Top 10 Pakistani Recipes

Among all the things Pakistan is famous for, food tops the chart. Pakistani food is famous worldwide because of its taste, its color and its sweet smell. The specialty of Pakistani food is many folds its taste is so good that people across globe want to taste Pakistani food even if it is spicy. Pakistani food does not only contain vegetables but also meat, both red and white. So, if you want Pakistani food be sure that there is a huge variety of dishes waiting for you.

Pakistani food can be prepared in min to max time. Below are given top 10 recipes which you be made easily, and can be enjoyed a lot.


Cutles is easy to cook and tasty to have dish. Its ingredients are given below;

Boiled potatoes, 3 to 4 medium size
Salt , as per taste
Red/ black pepper , as per taste
Hara dhniya, as per taste


Onion, chopped – 1 medium size
Anar dana, one to two table spoons, grinded
One egg beaten
Bread crumbs or besan
Oil/ ghee for frying

Mash boiled potatoes is mixture bowl, add salt pepper, grinded anar dana, hara dhaniya and podena and mix it well. After the mixture is ready- leave it for 30 minutes.  Now add chopped onion and mix it again.  after the mixture is ready; make kababs with the mixture. Now dip each cutles in beaten egg and then in bread crumbs. After all the cutls are ready, deep fry til they turn golden brown. Serve with hari chatni, ketchup or imli chatni.

Chicken kadahi

Chicken- 1 kg
Onion, chopped- 2 medium size
Tomatoes 3 medium size
Salt, pepper (red and black- not grinded) as per taste
Yogurt- 1 cup
Green chili- 4 chopped
Hara dhaniya and podena – for garnishing
Ginger , garlic- 1 tea spoon each
Cooking oil/ghee

Wash chicken and keep it aside. Take chopped onions and brown then in cooking oil on slow heat. After onion are light brown, add chopped tomatoes and cook it till onion and tomatoes become very soft. After this add beaten yogurt, remember, do not add yogurt without beating it well otherwise your kadahi won’t look presentable. After this, add ginger, garlic and spices mentioned and mix them well. Now add chicken and cook it till chicken’s own water is dried. After this, turn the heat very slow and leave kadahi on it for 10 to 15 minutes. After 15 min, add hara dhnia green chili and podina. And serve.

Note: for kadahi it is not recommended to fry chicken before, it takes away the delicious taste of kadahi.

missi roti

Mix the following ingredients in flour and mix it so that It becomes a hard stuff.
Boiled daal channa- 2 cups
Anar dana – uncrushed 2 table spoon
Hara dhaniya and podena
Salt and pepper – as per taste
Green leaves of white radish (muli) – 1 cup
Chopped onion- 1 cup
Flour- as much which mixes the above mentioned ingredients in hard stuff

Mix flour and the ingredients well. Leave the mixture for 1 hour. Mixture should be hard so that when onion releases its moisture flour doesn’t become thin. Now take small amount of this thick mixture and give it shape of roti , just like we do while making normal roti. This roti can be made either on tawa or in tanoor. After when roti is done, serve it with lassi, chatni and salad.

Fried fish

Fresh fish- 1 kg (whichever type f fish you like)
Ginger and garlic paste , freshly made- 2 to 3 table spoon
Salt as per taste (for fish marination add very small amount of salt in it as fish itself is very salty)
Red chili – as per taste
Oil/ ghee for frying

Wash fish thoroughly, now take a bowl  for marination. Add ginger garlic freshly made paste, salt and chili and make sure that every piece of fish is marinated with this paste. Leave it for around 2 hours.  Heat oil and fry fish at medium heat.

Note; if you like juicy fish, then fry fish on slow heat and do not keep it in oil for long else it will become crunchy. Serve it with chatni or any sauce or tea or with roti.

Keema karely

Fresh bitter guard – 6 to 7
Keema half kg
Salt and pepper- as per tast
Onion chopped- 1 medium
Anar dana- 1 table spoon
Oil/ghee for frying

Take 6 to 7 fresh green bitter gurds (karela) , peel them in a way that they do not break. Now wash the peeled karela with salt. The method of washing peeled karela is that take a bowl, put peeled karela and 2 to 3 table spoon salt in it. Leave it preferably under sun light to half an hour. Now wash them till the green color water is gone from each peeled karela.

After this, fry them till they become light brown. Remember that fry them on light heat.  Now boil keema well. Add onion salk and pepper anar dana in boiled keema and make a spicy mixture. Now fill each peeled karela with this mix and wrap it with clean thread, keep them covered in slow heat for 10 min. and serve.

Pure Pakistani food recipes are given below.

Alo gosht

Meat (mutton, beaf)- half KG
Potatoes-  3 medium sized
Tomatoes- 3 medium sized
Onion- chopped 2 to 3 medium
Green chili- 4 to 5 whole
Black pepper 10 to 12 grains
Powder of dar chini, meethee, dhaniya, long – I tea spoon
Slat and red chili- as per taste
Ginger garlic paste- 1 tea spoon

Wash meat and boil it either in pressure cooker or on regular pan till it is well boiled. Cut potatoes in 4 pieces each. Now for masalah preparation take cooking oil and add chopped onion in it, light brown onions, now add chopped tomatoes, do this on slow heat so that onion and tomatoes turn soft. After when tomatoes are well mixed in masalah, add ginger garlic paste and spices. Cook it well. 

After this add potatoes and cook till they soften down. Now add boiled meat and cook for 15 min. now add water as much as you like and keep it on heat for 20 min. at 15 min. cooking, add 5 whole green chilis cut from the middle and cook for 5 min. on slow heat. Serve with naan. 

Palak gosht

Palak – 1 bowl fresh cut and washed properly and boiled
Meat- mutton or beaf- half kg boiled
Green chili- 4 to 5 cut in small pieces
Ginger garlic paste- I tea spoon
Black pepper – 10 grains
Salt and red chili- as per taste
Garam masala- I tea spoon
Oil- for cooking
Onion and tomatoes- as per taste

Brown chopped onions in oil till they are soft and very light brown. Now add chopped tomatoes and ginger garlic paste. Cook it for 10 min on slow heat. Now add boiled palak in masalah along with spices. Cook it and then add boiled meat and cook for 15 min. cook this dish only on slow heat. Now add green chilis and put palak gosht on dum for 15 min. serve it with naan. 

Murgh pulao

Chicken – 1 kg roasted 
Rice- 1 kg
Onion, and tomato- 3 medium sized
Green chili – 5 cut in small pieces while 3 whole- cut from middle
Yogurt – 1 cup
Salt and red chili- as per taste
Black pepper- 10 to 12 grains
Garam misalah – 2 tea spoon
Badi ilaichi- 2 
Dar chini- 3 to 4 pieces
Cooking oil

Warm cooking oil and add chopped onion in it till they are brown. Now add tomatoes and add spices cook it till tomatoes are well cooked. Now add chicken and cook. Now add water in it and cook it on medium heat till it boils. After water is boiled, add rice and cook it again for 5 to 6 min. now put rice on dum for 2o min. lift dum after 20 min and serve with salad and chatni.