Sindhi Kadhi Recipe (Tangy Besan and Vegetable Curry)
Make Sindhi kadhi: roasted besan simmered with tamarind, tomato and vegetables like okra, drumsticks and potato. Tangy and different from Punjabi kadhi.
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
- Chutneys and Raita6 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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Sajji Recipe (Balochi Salt Roasted Chicken)
Make Balochi sajji at home: whole chicken rubbed with salt and spices, stuffed with rice, slow roasted until crisp outside and juicy inside. Oven method.
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Mutton Stew Recipe (Pakistani Gosht Stew)
Make Pakistani mutton stew: tender mutton with potatoes, carrots and peas in a light, peppery gravy with whole spices. Gentle, warming winter comfort food.
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Chicken Haleem Recipe (Quicker Daleem with Chicken)
Make chicken haleem: wheat, barley and mixed daal cooked with spiced chicken and beaten until silky, topped with fried onions, ginger, lemon and chaat masala.
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Mutton Raan Recipe (Whole Roast Leg of Lamb)
Make mutton raan: a whole leg of lamb marinated overnight in yoghurt, papaya and spices, slow roasted until it falls off the bone. The Eid al-Adha centrepiece.
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Dum Pukht Recipe (Peshawari Sealed Pot Mutton)
Make Peshawari dum pukht: mutton and fat cooked sealed in its own juices with only salt, pepper and onion until meltingly tender. Simple and deeply meaty.
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Kunna Recipe (Chiniot Clay Pot Mutton)
Make kunna, the slow-cooked mutton of Chiniot: meat cooked in a clay pot with ghee and spices, then thickened with atta into a silky, rich gravy.
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Paya Recipe (Pakistani Slow Cooked Trotters)
Make Pakistani paya: lamb or beef trotters cleaned, then slow cooked for hours in a spiced onion and yoghurt shorba until sticky and falling off the bone.
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Aloo Shimla Mirch Recipe (Potato and Capsicum Sabzi)
Make aloo shimla mirch: potatoes and capsicum stir fried with cumin, tomato and spices until the peppers are just tender. A bright 25-minute Pakistani sabzi.
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Aloo Matar Recipe (Potato and Pea Curry)
Make aloo matar: potatoes and green peas in a light tomato and onion gravy with cumin and garam masala. Simple Pakistani home curry, ready in 30 minutes.
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