Monthly Archives: December 2016

Bhuna Gosht (Mutton)

Bhuna Gosht has many variations in Pakistan but this is my very own recipe. I find it more flavorful and desi, the tempering of kashmiri chilli powder and fenugreek leaves make it more special. Try my recipe and let me know how you go with it…. I am sure your family and friends would love it.



  • 1 – 1.5 kilo mutton with ones
  • 2 medium sized onions, sliced
  • 4 – 6 green chillies
  • 3 tomatoes, sliced
  • 2 tbspns heap full of fresh ginger and garlic (crushed)
  • 1 cup oil or ghee + 2 tbspns extra
  • Some water


  • Salt to taste
  • 1 tbspn Kashmiri red chilli powder
  • 1 tbspn red chilli flakes
  • 1 tspn heap full turmeric
  • 1 tbspn coriander powder
  • 1 tbspn garam masala powder
  • 1 tbspn cumin seeds
  • 1 tspn whole cloves
  • 1 tspn whole peppercorns
  • 2 cardamoms, slitted
  • 1 tbspn fenugreek leaves (kasuri methi)


  • Green chillies
  • Fresh coriander


  • Heat oil or melt ghee in a cooking pot and fry onion until it is translucent. Add ginger, garlic, cumin, cloves and peppercorns and fry until the onion is golden brown and ginger garlic is cooked.
  • Add mutton pieces and fry until the meat changes its color.
  • Add salt and fry until the water from the meat gets dry. Add 2 cups of water and cook until the meat in tender or add one (1) cup of water and pressure cook for 30 mins after the whistle.
  • When the meat is 85% cooked and the water is dried from the pot, add rest of the spices, tomatoes and green chillies and cook for further 10 – 15 minutes on medium flame. The moisture from the tomatoes will cook the remaining 15% of the meat. Add a splash of water if needed.
  • Meanwhile in a frying pan, melt 2 tbspns of ghee or heat 3 tbspns of oil and fry cardamom, fenugreek leaves and Kashmiri chilli powder for 30 secs and add this to the cooking pot.
  • Give it a final mix and garnish with some green chillies and coriander.
  • Serve hot with roti or naan.

Original Fried Chicken

There are 50 or more different recipes of making fried chicken but this one is my favorite. Its flavorful and the crust has got all that crispiness and rustic taste you wish for in a fried chicken. Try this recipe and I bet you will love it ❤



  • 1 – 1.5 kilo chicken with skin (cut into 12 pieces)
  • 2 cups buttermilk
  • 1 tbspn tomato paste
  • 2 cloves garlic (minced)
  • 1 tbspn onion powder
  • 1 tspn garlic powder
  • 1 tbspn chicken salt
  • 1 tspn salt
  • 1 tspn paprika
  • 1 tspn thyme
  • ½ tspn sage
  • 1 tbspn cracked black pepper
  • ½ tspn white pepper


  • 2 cups SR flour
  • 2 tbspns corn starch
  • Some salt and pepper
  • 2 eggs + 4 tbspns milk


  • Wash and pat dry chicken pieces with paper towel and prick them with fork. Put them in a big zip lock bag.
  • In a mixing bowl, combine rest of the stuff except the breading ingredients and oil for deep frying. Mix well.
  • Pour this mixture on chicken pieces in the zip lock bag and seal the zip by taking all the air out. Mix with your hands so that each chicken piece is coated in the marinade.
  • Refrigerate overnight or for 12 hours.
  • Heat oil to 180 degrees Celsius for deep frying.
  • Meanwhile, take out the chicken pieces and let the extra buttermilk drip off.
  • Arrange your breading station; combine SR flour, corn starch and salt and pepper in one bowl and rest in another bowl.
  • Now take one chicken piece at a time and first coat it with SR flour mixture, then egg wash and then again in SR flour mixture and put it on a tray.
  • When all the chicken pieces are done, take the first one you breaded and fry in that order for 15 minutes on medium heat per piece/ batch. Fry in batches depending on the size of your fryer.
  • Take out onto a wire rack to avoid soggy crust.
  • When you are done with frying all the chicken pieces, serve hot with chips, gravy and coleslaw.