halwa is quite sweet, to balance the spicy chickpeas. If you prefer less sweet, reduce the sugar, but do not cut it by half, or the texture changes.

Can I make parts ahead?

Yes. Make the halwa and chickpeas the day before and refrigerate. Fry the puri fresh on the morning, because reheated puri is never as good.

Can I make samosas in an air fryer?

Yes. Brush with oil and air fry at 180C for 12 to 15 minutes, turning once. The crust is crisp, though a little drier than deep fried.

How do I stop the samosa opening while frying?

Seal with water and press firmly, and let the shaped samosas rest for 10 minutes before frying, so the seal sets.

Can I use ready made pastry?

You can use spring roll sheets in a pinch, but the flavour and texture are different. The classic crisp comes from the firm flour dough in this recipe.

What is a shami kebab?

A soft kebab made from minced meat and lentils, cooked, ground and shaped, then fried. It is soft enough to squash in a bun, unlike a firm seekh kebab.

Can I use frozen shami kebabs?

Yes. Fry them straight from frozen on medium heat, giving 1 to 2 extra minutes per side, until hot through. Do not thaw them first, because soft kebabs break.

A soft, plain burger bun. Sesame buns also work. Avoid hard rolls, because they crack and the filling falls out.

Can I make it without tamarind chutney?

Yes. Use extra green chutney and a squeeze of lemon for tang. The flavour is different, but it still works well.

Why did my jamuns break in the syrup?

They were fried too little, the dough was too soft, or the syrup was boiling. Fry until lightly golden and firm, and keep the syrup warm.

Can I make the syrup less sweet?

You can reduce the sugar to 1½ cups, but the syrup must still cover the jamuns. Very thin syrup does not soak in the same way, so do not reduce it much further.

Can I use orange carrots?

Yes. The halwa is paler and a little less sweet, so taste and add 1 to 2 tbsp more sugar if needed. Red carrots are traditional for winter halwa.

How do I know the milk has reduced enough?

The mixture looks dry, the carrots hold together, and you see ghee starting to separate at the edges when you stir. That is the time to add the ghee and fry.

Can I make it without khoya?

Yes. It is still good, just less rich. Add 2 extra tbsp of ghee and 2 tbsp of milk powder at the end, or crumble in soft paneer.

Is gajar ka halwa served hot or cold?

Warm is best, straight from the kadhai or gently reheated. Cold halwa from the fridge is firm and less fragrant, so warm it before serving.

Can I use frozen mango?

Yes. Thaw it halfway, so it is soft enough to blend but still cold, and reduce the ice by half. Frozen mango makes a very thick lassi, so add milk a splash at a time.

Is mango lassi healthy?

It is made from fruit and yoghurt, with no numbers added here. The sugar is the part to watch, so use ripe mangoes and add as little sugar as the fruit needs.

Can I make lassi without a blender?

Yes, if the mango is very soft. Mash the mango with a fork, whisk in the yoghurt and milk, and pass it through a sieve. It is less smooth, but still tasty.

Why is my lassi stringy?

The mango was fibrous. Blend longer, or pass the lassi through a fine sieve before serving. Next time, choose a less fibrous mango variety.

Can I make the dough ahead?

Yes. After kneading, refrigerate it for up to 3 days. Bring it back to room temperature for 30 to 45 minutes before stretching.

Do I need a pizza stone?

No. An upside down heavy baking tray, preheated in the oven, works well. A cast iron pan also gives a crisp base.

Zaika Worlds · www.zaikaworlds.com

Pakistani, Indian & World Food Recipes

Cook famous dishes from Pakistan and India, plus favourite dishes from around the world. Each dish has a big photo, a step by step method, cooking time and servings. Click any photo to open the full recipe and start cooking.

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A large plate of chicken biryani with saffron rice, fresh coriander and onion

Chicken Biryani
Karachi style · 60 minutes · Medium

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Home food recipes for lunch and dinner

Choose a dish for lunch or dinner, from a homemade curry with rice and naan to a slow gravy for a family meal. Every card shows cooking time and servings. Open a photo to see the ingredients and the step by step method.

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Australia

Aussie Meat Pie

From Australia, the classic meat pie with rich beef filling in crisp golden pastry, served with tomato sauce.

90 min 6 people Medium🍖 Non-VegAustralia

Desi Dishes

Beef Nihari

Slow-cooked nihari, tender meat, deep masala and the gravy that finishes with naan.

90 min 5 people Hard🍖 Non-VegPakistan

Vietnam

Beef Pho

From Vietnam, beef pho with a clear spiced broth, rice noodles, thin sliced beef and fresh herbs.

180 min 6 people Hard🍖 Non-VegVietnam

South Africa

Bobotie

From South Africa, bobotie with spiced mince, fruit and a golden egg topping, served with yellow rice.

75 min 6 people Medium🍖 Non-VegSouth Africa

France

Bouillabaisse

From France, bouillabaisse from Marseille, a saffron fish soup with mixed seafood and rouille on toast.

75 min 6 people Hard🍖 Non-VegFrance

Street Food

Bun Kebab

Karachi street-style bun kebab, shami kebab, tamarind chutney and onion, packed in a bun.

25 min 4 people Easy🍖 Non-VegPakistan

A plate of chapli kebabs with green chutney and salad

BBQ

Chapli Kabab

Peshawari chapli kebab, pomegranate seeds, tomato and the masala you feel in every bite.

30 min 4 people Medium🍖 Non-VegPakistan

Desi Dishes

Chicken Biryani

Karachi-style biryani, spiced chicken, fragrant basmati and the dum aroma that fills the whole house.

60 min 4 people Medium🍖 Non-VegPakistan

Desi Dishes

Chicken Karahi

Dhaba-style karahi, fresh tomatoes, ginger and green chillies, exactly the taste you get at a karahi dhaba.

40 min 4 people Easy🍖 Non-VegPakistan

BBQ

Chicken Tikka

Tandoori-style chicken tikka, marinated in yoghurt and spices, finished with lemon and chaat masala.

45 min 4 people Easy🍖 Non-VegPakistan

France

Coq au Vin

From France, coq au vin, chicken slowly braised in red wine with mushrooms, bacon and pearl onions.

120 min 4 people Hard🍖 Non-VegFrance

A bowl of tadka daal with red chilli and cumin tempering

Desi Dishes

Daal Fry (Tadka Daal)

Home-style daal with a cumin and red chilli tadka on top, perfect with rice or roti.

35 min 4 people Easy🥬 VegIndia

China

Dim Sum

From China, steamed dim sum with prawn and pork dumplings, served hot with chilli and soy dipping sauce.

60 min 4 people Medium🍖 Non-VegChina

Middle East

Falafel

From the Middle East, crisp falafel made from soaked chickpeas, herbs and spices, with tahini sauce.

40 min 4 people Medium🥬 VegMiddle East

Brazil

Feijoada

From Brazil, feijoada with black beans and mixed pork, served with rice, collard greens and orange.

180 min 8 people Hard🍖 Non-VegBrazil

Desserts

Gajar Ka Halwa

Winter gajar ka halwa, red carrots, milk, khoya and ghee, just like home.

55 min 5 people Medium🥬 VegIndia

Desserts

Gulab Jamun

Soft gulab jamun, khoya, syrup and cardamom, the most-loved sweet for Eid and feasts.

40 min 6 people Medium🥬 VegIndia

Breakfast

Halwa Puri Nashta

Sunday breakfast, puffed puri, soft semolina halwa and spiced chickpeas, just like Lahore.

50 min 4 people Medium🥬 VegPakistan

Middle East

Hummus

From the Middle East, silky smooth hummus with tahini, lemon and garlic, served with warm pitta.

20 min 6 people Easy🥬 VegMiddle East

Drinks

Mango Lassi

Chilled mango lassi, ripe mangoes, yoghurt and cardamom, the most soothing drink in summer.

15 min 3 people Easy🥬 VegIndia

Italy

Margherita Pizza

From Italy, a classic Neapolitan pizza with tomato, fior di latte mozzarella and fresh basil.

75 min 4 people Medium🥬 VegItaly

Greece

Moussaka

From Greece, moussaka with layers of aubergine, spiced mince and a thick golden bechamel top.

90 min 6 people Hard🍖 Non-VegGreece

Thailand

Pad Thai

From Thailand, pad thai with rice noodles, prawns, egg, a sweet sour sauce and crunchy peanuts.

30 min 4 people Medium🍖 Non-VegThailand

China

Peking Duck

From China, Peking duck with crisp lacquered skin, served in thin pancakes with hoisin and spring onion.

180 min 6 people Hard🍖 Non-VegChina

Canada

Poutine

From Canada, poutine with crisp fries, squeaky cheese curds and hot beef or vegetable gravy.

45 min 4 people Easy🍖 Non-VegCanada

Mexico

Pozole

From Mexico, red pozole with slow cooked pork, hominy and a chilli broth, finished with fresh toppings.

150 min 6 people Hard🍖 Non-VegMexico

Street Food

Punjabi Samosa

Crispy Punjabi samosa, spiced potato, green chutney and tea, the best evening pair.

45 min 6 people Medium🥬 VegIndia

Japan

Ramen

From Japan, chicken ramen with a rich broth, springy noodles, a soft egg and fresh toppings.

45 min 4 people Medium🍖 Non-VegJapan

Spain

Seafood Paella

From Spain, seafood paella with saffron rice, prawns and mussels, and the crisp socarrat at the bottom.

55 min 6 people Medium🍖 Non-VegSpain

Italy

Spaghetti Carbonara

From Italy, silky spaghetti carbonara made with eggs and pecorino, with no cream at all.

25 min 4 people Easy🍖 Non-VegItaly

Japan

Sushi

From Japan, salmon and cucumber sushi rolls with seasoned rice, nori and a little wasabi.

50 min 4 people Medium🍖 Non-VegJapan

Mexico

Tacos al Pastor

From Mexico, tacos al pastor with chilli marinated pork, charred pineapple, onion and coriander.

40 min 4 people Medium🍖 Non-VegMexico

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World Food

World food recipes from 14 countries, with 20 dishes to try at home. Each dish has a big photo, ingredients, cooking time and servings, and a step by step method in 13 languages. Click a country below to show only its dishes in the recipe list.

Pakistani and Indian dishes stay in the main recipe list above.

20 dishes from 14 countries

ItalyMargherita Pizza, Spaghetti Carbonara2 dishes · Show recipes JapanSushi, Ramen2 dishes · Show recipes MexicoTacos al Pastor, Pozole2 dishes · Show recipes ThailandPad Thai1 dish · Show recipes ChinaPeking Duck, Dim Sum2 dishes · Show recipes FranceCoq au Vin, Bouillabaisse2 dishes · Show recipes SpainSeafood Paella1 dish · Show recipes VietnamBeef Pho1 dish · Show recipes CanadaPoutine1 dish · Show recipes South AfricaBobotie1 dish · Show recipes GreeceMoussaka1 dish · Show recipes Middle EastLevantine dishes: Hummus, Falafel2 dishes · Show recipes BrazilFeijoada1 dish · Show recipes AustraliaAussie Meat Pie1 dish · Show recipes

Frequently asked questions

Questions & Answers

Cooking questions answered from the recipes themselves: biryani, nihari, karahi, samosa, gulab jamun and more.

Can I make biryani without saffron?

Yes. Use a pinch of yellow food colour dissolved in warm milk, or skip it. The flavour comes from the masala and the dum, not from colour alone.

Why is my rice sticky?

The rice was overboiled, or it was not drained at once, or the pot was stirred hard. Drain at 70 percent done and rest the pot before fluffing.

Why is my nihari gravy thin?

The flour was too little, or the simmer after adding it was too short. Simmer for 10 to 15 minutes while stirring. If needed, add 1 extra tbsp of flour dissolved in water.

Why does my karahi have no masala?

The tomatoes were not mashed and fried long enough, or water was added. Mash the tomatoes well and fry until the oil separates.

Why is my samosa pastry soft, not crisp?

The dough was too soft, or the frying heat was too high. Knead firm, rest the dough, and fry low and slow.

Why are my gulab jamuns hard?

The dough was over kneaded, too much flour was used, or the syrup was too hot. Knead gently, measure the flour, and keep the syrup warm, not boiling.

Can I use milk powder instead of khoya?

Yes. Mix 1 cup of milk powder with 2 tbsp of ghee and 3 to 4 tbsp of warm milk into a soft dough, then follow the same steps. The texture is close, though khoya is softer.

Why did my sauce scramble?

The pan was too hot. Take it off the heat, cool it for a minute, and toss quickly with pasta water next time.

Why is my pizza base soggy in the middle?

The oven or stone was not hot enough, or there was too much sauce and cheese. Preheat fully, use less topping, and bake on the lowest shelf.

Can I read recipes in other languages?

Yes. Use the language menu at the top. Full recipe detail is translated in all 13 languages: English, Roman Urdu, Hindi, Spanish, French, Arabic, Portuguese, Russian, Chinese, Japanese, German, Turkish and Bengali, with ingredients and the step by step method in each language.

Pakistani, Indian & World Food Recipes

Home food recipes for lunch and dinner

Browse by category