Get ready to tantalize your taste buds with the bold flavors of Pakistan! With a rich culinary heritage that reflects its diverse cultural influences, Pakistani cuisine offers a world of delicious and authentic dishes. From spicy curries and fragrant biryanis to crispy fried snacks and sweet desserts, there’s something for everyone in this vibrant food scene.
In this article, we’ll take you on a culinary journey through 17 mouth-watering Pakistani recipes that showcase the country’s love for bold flavors, aromatic spices, and hearty portions. Whether you’re a seasoned foodie or just looking to spice up your cooking routine, these authentic recipes are sure to inspire your next meal. So let’s start with some popular dishes like Chicken Biryani with Fragrant Basmati Rice, Beef Nihari Slow-Cooked with Spices, and Chapli Kabab with Fresh Herbs and Spices, just to name a few.
Chicken Biryani with Fragrant Basmati Rice
Savor the flavors of India with this classic one-pot dish, where aromatic basmati rice and tender chicken come together in perfect harmony.
Ingredients:
– 1 cup basmati rice
– 2 lbs boneless, skinless chicken breast or thighs, cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. In a large pan, heat ghee or oil over medium heat. Add cumin seeds; when they sizzle, add onions, garlic, and ginger. Cook until onions are translucent.
3. Add chicken and cook until browned. Add coriander powder, turmeric powder, and salt. Mix well.
4. Add 1 cup water to the pan and bring to a boil. Stir in soaked basmati rice.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid absorbed.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 35-40 minutes
Beef Nihari Slow-Cooked with Spices
This classic Indian dish is a staple of Mughal cuisine, with tender beef slow-cooked in a rich and aromatic spice blend. This recipe brings the flavors of India to your kitchen, perfect for a cozy night in.
Ingredients:
– 2 lbs beef shank or chuck, cut into large pieces
– 1 onion, 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 turmeric powder
– 1/4 teaspoon red chili powder
– 1/2 cup plain yogurt
– 2 tablespoons ghee or vegetable oil
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef pieces on all sides, then set aside.
3. Add onions and cook until caramelized, about 5 minutes.
4. Add garlic, cumin, coriander, cinnamon, cardamom, turmeric, and chili powder; cook for 1 minute.
5. Add yogurt and stir to combine.
6. Return beef to the pot, add salt, and pour in enough water to cover.
7. Bring to a boil, then transfer to a slow cooker and cook on low for 8 hours or high for 4 hours.
8. Serve hot, garnished with cilantro if desired.
Cooking Time: 4-8 hours
Chapli Kabab with Fresh Herbs and Spices
Experience the bold flavors of Pakistani cuisine with this simple recipe for Chapli Kababs, infused with fresh herbs and aromatic spices. These juicy kebabs are perfect for a quick dinner or as an appetizer.
Ingredients:
– 1 pound ground beef
– 1/2 cup chopped cilantro
– 1/4 cup mint leaves, chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– Salt, to taste
– Vegetable oil, for cooking
Instructions:
1. In a large bowl, combine ground beef, cilantro, mint leaves, garlic, ginger paste, cumin powder, coriander powder, and salt. Mix well with your hands until just combined.
2. Divide the mixture into 8-10 portions and shape each portion into a cylinder.
3. Heat a non-stick skillet or grill pan over medium-high heat. Brush with vegetable oil.
4. Cook the Chapli Kababs for 3-4 minutes per side, or until cooked through.
5. Serve hot with your favorite chutney or salad.
Cooking Time: 12-15 minutes
Aloo Keema with Ground Beef and Potatoes
Aloo Keema is a popular Punjabi dish that combines the flavors of potatoes, ground beef, and aromatic spices. This recipe is a variation that uses ground beef instead of traditional lamb or goat meat.
Ingredients:
– 1 pound ground beef
– 2 large potatoes, peeled and diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until translucent.
2. Add garlic, ginger paste, cumin, coriander, and turmeric. Cook for 1 minute.
3. Add ground beef and cook, breaking it up with a spoon, until browned.
4. Add diced potatoes and salt. Mix well.
5. Reduce heat to low and simmer for 20-25 minutes or until potatoes are tender.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 25 minutes
Daal Chawal with Lentils and Steamed Rice
This classic Indian dish is a staple in many households. A flavorful and nutritious combination of lentils and steamed rice, Daal Chawal is a comforting meal that warms the heart and fills the belly.
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
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 cups cooked white rice (preferably day-old)
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain and boil the lentils with 4 cups of fresh water until they are soft and mushy.
3. Heat oil or ghee in a pan and sauté the chopped onion and minced garlic until golden brown.
4. Add cumin, turmeric powder, and salt to the pan and stir well.
5. Combine the cooked lentils with the spice mixture and simmer for 10-15 minutes.
6. Serve the Daal over steamed white rice, garnished with fresh cilantro.
Cooking Time: Approximately 45-50 minutes
Seekh Kabab with Minced Lamb and Spices
A classic Indian street food, Seekh Kababs are flavorful skewers made with minced lamb, spices, and a hint of freshness. This simple recipe yields tender and aromatic kebabs perfect for snacking or as part of a larger meal.
Ingredients:
– 500g minced lamb
– 1 medium 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
– Fresh cilantro leaves, for garnish
– Vegetable oil, for brushing
Instructions:
1. In a large mixing bowl, combine lamb, onion, garlic, ginger paste, cumin powder, coriander powder, and garam masala powder.
2. Mix well until the ingredients are evenly distributed.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Preheat a grill or skillet over medium-high heat.
5. Thread the lamb mixture onto skewers, leaving a small gap between each piece.
6. Brush with vegetable oil and cook for 8-10 minutes on each side, or until cooked through.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 16-20 minutes
Chicken Karahi with Tomatoes and Green Chilies
A classic Pakistani dish that’s quick to make and packed with flavor! This recipe combines the richness of chicken, the tanginess of tomatoes, and the heat of green chilies in a flavorful karahi.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium tomatoes, diced
– 4-6 green chilies, slit
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat the oil in a large karahi or wok over medium-high heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chicken and cook until browned, about 5 minutes.
4. Add the garlic, tomatoes, green chilies, and salt. Stir well.
5. Reduce heat to low and simmer for 10-12 minutes or until the chicken is cooked through and the sauce has thickened.
6. Garnish with cilantro and serve hot over basmati rice.
Cooking Time: 15-18 minutes
Paya Soup with Trotters and Aromatic Broth
A hearty and comforting soup that’s perfect for a cold winter’s day, this Paya Soup with Trotters and Aromatic Broth is a flavorful and nutritious meal.
Ingredients:
– 1 pound of trotters (pigs’ feet)
– 2 tablespoons of vegetable oil
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon of grated ginger
– 4 cups of chicken broth
– 2 cups of water
– 1 teaspoon of soy sauce
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the trotters under cold running water, then place them in a large pot or Dutch oven.
2. Heat the oil in a pan over medium heat, then sauté the onion, garlic, and ginger until the onion is translucent.
3. Add the chicken broth, water, soy sauce, salt, and black pepper to the pot with the trotters. Bring to a boil, then reduce the heat and simmer for 1 1/2 hours or until the trotters are tender.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 1/2 hours
Halwa Puri with Semolina Pudding and Fried Bread
This popular Indian dessert combines creamy semolina pudding with crispy fried bread and a touch of sweetness, perfect for satisfying your cravings.
Ingredients:
For Semolina Halwa:
– 1 cup semolina
– 2 cups milk
– 1/4 cup sugar
– 1/4 teaspoon cardamom powder
– Ghee or butter (optional)
For Puri (Fried Bread):
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup ghee or oil
– Water, as needed
Instructions:
1. Heat milk in a saucepan over medium heat.
2. Add semolina and sugar; stir continuously until the mixture thickens.
3. Remove from heat; add cardamom powder (optional).
4. For Puri, mix flour and salt. Gradually add ghee or oil to form a dough.
5. Roll out dough into thin circles.
6. Fry in hot oil until golden brown; drain excess oil.
7. Serve Semolina Halwa warm with crispy Puri.
Cooking Time: 30 minutes (approx.)
Chicken Pulao with Caramelized Onions
This aromatic rice dish is a flavorful combination of juicy chicken, caramelized onions, and saffron-infused basmati rice. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– Salt and pepper, to taste
– 2 tbsp vegetable oil
– 1 cup chicken broth
– Fresh cilantro leaves, for garnish
– Saffron threads, soaked in 1 tbsp hot water
Instructions:
1. Heat oil in a large saucepan over medium heat. Add cumin, smoked paprika (if using), and garlic; cook until fragrant.
2. Add chicken and cook until browned, about 5 minutes.
3. Add sliced onions and cook, stirring occasionally, until caramelized, about 15-20 minutes.
4. Add rice, water, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked.
5. Fluff with a fork and garnish with cilantro and saffron.
Cooking Time: 35-40 minutes
Vegetable Pakora Crispy and Spicy
A flavorful and crunchy Indian-inspired snack that combines the freshness of vegetables with a spicy kick.
Ingredients:
– 1 cup mixed vegetables (bell peppers, carrots, zucchini, onions)
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon cumin seeds
– 1/4 teaspoon coriander powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– Vegetable oil, for frying
– Chopped cilantro, for garnish (optional)
Instructions:
1. In a bowl, mix together the flour, baking powder, cumin seeds, coriander powder, and red chili powder.
2. Add the mixed vegetables and salt to the dry mixture. Mix well to combine.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small portions of the vegetable mixture into the hot oil. Fry until golden brown, about 3-4 minutes per side.
5. Remove the pakora from the oil with a slotted spoon and drain on paper towels.
6. Serve hot and garnish with chopped cilantro, if desired.
Cooking Time: 10-12 minutes
Lahori Fish Fry with Tangy Marinade
Experience the bold flavors of Lahore’s street food scene with this simple and delicious fish fry recipe, marinated to perfection in a tangy mixture of spices and yogurt.
Ingredients:
– 1 pound fish pieces (any white fish works well)
– 1/2 cup plain yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon ginger paste
– 1 teaspoon garlic paste
– 1/2 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, and red chili powder.
2. Add fish pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Remove fish from the marinade, allowing excess to drip off. Fry fish pieces until golden brown and cooked through, about 3-4 minutes per side.
5. Drain on paper towels and serve hot with your favorite sides.
Cooking Time: 15-20 minutes
Kheer with Rice, Milk, and Cardamom
This classic Indian dessert is a staple of many special occasions, and for good reason – the combination of creamy milk, fragrant cardamom, and fluffy rice is irresistible. With just a few simple ingredients and some gentle cooking, you can create this sweet treat in no time.
Ingredients:
– 1 cup long-grain rice
– 2 cups whole milk
– 1/4 teaspoon ground cardamom
– 1 tablespoon ghee or unsalted butter
– 2 tablespoons sugar (or to taste)
Instructions:
1. Rinse the rice in a fine mesh sieve until the water runs clear. Drain and set aside.
2. In a medium saucepan, combine the milk, cardamom, and ghee. Heat over medium heat, stirring occasionally, until the mixture starts to simmer.
3. Add the rice to the milk mixture and stir gently to combine.
4. Reduce the heat to low and cook, covered, for 15-20 minutes or until the rice is cooked and creamy.
5. Stir in the sugar and serve warm or at room temperature.
Cooking Time: 20-25 minutes
Beef Kofta Curry with Meatballs in Gravy
Transform traditional koftas into a flavorful curry dish, paired with tender meatballs swimming in a rich gravy.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1 teaspoon coriander
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1 cup all-purpose flour
– 2 eggs
– 1/4 cup breadcrumbs
– 1 can (14 oz) diced tomatoes
– 1 cup beef broth
– 2 tablespoons curry powder
– 1 tablespoon tomato paste
– 1/4 cup heavy cream (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, chopped onion, garlic, cumin, coriander, and cayenne pepper. Mix well.
3. Divide the mixture into 8-10 portions. Shape each portion into a ball and then flatten slightly into a kofta shape.
4. Place the koftas on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and black pepper.
5. Bake for 15-20 minutes or until cooked through.
6. While the koftas are baking, prepare the gravy. In a large skillet, combine diced tomatoes, beef broth, curry powder, and tomato paste. Bring to a simmer.
7. Add the baked koftas to the gravy and let them cook for an additional 5-7 minutes or until heated through.
8. Serve hot with heavy cream (optional).
Cooking Time: 30-40 minutes
Chana Chaat with Chickpeas and Tamarind Sauce
A popular Indian street food, Chana Chaat is a flavorful snack that combines chickpeas with tamarind sauce, onions, and spices. This recipe is a simplified version of the original, perfect for a quick and delicious treat.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 1/2 cup tamarind sauce
– 1/4 cup chopped fresh cilantro
– 1 small onion, thinly sliced
– 1 tablespoon lemon juice
– Salt, to taste
– Chopped fresh mint leaves, for garnish (optional)
Instructions:
1. In a large bowl, combine chickpeas, tamarind sauce, and salt. Mix well.
2. Add the chopped cilantro, onion, and lemon juice to the bowl. Toss gently to combine.
3. Serve immediately, garnished with fresh mint leaves if desired.
Cooking Time: 10 minutes
Rogani Naan Soft and Buttery Flatbread
Experience the authentic flavors of India with this simple recipe for Rogani Naan, a soft and buttery flatbread that’s perfect for snacking or serving alongside your favorite curries.
Ingredients:
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 teaspoon active dry yeast
– 3/4 cup lukewarm water
– 2 tablespoons butter, melted
– 1 tablespoon ghee or vegetable oil
Instructions:
1. In a large mixing bowl, combine flour, salt, sugar, and yeast.
2. Gradually add the lukewarm water to form a soft dough.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rest for 1 hour.
5. Preheat a non-stick skillet or tava over medium heat.
6. Roll out the dough into thin circles, about 6-7 inches in diameter.
7. Cook the naan for 30 seconds on each side, until lightly browned and puffed.
8. Brush with melted butter and ghee or oil.
Cooking Time: 15-20 minutes
Shahi Tukray with Bread and Sweet Custard
A rich and creamy dessert that’s perfect for special occasions. Shahi Tukray, also known as Indian bread pudding, is a popular treat that combines soft bread with a sweet custard topping.
Ingredients:
– 4 cups stale white bread, cut into 1-inch cubes
– 1 cup milk
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine bread cubes, milk, and melted butter. Let it soak for 5 minutes.
3. In a separate bowl, whisk together sugar, eggs, and vanilla extract until well combined.
4. Add the wet ingredients to the bread mixture and mix until smooth.
5. Pour the mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
6. While the pudding is baking, prepare the sweet custard topping by whisking together heavy cream, sugar, and eggs.
7. Remove the pudding from the oven and pour the custard topping over it. Return to the oven for an additional 5-7 minutes.
Cooking Time: 40-45 minutes
Summary
Get ready to tantalize your taste buds with these 17 authentic Pakistani recipes! From classic dishes like Chicken Biryani and Beef Nihari, to flavorful street food favorites like Chapli Kabab and Vegetable Pakora, this collection has something for every palate. Discover the rich flavors of Pakistan’s cuisine, from the tender Paya Soup to the sweet indulgence of Halwa Puri and Kheer. Whether you’re a seasoned cook or just looking to try new recipes, this selection is sure to delight.
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