Are you a fan of bold flavors and spicy dishes? Look no further! Pakistani cuisine has a reputation for being one of the most flavorful and aromatic in the world, with a blend of Middle Eastern, Indian, and Central Asian influences. From hearty stews to fragrant biryanis, there’s something for everyone in this diverse culinary tradition. In this article, we’ll be exploring 20 mouth-watering Pakistani recipes that are sure to spice up your cooking routine.
From classic dishes like Chicken Biryani and Beef Nihari, to flavorful curries like Chana Masala and Aloo Keema, our list is packed with a variety of options for every taste and dietary preference. Whether you’re in the mood for something comforting and familiar or adventurous and new, these recipes are sure to satisfy your cravings.
Chicken Biryani
A flavorful and aromatic one-pot dish that combines basmati rice with marinated chicken, spices, and herbs. This recipe yields a delicious and satisfying meal perfect for any occasion.
Ingredients:
– 1 cup basmati rice
– 1 lb boneless, skinless chicken thighs, cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the rice according to package instructions and set aside.
2. Marinate the chicken pieces with ginger paste, cumin seeds, coriander powder, turmeric powder, and salt. Let it sit for 15 minutes.
3. Heat oil in a large saucepan over medium-high heat. Add onions and cook until golden brown.
4. Add garlic and cook for an additional minute.
5. Add the marinated chicken and cook until browned on all sides.
6. Add cooked rice, water, and salt to taste. Mix well.
7. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until liquid is absorbed.
Cooking Time: 30-40 minutes
Beef Nihari
Nihari is a popular Pakistani and Indian dish that originated in the Mughal era. This slow-cooked beef curry is rich, flavorful, and tender, perfect for special occasions.
Ingredients:
– 1 kg beef shanks or short ribs
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 2 medium tomatoes, diced
– 1 tsp ginger paste
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– Salt, to taste
– 2 tbsp ghee or oil
– 2 cups beef broth
– 1 cup water
– Fresh cilantro, for garnish
Instructions:
1. In a large pot, heat the ghee or oil over medium heat.
2. Add the onions and cook until they start to brown (5 minutes).
3. Add the garlic, ginger paste, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
4. Add the beef shanks or short ribs and brown them on all sides (5 minutes).
5. Add the beef broth and water. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or overnight.
6. Season with salt to taste.
7. Garnish with fresh cilantro before serving.
Cooking Time: 2-3 hours
Aloo Keema
Aloo Keema is a popular Indian dish that combines the flavors of potatoes, minced meat, and aromatic spices. This recipe is a hearty and flavorful twist on traditional curry.
Ingredients:
– 1 large onion, finely chopped
– 2 medium-sized potatoes, peeled and diced
– 1 pound ground lamb or beef
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic and cook for an additional minute.
4. Add ground meat and cook until browned, breaking it up with a spoon as it cooks.
5. Add potatoes, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine.
6. Reduce heat to low and simmer for 20-25 minutes or until potatoes are tender.
7. Garnish with fresh cilantro and serve hot over basmati rice or with naan bread.
Cooking Time: 30-35 minutes
Chana Masala
Chana Masala, a popular Indian dish, is a flavorful and aromatic stew made with chickpeas in a rich tomato-based sauce. This simple recipe yields a delicious and comforting meal that’s perfect for any occasion.
Ingredients:
– 1 can (14 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon ground cumin
– 1 teaspoon garam masala powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water or chicken broth
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until golden brown (5 minutes).
3. Add garlic, cumin, garam masala, cinnamon, and cardamom; cook for 1 minute.
4. Stir in tomato; cook until softened (2-3 minutes).
5. Add chickpeas, water or broth, salt to taste; bring to a simmer.
6. Reduce heat to low and let cook for 15-20 minutes or until the sauce thickens.
Cooking Time: 20-25 minutes
Seekh Kebabs
Seekh kebabs are a popular Indian dish made with minced lamb or beef, spices, and herbs, grilled to perfection. This recipe is a simple and flavorful take on the classic dish.
Ingredients:
– 500g minced lamb or beef
– 1/4 cup breadcrumbs
– 2 tablespoons lemon juice
– 1 tablespoon ghee or vegetable oil
– 2 teaspoons cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon cayenne pepper (optional)
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. In a large mixing bowl, combine the minced meat, breadcrumbs, lemon juice, ghee or oil, cumin powder, coriander powder, and cayenne pepper (if using). Mix well with your hands until the ingredients are fully incorporated.
2. Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat a grill or grill pan over medium-high heat. Grease the grates lightly with oil.
4. Thread the meat mixture onto skewers, leaving a small space between each piece.
5. Grill the kebabs for 6-8 minutes per side, or until cooked through and slightly charred.
6. Serve hot, garnished with chopped cilantro.
Cooking Time: 12-15 minutes
Daal Chawal
Daal Chawal, a classic Indian dish, is a staple of many households. This simple and flavorful recipe combines the comfort of creamy lentils with fluffy basmati rice.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– 2 cups cooked basmati rice
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain and cook the lentils with 2 cups of fresh water until they are tender, about 20-25 minutes.
3. Heat the ghee or oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
4. Add the minced garlic, ground cumin, and salt. Cook for 1 minute.
5. Stir in the cooked lentils and cook for an additional 2-3 minutes.
6. Serve the daal with steamed basmati rice.
Cooking Time: 30-40 minutes
Paya Soup
A traditional Indian comfort food, Paya Soup is a hearty and flavorful broth made with lamb or goat meat, vegetables, and aromatic spices. This recipe serves 4-6 people.
Ingredients:
– 1 pound lamb or goat meat (bones and all)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 teaspoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Water, as needed
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, combine lamb or goat meat, onions, garlic, tomatoes, ginger, cumin, coriander, and salt.
2. Add enough water to cover the ingredients and bring to a boil.
3. Reduce heat and simmer for 30-40 minutes, or until the meat is tender.
4. Strain the soup through a fine-mesh sieve into a clean pot, discarding solids.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Chapli Kebabs
These tender and juicy Chapli Kebabs are a staple of Pakistani street food, made with a secret blend of spices and a hint of lemon. With this simple recipe, you can recreate the authentic flavor of these kebabs in the comfort of your own home.
Ingredients:
– 1 pound minced beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 1 lemon, cut into wedges (optional)
– Skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large mixing bowl, combine minced beef, chopped onion, garlic, ghee or oil, cumin powder, coriander powder, and red chili powder.
2. Mix well until all the ingredients are fully incorporated.
3. Divide the mixture into small portions and shape each portion into a cylindrical kebab.
4. Preheat a grill or grill pan over medium-high heat.
5. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the kebabs are cooked through.
6. Serve hot with a squeeze of lemon, if desired.
Cooking Time: 15-20 minutes
Saag with Makki di Roti
This classic Punjabi dish is a staple comfort food, perfect for a cozy evening or a quick lunch. The creamy saag pairs beautifully with the nutty flavor of makki di roti (corn bread).
Ingredients:
– 1 cup spinach puree
– 1/2 cup paneer (Indian cheese), crumbled
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons butter or oil
– 4-6 makki di roti (corn bread)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat butter or oil in a pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic and cook for another minute.
4. Add spinach puree, garam masala powder, and salt. Mix well.
5. Reduce heat to low and simmer for 5-7 minutes or until the saag thickens slightly.
6. Stir in crumbled paneer.
7. Serve with makki di roti (corn bread) and garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Chicken Karahi
Savor the bold flavors of Pakistan with this mouth-watering Chicken Karahi recipe. Tender chicken, crunchy vegetables, and a rich tomato-based sauce come together in a harmonious blend of spices.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 medium bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– Salt and black pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat the ghee or oil in a large skillet or karahi over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the pan.
3. Add the onions, garlic, and bell pepper to the pan. Cook until the vegetables are tender, about 5 minutes.
4. Stir in the cumin, coriander, cinnamon, cardamom, salt, and black pepper. Cook for 1 minute.
5. Add the diced tomatoes, cooked chicken, and any accumulated juices back into the pan. Simmer for 10-12 minutes or until the sauce has thickened slightly.
6. Garnish with cilantro and serve hot over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Beef Haleem
Haleem is a popular Middle Eastern dish made with slow-cooked beef and wheat, perfect for special occasions or everyday meals.
Ingredients:
– 1 pound beef brisket or shank, cut into 2-inch pieces
– 2 cups of wheat berries, rinsed and drained
– 4 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– 2 tablespoons ghee or vegetable oil
Instructions:
1. In a large pot, combine beef, wheat berries, water, onion, garlic, cumin, salt, and black pepper.
2. Bring to a boil, then reduce heat to low and simmer for 3-4 hours, or until the meat is tender and the wheat is mushy.
3. Stir in ghee or oil to enrich the dish.
4. Serve hot, garnished with chopped fresh herbs like parsley or cilantro, if desired.
Cooking Time: 3-4 hours
Aloo Paratha
A classic North Indian flatbread filled with spiced potatoes, Aloo Paratha is a comforting and flavorful breakfast or snack option. This recipe is easy to make and requires minimal ingredients.
Ingredients:
– 2 large potatoes, boiled and mashed
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– Salt, to taste
– 2 tablespoons ghee or oil
– 2 cups whole wheat flour
– Water, as needed
Instructions:
1. Mix the mashed potatoes with onion, garlic, cumin seeds, and coriander powder.
2. Divide the dough into 6-8 equal portions. Roll each portion into a ball.
3. Use a rolling pin to flatten each ball into a thin circle.
4. Place a tablespoon of the potato mixture in the center of each circle.
5. Fold the dough over the filling and press the edges together to seal.
6. Cook on a hot griddle or tava over medium heat for 30-40 seconds or until golden brown.
7. Brush with ghee or oil and serve hot.
Cooking Time: 15 minutes
Chicken Pulao
This flavorful Indian-inspired dish combines juicy chicken with aromatic spices and fluffy basmati rice, perfect for a weeknight dinner.
Ingredients:
– 1 1/2 cups basmati rice
– 2 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 medium onions, 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 tablespoons vegetable oil
– 2 cups water or chicken broth
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent.
2. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
3. Add the chicken and cook until browned on all sides, about 5-7 minutes.
4. Add the rice to the skillet, stirring to combine with the spices and chicken.
5. Add water or broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and fluffy.
Cooking Time: 30-35 minutes
Gosht Ki Handi
This classic North Indian recipe is a staple of many households, where tender mutton pieces are cooked in a rich and creamy tomato-based curry. Gosht Ki Handi is a slow-cooked masterpiece that’s perfect for special occasions or cozy nights at home.
Ingredients:
– 1 pound boneless mutton (or lamb), cut into small pieces
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 2 medium tomatoes, diced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 cup heavy cream
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until golden.
2. Add garlic, ginger paste, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
3. Add mutton pieces and cook until browned.
4. Add diced tomatoes, salt, and enough water to cover the meat. Bring to a boil, then simmer for 1 hour.
5. Stir in heavy cream and adjust seasoning as needed.
6. Garnish with cilantro and serve over basmati rice or naan.
Cooking Time: 2 hours (slow-cooked)
Bhindi Masala
A popular Indian dish from the state of Maharashtra, Bhindi Masala is a flavorful and spicy recipe that combines okra (lady’s fingers) with aromatic spices. This simple yet delicious recipe is perfect for a quick weeknight dinner.
Ingredients:
– 250g okra, cut into 1-inch pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add onions, garlic, and ginger paste. Cook until the onions are translucent.
3. Add okra, coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine.
4. Cook for 5-7 minutes or until the okra is tender and the sauce has thickened.
5. Garnish with fresh cilantro and serve hot with naan or rice.
Cooking Time: 15-20 minutes
Lahori Fish Fry
Experience the authentic flavors of Lahore with this mouthwatering fish fry recipe. Crispy on the outside, juicy and tender on the inside, this dish is sure to satisfy your cravings.
Ingredients:
– 500g fish pieces (any white fish works well)
– 1 cup all-purpose flour
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon lemon juice
– Vegetable oil for frying
– Chopped cilantro for garnish
Instructions:
1. Mix together flour, cumin, coriander, turmeric, red chili powder, and salt in a bowl.
2. Add the fish pieces to the flour mixture and coat evenly.
3. Dip the floured fish pieces in the lemon juice and then roll them in a plate of crushed crackers or breadcrumbs.
4. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Fry the fish pieces until golden brown, about 4-5 minutes on each side.
6. Drain excess oil with paper towels and garnish with chopped cilantro.
7. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Shahi Tukda
Experience the regal taste of Shahi Tukda, a popular Indian sweet treat that combines crispy cookies with rich chocolate and nuts. This recipe is sure to impress your family and friends.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup ghee or unsalted butter, melted
– 1/4 cup granulated sugar
– 1/4 teaspoon baking powder
– 1/2 cup chopped almonds
– 1 cup milk chocolate chips
– 1/2 cup chopped pistachios
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add melted ghee or butter and mix until a dough forms.
4. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes.
5. Bake for 12-15 minutes or until lightly golden.
6. Melt chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval.
7. Dip baked cookies in melted chocolate and sprinkle with chopped pistachios.
8. Allow excess chocolate to drip off before serving.
Cooking Time: 20-25 minutes
Gajar Ka Halwa
Gajar Ka Halwa is a classic Indian dessert made from grated carrots, milk, and nuts. This sweet and creamy pudding is perfect for special occasions or as a comforting treat any time of the year.
Ingredients:
– 2 large carrots, grated
– 1 cup milk
– 1 tablespoon ghee (clarified butter)
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 2 tablespoons chopped almonds and pistachios each
– Sugar, to taste
Instructions:
1. In a large pan, combine grated carrots, milk, ghee, cardamom, and saffron mixture.
2. Cook on medium heat, stirring occasionally, until the carrots are tender (about 20-25 minutes).
3. Add sugar and nuts; stir well to combine.
4. Remove from heat and let cool slightly.
5. Serve warm or at room temperature.
Cooking Time: 25 minutes
Gulab Jamun
A classic Indian dessert, Gulab Jamun is a sweet treat that combines the softness of dumplings with the sweetness of rose syrup and spices. This recipe yields a batch of 8-10 jamuns.
Ingredients:
– 1 cup milk powder
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup lukewarm water
– Vegetable oil for frying
– Rose syrup (homemade or store-bought)
– Chopped pistachios and cardamom powder for garnish
Instructions:
1. In a large bowl, mix together milk powder, flour, baking soda, and salt.
2. Gradually add lukewarm water to the dry ingredients and knead into a smooth dough.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. Divide the dough into small portions and shape each into a ball.
5. Deep-fry the jamuns in hot oil until golden brown, about 3-4 minutes per side.
6. Drain excess oil on paper towels and soak the warm jamuns in rose syrup.
7. Garnish with chopped pistachios and cardamom powder.
Cooking Time: 15-20 minutes
Kheer
Kheer is a popular Indian dessert made with milk, rice, and sugar. This creamy pudding is perfect for warm weather as it’s light and refreshing.
Ingredients:
– 1 cup long-grain rice
– 3 cups whole milk
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cardamom
– 1 tablespoon ghee or unsalted butter (optional)
– Chopped nuts or dried fruit for garnish (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain the water and set the rice aside.
2. In a large saucepan, combine the milk, sugar, and cardamom powder. Bring to a boil over medium heat.
3. Add the soaked rice to the boiling milk mixture. Reduce heat to low and simmer, covered, for 18-20 minutes or until the rice is cooked and the pudding has thickened.
4. Remove from heat and stir in ghee or butter (if using). Let it cool slightly before serving.
5. Garnish with chopped nuts or dried fruit (if desired).
Cooking Time: 20 minutes
Summary
Get ready to spice up your life with these mouth-watering Pakistani recipes! From classic dishes like Chicken Biryani and Beef Nihari, to flavorful favorites like Aloo Keema and Chana Masala, there’s something for every spicy food lover. Other standouts include tender Seekh Kebabs and hearty Daal Chawal, while Paya Soup and Shahi Tukda offer a taste of old-world Pakistan. And don’t forget the sweet treats – Gajar Ka Halwa, Gulab Jamun, and Kheer are sure to satisfy any craving. Try these recipes out and experience the bold flavors of Pakistani cuisine!
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