Aloo Bukhara Chutney Recipe (Sweet Plum Chutney)
Make aloo bukhara chutney: dried plums simmered with sugar, vinegar, chilli and spices into a glossy sweet and tangy chutney. Perfect with biryani and pulao.
Pakistani home cooking, written so it works the first time: karahi that is thick not watery, biryani with separate grains, nihari that turns silky, and kebabs that hold together. Every recipe shows heat levels, timings, a doneness check and a fix for the usual mistakes.
Recipes developed and tested by Farwa Zeeshan
Browse by dish
Pick what you want to cook
- Karahi and Curries25 recipes
Biryani and Pulao15 recipes- Gosht and Slow-Cooked16 recipes
- Kebabs and Snacks18 recipes
- Breads and Nashta18 recipes
- Mithai and Desserts22 recipes
- Daal and Sabzi18 recipes
- Street Food and Chaat12 recipes
- Chutneys and Raita6 recipes
Start here
The recipes to cook first
Pakistani Chicken KarahiThe fastest way into Pakistani cooking- Pakistani Chicken BiryaniOur most-cooked biryani
- Beef NihariWeekend slow-cook project
- Chicken SalanEveryday ghar ka salan
- Chapli KababPeshawar's famous kabab
- Gulab JamunEid's favourite mithai
Learn the technique
Guides behind these recipes
10 Essential Pakistani Spices and How to Use ThemHow to Make Garam Masala at HomeHow to Make Ginger Garlic PasteHow to Fry OnionsHow to Tenderise Meat5 Traditional Desi Cooking Techniques Every Cook Should Know
Quick answers
Pakistani Recipes FAQ
What are the most popular Pakistani dishes?
Chicken karahi, biryani, nihari, haleem, chapli kabab, korma and aloo gosht are among the most cooked dishes in Pakistani homes and restaurants.
Is Pakistani food the same as Indian food?
They share many techniques and spices, but Pakistani home cooking leans more on meat, wheat breads and dishes like karahi, nihari and chapli kabab.
What spices do I need for Pakistani cooking?
Start with red chilli, turmeric, coriander, cumin, garam masala and ginger garlic paste. Our Pakistani spices guide explains each one.
Which Pakistani recipe should a beginner start with?
Chicken karahi or chicken salan. Both cook in under an hour and teach the bhuna technique used across Pakistani cooking.
Every recipe
All Pakistani recipes
-
-
Kachumber Salad Recipe (Pakistani Onion Tomato Cucumber Salad)
Make kachumber: finely chopped onion, tomato, cucumber and green chilli with lemon, salt and chaat masala. The crunchy side for biryani, daal and karahi.
-
Chaat Masala Recipe (Homemade Tangy Spice Mix)
Make chaat masala at home: roasted cumin, coriander, black salt, amchur, dried mint and black pepper ground into the tangy mix for chaat, fruit and fries.
-
Raita Recipe (Pakistani Mint and Cucumber Raita)
Make Pakistani raita: thick yoghurt whisked smooth with mint, cucumber, roasted cumin and a pinch of salt. The cool side for biryani, pulao and kebabs.
-
Green Chutney Recipe (Hari Chutney for Chaat and Kebabs)
Make bright green chutney: mint, coriander, green chilli, garlic, lemon and a spoon of yoghurt blended smooth. Stays green and fresh for kebabs and chaat.
-
Imli Chutney Recipe (Sweet Tamarind Chutney)
Make imli chutney for chaat, samosa and pakoray: tamarind simmered with jaggery, dates, roasted cumin and ginger powder until glossy. Keeps for weeks.
-
Lahori Fish Fry Recipe (Crispy Ajwain Fish)
Make Lahori fish fry: firm fish coated in a spicy besan and ajwain batter, deep fried until crisp, served with chaat masala, lemon and green chutney.
-
Chapshuro Recipe (Hunza Meat Pie)
Make chapshuro from Hunza and Gilgit: thin dough filled with spiced minced meat, onion and chilli, sealed and cooked on a tawa until crisp. Mountain food.
-
Kahwa Recipe (Peshawari Green Tea with Cardamom)
Make Peshawari kahwa: light green tea brewed with green cardamom, cinnamon and a squeeze of lemon, sweetened lightly. The after-meal tea of Khyber Pakhtunkhwa.
-
Kashmiri Chai Recipe (Pink Noon Chai)
Make pink Kashmiri chai: green tea leaves boiled with baking soda, aerated with cold water until deep red, then simmered with milk until pink and creamy.
End of content
End of content