Category Archives: Pakistani Delicacies

World’s Best Cuisine

Mattar Gosht

Mattar gosht is one of the famous dishes of Pakistani Home Cooking, do try this and make your meal nutritious by consuming the protein of meat and vitamins of peas ……

Ayesha's Kitchen


  • 1 kg meat (mutton, curry meat)
  • 1 kg fresh green peas
  • 2 onions large
  • 2 large/ 4 small tomatoes
  • 4 green chillies
  • 1 cardamom big
  • A piece of cinnamon
  • 2 cloves
  • 4 peppercorns
  • 1 tbspn ginger garlic paste
  • 1 tspn Ayesha’s Kitchen Special Garam Masala
  • ½ cup oil
  • ½ tspn turmeric
  • Some salt
  • ½ tspn red chilli powder
  • Water as needed
  • 2 tbspns coriander (fresh)


-In a pressure cooker, combine meat, 2 cups of water, ginger garlic paste, onion, whole garam masala and green chillies and pressure cook it for 4 whistles. If not using pressure cooker, combine the same ingredients in a non-stick pan and add 4 cups of water and cook covered until the meat is tender.

-When the meat is tender, wait for the water to get dry.

-Add oil and stir fry the meat and add tomatoes and other spices. Mix well until the tomatoes tend to lose their stiffness.

-Now add peas and 2 cups of water and let it cook on low heat for about 15 minutes or until the peas are tender and cooked. Add more water if you want shorba.

-Now add coriander and serve hot with home-made chapattis.

Ayesha’s Kitchen Special Chicken Handi

This is my very own recipe of Chicken Handi. Chicken handi is a very famous dish of Pakistani cuisine, you can find it almost in every restaurant. It is very easy to make, do try my recipe and I am sure you are going to love it …..

Ayesha's Kitchen


  • 1 ½ kg chicken breast and thigh fillets (cubed)
  • 2 large onions sliced
  • 2 large tomatoes chopped
  • 2 tbspns yogurt
  • Some salt
  • Some red chilli powder
  • 1 tbspn ginger garlic paste
  • 1 cup oil
  • 1 tbspn Ayesha’s kitchen special garam masala
  • 1 tspn turmeric
  • 1 tspn cumin powder
  • 1 tspn coriander powder
  • A bunch of fresh coriander chopped
  • 2 – 4 green chillies sliced

-Heat oil and fry onion with ginger garlic paste until they are red.
-Now add chicken and spices and mix well until the chicken starts changing its colour.
-Add yogurt and tomatoes and let it cook on low medium heat until the moisture evaporates and masala is formed. Remove from heat.
-Heat a charcoal piece to white. Place a 4 x 4 aluminium foil on chicken handi, then place the coal piece and drizzle some oil on it. Cover it with airtight lid. After 10 minutes, add chopped chillies and coriander. Serve hot with chapattis.

Chicken Aalu Shorba

“Shorba” is a form of soup but a bit runny and thin in consistency with a dash of all spice powder. In Pakistan, mostly people make this when they are sick because they believe that it is a good source of energy and protein …….

Ayesha's Kitchen


  • 1 kg chicken curry meat
  • 2 – 4 potatoes Large cut into 4 pcs. Each
  • 2 green chillies (small Thai Chillies)
  • A bunch of coriander
  • 1 tbspn Ayesha’s Kitchen Special Garam Masala
  • Some salt (to taste)
  • Some red chilli powder (to taste)
  • 1 tspn turmeric powder
  • 2 large onions (sliced)
  • 2 large tomatoes chopped
  • 1 tbspn ginger garlic paste
  • 2 tbspns yogurt (optional)
  • 1 cup oil/ ghee
  • 2 litres water


-Heat oil and fry onion and ginger garlic paste until they are red and roasted. Add tomatoes and green chillies and mix well. Add the spices and cook for 10 minutes on medium heat or until the tomatoes tend to lose their stiffness.

-Now add yogurt and mix well. Add chicken and cook for 10 minutes with occasional stirring. Now add potatoes, mix and add 2 litres of water. Cook it covered on medium heat for about 20 minutes. Remove the lid and cook on high heat for around 10 minutes. Add coriander and cook for another 10 minutes on medium heat.

-Dish it out and serve hot with chappatis/ phulkas. 

Malai Boti (without BBQ grill)

Malai boti is a famous barbecue dish of Pakistan. Nearly, all the barbecue restaurants in Pakistan serve this dish and people really love it. Its mild, its juicy, its lite and its healthy. I have made this in a pan because we cant use BBQs in apartments and mostly people dont have BBQ grills at home so this is the home version of this beautiful dish. Do try this and fall in love with Ayesha’s Kitchen …..

Ayesha's Kitchen


  • 1 kg chicken thigh fillets (cut each fillet into 4 – 5 pieces)
  • 250 gms lite sour cream
  • 1 ½ cup yogurt (sour, but not Greek)
  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tbspn crushed ginger
  • 1 tbspn crushed garlic
  • ½ tspn turmeric
  • 2 tbspn Ayesha’s kitchen special garam masala
  • 1 tspn chicken powder
  • 1 tbspn meat tenderizer/ raw papaya paste
  • 6 tbspns oil (olive oil)
  • Some charcoal for tempering


-Cut thigh fillets into big 4 – 5 pieces.

-Apply some meat tenderizer on them and keep aside for 10 minutes.

-Now add all the other ingredients except oil and charcoal.

-Keep aside for 4 hours.

-Heat oil in a pan (pan with lid) and add the marinated chicken in it. Cook covered on low heat for 30 minutes.

-Then remove the lid and stir cook on high heat until the moisture is evaporated and oil comes to the surface. Remove from the heat.

-Heat charcoal on naked flames. When it is hot place it on an onion peel or on a piece of aluminum foil and place it on the top of the cooked chicken.

-Drizzle some oil over the coal and cover the pan with the lid.

-After 15 minutes take out the coal and the paper. Dish out the chicken and serve hot with coriander chilli raita.

Ayesha's Kitchen

Chicken Chilli Dry 1

Chicken Chilli dry is a famous dish of Pakistani-Chinese cuisine. In Pakistan, we dont have authentic Chinese cuisine, instead we have added our spices and sauces to make it spicy and according to our taste. This dish is damn hot, if you want to make it mild, add all the chillies in less quantity. I love this dish and whenever I make it, people love it ……

Ayesha’s Kitchen


  • 2 chicken breasts (skinless, boneless)
  • ¼ cup oil (olive oil)
  • 1 tspn minced garlic
  • 1 tspn crushed ginger
  • 1 tspn red pepper flakes
  • ½ tspn cracked black pepper
  • Salt to taste
  • 2 tbspns vinegar
  • 4 tbspns soy sauce
  • ½ tspn Chinese salt (Ajinomoto)
  • 2 spring onions (green part)(cut into branches)
  • 1 red/ brown onion (cubes)(medium size)
  • 4 – 8 green chillies (deseeded) (julienne cut)
  • ¼ cup chicken stock


-Cut chicken breasts into 1 cm thick strips.

-Heat oil and fry ginger, garlic and red chilli flakes in it. After 5 seconds add chicken and mix well.  Fry until its white. Now add the other things except green chillies and onions. Add chicken stock if the mixture is dry and sticking to the bottom.

-Stir fry for some time and let the chicken stock simmer. Now add chillies and onions. Fry for some more time until the onions get a nice golden colour.

-Take it out in a dish and serve hot with egg fried rice.

Beef Haandi

Beef handi is a Pakistani dish but you dont find it in restaurants. It is a varition of Chicken Handi and Mutton Handi and you can only try it at home, its lovely and its tasty, do try this and comment……

Ayesha's Kitchen


  • 1 kg boneless beef cut into small pieces
  • 2 cups of water
  • 1 big onion sliced
  • 2 tomatoes sliced
  • 2 tbspns yogurt
  • Some salt
  • 1 tbspn ginger paste
  • 1 tbspn garlic paste
  • 1 whole green chilli
  • 1 big cardamom
  • A piece of cinnamon
  • 4 cloves
  • 2 peppercorns
  • A pinch of cumin seeds
  • ½ cup oil
  • 1 tspn red chilli powder
  • 1 tspn turmeric
  • 1 tspn cracked black pepper
  • 4 tbspns chopped coriander
  • 2 green chillies sliced
  • A pinch of methi seeds
  • Some lemon slices


-In a deep pot/ pan add meat, water, onion, cardamom, cinnamon, cloves, peppercorns, methi seeds, ginger and garlic and put it for a boil for about 10 minutes. Until the water is dry. If the meat is not tender add some more water and let it boil again. Now add oil and other spices with tomatoes and yogurt and mix well.

-Cook covered on low heat.

-When the tomatoes are mixed and a nice masala is formed, take it out in a dish and garnish with some coriander, lemon and green chillies. Serve hot with roti.