Aloo Paratha Recipe (Stuffed Potato Paratha)
Make aloo paratha with a soft dough and dry, spiced potato filling that rolls out without tearing. Stuffing, rolling and tawa tips for crisp parathas.
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
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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
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Aloo ki Tikki Recipe (Crispy Potato Patties)
Make crispy aloo ki tikki with dry mashed potatoes, spices and a little cornflour, shallow-fried golden. Tips for crisp crust and tikki that hold together.
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Shami Kebab Recipe (Soft Beef and Chana Dal)
Make soft shami kebabs with beef and chana dal cooked dry, ground smooth and shallow-fried with an egg coating. Freezer-friendly, with fixes for breaking.
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Chapli Kabab Recipe (Peshawari Style)
Make juicy Peshawari chapli kabab with beef mince, tomato, pomegranate seeds and crushed coriander, shallow-fried in fat. Fixes for kababs that break.
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Mutanjan Recipe (Royal Multicoloured Sweet Rice)
Make mutanjan, the royal Pakistani sweet rice with three colours, khoya, cham cham, nuts and ghee. Par-boil, layer and dum for separate, glossy grains.
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Zarda Recipe (Pakistani Sweet Saffron Rice)
Make Pakistani zarda with fragrant basmati, saffron, nuts and coloured sugar syrup. Learn to keep the grains separate and the sweetness just right.
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Sooji ka Halwa Recipe (Semolina Halwa)
Make halwa puri style sooji ka halwa: semolina roasted in ghee until golden, then cooked in cardamom syrup. Exact ratio, timings and fixes for lumps.
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Badam Halwa Recipe (Rich Almond Halwa)
Make rich badam halwa with ground almonds, milk, sugar and ghee, stirred until glossy and leaving the pan. Exact stages and fixes for grainy or oily halwa.
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Jalebi Recipe (Crispy Homemade Jalebi)
Make crispy homemade jalebi with a fermented or instant batter, piped into hot ghee and dipped in warm saffron syrup. Fixes for flat or soggy jalebi.
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Gulab Jamun Recipe (Soft Milk Powder Jamun)
Make soft gulab jamun with milk powder, fried slowly on low heat and soaked in warm cardamom syrup. Fixes for hard, cracked or raw-centred jamun.
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