Top 10 Amazing Pakistani Dishes: Savor the Flavors

Top 10 Pakistani Dishes - Amazing Dishes

✅Quick Summary

Step into a world of rich culinary heritage and mesmerizing flavors as we journey through the top 10 Amazing Pakistani dishes. From the fiery sizzle of seekh kebabs to the fragrant allure of biryani, each word tells a story of tradition, culture, and the art of indulgence.

  • Embark on a delightful exploration of Pakistani cuisine, where every bite is an invitation to savour the essence of this beautiful, diverse country.
  • With many spices, fresh ingredients, and centuries-old cooking techniques, Pakistani cuisine boasts a remarkable diversity that reflects the country’s vibrant culture and history.
  • Whether you’re a fan of spicy curries, smoky barbecues, or decadent desserts, Pakistani cuisine offers something to tantalize every palate.
  • Join us on a gastronomic adventure as we unveil the tempting array of flavours and aromas that define Pakistani cuisine.
  • Get ready to experience the irresistible charm of these top 10 Pakistani dishes that will leave you craving more.

SEE ALSO: Top 10 Healthiest Breakfasts

10 Zarda

Top 10 Amazing Pakistani Dishes
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Zarda is a yellow-colored sweet rice dish often served after a spicy rice meal. Zarda is a very tasty sweet rice dish made with khoya, zafran, and different other spices. Zarda is often served on different occasions as a sweet dish. Learn how to make shahi zarda, deghi zarda, three-color zarda, and many other zarda recipes.

Zarda Recipe:

Zarda is a traditional sweet rice dessert popular in South Asian cuisine. It’s known for its vibrant color and sweet, aromatic flavors. Here’s a recipe for making Zarda:

Ingredients:

  • 1 cup basmati rice
  • 1/2 cup sugar (adjust to your sweetness preference)
  • 1/4 cup ghee (clarified butter)
  • 1/4 cup mixed nuts (almonds, cashews, pistachios), chopped
  • 1/4 cup raisins
  • 1/4 teaspoon cardamom powder
  • A pinch of saffron strands (optional)
  • A few drops of food color (orange or yellow)
  • 3-4 green cardamom pods, crushed
  • 4-5 cups water
  • Edible silver or gold leaf for garnish (optional)

Instructions:

  1. Wash the basmati rice under cold water until the water runs clear. Drain the rice and set it aside.
  2. In a large pot, bring 4-5 cups of water to a boil. Add the washed and drained rice and cook it until it’s about 70-80% cooked (still slightly firm in the center). Drain the rice and set it aside.
  3. In a separate pot or pan, heat the ghee over medium heat.
  4. Add the chopped mixed nuts and raisins to the hot ghee. Sauté them until the nuts turn golden and the raisins plump up. Remove them from the ghee and set them aside.
  5. In the same pot with the remaining ghee, add the cooked and drained rice. Stir gently to coat the rice with the ghee.
  6. Add the sugar and cardamom powder to the rice. Mix well and let the sugar melt and caramelize slightly. Keep the heat on low to prevent burning.
  7. In a small bowl, soak the saffron strands in a couple of tablespoons of warm milk and set it aside.
  8. Divide the rice into two portions. In one portion, mix the saffron milk and a few drops of food color until you achieve the desired vibrant color.
  9. In a serving dish, layer the plain rice and colored rice alternately to create a visually appealing pattern.
  10. Garnish the Zarda with the sautéed nuts, raisins, and crushed cardamom seeds. You can also use edible silver or gold leaf for an extra decorative touch.
  11. Serve Zarda warm or at room temperature.

Enjoy your homemade Zarda, a delightful and colorful sweet rice dessert!

Alternative namesZorda, jarda, jorda
CourseDessert
Place of originMughal Empire
Region or stateIndian subcontinent
Associated cuisinePakistan, India, Bangladesh
Main ingredientsRice, raisins, cardamom, saffron, pistachios or almonds
VariationsMutanjan

09 Kheer

Top 10 Amazing Pakistani Dishes
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Kheer is the basic after-meal dessert in Pakistan. In wedding ceremonies or family gatherings at home, the most common sweet item to serve is kheer. There are many types of kheer that differ in ingredients and cooking styles. To make a complete meal, from main course dishes to sweet dishes, you must know how to make kheer.

Kheer Recipe:

Kheer is a popular Indian rice pudding dessert made with rice, milk, sugar, and flavored with cardamom, saffron, and nuts. Here’s a recipe for making traditional Indian kheer:

Ingredients:

  • 1/2 cup basmati rice
  • 4 cups whole milk
  • 1/2 cup sugar (adjust to your sweetness preference)
  • 1/2 teaspoon cardamom powder
  • A pinch of saffron strands (optional)
  • A handful of chopped nuts (almonds, cashews, pistachios)
  • 1 tablespoon ghee (clarified butter)
  • 1/2 teaspoon crushed cardamom seeds (from about 4-5 green cardamom pods)
  • Raisins (optional)
  • Edible rose petals for garnish (optional)

Instructions:

  1. Wash the basmati rice thoroughly under cold water until the water runs clear. Drain the rice.
  2. In a heavy-bottomed pan, heat the ghee over medium heat. Add the drained rice and sauté for a few minutes until the rice turns slightly translucent.
  3. Pour in the milk and bring it to a boil. Once it starts boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
  4. Continue simmering the milk and rice mixture until the rice becomes soft and the mixture thickens, which can take about 30-40 minutes. Stirring occasionally is crucial during this process.
  5. While the kheer is cooking, you can soak the saffron strands in a couple of tablespoons of warm milk and set it aside.
  6. Once the rice is cooked and the mixture has thickened, add the sugar, cardamom powder, and crushed cardamom seeds. Mix well and let it simmer for another 5-7 minutes.
  7. Add the saffron-infused milk and stir until the kheer turns a beautiful saffron color.
  8. Remove the kheer from heat and let it cool to room temperature. It will thicken more as it cools.
  9. Toast the chopped nuts in a dry pan for a few minutes until they turn golden brown. You can also add raisins if you like.
  10. Garnish the kheer with the toasted nuts and, if desired, some edible rose petals for a beautiful presentation.
  11. Refrigerate the kheer for a few hours before serving. It can be served chilled or at room temperature.

Enjoy your homemade Indian kheer, a creamy and delightful dessert!

Alternative namesPayasam, Payesh and Ksheeram
Place of originSouth Asia
Main ingredientsRice, milk, sugar, cardamom, jaggery, saffron, pistachios or almonds
VariationsBarley kheer, Kaddu ki kheer, paal (milk), payasam, payesh, chhanar payesh (payesh made with chhana or paneer)

08 Keema

Top 10 Amazing Pakistani Dishes
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I have observed that keema is a regular part of ration items that people buy weekly or monthly. Keema recipes can be prepared in many different ways. Either make its kababs or fry it, cook it with a vegetable, or use it in samosas, the choices are many.

Keemaa Recipe:

Keema is a popular South Asian dish made with minced meat, often beef or lamb, but you can also use chicken or turkey. It’s a flavorful and versatile dish that can be served with rice, bread, or as a filling for wraps. Here’s a basic recipe for Keema:

Ingredients:

  • 1 lb (about 450g) minced meat (beef, lamb, chicken, or turkey)
  • 2 tablespoons cooking oil or ghee (clarified butter)
  • 1 large onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2-3 green chilies, finely chopped (adjust to your spice preference)
  • 2 tomatoes, chopped
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red chili powder (adjust to your spice preference)
  • Salt to taste
  • Fresh cilantro leaves, chopped for garnish
  • Lemon wedges for garnish (optional)

Instructions:

  1. Heat cooking oil or ghee in a large pan over medium heat.
  2. Add cumin seeds and let them sizzle for a few seconds until fragrant.
  3. Add the finely chopped onion and sauté until it turns translucent and starts to brown.
  4. Add the minced garlic, ginger, and green chilies. Sauté for a couple of minutes until the raw smell disappears.
  5. Add the minced meat to the pan and break it up with a spatula. Cook until it browns and any excess water evaporates.
  6. Stir in the chopped tomatoes and cook until they become soft and the oil starts separating from the mixture.
  7. Add the turmeric powder, ground coriander, ground cumin, red chili powder, and salt. Mix well and cook for a few more minutes.
  8. Reduce the heat to low, cover the pan, and let the Keema simmer for about 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
  9. Once the Keema is cooked and the oil has separated, remove it from the heat.
  10. Garnish with chopped fresh cilantro leaves and lemon wedges, if desired.
  11. Serve hot with rice, naan, or roti.

Enjoy your homemade Keema, a flavorful and comforting dish!

Alternative namesMatar Gosht
TypeHouse food
Place of originIndian subcontinent
Region or stateIndian subcontinent
Associated cuisineIndia, Bangladesh, Pakistan
Main ingredientsMinced meat and pea
Ingredients generally usedIndian spices
Similar dishesAloo keema

07 Chapli Kebab

Top 10 Amazing Pakistani Dishes
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Chapli Kebab or Chapli Kabab is a Pashtun-style minced kebab, usually made from ground beef, mutton, or chicken with various spices in the shape of a patty. The Chapli Kabab originates from Peshawar in Pakistan.

Chapli Kabab Recipe:

Chapli Kebabs are a popular Pakistani and Afghan dish known for their distinct flat, round shape and flavorful blend of spices. They are typically made with ground meat, often beef or chicken. Here’s a recipe for Chapli Kebabs:

Ingredients:

  • 1 lb (about 450g) ground meat (beef or chicken)
  • 1 medium-sized onion, finely chopped
  • 2-3 green chilies, finely chopped (adjust to your spice preference)
  • 2-3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to your spice preference)
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon salt, or to taste
  • 2-3 tablespoons cooking oil
  • 1-2 eggs (optional, for binding)
  • Oil or ghee for frying

Instructions:

  1. In a mixing bowl, combine the ground meat, finely chopped onion, green chilies, minced garlic, minced ginger, chopped cilantro, and chopped mint leaves.
  2. Add the cumin seeds, coriander powder, red chili powder, garam masala powder, and salt to the mixture. Mix everything together thoroughly. This is when you can adjust the spice level to your liking.
  3. If you want a bit more binding for the kebabs, you can add beaten eggs to the mixture. One or two eggs should suffice, depending on the consistency you desire.
  4. Heat cooking oil in a pan for shallow frying or use ghee for added flavor.
  5. Take a portion of the mixture and shape it into a flat, round kebab. You can make them as thin or as thick as you prefer.
  6. Carefully place the chapli kebabs in the hot oil or ghee and fry them over medium heat until they are golden brown and cooked through, about 3-4 minutes on each side.
  7. Remove the kebabs from the oil and place them on a plate lined with paper towels to remove excess oil.
  8. Serve the Chapli Kebabs hot with naan, pita bread, or as part of a larger meal with chutney or yogurt sauce.

Enjoy the delicious and aromatic Chapli Kebabs!

Alternative namesPeshawari Chapli Kabab
TypeKebab
CourseAppetiser, main course or side dish
Place of originPeshawar, Pakistan
Associated cuisinePakistani, Afghan, Indian, Bangladeshi
Main ingredientsSimilar Dishes
Ingredients generally usedVarious herbs and spices
Similar dishesBurgers

06 Haleem

Top 10 Amazing Pakistani Dishes
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Haleem is also liked all over Pakistan. Haleem is mainly a party food cooked on different occasions. It is usually cooked in large quantities in caldron; however, it can be cooked in a saucepan for a family as well. Many times when friends or family decide to dine out, they prefer to visit a Haleem point. Knowing how to cook haleem is worthwhile for people interested in cooking famous Pakistani foods.

Haleem Recipe:

Haleem is a rich and hearty stew made from a combination of wheat, barley, lentils, and meat, typically chicken, beef, or lamb. It’s a popular dish in South Asian and Middle Eastern cuisines. Here’s a recipe for making chicken haleem:

Ingredients:

For the Haleem Base:

  • 1 cup whole wheat
  • 1/2 cup barley
  • 1/4 cup split chickpeas (chana dal)
  • 1/4 cup split red lentils (masoor dal)
  • 1/4 cup split yellow lentils (moong dal)
  • 1/4 cup split green lentils (moong dal)
  • 1/4 cup rice
  • 1 lb (about 450g) boneless chicken, cut into small pieces
  • 1 large onion, thinly sliced
  • 2 tomatoes, chopped
  • 2 tablespoons ginger-garlic paste
  • 2-3 green chilies, chopped (adjust to your spice preference)
  • 1/2 cup cooking oil or ghee (clarified butter)
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to your spice preference)
  • Salt to taste

For Garnish:

  • Fried onions
  • Fresh coriander leaves, chopped
  • Fresh mint leaves, chopped
  • Lemon wedges
  • Garam masala powder

Instructions:

  1. Wash and soak the wheat, barley, split chickpeas, and lentils together in enough water for at least 6-8 hours or overnight. Drain before using.
  2. In a large pot, add the soaked grains and rice, along with about 8 cups of water. Bring to a boil, then reduce the heat to low and simmer, partially covered, until the grains are soft and fully cooked. This may take 2-3 hours. You can also use a pressure cooker to speed up the process.
  3. While the grains are cooking, heat the cooking oil or ghee in another large pot. Add the sliced onions and sauté until they turn golden brown.
  4. Add the ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw smell disappears.
  5. Add the chicken pieces and cook until they start to brown.
  6. Stir in the chopped tomatoes and cook until they become soft.
  7. Add the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook until the oil separates from the mixture.
  8. Once the grains are fully cooked, use a hand blender or a masher to blend them into a smooth, thick paste. Add more water if needed to achieve the desired consistency.
  9. Combine the grain paste with the chicken mixture in the pot and simmer on low heat for another 30-40 minutes, stirring frequently to prevent sticking.
  10. Adjust the consistency with water if it gets too thick. The haleem should have a thick, porridge-like consistency.
  11. Serve hot, garnished with fried onions, chopped coriander leaves, mint leaves, lemon wedges, and a sprinkle of garam masala powder.

Enjoy your homemade chicken haleem, a delicious and wholesome dish!

Place of originMiddle East
Region or stateSouth Asia, Central Asia, Middle East
Serving temperatureHot
Main ingredientsWheat, barley, lentils, meat
VariationsKeşkek, harisa, khichra

05 Pulao

Top 10 Amazing Pakistani Dishes
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Pulao is also one of the basic home cooking recipes in Pakistan. In homes in Pakistan, pulao cooking is dedicated to a particular day of the week. Sometimes, when there is to make a rice recipe, pulao, and biryani often go in the competition, sometimes biryani and pulao are chosen. Folks interested in cooking basic Pakistani recipes must know how to cook a rice pulao. KFoods.com has gathered a decent list of pulao recipes for you.

Pulo Recipe:

Here’s a basic recipe for making Pulao, a fragrant and flavorful rice dish that’s popular in South Asian cuisine. You can customize it with various ingredients like vegetables, meat, or spices to suit your taste.

Ingredients:

  • 1 cup basmati rice
  • 2 cups water
  • 2 tablespoons cooking oil or ghee (clarified butter)
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • Whole spices (e.g., 1 bay leaf, 2-3 green cardamom pods, 2-3 cloves, 1-inch cinnamon stick)
  • Vegetables (e.g., peas, carrots, potatoes, bell peppers) or meat (e.g., chicken, lamb) of your choice (optional)
  • Spices (e.g., 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder, or to taste)
  • Salt to taste
  • Fresh cilantro or mint leaves for garnish (optional)

Instructions:

  1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
  2. In a large pan or pot, heat the cooking oil or ghee over medium heat.
  3. Add the sliced onions and sauté until they become translucent and start to turn golden brown.
  4. Add the minced garlic, ginger, and whole spices (bay leaf, cardamom, cloves, cinnamon). Sauté for another 1-2 minutes until fragrant.
  5. If using vegetables or meat, add them at this stage and cook until they start to soften or brown slightly.
  6. Stir in the cumin powder, coriander powder, turmeric powder, and red chili powder (adjust the spices to your taste). Sauté for a couple of minutes to toast the spices.
  7. Add the drained rice to the pot and stir well to coat the rice with the spices and oil. Cook for 2-3 minutes to lightly toast the rice.
  8. Pour in the water and add salt to taste. Bring the mixture to a boil.
  9. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed. You can also use the “dum” method, where you seal the lid with dough to trap steam and cook for 20-25 minutes on low heat.
  10. Once the Pulao is done, fluff the rice with a fork, and let it sit covered for a few minutes.
  11. Garnish with fresh cilantro or mint leaves if desired, and serve hot.

Enjoy your flavorful Pulao as a side dish or a simple main course!

Alternative namesPolao, plao, pela, pilav, pilov, pallao, pilau, pelau, pulao, palau, pulaav, palaw, palavu, plov, palov, polov, polo, polu, kurysh, fulao, fulaaw, fulav, fulab, osh, aş, paloo, kürüch
CourseMain
Region or stateMiddle East, Balkans, Caribbean, South Caucasus, Central Asia, East Africa, Eastern Europe, South Asia, Latin America
Serving temperatureHot
Main ingredientsRice, stock or broth, spices, meat, vegetables, dried fruits

04 Shami Kebab

Top 10 Amazing Pakistani Dishes
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Shami kabab, or shaami kabab, is a local variety of kebab originating from the Indian subcontinent. It is a popular dish in modern-day Indian, Pakistani, and Bangladeshi cuisines.

Shami Kabab Recipe:

Here’s a recipe for Shami Kebabs, a popular South Asian appetizer made from ground meat (usually beef or chicken) and lentils. These kebabs are known for their savory and spiced flavors:

Ingredients:

  • 1 cup split Bengal gram (chana dal)
  • 1/2 lb (about 225g) ground beef or chicken
  • 1 small onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1-2 green chilies, finely chopped (adjust to your spice preference)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to your spice preference)
  • Salt to taste
  • 1 egg (optional, for binding)
  • Cooking oil for frying

Instructions:

  1. Wash the split Bengal gram (chana dal) and soak it in water for at least 2 hours. Drain the water before using.
  2. In a large pot, add the soaked chana dal and enough water to cover it. Bring it to a boil, then reduce the heat to low and let it simmer until the dal is soft and easily mashable. This usually takes about 20–30 minutes. Drain any excess water.
  3. In a food processor, combine the cooked chana dal, ground meat, chopped onion, minced garlic, minced ginger, green chilies, ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Pulse until you get a well-mixed, smooth paste-like consistency.
  4. Transfer the mixture to a bowl. If the mixture seems too loose, you can add an egg to help bind it together. Mix well.
  5. Take small portions of the mixture and shape them into flat, round kebabs.
  6. Heat some oil in a frying pan over medium heat.
  7. Fry the Shami Kebabs in the hot oil until they are golden brown and cooked through, about 3–4 minutes on each side.
  8. Place the cooked kebabs on a plate lined with paper towels to remove excess oil.
  9. Serve the Shami Kebabs hot with mint chutney or as an appetizer with naan or pita bread.

Enjoy your homemade Shami Kebabs!

Region or stateIndian subcontinent
Main ingredientsMeat or fish and spices
VariationsMany variations exist

03 Chicken Karahi

Top 10 Amazing Pakistani Dishes
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Chicken karahi (known as gosht karahi when prepared with goat or lamb meat instead of chicken), or kadai chicken, is a chicken dish from South Asia.

It is noted for its spicy taste and is notable in South Asian cuisine. The dish is prepared in a karahi (a type of work) and can take between 30 and 50 minutes to prepare and cook. Cumin, green chilis, ginger, garlic, tomatoes, and coriander are key to the flavor of the dish. It is usually served with naan, roti, or rice. This dish is one of the hallmarks of Pakistani cuisine.

Chicken karahi Recipe

Here’s a brief overview of how to make Chicken Karahi, a popular Pakistani and North Indian dish:

Ingredients:

  • Chicken pieces (bone-in or boneless)
  • Tomatoes
  • Cooking oil or ghee
  • Onions
  • Ginger-garlic paste
  • Green chilies
  • Karahi masala (a blend of spices like coriander, cumin, cardamom, cloves, and black pepper)
  • Red chili powder
  • Turmeric powder
  • Salt to taste
  • Fresh coriander leaves for garnish

Steps:

  1. Heat cooking oil or ghee in a wok or karahi (a type of deep, thick-bottomed pan) over medium-high heat.
  2. Add finely chopped onions and sauté until they turn golden brown.
  3. Add ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw smell disappears.
  4. Add chicken pieces and cook until they start to brown on all sides.
  5. Add chopped tomatoes and cook until they become soft and release their juices.
  6. Sprinkle karahi masala, red chili powder, turmeric powder, and salt over the chicken. Stir well to coat the chicken evenly with the spices.
  7. Cover the karahi and let the chicken cook on low heat until it’s tender and fully cooked. You may need to add a splash of water if it becomes too dry.
  8. Once the chicken is cooked and the oil starts separating from the gravy, remove it from heat.
  9. Garnish the Chicken Karahi with fresh coriander leaves and some sliced green chilies for extra heat.
  10. Serve hot with naan, roti, or rice.

Enjoy your flavorful Chicken Karahi!

Region or stateSouth Asia
Main ingredientsChicken

02 Korma

Top 10 Amazing Pakistani Dishes
Top_10_Pakistani_Dishes_Amazing_Dishes_4

Korma, or qorma, is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt, water, stock, and spices to produce a thick sauce or gravy.

Recipe of Korma

Here’s a brief overview of how to make korma:

Ingredients:

  • Meat (chicken, lamb, or beef) or vegetables
  • Onions
  • Ginger-garlic paste
  • Cooking oil or ghee
  • Yogurt or cream
  • Korma spice mix (includes ingredients like coriander, cumin, cinnamon, cardamom, cloves)
  • Salt to taste
  • Water or broth
  • Nuts (cashews, almonds)
  • Fresh coriander leaves for garnish

Steps:

  1. Heat oil or ghee in a pan and sauté sliced onions until they turn golden brown.
  2. Add ginger-garlic paste and cook until the raw smell disappears.
  3. Add your choice of meat or vegetables and cook until they are lightly browned.
  4. Sprinkle the korma spice mix and salt over the meat/vegetables and mix well.
  5. Add yogurt or cream and continue cooking until the mixture thickens and the oil starts to separate.
  6. Pour in water or broth to achieve your desired consistency and let it simmer until the meat/vegetables are fully cooked and tender.
  7. In a separate pan, lightly roast the nuts until they turn golden.
  8. Blend the roasted nuts with a little water to make a smooth paste.
  9. Add the nut paste to the korma for richness and flavor.
  10. Simmer for a few more minutes until the korma is well-blended and flavorful.
  11. Garnish with fresh coriander leaves.

Serve your korma with rice or naan for a delicious meal. Enjoy!

Place of originIndian subcontinent
Associated cuisineIndia, Bangladesh, Pakistan, Afghanistan
Main ingredientsmeat, yogurt

01 Biryani

Top 10 Amazing Pakistani Dishes
Top_10_Pakistani_Dishes_Amazing_Dishes_10

Biryani is a mixed rice dish originating among the Muslims of South Asia and Iran. It is made with spices, vegetables, rice, and usually some type of meat. In some cases without any meat, and sometimes with eggs and potatoes.

Biryani Recipe

Here’s a brief overview of how to make biryani:

Ingredients:

  • Basmati rice
  • Chicken, lamb, or vegetables
  • Onions
  • Tomatoes
  • Yogurt
  • Ginger-garlic paste
  • Biryani spice mix (garam masala, cardamom, cloves, etc.)
  • Cooking oil or ghee
  • Fresh coriander and mint leaves
  • Saffron strands (for garnish)
  • Salt to taste

Steps:

  1. Wash and soak the rice for about 30 minutes. Drain.
  2. In a large pot, heat oil or ghee and sauté sliced onions until golden brown. Remove half for later use.
  3. Add ginger-garlic paste and cook until the raw smell disappears.
  4. Add meat or vegetables and cook until they are partially done. Add biryani spice mix and salt.
  5. Stir in chopped tomatoes and cook until they turn soft.
  6. Add yogurt and cook until the oil separates from the mixture.
  7. In a separate pot, boil the soaked rice until it’s about 70-80% cooked. Drain.
  8. Layer the partially cooked rice over the meat/vegetable mixture in the main pot. Sprinkle with fried onions, chopped mint, and coriander leaves.
  9. Add saffron strands soaked in warm milk to give a yellow color.
  10. Cover the pot with a tight-fitting lid and cook on low heat (you can also use dum cooking, which involves sealing the lid with dough to trap steam).
  11. Let it cook for 20-25 minutes on low heat, allowing the flavors to meld together.
  12. Gently fluff the biryani with a fork and serve hot with raita or a side salad.

Enjoy your homemade biryani!

Alternative namesBiriyanibirianiberianibriyanibreyanibrianibiraniburiyanibarianiaberiani
CourseMain dish
Region or stateSouth Asia, Western Asia, Central Asia, Southeast Asia
Serving temperatureHot
Main ingredientsRice, Spices, Meat
Ingredients generally usedMutton, Chicken, Beef, Eggs, Nuts, Dried fruits, Vegetables, Potatoes
VariationsVarious

Conclusion:

Know the top 10 basic Pakistani foods that are eaten eagerly throughout Pakistan. If you are learning to cook, these recipes are ideal places to start. Making a casserole or a fajita pizza is not worthwhile if you do not cook a desi chicken karahi, a delicious biryani, or crispy shami kababs. As being a Pakistani, our first choice should be the must-cook foods from Pakistani cuisine.

Here are the 10 most-eaten Pakistani foods with their recipes. These foods are ideal to start your cooking learning. Let’s see them below.

Drop your comments below!

Zainab Hashmi

I'm Zainab Hashmi, and I'm the Head Editor of TopTenMix.com. I'm uncovering the world's wonders and presenting you with the most interesting top ten lists in many categories. I've been as a guest on various national radio and television networks.

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