Shorba Boti

Shorba boti….. famous in Pakistani home cooking and very nutritious to eat.

Ayesha's Kitchen
Ayesha’s Kitchen



  • 1 cup oil
  • 2 kilo mutton (leg or chops)
  • 1 tbspn ginger and garlic paste
  • 2 large onion (sliced)
  • 2 large tomatoes (sliced)
  • 6 – 8 green chillies
  • 1 cup coriander chopped
  • Water as required


  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tspn turmeric powder
  • 1 tbspn coriander powder
  • 1 tbspn cumin seeds
  • 1 tbspn garam masala
  • 1 tspn fenugreek leaves
  • 4 cloves
  • 4 peppercorns
  • 2 big cardamom
  • 1 green cardamom


  • In a pressure cooker, add mutton, 3 green chillies, ginger and garlic paste, onion, salt, peppercorns, cloves, cinnamon, cardamom and 2 cups of water and cook until the meat is 80% done.
  • Remove the lid carefully and cook on high heat to evaporate the moisture. Add oil and fry the meat and add tomatoes and other spices except garam masala and fenugreek leaves.
  • Boil 4 cups of water.
  • Add a splash of boiled water whenever needed and stir fry until the masala is cooked. Add rest of the green chillies and mix and add rest of the boiling water.
  • Cook on low heat until the meat is cooked and the oil comes up to the surface. Garnish with some coriander, fenugreek leaves and garam masala and serve hot.

Mutton Yakhni Pulao

There are many ways of making Mutton Pulao but this is my very own recipe and whenever i make it everyone loves it. The tender pieces of mutton and aromatic basmati rice cooked in mutton stock and spices gives a very mild and royal taste to this dish.

Pilav or Pulao is originally the feed of Mughal emperors so it has to be royal. My trick of making the perfect rice is adding 1 cup less stock than required, this keeps the rice in shape and dont overcook them. The meat is cooked 90% in yakhni and 10% in the process of making pulao. This prevents the meat from getting mixed in the pulao.  If you have chosen the best kind of meat (20% fat and 80% lean), the best of Basmati rice and spices, and cooked everything to perfection, and added everything at the right time, then there is nothing better than this. ❤

Ayesha's Kitchen
Ayesha’s Kitchen



  • 2 kilo mutton (goat meat with bone) (cut into curry pieces) (leg or chop)
  • 1 large onion (cut into 6 pieces)
  • 1 whole garlic (cut into two parts)
  • 6 green chillies
  • 1 tbspn freshly crushed ginger
  • 1 tspn pepper corns
  • 1 tspn cloves
  • 4 large cardamom
  • 4 green cardamom
  • 1 large piece of cinnamon
  • 1 tbspn cumin seeds
  • 1 tbspn coriander seeds
  • 1 tbspn fennel seeds
  • 1 piece of mace
  • 1 nutmeg (cracked)
  • 1 Bay leaf
  • 9 cups of water
  • Salt


  • 4 cups basmati rice soaked in water
  • 1 cup oil
  • 1 large onion (sliced)
  • 2 tbspns crushed ginger garlic
  • 2 tomatoes chopped or 3 tbspns yogurt
  • 1 tspn red chilli powder
  • 1 tspn coriander powder
  • 1 tspn garam masala
  • 1 tspn cumin seeds
  • 2 big cardamoms
  • 2 pieces of cinnamon
  • 4 cloves


  • In a cooking pot combine all the ingredients for stock/ yakhni and cook covered. If using pressure cooker cook for 1 hr, if using normal cook pot cook for 2 hours.
  • Remove the lid carefully and check if the meat is 90 percent cooked.
  • Heat oil in a separate pan and fry onions until they are brown. Add ginger and garlic and fry further for a minute. Take out the meat pieces from the stock and add them to the onions and fry. Add all the whole spices and other spices and mix. Add yogurt or tomatoes and let it cook covered for 15 minutes. Add a splash of stock whenever needed and let it simmer.
  • When the masala is cooked add 7.5 cups of stock (strained) and bring it to a boil.
  • Add soaked rice and cook on medium high heat. When rice starts soaking yakhni and very little yakhni remains, place a griddle (tawa) under the cooking pot, cover the cooking pot and cook for 15 minutes on low heat.
  • Open the lid and gently stir the pulao and serve hot with raita and salad.

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.

Namakeen Gosht Kadhai

Namakeen gosht kadhai is a famous dish of Pakistani Cuisine mostly in Home cooking. Making this dish is always a delight for me as it makes everyone happy on the dinner table. The smell and the look is so tempting that you cant stop yourself once you start eating it….

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  • 2 kilo goat or lamb curry cut meat (mix of chops, leg and shoulder meat)
  • 4 onions, large sized, sliced
  • 1 cup water
  • 2 cups yogurt
  • 1 cup oil
  • 2 tbspns ghee


  • Salt
  • 2 tbspns red chilli flakes
  • 2 tbspns cracked black pepper
  • 2 tbspns coriander powder
  • 1 tbspn garam masala
  • 3 cloves
  • 1 tbspn cumin seeds


  • 5 cloves garlic
  • 2 by 2 inch ginger
  • 2 green chillies
  • A bunch of coriander


  • Ginger juliennes
  • Green chillies thick cut
  • Fresh coriander chopped


-In a pressure cooker add 1 cup water, meat, salt and onion and cook for 45 mins on medium low heat.

-Meanwhile prepare the “Masala” for the curry.

-Crush all the ingredients given for masala in a mortar and pestle, until crushed well but not ground. Add all the spices to this mixture except black pepper and garam masala.

-Carefully remove the lid of pressure cooker and check if the meat is tender and cooked to 3/4th strength.

-In a wok or kadai heat oil and melt ghee. Add 1 tbspn of ginger garlic mixture and fry until it starts splattering. Add meat pieces and fry them for 5-7 minutes.

-Now add remaining mixture in the pressure cooker (onion and broth).

-Mix for 2 minutes and add rest of the ginger garlic mixture.

-Whip the yogurt until its creamy and add it to the meat. Mix well and cook covered, on low heat for 20 minutes or until the oil comes up. Add ginger, chillies, black pepper, garam masala and coriander and serve hot with naan or roti.


It looked like this when I made it last time 🙂

Sindhi Biryani

Sindhi Biryani is one of the mos popular type of biryani in town after Bombay Biryani and Karachi Biryani & I like it the most as it is not very spicy and it is very aromatic. It is a special delicacy of Sindh Province, Pakistan and one of the popular dish in Pakistani home cooking as well ……. Try and fall in love with it ..

Ayesha's Kitchen
Ayesha’s Kitchen


  • 4 cups basmati rice
  • 2 kgs mutton chops
  • 4 big potatoes cut into thick wedges
  • 6 onions
  • 2 cups water
  • 4 tomatoes
  • 250 gms yogurt
  • 4 bayleaves
  • 8 big cardamoms
  • 2 green cardamoms
  • 1 tbspn peppercorns
  • 1 tspn cloves
  • 2 tbspns crushed ginger
  • 1 tbspn crushed garlic
  • Salt to taste
  • 2 tbspns red chilli flakes
  • 1 tspn cumin seeds
  • Some mace and nutmeg
  • 8 dried plums soaked in warm water for 5 mins
  • 2 tbspns kewra essence
  • 1 bunch coriander chopped
  • 1 bunch mint leaves chopped
  • 4 pieces cinnamon
  • 1 tbspn heap full of garam masala
  • 3 lemons (cut into slices)
  • Some yellow food color
  • 1 cup oil


-Heat a cup of oil and fry onion until they are really golden and crunchy.

-Take them out in a plate for later use. ( reserve ¼ onion = 2 onions for later use)

-Turn off the flame and add all the spices except garam masala in the hot oil and let it splatter. Now add garlic and ginger and mix. Turn on the flame again and add meat.

-Stir fry meat and add salt.

-When the meat begins to get grey and a bit cooked add water and give it a boil.

-Meanwhile crush the larger portion of onion in mortar and pestle and mix the paste with yogurt. Mix in half of the chopped coriander and mint leaves and garam masala powder and add this to the boiling meat and let it cook on low heat for 30 – 35 minutes or pressure cook for 2 whistles and then add potatoes and cook on medium – high heat covered until the water evaporates, potatoes are tender and masala is formed. Now add soaked dried plums and mix.

-Boil rice to 3/4th strength and discard the starchy water or you can do what I do. Cook rice in rice cooker (very easy method).

-Now in a separate deep cooking pot lay a layer of rice then some sliced tomatoes, then half of the meat curry then some lemon slices some chopped coriander and mint leaves and then repeat the whole order of layering again putting coriander, mint and green chillies on the top. Drizzle some kewra essence and ome yellow food colour and cook covered on low heat for 5 minutes (if you have cooked rice in a rice cooker) and for 15 minutes (if rice are boiled in a vessel to 3/4th strength).

-Now gently mix the rice and curry layers and dish out.

-Garnish with some crunchy golden fried onion and serve hot.

Ayesha's Kitchen
Ayesha’s Kitchen

Chappali Tikkian

Side dish or main ………

Ayesha's Kitchen
Ayesha’s Kitchen


  • 500 gms beef mincemeat with fat
  • 2 red onion (chopped)
  • 6 green chillies (chopped)
  • Some coriander leaves (chopped)
  • Some mint leaves (optional) (chopped)
  • Some salt
  • 2 tbspns red chilli flakes
  • 1 tspn garam masala
  • 1 tbspn methi leaves
  • 1 tbspn chaat masala
  • ½ tspn kala namak
  • 2 tspns crushed ginger
  • 2 tspns crushed garlic
  • ½ tspn cumin powder
  • 1 tbspn crushed amardana (pomegranate seeds)
  • 2 tbspns cracked dry coriander
  • 2 eggs (scrambled lightly, half cooked, in small pieces)
  • 2 tspns corn powder
  • 1 egg lightly beaten
  • Oil for shallow frying


-Combine all the ingredients in bowl and mix well.

-Make 12 – 16 flat kebabs and fry in hot oil on medium heat. (2 minutes per side)

-Take them out and serve hot with mint chutney as a side dish or with parathas.