Pakistani Recipes
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Heat oil in a heavy pot. Fry sliced onions until golden brown. Remove half for garnish.

Add ginger-garlic paste and fry for 2 minutes until fragrant.

Add beef, nihari masala, red chilli, turmeric and salt. Fry on high heat for 5 minutes.

Add 6–8 cups of water. Cover and cook on very low heat for 3 hours until meat is tender.

Mix wheat flour in ½ cup water, add to pot to thicken the gravy. Cook for 15 more minutes.

Serve with naan, topped with ginger, green chillies, fried onion and lemon.

Wash trotters thoroughly. Boil in salted water for 30 minutes. Drain and set aside.

In a large pot, heat oil and fry onions golden. Add ginger-garlic paste.

Add all spices and trotters. Fry for 5–7 minutes on high heat.

Add 8 cups of water. Cook on low heat for 4 hours until meat falls off the bone.

Adjust seasoning. Serve with hot naan and fresh coriander garnish.

Heat oil, fry onions until golden. Add ginger-garlic paste and fry for 2 minutes.

Add chopped tomatoes and all spices. Cook until oil separates.

Add chicken pieces and mix well. Cook on high heat for 5 minutes.

Add 1 cup water, cover and simmer 25–30 minutes until chicken is tender.

Garnish with fresh coriander and serve with roti or rice.

Mix all ingredients together with minced beef. Do not over-mix — keep it rustic.

Shape into flat, wide patties (palm-size) about ½ cm thick.

Heat oil in a wide pan on medium-high heat.

Fry kebabs 3–4 minutes each side until golden brown and cooked through.

Serve with naan, sliced onion rings, tomato and mint chutney.

Blend onion, chillies and coriander finely. Squeeze out excess moisture.

Mix with mince, ginger-garlic paste and all spices. Knead well for 5 minutes.

Thread around metal skewers in a long sausage shape, pressing firmly.

Grill on charcoal or in oven at 200°C for 15–18 minutes, turning halfway.

Serve with raita, naan and fresh salad.

Score chicken pieces deeply with a knife so marinade penetrates well.

Mix all marinade ingredients. Coat chicken thoroughly. Marinate 4 hours or overnight.

Grill on high heat or in oven at 230°C for 25–30 minutes, turning once.

Baste with butter in the last 5 minutes for extra colour and flavour.

Serve on a sizzler plate with lemon, onions and green chutney.

Soak basmati rice for 30 minutes. Boil with whole spices and salt until 70% cooked. Drain.

Fry onions until golden brown. Add ginger-garlic paste, tomatoes and biryani masala.

Add chicken and yoghurt. Cook masala until oil separates and chicken is cooked.

Layer: spread half the rice, add all the chicken masala, top with remaining rice.

Pour saffron milk, mint leaves and fried onion on top. Seal with foil and cook on dum (low heat) for 25 minutes.

Mix gently before serving. Serve with raita and salad.

Cook meat with onions and spices in water until tender. Reserve the meat stock (qorma water).

Fry carrots in butter until soft. Add raisins and fry for 2 minutes. Set aside.

Soak and parboil rice. Add to the meat qorma stock and cook until rice absorbs the liquid.

Cover and steam on low heat (dum) for 20 minutes.

Plate rice topped with meat, fried carrots and raisins.

Heat a wok (karahi) until very hot. Add oil and fry ginger-garlic paste for 1 minute.

Add chicken and fry on high heat for 5 minutes until lightly browned.

Add chopped tomatoes and all dry spices. Do NOT add water — cook until tomatoes break down.

Cook uncovered on high heat for 20 minutes, stirring frequently, until oil separates on top.

Add green chillies in the last 5 minutes. Garnish with ginger and coriander.

Fry onions golden in ghee. Add ginger-garlic paste and fry for 2 minutes.

Add mutton and fry until sealed and brown on all sides.

Add tomatoes, spices and yoghurt. Mix well and cook until masala is done.

Add 1 cup water, cover and cook on low heat for 40 minutes until meat is tender.

Stir in cream, garnish with coriander and serve with naan.

Marinate fish in ginger-garlic paste, all spices and lemon juice for 30 minutes.

Coat each piece in gram flour, pressing lightly.

Deep fry in hot oil on medium-high heat for 4–5 minutes per side.

Drain on paper towels. Serve with mint chutney and lemon slices.

Marinate chicken strips in tikka masala and pan-fry for 8–10 minutes.

Warm chapati on tawa. Spread mint chutney and raita.

Layer with chicken, onions, tomato and cabbage.

Drizzle chilli sauce. Roll tightly and wrap in foil. Serve immediately.

Soak lentils and kidney beans overnight. Pressure cook with salt and water for 30 minutes.

In butter, fry onions golden. Add ginger-garlic paste, tomatoes and spices.

Add cooked dal to the masala. Mash some dal for a creamy texture.

Simmer on low heat for 20 minutes. Stir in cream before serving.

Garnish with coriander and a drizzle of cream. Serve with rice or naan.

Blanch spinach in boiling water for 2 minutes. Drain and roughly chop.

Heat oil, fry cumin seeds. Add onions until golden, then ginger-garlic paste.

Add potatoes, tomato and all spices. Cover and cook 10 minutes.

Add spinach, mix well. Cook uncovered for 10 minutes until dry. Serve with roti.

Make puri dough: knead flour, salt and oil with warm water into a firm dough. Rest 20 minutes.

For halwa: heat ghee, fry semolina on medium heat until golden and aromatic (8–10 min).

Add sugar dissolved in water carefully — it will splutter. Stir until thick and pulls away from sides.

Add cardamom and garnish with nuts. Keep warm.

Roll puri dough into small circles. Deep fry in hot oil until puffed and golden on both sides.

Serve hot puris with halwa, chana masala and pickle (achaar).

Mix potatoes, onion, chillies, coriander, cumin and salt for the filling.

Knead soft dough with flour, salt and water. Divide into balls.

Flatten a ball, place a spoonful of filling in centre, seal and roll out gently.

Cook on hot tawa with ghee, pressing edges, until golden on both sides (3–4 min per side).

Serve with yoghurt, butter and pickle.

Boil tea leaves in water with cardamom and cinnamon for 15 minutes until dark red.

Add baking soda — the colour will turn green. Whisk vigorously by pouring back and forth between pots to create a creamy foam (5–7 minutes).

Add milk and salt. Bring to a boil — the tea will turn beautiful pink.

Strain into cups. Top with crushed pistachios and almonds. Serve with naan or biscuits.

Pour milk into a small saucepan. Add cardamom pods and ginger if using.

Bring to a gentle boil. Add tea leaves and sugar.

Reduce heat and simmer for 4–5 minutes, stirring occasionally.

Strain into cups and serve hot with biscuits or paratha.

Soak rice for 20 minutes. Drain and set aside.

Bring milk to a boil in a heavy pot. Add rice and cardamom.

Simmer on low heat for 45 minutes, stirring frequently, until thick and creamy.

Add sugar, saffron and rose water. Cook for 5 more minutes.

Serve warm or chilled, garnished with nuts.

Fry vermicelli in ghee until golden. Add nuts and fry for 2 more minutes.

Add milk and bring to a boil. Simmer for 15 minutes until vermicelli softens.

Add sugar, dates, cardamom and rose water. Simmer for 5 minutes more.

Serve hot or warm in bowls. It thickens as it cools — adjust with milk if needed.

Make sugar syrup: boil sugar, water and cardamom until slightly sticky. Add rose water. Keep warm.

Mix milk powder, flour, baking soda and ghee. Add just enough milk to form a soft dough.

Roll into smooth oval balls — no cracks. Cover and rest 10 minutes.

Deep fry on LOW heat for 8–10 minutes — slow frying ensures they cook through evenly.

Drop hot jamuns into warm syrup immediately. Soak for at least 1 hour before serving.