Beef Haleem Recipe (Pakistani Daleem)
Make silky Pakistani beef haleem with wheat, lentils and shredded beef, slow-cooked and finished with fried onions and lemon. Ghotna tips and fixes.
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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- 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
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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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Tadka Dal Recipe (Dhaba Style Yellow Dal)
Make dhaba-style tadka dal with soft yellow lentils and a sizzling ghee tarka of garlic, cumin and red chillies. Exact water ratio and easy fixes.
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Saag Recipe (Punjabi Sarson ka Saag)
Make Punjabi sarson ka saag with mustard greens, spinach and makai atta, slow-cooked until creamy and finished with a ghee tarka. Fixes for bitter saag.
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Kaleji Masala Recipe (Spicy Liver Fry)
Cook soft kaleji masala with mutton or chicken liver in a spicy tomato masala. Learn the quick-cook method that keeps liver tender, never rubbery or bitter.
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Anda Bhuna Recipe (Pakistani Egg Masala)
Make anda bhuna, boiled eggs fried in a thick onion and tomato masala. A quick Pakistani breakfast or dinner with exact timings and tips for flavourful eggs.
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Nargisi Kofta Recipe (Egg-Stuffed Meatballs)
Make nargisi kofta, boiled eggs wrapped in spiced mince, fried and simmered in a rich gravy. Wrapping technique, frying tips and fixes for cracked kofte.
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Kofta Curry Recipe (Pakistani Meatball Curry)
Make Pakistani kofta curry with soft meatballs in a red tomato and onion gravy. Binding tips, gentle simmering and fixes so the kofte never break apart.
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Karahi Keema Recipe (Street Style Mince)
Make karahi keema the street way: mince seared on high in a karahi with tomatoes, ginger and green chillies. Smoky, dry and ready in 30 minutes.
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Aloo Keema Recipe (Pakistani Mince and Potato)
Cook Pakistani aloo keema with browned beef mince and tender potatoes in a thick, spiced masala. Fixes for watery or smelly mince and exact cooking times.
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Prawn Karahi Recipe (Quick Pakistani Jhinga Karahi)
Make prawn karahi in 20 minutes with juicy prawns in a high-heat tomato, ginger and green chilli masala. Learn to cook prawns without making them rubbery.
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