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The Brownie's Empire

@thebrowniesempire

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Teaching you #easypakistanirecipes #desicooking 🇺🇸
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👉👉👉Story time : When I started this page in May 2022, I had no idea what I was doing. It was just my personal Instagram, and I made it public so I could post recipes. At first, I posted low-quality videos and wondered why no one was watching. Then I started sharing the food I actually eat and my mom’s traditional recipes. One day, I posted my Luna Ghost recipe. It didn’t get views immediately, so I almost deleted it. The next morning, I woke up to nearly 100,000 new followers. The recipe had gone viral, celebrities were reposting it, and later, Gordon Ramsay even liked one of my reels. In 2023, I published my cookbook. But after that, I became inconsistent, and in 2024, I lost my mom in a kitchen fire. I stopped posting, deactivated my account many times, and slowly lost my engagement. Recently, someone looked at my profile and said my followers must be fake because my views were low. That comment made me angry, but it also motivated me. My followers aren’t fake. Life happened—but I’m not giving up. So, we’re back to square one. Hi, I’m Brownie, and I make easy recipes by my mom. And if you’re one of my “fake followers,” comment and prove them wrong. 😂 #foodrecipes #pakistanifood #pakistanifoodies #halalfood by @thebrowniesempire
👉I have been asked so many times how to make biryani rice perfectly without being mushy. So today I am gonna teach you the best and the most simple way to make biryani. Follow and make perfect biryani. Follow @thebrowniesempire for more recipes like this ❤️ This biryani is meat biryani. • Fry a big onion until golden • Add meat, 8–10 garlic cloves, 1 tsp salt, 1 tsp Kashmiri red chili powder, 1 tsp turmeric powder • Pressure cook for 20 minutes (check tenderness for beef) • Open cooker and dry excess water, leave a little • Add 3 medium potatoes (cut), darra mirch, green chilies, cover 15 minutes • Add yogurt, stir, cook on high heat, then set aside • Soak basmati rice in warm water 30 minutes • Boil 4 cups water with 2–3 tsp salt, 1 bay leaf, 2 cloves, 1 cinnamon stick • Add rice, cook on medium heat • When boiling again, add a few drops white vinegar • Drain rice when 90% done (press a grain, it should break in 2) • Layer rice and qorma • Top with mint leaves, caramelized onions, zarda rang (liquid + powdered, not too much) • Cover with towel or kitchen paper under lid, place heavy object on top • Dum cook 10–15 minutes • Let sit 5-10 minutes before opening to let it firm up, fluff gently with spatula Perfect biryani ready. #biryanirecipe #biryanilovers❤️❤️ ❤️ #beefbiryani #meatbiryani #biryanirice by @thebrowniesempire
Instructions were not very clear 🤷🏻‍♀️😁 Follow @thebrowniesempire for more food reels like this 😁 #foodreels #foodjokes #weightloss #dietjokes by @thebrowniesempire
Dal chawal, the kind of comfort food that always feels like home 🤍 For every 1 cup of rinsed chana dal, add 3 cups of water, garlic, chopped onion, Kashmiri chili powder, salt, and haldi. Pressure cook for 15–20 minutes, then finish with a ginger and onion tadka. Add a little hot water if you prefer a thinner consistency. Serve with boiled rice and a fresh Pakistani salad on the side. Simple ingredients, so much comfort! 🍛 Save this recipe and follow @thebrowniesempire for more home-cooked favorites. #dalchawal #chanadal #pakistanifood #desifood #comfortfood by @thebrowniesempire
The weather is changing, and honestly, nothing feels more comforting than a warm plate of yakhni pulao. This is how I make mine. Before I share the recipe, don’t forget to follow @thebrowniesempire. And if you want to learn more recipes like this, I have a cookbook with 100+ recipes. For the yakhni, I boil chicken with water, whole garam masala, cinnamon stick, bay leaf, coriander seeds, nutmeg, whole garlic, whole onion, ginger, garam masala, and salt until the chicken is tender. Then I strain the yakhni and set it aside. In a separate pot, I fry onions until golden, add the chicken, sauté until lightly golden, then add one large tomato and cook it down. Then I add the yakhni, green chilies, and adjust the salt. After that, I add soaked basmati rice. For 1 cup rice, I usually use about 2 cups yakhni, but adjust based on your rice. Cook until the water is almost dried, then dum for 7–10 minutes. Serve with raita and kachumber salad. So comforting and so good. #pulao #pulaorecipe #yakhnipulao #chickenpulao by @thebrowniesempire
❤️🙏🏻Please follow @thebrowniesempire ❤️🙏🏻 👉Sindhi Biryani recipe with a secret ingredient 🤫 Sindhi Biryani hits different. It’s bold, tangy, spicy, and straight from the heart of Sindh, Pakistan. Every bite is packed with flavor and love. Follow @thebrowniesempire for more recipes like this 😍🤷🏻‍♀️ I fry onions, add chicken, then garlic ginger paste. Once it sizzles, I toss in potatoes, biryani masala, and yogurt. After a quick sauté, I add tomatoes and green chilies, cover, and cook till the chicken’s done. Then I sauté again till oil separates. Now I layer it all with parboiled rice, sprinkle more biryani masala and crushed red chilies, and top it off with caramelized onions, mint, and food color. Want more recipes like this? Grab my cookbook from the link in bio and follow for more! In my cookbook, where I've dedicated a section to biryanis from around Pakistan! If you would like to get a copy for yourself, comment down below! It's on sale for $10.99 only for a limited time! #muradabadibiryani #biryanirecipe #chickenrice #chickenbiryani🍗 by @thebrowniesempire
I completely forgot how long it had been since I made masar chawal, and today I was craving it so badly. 🤍 This was one of my dad’s favorite meals and a favorite in our entire household. He loved eating it with an omelet and LOTS of green chilies. 🌶️ Before we get into the recipe, follow @thebrowniesempire for more recipes like this! I also have a cookbook with 100+ recipes, and it’s currently on sale for a limited time. 🤍 The recipe is so simple: Soak the black lentils for at least 30 minutes. Add them to a pressure cooker with: • A few cloves of garlic • Kashmiri chili powder • Turmeric • Salt • A little oil • A pinch of methi dana • A pinch of kalonji/black seeds Those last two are the little secret ingredients my mom always added to dal, so don’t skip them! Bring everything to a boil, then pressure cook for about 15–20 minutes, depending on the dal. Once cooked, remove the lid and cook off any excess water. While it’s drying out, add green chilies and about 1 teaspoon of vinegar. Now for another little secret: add about 1 cup of milk, cover, and let it cook on low heat. This is what makes the dal beautifully creamy. 🤍 For the tadka, simply fry sliced or chopped garlic in a little oil until golden and pour it over the dal. That’s it. ❤️ Serve it with boiled rice, achar, and if you want to eat it the way my dad loved it, add an omelet and plenty of green chilies. Simple comfort food with so many memories attached to it. 🤍 #daalchawal #lentils #daal #comfortfood #desifood by @thebrowniesempire
New recipe alert 🚨 It's not a regular recipe, as it includes a secret ingredient that is not usually found in seekh kebabs. Before we get started, would you consider @thebrowniesempire for more recipes like this? Also, did you know that I have a cookbook with 100+ Pakistani Punjabi recipes by my mom and dad, with a twist of my creativity? Want a copy? DM me or comment down below! Let's make the recipe: Ingredients 1 pound ground chicken 1 big red onion (very finely chopped, water squeezed out) 1 tbsp Kashmiri chili powder Salt to taste 1 tsp dhania (coriander) powder 1 tsp zeera (cumin) powder 1/8 tsp long pepper powder (Secret ingredient) 1 tsp garam masala powder 1/2 chicken powder 5-6 green chilies (finely chopped) 1 tbsp desi ghee 1 egg 1 tbsp almond flour For brushing ½ cup melted butter Garlic (finely chopped) Instructions Mix all ingredients together and let the mixture set in the fridge for 20-30 minutes. Shape the mixture into long kebabs on chopsticks, then carefully slide them off. In a saucepan, melt butter and lightly sauté the chopped garlic until golden. Brush the kebabs with the garlic butter. Air fry for 15-20 minutes on one side, then flip and cook for another 5 minutes (use the bake setting if your air fryer has one). Place the kebabs on a platter and brush them again with warm garlic butter. And they’re ready! Enjoy! #kebablove #kebabfrozen #chickenseekhkabab #fatlossrecipes #highproteinmeals by @thebrowniesempire
‼️Do you eat biryani on Fridays?? 👉I have been asked so many times how to make biryani rice perfectly without being mushy. So today I am gonna teach you the best and the most simple way to make biryani. Follow and make perfect biryani. Follow @thebrowniesempire for more recipes like this ❤️ This biryani is meat biryani. • Fry a big onion until golden • Add meat, 8–10 garlic cloves, 1 tsp salt, 1 tsp Kashmiri red chili powder, 1 tsp turmeric powder • Pressure cook for 20 minutes (check tenderness for beef) • Open cooker and dry excess water, leave a little • Add 3 medium potatoes (cut), darra mirch, green chilies, cover 15 minutes • Add yogurt, stir, cook on high heat, then set aside • Soak basmati rice in warm water 30 minutes • Boil 4 cups water with 2–3 tsp salt, 1 bay leaf, 2 cloves, 1 cinnamon stick • Add rice, cook on medium heat • When boiling again, add a few drops white vinegar • Drain rice when 90% done (press a grain, it should break in 2) • Layer rice and qorma • Top with mint leaves, caramelized onions, zarda rang (liquid + powdered, not too much) • Cover with towel or kitchen paper under lid, place heavy object on top • Dum cook 10–15 minutes • Let sit 5-10 minutes before opening to let it firm up, fluff gently with spatula Perfect biryani ready. #biryanirecipe #biryanilovers❤️❤️ #beefbiryani #meatbiryani #biryanirice by @thebrowniesempire
I hate to break it to you, but if you don’t like karela, it’s probably because you just haven’t had it cooked the right way! 🤭 Karela is incredibly good for your health, and trust me—it tastes amazing when you know how to make it. And that’s exactly what I’m here to teach you! Before we get started, follow @TheBrowniesEmpire for your daily dose of delicious desi recipes! ❤️ Now, let’s make this delicious Beef Karela: Ingredients * 2 lbs beef * 5 medium karelas * 3 medium tomatoes, chopped * 1 large onion, sliced * 1 medium onion, thinly sliced and fried until golden * 1 tbsp garlic-ginger paste * 1 tsp red chili powder * 1 tsp turmeric powder * 1½ tsp salt (or to taste) * 2–3 green chilies, sliced * 2 tbsp oil (for the karelas) * Fresh cilantro for garnish Method 🥒 Peel the karelas and cut them into pieces as shown in the video. Sprinkle them with 1 teaspoon salt and let them rest for 15–20 minutes. Then squeeze out all the bitter water. 🥩 In a pressure cooker, add the beef, chopped tomatoes, 1 large onion, garlic-ginger paste, red chili powder, turmeric powder, and 1 teaspoon salt. Add a little water and pressure cook for 20–40 minutes, depending on how tender your beef is. Once the beef is cooked, uncover and cook off any excess liquid. Add the sliced green chilies. Meanwhile, toss the karelas with 2 tablespoons oil and air fry them for 7–10 minutes, checking every few minutes until they’re golden brown. Add the air-fried karelas and the fried medium onion to the beef. Mix well, cover, and cook on low heat for another 5–10 minutes so all the flavors come together. Garnish with fresh cilantro and serve with warm wheat roti—or enjoy it on its own. And don’t forget a chilled glass of kacchi lassi. 😍 Save this recipe and tag someone who says they hate karela—they’re about to change their mind! 💚 #karelarecipe #beefkarela #pakistanifood #desirecipes #airfryerrecipe by @thebrowniesempire
🥹👉If you see this on your feed, leave a comment 🙏❤️ I struggle to stay consistent on IG. Your comments keep me going 🙏 I’ve been focusing on eating more protein, and Greek yogurt + chicken have been two of my favorites. This air fryer tandoori chicken is one of the meals I ate while losing 10 lbs, and it’s still one of my absolute favorites. High protein, super flavorful, and no artificial colors. 🔥 Follow @TheBrowniesEmpire for more recipes, and check out my cookbook with 100+ recipes, including a section dedicated to weight loss. ❤️ For the chicken: 6 chicken leg quarters ½ cup Greek yogurt 6 green chilies 2 garlic cloves Handful of cilantro 1 tbsp Kashmiri chili powder 1 tsp paprika ½ tsp black pepper ⅛ tsp turmeric ¼ tsp garam masala Salt to taste Few drops of lemon juice 1 tsp avocado oil Blend the Greek yogurt, green chilies, garlic, and cilantro. Pour over the chicken, add the remaining ingredients, and mix well. Marinate for 2–3 hours or overnight for the best flavor. Air fry at 400°F for 25–30 minutes, flipping halfway through. Cooking time can vary depending on the size of the chicken leg quarters and your air fryer, so make sure the thickest part reaches 165°F internally. Serve with cilantro-garlic raita and turmeric rice. 🤍 #tandoorichicken #fatlossrecipes #airfryerrecipes by @thebrowniesempire
If you’re Pakistani, you probably remember those childhood Fridays when Mom would make something special for lunch… aloo wale chawal, aloo gosht with rice, or biryani. 🥹❤️ Today, making these aloo matar wale chawal brought all of those memories rushing back, and I couldn’t help but feel a little nostalgic. This recipe is so simple, comforting, and full of flavor. I added matar too, and you can follow the steps in the video to recreate it at home. 🍚🥔🫛 If you enjoy my recipes and would like to support my work, consider grabbing a copy of my cookbook, featuring 100+ Pakistani and other delicious recipes. ❤️ And don’t forget to follow @TheBrowniesEmpire for more recipes like this! ✨ #aloochawal #potatorice #fridaymeals #halalfoodie #pakistanirecipe by @thebrowniesempire

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