Firni Recipe (Pakistani Ground Rice Pudding)
Make Pakistani firni: ground rice cooked in milk with cardamom and kewra until silky, set in clay pots and topped with pistachios. Smooth, never lumpy.
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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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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Meethi Seviyan Recipe (Dry Sweet Vermicelli)
Make meethi seviyan: thin vermicelli roasted in ghee and steamed dry with sugar, cardamom, nuts and coconut. The quick Eid sweet, separate strands, not sticky.
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Shahi Tukray Recipe (Royal Bread Pudding with Rabri)
Make shahi tukray: bread fried golden in ghee, dipped in cardamom syrup and topped with thick saffron rabri and nuts. The Mughal Eid dessert, crisp and rich.
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Falooda Recipe (Pakistani Rose Milk with Kulfi)
Make Pakistani falooda: chilled rose milk layered with falooda noodles, basil seeds, jelly and a scoop of kulfi or ice cream. The summer dessert drink.
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Kulfi Recipe (Pakistani Pistachio Malai Kulfi)
Make kulfi at home: milk slowly reduced with cardamom, saffron and pistachios, frozen in moulds. Dense and creamy like street kulfi, with no ice crystals.
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Ras Malai Recipe (Soft Chhena Discs in Saffron Milk)
Make ras malai at home: soft chhena discs cooked in light syrup, then soaked in thick saffron cardamom milk. Tips so they stay spongy, never hard or broken.
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Sheer Khurma Recipe (Eid Vermicelli Milk Pudding)
Make sheer khurma for Eid: fine vermicelli roasted in ghee and simmered in reduced milk with dates, nuts and cardamom. Creamy, pourable, never gluey.
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Gajar ka Halwa Recipe (Pakistani Carrot Halwa)
Make gajar ka halwa: grated red carrots slow cooked in milk until thick, then bhuna in desi ghee with sugar, khoya and nuts. Rich, glossy and never watery.
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Tinday Masala Recipe (Pakistani Round Gourd Curry)
Make tinday masala: tender round gourds cooked in a bhuna onion tomato masala with green chillies and ginger. Soft, flavourful and never watery or bland.
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Aloo Palak Recipe (Spinach and Potato)
Make aloo palak that stays green: spinach blanched fast, potatoes cooked in a garlic tomato masala, then folded together at the end. Simple Pakistani sabzi.
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