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.

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.

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.

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.

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.

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.

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.

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.

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.

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 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 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.

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 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

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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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Beef Nihari

Gulab Jamun

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