Indulge in the Flavors of Pakistan: 18 Authentic Recipes to Try!
When it comes to international cuisine, few countries can rival Pakistan’s rich and diverse culinary heritage. With a history that spans centuries, Pakistani cooking has been shaped by influences from the Middle East, Central Asia, and even India. From spicy kebabs to fragrant biryanis, each dish is a testament to the country’s cultural identity. In this article, we’ll take you on a gastronomic journey across Pakistan, featuring 18 mouthwatering recipes that showcase the nation’s most beloved dishes. Whether you’re a foodie looking to explore new flavors or simply craving a taste of home, these authentic Pakistani recipes are sure to delight your senses and leave you wanting more.
Chicken Biryani
A flavorful one-pot dish that combines aromatic spices, tender chicken, and fluffy rice, perfect for a comforting meal or special occasion. This recipe serves 4-6 people.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 cups basmati rice
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, coriander, cinnamon, cardamom, turmeric, and chili powder. Cook for 1 minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Add rice and water. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes or until rice is cooked and liquid absorbed.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Beef Nihari
A classic Mughal dish from India, Beef Nihari is a rich and flavorful stew made with tender beef, aromatic spices, and a hint of cream. This recipe yields a deliciously comforting meal perfect for special occasions.
Ingredients:
– 1 kg beef shanks or neck bones
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon fennel powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 cups water
– 1 cup heavy cream or half-and-half
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat ghee or oil in a large pot over medium heat.
2. Add onions and cook until they start browning (5 minutes).
3. Add garlic, cumin seeds, coriander powder, fennel powder, turmeric powder, and red chili powder. Cook for 1 minute.
4. Add beef and salt. Cook for 5 minutes.
5. Add water and bring to a boil.
6. Reduce heat to low and simmer, covered, for 2 hours or until the meat is tender.
7. Stir in heavy cream or half-and-half. Simmer for an additional 10-15 minutes.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 2 hours and 20 minutes
Chapli Kebab
Chapli kebabs are a popular street food in Pakistan, known for their juicy and flavorful meat patties. This recipe brings the authentic taste of these mouth-watering kebabs to your kitchen.
Ingredients:
– 500g beef mince
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 4-6 wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large mixing bowl, combine the beef mince, onion, garlic, ginger paste, cumin powder, coriander powder, and red chili powder.
2. Mix everything well until it forms a smooth patty.
3. Divide the mixture into 4-6 portions, depending on how big you want your kebabs to be.
4. Shape each portion into an oval shape and flatten slightly.
5. Place a skewer through the center of each patty.
6. Brush the kebabs with oil and cook them over medium heat for about 8-10 minutes, turning occasionally, until they are cooked through.
Cooking Time: Approximately 15-20 minutes
Aloo Keema
A flavorful and aromatic Indian dish, Aloo Keema is a popular recipe that combines tender potatoes and minced lamb in a rich tomato-based gravy. This simple and satisfying meal is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 large onion, chopped
– 2 medium-sized potatoes, peeled and diced
– 250g minced lamb
– 2 medium-sized tomatoes, chopped
– 2 cloves garlic, minced
– 1 tablespoon ghee or oil
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat the ghee or oil in a large pan over medium heat.
2. Add the chopped onion and cook until translucent (3-4 minutes).
3. Add the minced lamb and cook until browned, breaking it up with a spoon as it cooks.
4. Add the diced potatoes, chopped tomatoes, garlic, cumin powder, coriander powder, and salt. Stir well to combine.
5. Reduce heat to low and simmer for 20-25 minutes or until the potatoes are tender and the lamb is cooked through.
6. Garnish with fresh cilantro and serve hot over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Seekh Kebab
A classic Pakistani dish, Seekh Kebabs are flavorful minced meat skewers that are perfect for a quick and easy meal or snack.
Ingredients:
– 500g beef mince (80% lean)
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon garam masala powder
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– Salt, to taste
– Vegetable oil, for brushing
Instructions:
1. In a large mixing bowl, combine the beef mince, chopped onion, minced garlic, garam masala powder, cumin powder, and coriander powder.
2. Mix well until all the ingredients are evenly distributed.
3. Divide the mixture into 8-10 portions, depending on how large you want your kebabs to be.
4. Shape each portion into a cylindrical shape and press gently to form a skewer.
5. Brush the tops with vegetable oil and place them on a baking sheet lined with parchment paper.
6. Cook in a preheated oven at 180°C (350°F) for 15-20 minutes, or until cooked through.
Cooking Time: 15-20 minutes
Daal Chawal
Daal Chawal, a staple dish from India, is a flavorful and comforting combination of lentil soup (dal) served with steaming hot basmati rice (chawal). This simple recipe is a must-try for anyone looking to experience the authentic taste of India.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 4 cups water
– 2 tablespoons ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro, for garnish
– Basmati rice, for serving
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain and blend the lentils with 2 cups of water until smooth.
3. Heat oil/ghee in a pan, add onion, garlic, cumin, coriander, and salt. Cook until the onion is translucent.
4. Add the blended lentil mixture to the pan and stir well.
5. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the dal thickens slightly.
6. Serve hot with basmati rice and garnish with cilantro.
Cooking Time: 30-40 minutes
Chicken Karahi
Chicken Karahi is a popular Pakistani dish that’s quick to make and packed with flavor. This recipe combines marinated chicken, bell peppers, onions, and spices in a sizzling hot wok-like pan.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 2 medium bell peppers (any color), sliced
– 2 cloves of 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
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, cumin powder, coriander powder, and red chili powder. Add the chicken and marinate for at least 30 minutes.
2. Heat ghee or oil in a karahi or wok over medium-high heat. Remove the chicken from marinade, letting excess liquid drip off.
3. Add the chicken to the pan and cook until browned, about 5-6 minutes. Remove the chicken and set aside.
4. In the same pan, add the chopped onions and cook until they start to caramelize, about 3-4 minutes.
5. Add the sliced bell peppers and minced garlic. Cook for an additional 2-3 minutes, or until the vegetables are tender-crisp.
6. Return the chicken to the pan and stir to combine with the vegetables and spices. Season with salt to taste.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Beef Pulao
A flavorful and aromatic rice dish from South Asia, Beef Pulao is a staple in many Indian and Pakistani households. This recipe combines the richness of beef with the warmth of spices to create a delicious one-pot meal.
Ingredients:
– 1 lb beef cubes (any cut)
– 2 cups basmati rice
– 2 medium onions, 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 vegetable oil
– 2 cups water
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until they start to brown (5 minutes).
3. Add garlic, cumin, coriander, cinnamon, salt, and pepper. Cook for 1 minute.
4. Add beef cubes and cook until browned (5-7 minutes).
5. Add rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and liquid absorbed.
Cooking Time: 30-40 minutes
Aloo Gosht
Aloo Gosht Recipe: A Popular Indian Lamb Curry
A classic North Indian dish, Aloo Gosht is a flavorful lamb curry made with tender potatoes and a blend of aromatic spices. This recipe serves 4-6 people.
Ingredients:
– 1 pound boneless lamb shoulder or thighs
– 2 medium-sized potatoes, peeled and diced
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons tomato puree
– 2 cups water or lamb 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, coriander, turmeric, and garam masala. Cook for 1 minute.
4. Add the lamb and cook until browned (3-4 minutes).
5. Add potatoes, tomato puree, water or broth, salt, and stir well.
6. Reduce heat to low and simmer, covered, for 30-40 minutes or until the lamb is tender.
Cooking Time: 45-50 minutes
Serve hot with basmati rice or naan bread.
Chicken Haleem
Haleem is a popular Mughal dish that originated in the Indian subcontinent, made with slow-cooked wheat and meat. This chicken version is a twist on the classic recipe, adding tender chicken to the rich and comforting haleem stew.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cups of wheat berries (also known as bulgur or cracked wheat)
– 4 cups of water
– 2 tablespoons of ghee or vegetable oil
– 1 large onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– Salt, to taste
Instructions:
1. Rinse the chicken and chop it into small pieces. Set aside.
2. Heat the ghee or oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, and salt. Cook for another minute, stirring constantly.
4. Add the chopped chicken and cook until browned, about 5-7 minutes.
5. Add the wheat berries and water to the pot. Bring to a boil, then reduce heat to low and simmer for 2 hours or overnight.
6. Serve hot with naan bread or basmati rice.
Cooking Time: 2 hours
Chicken Tikka
Experience the flavors of India with this classic chicken tikka recipe, marinated in a blend of spices and yogurt, then grilled to perfection.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cayenne pepper (optional)
– Salt, to taste
– Vegetable oil, for grilling
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, and cayenne pepper (if using).
2. Add the chicken pieces to the marinade, mixing well to coat.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat grill to medium-high heat.
5. Remove chicken from marinade, letting any excess liquid drip off.
6. Grill chicken for 6-8 minutes per side, or until cooked through.
7. Serve hot with basmati rice and naan bread.
Cooking Time: 12-15 minutes
Beef Kofta Curry
A flavorful and aromatic curry that combines tender beef koftas with a rich and spicy sauce, perfect for a quick weeknight dinner or special occasion. This recipe serves 4-6 people.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon garam masala
– 1 teaspoon cumin powder
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Mix beef, onion, garlic, garam masala, cumin powder, and cayenne pepper in a bowl.
3. Form into small koftas and place on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until cooked through.
4. In a large saucepan, heat oil over medium heat. Add diced tomatoes, coconut milk, salt, and black pepper. Stir well to combine.
5. Simmer the curry sauce for 10-12 minutes or until thickened slightly.
6. Add the cooked koftas to the curry sauce and stir to coat.
7. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Lamb Karahi
Experience the rich flavors of Pakistani cuisine with this classic Lamb Karahi recipe, a spicy and savory dish that’s perfect for special occasions or a quick weeknight dinner.
Ingredients:
– 1 pound boneless lamb cubes
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon garam masala powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon cayenne pepper (optional)
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 medium tomatoes, diced
– 2 green chilies, chopped
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet or karahi over medium-high heat.
2. Add lamb cubes and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add sliced onions and cook until caramelized, about 7-8 minutes.
4. Add minced garlic, cumin, garam masala powder, cinnamon, cardamom, and cayenne pepper (if using). Cook for 1 minute.
5. Stir in diced tomatoes, chopped green chilies, salt, and black pepper.
6. Add the lamb cubes back to the pan and stir to coat with the sauce.
7. Reduce heat to low and simmer, covered, for 20-25 minutes or until the lamb is tender.
Cooking Time: 30-40 minutes
Chicken Pulao
A popular Indian recipe, Chicken Pulao is a simple and aromatic dish made with marinated chicken cooked with rice, spices, and herbs. This flavorful one-pot meal is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup basmati rice
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 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. Heat oil in a large saucepan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add chopped onions, garlic, chicken, turmeric powder, coriander powder, and salt. Cook until the chicken is browned and the onions are translucent.
3. Add rice to the pan and stir well to combine with the chicken mixture.
4. Add water to the pan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid has been absorbed.
5. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Beef Seekh Kebab
A classic Pakistani dish, Beef Seekh Kebabs are flavorful minced beef skewers, typically served with a side of naan bread and chutney. This recipe brings you the authentic taste of the streets of Lahore in the comfort of your own kitchen.
Ingredients:
– 500g minced beef
– 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
– 2 tablespoons lemon juice
– 10-12 wooden skewers
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a large mixing bowl, combine the minced beef, chopped onion, garlic, ginger paste, cumin powder, coriander powder, garam masala powder, and salt. Mix well with your hands until just combined.
3. Divide the mixture into 10-12 portions and shape each portion around a skewer, leaving a small gap at one end.
4. Brush the kebabs with lemon juice and cook for 8-10 minutes on each side, or until cooked through.
5. Serve hot with your favorite chutney and naan bread.
Cooking Time: 16-20 minutes
Chicken Korma
A flavorful and aromatic Indian-inspired dish that combines tender chicken with a rich and creamy sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon turmeric
– 1/4 teaspoon red pepper flakes (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, cumin, curry powder, cinnamon, turmeric, and red pepper flakes (if using). Cook for 1 minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Stir in diced tomatoes, chicken broth, and heavy cream or half-and-half. Bring to a simmer.
6. Reduce heat to low and let sauce thicken, about 10-15 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve over basmati rice or naan bread.
Cooking Time: 25-30 minutes
Beef Biryani
A flavorful and aromatic rice dish originating from India, Beef Biryani is a popular main course option that’s perfect for special occasions or everyday meals. This recipe combines the rich flavors of beef, spices, and basmati rice to create a deliciously layered dish.
Ingredients:
– 1 lb beef (chicken or lamb can be substituted), cut into small pieces
– 2 cups basmati rice
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 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
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large saucepan and sauté the onions until golden brown.
2. Add the beef and cook until browned, breaking it up as needed.
3. Add the garlic, ginger paste, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1-2 minutes.
4. Mix in the rice, water, and salt. Bring to a boil, then reduce heat and cover for 15-20 minutes or until the rice is cooked.
5. Serve hot, garnished with fresh cilantro.
Cooking Time: 30-40 minutes
Lamb Pulao
This classic Indian dish combines aromatic spices with tender lamb and flavorful basmati rice, making it a perfect centerpiece for any meal. With its rich flavors and satisfying texture, Lamb Pulao is sure to become a staple in your culinary repertoire.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into small pieces
– 2 cups basmati rice
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (optional)
– Salt, to taste
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add lamb and cook until browned, about 5 minutes.
4. Add cumin, coriander, turmeric, chili powder (if using), and salt. Cook for 1 minute.
5. Add rice and stir well to combine with the spice mixture.
6. Add water and bring to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
8. Garnish with cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Summary
Get ready to savor the flavors of Pakistan with these 18 mouth-watering recipes! From classic dishes like Chicken Biryani and Beef Nihari, to flavorful kebabs like Chapli Kebab and Seekh Kebab, this collection has something for everyone. Try your hand at making Aloo Keema, a hearty lamb and potato curry, or indulge in the rich flavors of Daal Chawal, a traditional lentil and rice dish. Whether you’re a seasoned cook or just looking to explore new cuisines, these authentic Pakistani recipes are sure to delight. So go ahead, get cooking, and experience the delicious taste of Pakistan!
