Mutton Karahi Recipe (Restaurant Style Lamb Karahi)
Make tender mutton karahi: bone-in mutton cooked in its own juices, then tomatoes bhuna on high heat until thick with ginger, green chilli and black pepper.
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
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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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Bakarkhani Recipe (Flaky Layered Tea Bread)
Make bakarkhani: a crisp, flaky layered bread made with ghee and milk, rolled and folded, then baked golden with sesame. The classic teatime bread.
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Lassi Recipe (Sweet and Salted Punjabi Lassi)
Make Punjabi lassi two ways: thick sweet lassi with cream on top, or salted lassi with cumin and mint. Chilled, frothy and ready in 5 minutes.
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Doodh Patti Chai Recipe (Pakistani Milk Tea)
Make Pakistani doodh patti: strong black tea boiled directly in milk with sugar and cardamom until rich and creamy. Dhaba strength chai in 10 minutes.
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Khagina Recipe (Pakistani Spiced Scrambled Eggs)
Make khagina: Pakistani scrambled eggs cooked with onion, tomato, green chilli and spices until soft and fluffy. A 15-minute breakfast with paratha.
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Anda Paratha Recipe (Egg Stuffed Paratha)
Make anda paratha: a flaky paratha with spiced beaten egg, onion, green chilli and coriander cooked right inside it. The Lahori dhaba breakfast in 20 minutes.
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Taftan Recipe (Leavened Saffron Flatbread)
Make taftan: a soft leavened flatbread with milk, yoghurt, egg and saffron, topped with nigella and baked golden. Richer than naan, lighter than sheermal.
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Sheermal Recipe (Saffron Milk Bread)
Make sheermal: a soft, saffron-scented milk bread with ghee, sugar and cardamom, baked golden and brushed with saffron milk. The classic partner for nihari.
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Roghni Naan Recipe (Soft Sesame Milk Naan)
Make roghni naan: an enriched milk and egg dough, rolled round and topped with sesame and a milk glaze, baked until golden. Soft, rich and slightly sweet.
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Naan Recipe (Tandoor Style Naan on a Tawa)
Make soft, blistered naan at home without a tandoor: a yoghurt yeast dough, cooked on a very hot tawa and finished over the flame. Brushed with butter.
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