Shaljam Gosht Recipe (Turnip and Meat Curry)
Cook shaljam gosht, the Punjabi winter curry of tender meat and soft turnips. Learn how to remove bitterness from turnips and get a rich, thick gravy.
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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Matar Gosht Recipe (Mutton and Peas Curry)
Make matar gosht with tender mutton and sweet green peas in a rich, home-style masala. Step timings, a meat tenderness gauge and fixes for tough meat.
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Aloo Gosht Recipe (Pakistani Meat and Potato Curry)
Cook classic aloo gosht with tender mutton or beef and soft potatoes in a thin, spiced shorba. Clear stages, a meat tenderness gauge and fixes that work.
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Chicken Pulao Recipe (Pakistani Yakhni Pulao)
Cook Pakistani chicken yakhni pulao with a fragrant whole-spice stock, tender chicken and fluffy separate rice. Exact ratios, dum timing and easy fixes.
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Chana Pulao Recipe (Pakistani Chickpea Rice)
Make fluffy chana pulao with whole spices, browned onions and chickpeas cooked in a light yakhni. Exact water ratio and dum timing for separate grains.
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Kofta Korma Recipe (Soft Meatballs in Korma Gravy)
Make soft kofta korma with meatballs that hold their shape in a rich brown onion and yogurt gravy. Binding tips, gentle cooking and fixes for breaking kofte.
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Beef Korma Recipe (Pakistani Family Style)
Make a rich Pakistani beef korma with tender beef, brown onion and yogurt gravy and aromatic whole spices. Clear stages, timings and fixes for tough beef.
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Mutton Korma Recipe (Slow-Cooked Pakistani Style)
Cook tender mutton korma with brown onion paste, yogurt and whole spices. Slow bhunai, a soft finish and fixes for tough meat or split gravy at home.
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Chicken Korma Recipe (Pakistani Shadi Style)
Make Pakistani shadi-style chicken korma with brown onion paste, yogurt and whole spices. Rich red gravy, glossy oil on top and tips for a smooth finish.
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Chicken Salan Recipe (Everyday Pakistani Curry)
Cook a classic Pakistani chicken salan with soft chicken and a thin, spiced shorba. Simple masala bhunai, exact heat and fixes for watery or bitter curry.
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