cibobook – For Food Lovers

Be a chef at your home!

Sizzling Mutton Stew


Sizzling Mutton Stew

Hot moist sizzling meat

Time to revitalize your taste buds with some extra spices with balanced flavors which gives a blast in your mouth and urge you to enjoy every bit of it. My family loved eating it with both flat bread and boiled rice.


-Mutton 1 kg

-Onion 2 medium sliced

-Tomatoes 2 medium roughly chopped

-Ginger garlic paste 2 tbsp

-Red chili flakes 1 tbsp

-Red chili powder 1 tbsp

-Cumin powder 1 tbsp

-Black pepper crushed 1 tsp

-Green chilies 3-4 chopped

-Salt to taste

-Oil 1/2 cup


Put the meat in the pressure cooker with all the ingredients together. When the whistle blows, cook approx. 45 minutes. When the meat is tender, remove the lid and cook until oil comes to the surface and all the ingredients mix very well together and a nice consistency is obtained.

Garnish with fresh coriander and green chilies if you like!

Health fact:

A 3-oz. portion of goat meat has 122 calories, which is considerably less than beef’s 179 and chicken’s 162. In terms of fat, goat is much leaner than other, more readily available meats. Goat meat’s 2.6 g of total fat per 3-oz. serving is about one-third of beef’s 7.9 g and roughly half of chicken’s 6.3 g. A serving of goat meat represents just 4 percent of your daily value of total fat, based on a 2,000-calorie diet.

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Hindustani Pulau ( Pilaf )

Hindustani Pulau

Aroma you can’t ignore!


-Rice 1/2 kg soaked for 20 minutes

-Kewra essence

-Oil 1 tbsp

For stock:

-Chicken 1kg

-Fennel seeds 4 tbsp

-Coriander seeds 4 tbsp

-Onion medium 1 roughly chopped

-Garlic cloves 4-5

-Water 5 cups


Boil chicken with all the above ingredients for about 1 hr on low flame. When chicken is tender, remove from stock and reduce stock by 3-4 cups. Drain and set aside.


-Onion 1 medium sliced

-Ginger garlic paste 1tbsp

-Cloves 3

-Black pepper 3

-Green cardamom 2

-Yogurt 1/2 cup


Heat oil and fry onion till brown. Add ginger garlic paste, black pepper, cloves, cardamom and finally the cooked chicken. Fry all together until chicken turns light golden brown. Remove the chicken again and set aside. Sprinkle a pinch of orange food color and a tbsp of oil over hot chicken and rub together.

Pulau Chicken

Chicken separated from masala

In the above pan with onions and spices, add yogurt and cook well. Add stock and let it boil. Add soaked rice in boiling stock and cook until all the water dries up.

For dum, Add combine chicken with rice, drizzle Kewra essence, sliced ginger and oil over rice, cover and cook in low flame for 10-15 minutes.


Kitchen Tip:

To avoid ants in your sugar pot, mix some cloves in it to keep the ants away.

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Lagan K Parathe

Lagan K Parathe

Meaty Delight

The festive goes on and i continue to explore more and more traditionalism in my cuisines and daily menu to celebrate every iftar. Yet another effort for something unique and outstanding, these’ lagan k parathe’  will bring you that. Lagan in Urdu means a pan wide broad mouth which is used in this dish. Just take a pizza pan !


For Parathe:

-Flour 2 cups

-Oil 3-4 tbsp

-Salt 1 tsp

-Water to knead

For Filling:

-Beef Mince 1/2 kg

-Onion diced 1 medium

-Green chilies 2-3 chopped

-Green onions chopped 3-4 tbsp

-Red chili powder 1 tbsp

-Black pepper crushed 1 tbsp

-Soya sauce 1 tbsp

-Salt to taste

-Oil 3-4 tbsp

-Egg 1


Preheat oven on 180 degrees Celsius.

Knead the flour into a medium soft dough and leave to rest for at least 30 minutes.

Heat oil and fry onions, when transparent add mince and rest of the ingredients. Cook till mince is tender.

Grease the base of your lagan. Now divide the dough into 3 equal portions. Roll each portion into a very thin flat and spread carefully on the lagan.

Step 1

A very thin chapati like bread, spread into the lagan

Place prepared mince filling over this to make a first layer of paratha.

Step 2

Make first layer by spreading filling

Then again place the thin bread over it carefully as it must be very delicate at this stage so you have to be light handed with this.

Step 3

Prepare for the last layer

After placing this one, repeat the above steps to make a second and final layer. You can always add more layers if you like.

Make diagonal cuts with a knife before egg wash. Apply egg wash with a little oil and orange food color beaten with it.

Step 4

Make cuts before baking

Bake for about 15-20 minutes or until golden brown.

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Hyderabadi Dum k Kabab


Hyderabadi Dum k Kabab

Rich & Royala

Presenting you with a royal delicacy, a very famous dum k kabab ! You simply can’t ignore the taste and richness it gives you and the burst of flavors with the meat which is moist, juicy and supple irresistible combination of spices, meat and of course the cooking method which altogether makes it as special as its regal history of eating and serving prevailed in the royal families through out ages and still as popular as ever.



-Mutton 1/2 kg boneless

-Onion 4 golden brown

-Coriander & Mint leaves 1 cup

-Cinnamon 1 tsp ( roasted & grinded)

-Shah Zeera ( Black Cumin seeds) 1 tsp ( roasted & grinded )

-Saffron, Almond & Charoli/Charonji 2 tbsp ( roasted & grinded )

-Poppy seeds 1 tsp (roasted & grinded )

-Cream 250 ml

-Yogurt 250 gm

-Big Cardamom 1 tsp

-Coconut powder 2 tbsp ( roasted & grinded )

-Salt 1 tsp

-Red chili powder 1 tsp

-Ginger garlic paste 1 tbsp

-Raw papaya 25o gm

-Juice of 2 lemons

-Oil 1/2 cup

-A piece of charcoal for smoke.


Marinate mutton with papaya, ginger garlic paste, cream , yogurt, coconut, cinnamon, oil and all spices. Leave overnight.

Cook covered for two hours on low flame until meat is tender. Give smoke by making the charcoal red hot on flame, put in between the cooked meat and pout a tsp of Ghee over it and cover immediately preventing smoke to escape. Leave covered for about a minute or two, garnish with chopped coriander, mint leaves and green chilies or onions  if you like. Serve!


Cooking Tip:

If you’re cooking for someone important — whether it’s your boss or a date — never try a new recipe and a new ingredient at the same time.

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Filled Saucers


Filled Saucers

Bite Surprise!

We are having our Ramadan Festive, and it brings not only health, happiness and blessings but loads of flavors and great appetites to savor and enjoy this holy month with prayers and bounties of Allah. We celebrate this month with all the zeal and passion and prepare our iftar ( time to break the fast ) with delcious devouring recipes that we share with all family and enjoy the feat time. I will be sharing may recipes from today as the time has just started and i am sure you are going to like each and every bit of it.

These filled saucers, as i called them are like filled breads made specifically with minced meat with mushrooms and cheese. You can always make varieties out of them by filling of your choice. But these are super delicious that you won’t allow yourself  to alter 🙂


For Dough:

-2 cups flour

-20 gms yeast

-bread improve 1 tsp

-salt 1 tsp

-sugar 1/2 tsp

-warm milk to knead

For filling:

-Minced meat ( chicken preferably ) 250 gms

-Cheddar cheese 1 cup

-Mushrooms chopped 1/2 cup

-Onions diced 1/2 cup

-Black pepper 2 tsp

-Salt to taste

-Oil 2 tbsp

-Egg 1


Preheat oven at 200 degrees Celsius.

Make the bread by kneading all ingredients together and leave to rise. When ferment, roll out the dough flat and cut round shapes to make discs.

Saute onion to transparent in oil, add mince and fry well. When the mince is done, add seasonings and mix well. Combine with cheese and mushrooms.

Place little filling on the little round shapes and cover with another round cut-out and seal with whisked egg.

Apply egg wash on each saucer.

Bake for about 10-20 minutes till nice golden brown.

And they are ready 🙂


Health Fact:

Mushrooms can be an ideal low energy diet for diabetics. They have no fats, no cholesterol, very low carbohydrates, high proteins, vitamins and minerals, a lot of water and fiber.

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Chicken Potato Curry


Chicken Potato Curry

So rich in flavors !

For a basic curry that is most popular in our cuisine, it requires to have a peculiar taste with aroma which is obtained after following a certain procedure of cooking curry, that we call “Qorma’ , which is extremely popular and favorite. However this curry contains that flavor of qorma but its a bit lighter version with potatoes in it. Which makes it even more delicious and fulfilling.


-Chicken 1 kg

-Onions 2 medium sliced

-Yogurt 1 1/2 cups

-Potatoes 2 medium quartered

-Red chili powder 2 tbsp

-Turmeric powder 1 tsp

-Whole black pepper 3-4

-Ginger Garlic paste 1 tbsp

-Nutmeg & Mace 1/2 tsp crushed

-Kewra essence / Rose water 1 tsp

-Oil 2/3 cup


Heat oil and fry chicken with ginger garlic paste until it turns white and keep aside. Fry onion till brown. Drain from oil and beat in a blender with yogurt. Again pour this gravy in the saucepan and add fried chicken, potatoes and all the spices except nutmeg, mace and kewra essence. Cook covered until chicken and potatoes are done. You can add little water for cooking if desired.

Allow excess water to evaporate and finally add nutmeg, mace and kewra essence. These will give your gravy that special aroma of a qorma which you will never forget ! simmer on low flame until oil comes at the surface.

Garnish with green chilies.

Serve with boiled rice or bread.


Kitchen Tip:

 Black pepper, garlic powder, salt and cayenne pepper are excellent
 “after cooking” seasonings. Allow guests to season dishes with these
 spices at the table.


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Chicken Do Piyaza

Chicken Do Piyaza

Saucy and succulent!


As its name calls it, ‘do piyaza’ means double the onion quantity in comparison to a normal chicken or meat gravy mixed with tomatoes and spices. The doubled amount of onions makes it more juicy and and flavorful.  This recipe can also be altered with red meat.



-Chicken 1 kg

-Onion 3-4 cubed

-Tomato 4-5

-Green chillies 6-7

-Ginger garlic paste 1 1/2 tbsp

-Red chilli powder 1 tbsp

-Turmeric powder 1/2 tsp

-Salt to taste

-Oil 1/2 cup



-Heat oil and fry chicken in it with half of green chillies,when it turns white add ginger garlic paste, red chilli powder, turmeric powder and salt. Fry well until all the ingredients combine well. Add cubed onions and tomatoes and cook covered until chicken is done. The onions in this recipe will be crispier and not soft, this is the difference, it will give it a specific look and taste that you will enjoy.

Garnish with ginger cut in Julian and remaning green chillies.


Kitchen Tip:

To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop-skillet will be much easier to clean.




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Delicous haleem with all its devouring taste



Spicy, irresistable haleem , a divine mixture of wholesome grains and meat when blended to a peculiar taste, gives you an entirely great experaince of eating healthy and delicious meal. I just can’t stop myself eating more than usual. You will love it trust me! It has very tradtional and ritual roots and equally popular among muslim cuisines. Yet prepared and liked all over the world.


-Boneless meat ( chicken/beef) 1 kg

-Onions 2 mediuem thinly sliced

-Yogurt 1 cup

-Wheat grains 250 gms

-Barley grains 125 gms

-Chick pea lentil 250 gms

-Red chilli powder 4-5 tbsps

-Corriander powder 3-4 tbsps

-Cumin powder 3-4 tbsps

-Salt 4-5 tbsps

-Chicken cube/ powder 3 tsps

-Green chillies 5 chopped

-Ginger garlic paste 3 tsps

-Oil 1 cup

-Lemons, fried onion, corriander and mint leaves, ginger julian cut and chat masala for garnishing.



Boil all the grains with green chillies. When done, cool and grind.

Prepare the meat curry by heating oil in a pot and add onions and fry until onions turns red, then add ginger garlic paste and fry. Add yogurt and fry a little then add meat and cook well. Add red chilli powder, salt, corriander powder, cumin powder and cook well. Add water about a cup or two depend how long it take too tender your meat. Do not evaporate the excess water dry, leave it a little runny as it will be mixed with the grains.

Now combine the cooked curry and grinded grains together and allow it cook for as much time you can give. As it traditionally being cooked on large scales overnight and that procedure is quite long and tediuos as you have to keep mixing it all the time and you won’t need to grind the grains for that matter.

But this one is far easier for home efforts and delicious as well.

Garnish with julian ginger, corriander and mint leaves, chat masala, lemon juice or slices and fried onions.

And make your guests happy 🙂

Kitchen Tip:

Store spices in a cook , dark place. Prevent from humidity and heat as it will lose their flavor more quickly.


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Masala Mutton Biryani


Yesterday it was my dad’s birthday and i cooked his favorite mutton biryani with masala marination. Though i cooked in more than sufficient quantity, but at the end of the dinner  the dishes were empty 🙂 so here tis the recipe of super tasty biryani as the way i like it and i am sure you will too!


-Mutton 1 kg ( i took neck’s part as its much softer and tenderizes quick )

-Sela Rice  3 / 12 cups soaked for 2 hours

-Onions medium sized thinly sliced 4

-Green chillies 6-7 cut slit

-Yogurt 1 1/2 cups

-Red chilli powder 4 tbsps

-Tumeric powder 1 tsp

-Corriander powder 2 tbsps

-Cumin powder 1 tbsp

-Whole Garam Masala 2 tbsps ( cloves, black pepper, cinnamon, bay leaf, star aniseed, cardemom, green cardemom & black cumin seeds)

-Oil 1 cup

-Mint & corriander leaves 2 tbsps chopped

-Saffron few strings

-Lemon juice 4 tbsps

-Ginger garlic paste 3 tbsps heaped

-Salt to taste


Fry or deep fry onions till golder browna and set aside. Marinate the mutton in yogurt, ginger garlic paste, half of the fried onions, 2 tbsps oil, red chilli powder, turmeric powder, corriander powder, cumin powder, 2 tbsps lemon juice and salt. Leave it  for about 2 hours.

Meanwhile, boil water with half of the garam masala, mint and corriander leaves and salt. Add soaked rice in boiling water and cook till half done.

Cook marinated meat covered on low flame until the meat it done. Add 1 cup water to  cook.

In another pan, add oil, fry whole garam masala, fried onions (leave some for dum) and cooked meat until all the excess water dries up. When cooking add few mint & corriander leaves.

Now its time for dum. Place a tawa (hot plate) first on high flame then the biryani pot. Apply a thin rice layer at the bottom then all the meat gravy and finally the remaining rice. Sprinkle the remaining fried onions, green chillies, saffron, lemon juice and rest mint & corriander leaves. Dum on high flame until you see the smoke evaporating from the sides. Lower the flame and leave for about 15-20 minutes.


Kitchen Tip:

To keep the chillies fresh for a longer time, remove the stems before storing.

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Shahi Mutton Pasanda ( curried steaks)


Absolute delight to share this recipe. My family favorite and irresistably good. Do try and you will be adding a new favorite to your list.  


-1 kg steaked mutton meat, about 1/4 inch or less thick

-100 gms Sesame seeds

-Nutmeg, Mace, Cloves, Green cardemom – take in equal quantity of each and crush to powder, it should be 100gms altogether.

-100 gms Poppy seeds

-100 gms dessicated coconut

-9-10 Almonds

-9-10 Peanuts

-1 onion, thinly sliced and browned

-100 gms ginger garlic paste

-1/2 tsp turmeric powder

-250 gms yogurt

-1/2 bunch of fresh corriander leaves

– 4-5 mint leaves

-6 green chillies paste

– 1 tsp cruched black pepper

-Ghee 1 cup

-Salt to taste

-1 cup water


The meat should be like this:

On a hot plate (tawa), dry roast sesame, poppy, almond. peanuts and coconut a while. Wash the pasande (steaks) and marinate with all the spices. Leave for 1 1/2 hours in fridge.

In a pan, add the marinated mutton with water and allow it to cook on low heat until done. Pour ghee in the meat and cook on medium high flame till excess water dries up and its ready!

Health Tip:

High levels of cholesterol in your blood raise your risk for heart disease, and a benefit of goat meat is that it has less than 1 g cholesterol-raising saturated fat per 100 g serving.
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