Pakistani food is a refined blend of various regional cooking traditions of South Asia. Pakistani food is known for its richness and flavour.Within Pakistan, food varies greatly from region to region, reflecting the country’s ethnic and cultural diversity.
Food from the eastern provinces of Punjab and Sindh are to some extent similar to the cuisines of Northern India and can be highly seasoned and spicy, which is characteristic of the flavours of the South Asian region.
Food in other parts of Pakistan, particularly Balochistan, Azad Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa, and the Federally Administered Tribal Areas, involves the use of mild aromatic spices and less oil, characterizing affinities to the cuisines of neighbouring Afghanistan, Iran, and Central Asia.
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Mutton karahi is most popular dish in Pakistan.Mutton Karahi is a simple yet delicious kind of fried meat with thick tomato gravy. Its great to prepare in dawats to enhance to tasty meal menu. Also great to make in lunch or in dinner. You can serve it with naan or chappati and some fresh salad.
- Mutton ½ kg
- Tomatoes ½ kg
- Onion 2 (sliced)
- Karahi masala 2 tbsp
- Coriander powder ½ tsp
- Red chili 1 tsp (crushed)
- Cumin powder ½ tsp
- All spice powder ½ tsp
- Black pepper powder ½ tsp
- Salt 1 tsp
- Oil 2 tbsp
- Turmeric powder ½ tsp
- Green chilies 4-5
- Coriander to garnish (chopped)
- Ginger to garnish 3-4 tbsp
- Boil mutton and keep its stock aside.
- Grind half tomatoes with half cup of mutton stock and cook this puree with 1 tbsp oil and add karahi masala.
- When oil separates then keep it aside.
- Heat remaining oil in a pan and add sliced onions, when it turns golden colour add chopped tomatoes.
- When tomatoes are tender then add turmeric powder, red chili crushed and garlic paste cook it for 2-3 minutes.
- Add mutton, ginger, coriander powder and cumin powder.
- Now add tomato puree, green chilies, ginger, all spice and black pepper.
- Add ½ cup water and cook covered for 10 minutes on low flame.
- Garnish with coriander leaves and ginger.
- Serve it with naan or kulcha.
Chicken Karahi is among favorite meaty dishes of Pakistan. Chef Zubaida Tariq made it in a perfect taste just with simple ingredients. Serve with combination of simple vegetable salad, roti or naan and raita.
- Chicken 1 kg
- Crushed Ginger 1 tbsp
- Crushed Garlic 1 tbsp
- Crushed Black Pepper ½ tsp
- Crushed Cumin 1tsp
- Crushed Dry Coriander 1 tsp
- Green Cardamom 4 to 5
- Green Chilies 8 to 10
- Whole Red Chilies 5 to 6
- Tomatoes 5 to 6
- Green Coriander ½ bunch
- Ghee 4 to 5 tbsp
- Oil 4 to 5 tbsp
- In a blender put garlic, ginger, green chilies and 1/4 bunch of green coriander and blend to make a paste.
- In a karahi heat oil and ghee; put chicken in it and close the lid.
- When the chicken turns white in color add the blended paste in it, mix, and cook.
- Add tomatoes, crush whole red chili, cumin, coriander seeds, and green cardamom in the karahi, mix and cook.
- When completely cooked, dish it out and garnish it with coriander, ginger, and crushed spice mixture.
- Serve with nan.
Haleem is made of wheat, barley, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat.Haleem is a very popular dish in pakistan.Mostly pakistani eat haleem in breakfast.
- Mutton 250 gms
- Wheat 1 cup
- Masoor dal a handful
- Channa dal a handful
- Moong dal a handful
- Onions, fried 2
- Coriander powder 1 tsp
- Ginger/garlic paste 2 tsps
- chilli powder 1 tsp
- Ghee 4 tbsps
- Turmeric 1/2 tsp
- Salt to taste
- Soak the wheat overnight, drain and pound.
- Heat 6-8 cups of water in a heavy bottomed vessel.
- Add dal, wheat and mutton along with ginger-garlic paste, turmeric, coriander powder, red chilli powder and salt when the water begins to the boil.
- Cook on low flame till the mutton turns tender.
- Mash the mutton. Add sliced and fried onions.
- Heat ghee and pour it over the haleem.
- Delicious haleem is ready.
- Sprinkle with lemon juice and garnish and serve.
Siri paya is a traditional breakfast dish of Pakistan. The main ingredients of the dish are the two ends of a cow, goat or lamb; head and feet. It can also be enjoyed for lunch and dinner.
- Brain (Siri) 1
- Onions 2
- Ginger-garlic paste 4 tsp
- Salt 1 tsp
- Chili (grounded) 2 tsp
- Coriander seeds (crushed) 2 tsp
- Turmeric 1/2 tsp
- Curd 1/2 cup
- Whole all spice
- All spice (grounded) 1 tsp
- Oil 1/2 cup
- First thoroughly wash the siri.
- Then boil salt and turmeric.
- Drain out and keep siri aside.
- Heat oil in a pan and fry whole all spice and onions till golden brown.
- Add in siri and fry well.
- Add ginger-garlic paste and fry.
- Add salt too.
- Now add in coriander powder, red chilies, curd and fry.
- Keep frying until oil starts to separate and float.
- Add enough water to cook meat.
- When the meat is tender add in grounded all-spice.
- Cook till gravy thickens.
- Garnish with lemon quarters and green chillies.
- Serve hot with paye and naan.
Traditional simmering/curry recipe Nihari is very famous dish and cooked and eaten specially as a main dish.
- Beef bong (boiled)) 1/2 kg
- Black cardamom 8
- Ginger garlic paste 1tbsp
- Dry ginger/sonth 4-5
- Turmeric 1 tsp
- Red chilli to taste
- Whole spice powder 1 tbsp
- Salt to taste
- Onion 1
- Flour 4 tbsp
- Oil 1 cup
- Heat oil in a pan fry onion till brown
- Add ginger garlic paste, turmeric, red chilli,whole spice fry well.
- Put boiled beef in it cook 5 minutes then add 3 glass water.
- In a piece of muslin cloth add ani seed, ginger powder and black cardamom tie to make potli.
- Add this potli in beef cook for 20 minutes on slow flame.
- Add little julinne ginger and croander leaves in nihari cook 2 minutes dish out and serve with lemon, julinne ginger and green chilli.
So there you have it! These are in our opinion the Top 5 Pakistani Foods and Recipes that you should cook!