How to Tenderise Meat for Curry, Biryani and Kebabs
Make mutton and beef soft for curry, biryani and kebabs: papaya, yoghurt, onion juice, slow cooking and pressure cooking explained with times and ratios.
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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How to Fry Onions for Biryani (Crispy Birista)
Make crispy, golden birista (fried onions) for biryani, korma and pulao. The slicing, oil temperature and colour cues that stop them burning or going soggy.
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How to Make Ginger Garlic Paste (and Store It for Months)
Make smooth ginger garlic paste at home with the right ratio, stop it turning green, and store it in the fridge for 2 weeks or the freezer for 3 months.
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How to Make Garam Masala at Home (Pakistani Style)
Make fragrant Pakistani garam masala at home from whole spices: exact ratios, how to roast and grind, how to store it and when to add it to your cooking.
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How to Cook Perfect Basmati Rice (Fluffy, Separate Grains)
Cook fluffy basmati rice every time: rinse, soak, then boil or absorb with the right water ratio. Includes the 70% rule for biryani and fixes for sticky rice.
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Weekly Meal Prep for Pakistani Cooking (2-Hour Sunday Plan)
Prep a week of Pakistani meals in 2 hours: bhuna masala base, boiled daal, marinated chicken and chopped veg. Storage times and a step checklist.
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5 Traditional Desi Cooking Techniques Every Cook Should Know
Master 5 traditional desi cooking techniques: bhuna, dum, tarka, dhungar and slow handi cooking. What each does, when to use it and common mistakes.
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Knife Skills for Home Cooks: Grips, Cuts and Safety
Learn the knife skills every home cook needs: the pinch grip, the claw, the 8 basic cuts with sizes, and how to keep a knife sharp and safe.
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