Pressure Cooker Timings for Pakistani Cooking
Pressure cooker timings for Pakistani food: whistles and minutes for every daal, chanay, mutton, beef, chicken, nihari, haleem and paya, plus tips.
The techniques behind every NineFoods recipe: how to bhuna a masala, give dum to biryani, temper daal, smoke with coal, and cook sugar syrup to the right string. Each guide is short, practical and linked to the recipes that use it.
Recipes developed and tested by Farwa Zeeshan
Jump to
Master these firstMake your own masalasThe basics behind every mealFor perfect sweetsIngredients, meat and equipment
Core techniques
Master these first
- 9How to Bhuna MasalaFry masala until oil separates
- 9Dum CookingSeal and steam biryani
- 9TarkaTemper daal in hot ghee
- 9DhungarCoal smoke at home
- 9How to Fry OnionsCrispy fried onions
- 9How to Tenderise MeatTender meat every time
Spice blends
Make your own masalas
- 9How to Make Garam Masala at HomeGaram masala
- 9Homemade Biryani MasalaBiryani masala
- 9Homemade Nihari MasalaNihari masala
- 9Karahi MasalaCoarse karahi masala
- 9Baharat Spice MixGulf baharat
10 Essential Pakistani Spices and How to Use Them10 essential spices
Rice, stock and bread
The basics behind every meal
- 9How to Cook Perfect Basmati RiceFluffy basmati rice
- 9How to Make YakhniYakhni stock
- 9Atta and Roti GuideSoft roti every time
- 9How to Smoke Mandi at HomeSmoked mandi at home
- 9How to Make Ginger Garlic PasteGinger garlic paste
- 9How to Make Ghee at HomeDesi ghee from butter
Mithai basics
For perfect sweets
- 9Sugar Syrup Stages for MithaiSugar syrup stages
- 9How to Make KhoyaKhoya at home
- 9How to Make ChhenaSoft chhena
Kitchen reference
Ingredients, meat and equipment
- 9Urdu to English Ingredient NamesUrdu to English names
- 9Pakistani Daal TypesTypes of daal
- 9Halal Meat Cuts GuideHalal meat cuts
- 9Kebab Mince GuideKebab mince
- 9Pressure Cooker Timings for Pakistani CookingPressure cooker timings
- Knife Skills for Home CooksKnife skills
Learn the technique
Guides behind these recipes
5 Traditional Desi Cooking Techniques Every Cook Should KnowBiryani HistoryWeekly Meal Prep for Pakistani Cooking
Quick answers
Cooking Guides FAQ
What is bhunao?
Frying the masala in oil until the raw taste goes and the oil separates.
What is dum cooking?
Slow cooking in a sealed pot so steam finishes the food, used for biryani.
What is a tarka?
Spices and garlic sizzled in hot ghee and poured over daal or curry.
What is one string syrup?
Sugar syrup that forms a single thread between your fingers, about 107 C.
Every recipe
All cooking guides
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Karahi Masala: The Spice Mix for Restaurant Style Karahi
Make karahi masala at home: coarse crushed coriander, cumin, black pepper and red chilli with kasuri methi. The finishing spice for chicken and mutton karahi.
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Homemade Nihari Masala (Old Delhi and Karachi Style)
Make nihari masala at home: fennel, dry ginger, long pepper, mace and other whole spices roasted and ground for a deep, aromatic nihari that beats packet mixes.
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Halal Meat Cuts Guide: What to Ask the Butcher for Pakistani Dishes
Which halal cut for karahi, nihari, biryani, kebabs and paya: mutton, beef and chicken cuts explained with Urdu, UK and US butcher names.
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Urdu to English Ingredient Names: Spices, Daals and Vegetables
A complete Urdu to English list of Pakistani cooking ingredients: spices, daals, vegetables, herbs and flours, with what to ask for in UK, US and Gulf shops.
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Atta and Roti Guide: How to Make Soft Roti Every Time
Make soft, puffed roti: choosing atta, water ratio, kneading, resting and the tawa and flame method. Plus why rotis turn hard and how to fix it.
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How to Make Chhena (Fresh Paneer) for Sweets
Make soft chhena at home for ras malai, rasgulla, sandesh and chum chum: which milk, the right acid, draining time and kneading so sweets turn out soft.
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How to Smoke Mandi at Home (Without a Tandoor)
Get real mandi smoke at home: roasting the meat in a hot oven, then smoking rice and meat together with a hot coal and ghee. With timings and safety.
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Baharat Spice Mix (Gulf Kabsa and Mandi Spice Blend)
Make Gulf baharat at home: the warm spice mix for kabsa, mandi, machboos and kebabs. Exact ratios, how to toast and grind, and how it differs from garam masala.
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Kebab Mince Guide: Fat Ratios and Binding So Kebabs Never Break
Make kebabs that hold and stay juicy: the right mince, fat ratio and grind for seekh, chapli, shami and kofta, plus binders, kneading and chilling explained.
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