Pakistani cuisine is a fusion of flavors, textures, and aromas that will leave your taste buds singing. With its rich history and cultural influences, Pakistani cooking has evolved into a unique blend of spices, herbs, and techniques that have been passed down through generations. From the spicy kick of chilies to the sweetness of basmati rice, every dish is a reflection of the country’s vibrant culture.
In this article, we’ll take you on a culinary journey through 18 flavorful Pakistani recipes that will transport your taste buds to the bustling streets of Karachi, Lahore, and Islamabad. Whether you’re in the mood for a hearty beef nihari or a spicy chicken karahi, these authentic recipes are sure to satisfy your cravings.
Chicken Biryani with Fragrant Basmati Rice
Experience the aromatic flavors of India with this classic recipe that combines tender chicken, fragrant basmati rice, and a blend of spices. This dish is perfect for special occasions or everyday meals.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cups basmati rice
– 4 cups water
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons ghee or vegetable oil (for frying)
– Chopped fresh cilantro (optional)
Instructions:
1. Rinse rice and soak in water for 30 minutes. Drain and set aside.
2. Marinate chicken with cumin, coriander, cinnamon, salt, and black pepper. Set aside.
3. Heat oil in a large saucepan over medium heat. Add chopped onion and cook until translucent.
4. Add marinated chicken and cook until browned.
5. Drain water from rice and add to the saucepan. Stir well.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Beef Nihari Slow-Cooked to Perfection
This rich and flavorful Indian dish is a staple of Mughal cuisine, slow-cooked to tender perfection. With its velvety texture and deep flavors, Beef Nihari is sure to impress.
Ingredients:
– 1 pound beef shanks or lamb neck bones
– 2 tablespoons ghee or vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 cups beef broth or water
– 2 tablespoons tomato puree (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
3. Add beef and cook until browned on all sides, about 5-7 minutes.
4. Add broth or water and tomato puree (if using). Bring to a boil, then cover and simmer for 2-3 hours, or until meat is tender.
5. Season with salt to taste. Serve hot with basmati rice or naan bread.
Cooking Time: 2-3 hours
Aloo Keema Spiced Ground Beef with Potatoes
This recipe combines the flavors of India with the comfort of a classic beef and potato dish. Aloo Keema, which translates to “potato minced meat,” is a popular Pakistani and Indian street food that’s easy to make and packed with flavor.
Ingredients:
– 1 lb ground beef
– 2 medium-sized potatoes, peeled and diced
– 1 large onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon garam masala
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat 1 tablespoon of oil in a large pan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
5. Add the diced potatoes, garam masala, cumin powder, coriander powder, salt, and pepper. Stir well to combine.
6. Reduce heat to medium-low and simmer for 20-25 minutes, or until the potatoes are tender.
Cooking Time: 25 minutes
Chana Masala Tangy Chickpea Curry
This classic Indian dish is a staple of North Indian cuisine, with the addition of tangy tomatoes and spices giving it a unique twist. This recipe makes for a delicious and comforting meal that’s perfect for any occasion.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 can diced tomatoes (14 oz)
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp garam masala
– 1/4 tsp cayenne pepper (optional)
– 1/2 cup water or vegetable broth
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Cook onions and garlic until softened, about 3-4 minutes.
3. Add cumin, coriander, garam masala, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in diced tomatoes and water or broth. Bring to a simmer.
5. Add chickpeas and salt. Simmer for 15-20 minutes, stirring occasionally.
6. Garnish with cilantro and serve over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Seekh Kebabs Grilled Spiced Minced Meat
These tender and flavorful kebabs are a classic Indian street food, made with spiced minced meat and grilled to perfection. Perfect as an appetizer or main course, Seekh Kebabs are sure to delight.
Ingredients:
– 1 pound ground lamb or beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/2 teaspoon cayenne pepper (optional)
– Salt, to taste
– Vegetable oil, for brushing
Instructions:
1. In a large mixing bowl, combine the ground meat, chopped onion, minced garlic, ginger paste, cumin powder, coriander powder, and cayenne pepper (if using). Mix well with your hands or a wooden spoon until just combined.
2. Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat a grill or grill pan to medium-high heat.
4. Brush the kebab mixture onto skewers, leaving a small space between each portion.
5. Grill the kebabs for 8-10 minutes on each side, or until cooked through and slightly charred.
6. Serve hot with your favorite accompaniments.
Cooking Time: 16-20 minutes
Daal Chawal Lentil Stew with Steamed Rice
This comforting Indian-inspired dish combines the rich flavors of red lentils, aromatic spices, and fluffy steamed rice for a satisfying meal. A staple in many Indian households, this recipe is easy to make and perfect for a weeknight dinner.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups cooked white rice (preferably day-old rice)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion, garlic, cumin, coriander, and turmeric. Cook until onion is translucent, about 5 minutes.
3. Add the soaked lentils and 2 cups of water to the saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. Fluff cooked rice with a fork. Serve the daal (lentil stew) over the steamed rice.
Cooking Time: 30-40 minutes
Peshawari Chappal Kebabs Juicy Lamb Patties
Experience the authentic flavors of Peshawar with these juicy lamb patties, marinated to perfection and grilled to a tender crisp. These chappal kebabs are a staple in Pakistani cuisine and are sure to delight your taste buds.
Ingredients:
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 1 tablespoon lemon juice
– 1 egg, beaten
– 1/4 cup breadcrumbs
– Vegetable oil, for frying
Instructions:
1. In a large bowl, combine lamb, onion, garlic, ginger paste, cumin powder, coriander powder, garam masala powder, and salt. Mix well.
2. Add lemon juice and mix until the mixture is smooth.
3. Beat in the egg and mix well.
4. Gradually add breadcrumbs and mix until a thick patty forms.
5. Divide the mixture into 6-8 portions and shape each portion into a ball.
6. Flatten each ball slightly to form patties.
7. Heat oil in a non-stick skillet over medium heat. Cook the patties for 3-4 minutes on each side, or until cooked through.
Cooking Time: 12-15 minutes
Shahi Tukra Rich Bread Pudding Dessert
Experience the royal treatment with this decadent Shahi Tukra bread pudding, a classic Indian dessert that’s sure to impress. This rich and creamy treat is made with layers of toasted brioche soaked in a sweet and spicy mixture, topped with a velvety custard.
Ingredients:
– 4 cups stale brioche, cut into 1-inch cubes
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together cream, sugar, cardamom, cinnamon, and salt.
3. Add bread cubes and stir until well coated.
4. Pour mixture into a 9×13-inch baking dish and let it sit for 10 minutes.
5. Drizzle melted butter over the bread mixture.
6. Bake for 35-40 minutes or until golden brown.
7. In a separate bowl, whisk together eggs and vanilla extract.
8. Pour egg mixture over the baked pudding and bake for an additional 10-15 minutes.
Cooking Time: 45-50 minutes
Karachi Haleem Hearty Meat and Lentil Porridge
This traditional Pakistani dish is a staple during Ramadan, but it’s also perfect for any time of the year when you need a comforting and nutritious meal. Karachi Haleem is a slow-cooked porridge made with tender meat, lentils, and aromatic spices.
Ingredients:
– 1 pound beef or lamb, cut into small pieces
– 1 cup red lentils, rinsed and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– Salt, to taste
– 4 cups water
– 2 tablespoons ghee or oil
Instructions:
1. Heat the ghee or oil in a large pot over medium heat. Add the onions and cook until golden brown.
2. Add the meat and cook until browned, breaking it up into small pieces as it cooks.
3. Add the lentils, garlic, cumin, coriander, turmeric, and salt. Stir well to combine.
4. Pour in the water and bring the mixture to a boil. Reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and the lentils are mushy.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 2-3 hours
Chicken Karahi Spicy Tomato-Based Chicken Curry
A flavorful and spicy curry recipe originating from Pakistan and India, Chicken Karahi is a popular dish made with marinated chicken cooked in a rich tomato-based sauce. This recipe is quick, easy, and perfect for a weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 can (14 oz) crushed tomatoes
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp cayenne pepper
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Marinate the chicken in yogurt, lemon juice, and spices for at least 30 minutes.
2. Heat oil in a large skillet or karahi over medium-high heat. Add onions and cook until browned.
3. Add garlic and cook for 1 minute.
4. Add the marinated chicken and cook until browned on all sides.
5. Add crushed tomatoes, cumin, coriander, cayenne pepper, salt, and black pepper. Stir well.
6. Reduce heat to low and simmer for 15-20 minutes or until the sauce thickens.
7. Garnish with cilantro leaves. Serve hot over basmati rice.
Cooking Time: 25-30 minutes
Beef Pulao Aromatic Rice with Tender Beef
This recipe combines the rich flavors of beef with the comforting warmth of aromatic rice, creating a hearty and satisfying dish perfect for a special occasion or everyday meal.
Ingredients:
– 1 pound beef strips (sirloin or ribeye), cut into bite-sized pieces
– 2 cups uncooked long-grain rice
– 4 cups water
– 2 tablespoons vegetable oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic, cumin, coriander, and turmeric. Cook for 1 minute.
3. Add beef and cook until browned, about 5 minutes.
4. Add rice and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and fluffy.
Cooking Time: 35-40 minutes
Aloo Paratha Stuffed Potato Flatbread
This classic North Indian flatbread is a staple in many households, and when stuffed with spiced potatoes, it becomes an irresistible treat. The crispy outside gives way to a fluffy, flavorful potato filling that’s sure to please.
Ingredients:
– 2 large potatoes, boiled, peeled, and mashed
– 1/4 cup ghee or oil
– 1 small onion, finely chopped
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/2 teaspoon amchur powder (dried mango powder)
– Salt, to taste
– 2 tablespoons all-purpose flour
– 1 tablespoon lukewarm water
– Dough kneading oil or ghee
Instructions:
1. In a bowl, mix together mashed potatoes, ghee or oil, onion, cumin seeds, coriander powder, amchur powder, and salt.
2. Knead dough with flour and lukewarm water to form a smooth ball.
3. Roll out the dough into a thin circle.
4. Place a spoonful of potato filling in the center of the dough.
5. Fold the dough over the filling to form a triangle or a square shape.
6. Seal the edges by pressing them gently with your fingers or a fork.
7. Cook on a preheated griddle or non-stick pan for 2-3 minutes, flipping occasionally, until golden brown.
Cooking Time: 15-20 minutes
Gosht Ki Korma Creamy Lamb Curry
Experience the rich flavors of India with this creamy lamb curry recipe, Gosht Ki Korma. Tender lamb pieces are cooked in a smooth, aromatic sauce made with yogurt, nuts, and spices.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 1-inch cubes
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream or half-and-half
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat. Add onions and cook until browned, about 5 minutes.
2. Add garlic, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook for 1 minute.
3. Add lamb and cook until browned on all sides, about 5 minutes.
4. Stir in diced tomatoes, salt, and heavy cream or half-and-half. Bring to a simmer.
5. Reduce heat to low and let curry cook for 30-40 minutes, or until lamb is tender.
6. Taste and adjust seasoning as needed. Garnish with cilantro leaves.
Cooking Time: 45-50 minutes
Kheer Creamy Rice Pudding with Nuts
This traditional Indian dessert is a warm hug in a bowl – rich, creamy, and nutty. With the simplicity of cooked rice, milk, and nuts, this kheer recipe is perfect for any occasion.
Ingredients:
– 1 cup long-grain rice
– 2 cups milk
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/2 cup chopped nuts (almonds or pistachios work well)
– 1 tablespoon ghee or unsalted butter
– Cardamom powder, for garnish
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large saucepan, combine the milk, sugar, and salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes or until the milk has thickened slightly.
3. Add the soaked rice to the saucepan and stir well. Cook for an additional 5-7 minutes or until the rice is cooked and creamy.
4. Stir in the chopped nuts and ghee/butter. Remove from heat and let cool slightly.
5. Serve warm, garnished with cardamom powder.
Cooking Time: 25-30 minutes
Pakistani-Style Fish Curry with Spices
This flavorful curry is a staple of Pakistani cuisine, made with tender fish and an aromatic blend of spices that will leave you craving for more. This simple recipe brings together the bold flavors of garam masala, cumin, coriander, and turmeric to create a dish that’s both comforting and exciting.
Ingredients:
– 1 pound fish (such as tilapia or cod), cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add onions and cook until they’re lightly browned, about 5 minutes.
3. Add garlic, ginger, cumin, coriander, turmeric, garam masala, and cayenne pepper (if using). Cook for 1 minute.
4. Add the fish and cook until it’s coated with the spice mixture.
5. Pour in the water and bring to a simmer.
6. Reduce heat to low and let curry simmer for 10-12 minutes or until the fish is cooked through.
7. Season with salt to taste.
8. Garnish with cilantro and serve over basmati rice.
Cooking Time: 20-25 minutes
Chicken Tikka Grilled Marinated Chicken Pieces
This recipe combines the flavors of Indian-inspired spices with the smokiness of grilled chicken, creating a mouthwatering dish that’s perfect for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup plain yogurt
– 2 tbsp lemon juice
– 2 tbsp ghee or vegetable oil
– 2 tsp garam masala powder
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp cayenne pepper (optional)
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, ghee or oil, garam masala powder, cumin, coriander, and cayenne pepper (if using).
2. Add the chicken pieces and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Preheat grill to medium-high heat. Remove chicken from marinade, letting excess liquid drip off.
4. Grill chicken for 6-8 minutes per side, or until cooked through.
5. Serve hot, garnished with chopped cilantro and your choice of sides.
Cooking Time: 12-16 minutes
Beef Samosas Crispy Spiced Pastries
Experience the flavors of India with these crispy, spiced pastries filled with tender beef and aromatic spices. Perfect as an appetizer or snack.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons lemon juice
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Mix flour, baking powder, and salt in a bowl.
2. Add ghee or oil and lukewarm water; knead into a smooth dough.
3. Divide the dough into 8-10 portions.
4. Roll out each portion into a thin circle.
5. Place 1-2 tablespoons of beef filling in the center of each circle.
6. Fold the dough over the filling to form a triangle or square shape; press edges to seal.
7. Heat vegetable oil in a deep frying pan and fry samosas until golden brown (about 3-4 minutes).
8. Drain on paper towels and serve hot.
Cooking Time: 15-20 minutes
Lahori Chana Chaat Spicy Chickpea Salad
This classic Pakistani street food is a flavorful and spicy chickpea salad that’s perfect for snacking or as a side dish. With its tangy dressing and crunchy texture, it’s a delightful treat to enjoy.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 1/2 cup chopped onions
– 1/4 cup chopped cilantro
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon ground cumin
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons lemon juice
– 1 cup plain yogurt
– Chopped cilantro and chaat masala for garnish
Instructions:
1. In a large bowl, combine chickpeas, onions, cilantro, garlic, ginger paste, cumin, garam masala powder, and cayenne pepper (if using).
2. Squeeze lemon juice over the mixture and toss to coat.
3. Add yogurt and mix until the chickpeas are well coated.
4. Season with salt to taste.
5. Garnish with chopped cilantro and a sprinkle of chaat masala.
Cooking Time: 10 minutes
Summary
Experience the rich flavors and aromas of Pakistani cuisine with these 18 authentic recipes! From classic dishes like Chicken Biryani and Beef Nihari to savory curries like Chana Masala and Gosht Ki Korma, there’s something for every palate. Discover the art of slow-cooking in Daal Chawal or try your hand at grilling with Seekh Kebabs. Satisfy your sweet tooth with Shahi Tukra or Kheer, and don’t miss out on the spicy kick from Chicken Karahi or Pakistani-Style Fish Curry. With these recipes, you’ll be transported to the bustling streets of Karachi and Lahore in no time!
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