Lachha Paratha Recipe (Flaky Layered Paratha)
Make lachha paratha with crisp, flaky layers: soft dough, ghee and flour paste, pleated and coiled, then cooked on a hot tawa and crushed to open the layers.
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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Kalmi Kebab Recipe (Spiced Chicken Drumstick Kebab)
Make kalmi kebab: chicken drumsticks scored deep, marinated in a spiced hung yoghurt and cream mix with saffron, then grilled until charred and juicy.
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Dhaga Kebab Recipe (Thread-Tied Soft Kebabs)
Make dhaga kebab: very soft spiced mince shaped on skewers and tied with thread so it holds, then grilled and smoked. A Karachi and Hyderabad BBQ speciality.
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Chicken Shashlik Recipe (Pakistani Shashlik with Sauce)
Make Pakistani chicken shashlik: chicken, capsicum, onion and tomato skewered and grilled, served on rice with a tangy chilli tomato shashlik sauce.
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Tikka Boti Recipe (Spicy Beef or Mutton Boti)
Make tikka boti: beef or mutton cubes in a spicy tikka marinade with papaya and lemon, grilled over coal until charred and tender. Classic Pakistani BBQ.
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Malai Boti Recipe (Creamy Chicken Boti)
Make malai boti: boneless chicken in cream, cheese and yoghurt with green chilli and cardamom, grilled until lightly charred. Creamy, juicy and mild.
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Gola Kebab Recipe (Soft Smoky Karachi Gola Kabab)
Make Karachi gola kebab: finely ground beef with papaya and spices, wrapped on skewers, grilled and smoked. Soft, melt-in-the-mouth and full of smoke.
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Bihari Boti Recipe (Tender Smoky Beef Strips)
Make Karachi bihari boti: thin beef strips tenderised with raw papaya, marinated in fried onion, yoghurt and bihari spices, grilled and smoked with coal.
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Reshmi Kebab Recipe (Silky Creamy Chicken Kebab)
Make reshmi kebab: chicken in a silky marinade of cream, cashew paste, yoghurt and white pepper, grilled gently so it stays soft. Mild, creamy and tender.
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Chicken Seekh Kebab Recipe (Juicy, Never Dry)
Make juicy chicken seekh kebabs: thigh mince with cheese or butter for moisture, squeezed onion, roasted besan and spices, kneaded and grilled. Never dry.
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