Welcome to my food dairy in Peshawar:

Hayatabad Food Street is a popular food destination located in Peshawar, Pakistan. It is a street lined with numerous food stalls and vendors that offer a variety of Pakistani and international cuisine, including traditional Pashtun dishes, barbeque, biryani, burgers, shawarma, and more.

The food street is particularly popular in the evenings and during Ramadan when locals gather with their families and friends to enjoy the delicious food, lively atmosphere, and street entertainment. The area is well-lit and equipped with seating arrangements for visitors to relax and savor their food.

Some of the popular food stalls and restaurants in Hayatabad Food Street include Khan Baba BBQ, Tehzeeb Bakers, Peshawari Ice Cream, Quetta Bismillah Kebab House, and Chapli Kebab House. The prices at the food street are generally affordable, making it accessible to people from all walks of life.

Overall, Hayatabad Food Street is a must-visit for anyone traveling to Peshawar or looking to explore the local food scene in the city.

Pak Ghazi Chicken Biryani:

Pak Ghazi Chicken Biryani is a popular dish in Pakistan and the Indian subcontinent. It is a rice-based dish that is layered with flavorful chicken curry and aromatic spices. Here's a recipe for making Pak Ghazi Chicken Biryani:

Ingredients:

1 kg chicken, cut into pieces
500g basmati rice
4 onions, thinly sliced
4 tomatoes, chopped
1/2 cup yogurt
1/2 cup oil
1/4 cup ghee
2 tbsp ginger-garlic paste
2 bay leaves
4 cloves
4 cardamom pods
2 cinnamon sticks
1 tsp cumin seeds
1 tsp coriander powder
1 tsp red chili powder
1 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
Fresh coriander leaves, chopped
Fresh mint leaves, chopped

Instructions:

Wash the rice in several changes of water and soak it for 30 minutes. Drain the water and keep the rice aside.
Heat oil and ghee in a large pan. Add the bay leaves, cloves, cardamom pods, cinnamon sticks, and cumin seeds. Fry until fragrant.
Add the onions and fry until golden brown. Add ginger-garlic paste and fry for another 2 minutes.
Add the chicken and cook until it is browned on all sides. Add chopped tomatoes and yogurt, and stir well.
Add coriander powder, red chili powder, turmeric powder, garam masala powder, and salt. Mix well and cook until the chicken is tender and the gravy is thick.
In a separate pot, boil water and add salt. Add the soaked rice and cook until it is 3/4th done. Drain the water and keep the rice aside.
Preheat the oven to 180°C.
In a large oven-safe dish, spread a layer of rice at the bottom. Add a layer of chicken curry on top of it. Repeat the layers, ending with a layer of rice on top.
Cover the dish with aluminum foil and bake it in the preheated oven for 20-25 minutes.
Garnish with fresh coriander leaves and mint leaves. Serve hot with raita or salad.

price in pkr = 250
In steem = 3.94

Afghani special Manto:

Afghani special manto, also known as mantu or mantoo, is a traditional Afghan dumpling dish that is typically served as a main course. It consists of small dumplings filled with spiced ground beef or lamb, and is usually topped with a tomato and yogurt sauce, as well as a sprinkle of dried mint.

To make afghani special manto, you will need:

1 lb ground beef or lamb
1 onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper to taste
1 package dumpling wrappers (also known as wonton wrappers)
For the tomato and yogurt sauce:

1 cup plain yogurt
1/2 cup tomato sauce
1 clove garlic, minced
Salt to taste
Dried mint for garnish

Instructions:

In a large bowl, combine the ground beef or lamb, chopped onion, minced garlic, cumin, coriander, salt, and pepper. Mix well to combine.

Take a dumpling wrapper and place about 1 teaspoon of the meat mixture in the center. Fold the wrapper in half to form a triangle, then press the edges together to seal.

Repeat with the remaining dumpling wrappers and meat mixture, until all the wrappers are filled.

Bring a large pot of salted water to a boil. Add the dumplings to the pot and cook for about 10-12 minutes, or until the dumplings float to the top and are cooked through.

While the dumplings are cooking, make the tomato and yogurt sauce. In a small bowl, whisk together the yogurt, tomato sauce, minced garlic, and salt until smooth.

To serve, spoon some of the tomato and yogurt sauce over the cooked dumplings, then sprinkle with dried mint. Enjoy hot!

Afghani special manto is a delicious and hearty dish that is perfect for a cozy dinner or special occasion.

price in pkr = 350
In steem = 5.52

Seekh Pathani Tikka:

Seekh Pathani Tikka is a popular dish in Pakistani and North Indian cuisine. It is made by marinating small pieces of boneless chicken in a mixture of yogurt and spices, then skewering the chicken and cooking it in a tandoor or grill.

To make Seekh Pathani Tikka, you will need:

In a large bowl, mix together the yogurt, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, garam masala powder, salt, lemon juice, and vegetable oil.

Add the chicken pieces to the marinade and mix well, making sure that all the chicken pieces are coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Soak the skewers in water for 30 minutes before using.

Thread the chicken pieces onto the skewers, leaving some space between each piece.

Preheat your grill or tandoor to medium-high heat.

Grill the chicken skewers, turning occasionally, until they are cooked through and slightly charred on the outside, about 10-12 minutes.

Serve hot with naan, rice, or salad.

price in pkr = 480
In steem = 7.57

Rabab culture:

Rabab is a musical instrument that originated in Afghanistan and is also popular in other regions of Central and South Asia. It is a stringed instrument that has a long, narrow body and a short neck, and typically has three or four strings. The body of the rabab is traditionally made from a single piece of wood, and the strings are made from animal gut or silk.

The rabab is played with a pick called a mezrab or zirbaghali, and is commonly used in classical and folk music. It is considered the national instrument of Afghanistan and is an important part of Afghan culture.

In recent years, the rabab has gained popularity in Western music as well, and has been used in a variety of genres including world music, fusion, and even rock music.