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Original Pakwan Center restaurant recipes — Karachi shadi-style biryani, korma, pulao, kunna paya. Famous wedding caterer secrets revealed for authentic home cooking.
The Afghani Mutton Pulao at Khyber Shinwari Restaurant is built on two principles: restraint in spicing and patience in technique. Unlike a typical Pakistani pulao loaded with whole spices, this Shinwari version keeps the yakhni stock clean — only salt, onion, and cumin — so the natural richness of the mutton comes through in every…
This is the commercial Karachi chicken pulao we filmed at Asad Pakwan Biryani Center: chicken cooked with yogurt, green chilli and ginger garlic paste, crushed whole spices and large potatoes, then topped with a layer of tomatoes, herbs, fried onion and a special topping masala, covered with rice and cooked on dum. The recipe card…
White beef biryani is Karachi’s quieter biryani: no red chilli powder, no turmeric, no food colour. Its heat comes from dakhni mirch (white pepper) and green chillies, and its flavour from a slow-cooked beef yakhni. We filmed this degi version at Asad Pakwan Biryani Centre in Karachi, cooked in one deg with 4 kg rice…
