Try Pakistani Delicious Foods Recopies in Europe

We have started sharing Traditional Recopies from Different Countries so People of other countries also can try it and change the taste. Every region has its own way of cooking so we should must check taste of other countries.
Today I am gonna share with you Pakistani Delicious Foods Recopies
So Let’s start without wasting more time.
Please keep in mind that I share only that recopies which can be easily made at home.

Biryani :

Biryani and Pakistani foods are straight joined. No Pakistani dining experience is done} without its vicinity. It is produced from rice and meat of any kind (Specially Chicken). Biryani took numerous set ups and shapes and even formula varieties here, for example Mutton Biryani, Sindhi Biryani, Tikka Biryani, Aalo Biryani and so out. But we are going to cook Traditional Biryani which is often eaten at home.


  • 1 chicken cut into large pieces
  • 1 kg basmati rice
  • 1 cup oil/ghee
  • 4-5 potatoes cubed
  • 3-4 green chili slit/hari mirch
  • 4 cardamom/elaichi
  • 4 cloves/laung
  • 1 inch piece of cinnamon/dal chini
  • 1 tsp shahi jeera
  • 4 onions/pyaaz finely sliced
  • 3 tbsp ginger garlic paste/adrak lahsun
  • 4 to matoes pureed
  • 2 cups yogurt/dahi
  • 2 tsp crushed red chili flakes / lal mirch
  • salt to taste
  • bunch of mint leaves / pudina
  • bunch of coriander leaves / cilantro / hara dhaniya
  • orange food coloring optional


  • Wash the chicken thoroughly and set aside.
  • Wash and soak the ice for an hour.
  • Heat oil in a large pan and fry the potatoes till golden brown. Remove the potatoes from the pan and set aside.
  • In the same oil, add the green chili, cloves, cardamom, cinnamon, shahi jeera and onion. Fry till the onion turns lightly golden brown color. Now add the ginger garlic paste and fry till the raw smell evaporates from it.
  • Add the chicken and fry till it is done and add the tomato puree, yogurt, red chili flakes, salt, coriander leaves/cilantro and mint leaves. Cook on high heat till it the oil starts leaving the side of the pan. Add the potatoes and give it a gentle stir.
  • Now get your rice ready.
  • Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice seperate. Add rice to the boiling water.
  • Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below).
  • Add rice to the yakhni. Do not mix. Spread a tbsp of ghee on top of the rice. Spread the food coloring on top of the rice now.
  • Cover with foil and close the lid. The foil do not let the steam escape.
  • Place on a tawa on cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes. (see Notes)
  • Mix the rice and gravy gently before serving. Serve hot with Raita (Yogurt and Vegetable Salad sauce) 

To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. 

This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between. It is half grainy.
When you cook on a tawa, the bottom doesn’t get burnt.
Some people cover the lid edges with chapati dough to conceal the steam. Lazy me, opt for foil instead.

Shami Kabab:

Shaami Kabab is most liked  among kids and men and women. You can make the shami kabab and freeze it during weekend & still have a quick dish ready during weekday by just removing from deep freeze and frying it. Shami Kabab recipe, Pakistani Design is a great alternative for grilling and barbeque.


Thrilling easy to make, you can get your kids involved while making the patties for the Shami Kabab.

I generally prefer to make during Ramadan month {as it may|as it could} made in advance and stored and cooked instantly rather than spent hours in the kitchen during the month of Ramadan.


  • 500 gm mutton mince
  • 2 small onions roughly cut
  • 2 cups water
  • 1/2 cup bengal gram / chana dal
  • 2 green cardamom
  • 1 inch cinnamon stick
  • 1 tsp coriander seeds
  • 2 green chili
  • Salt to taste
  • 1 egg
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 4 to 5 garlic cloves
  • handful of coriander leaves / cilantro
  • oil for frying


  • In a pan, add the meat mince, onion, water, Pulses, cardamoms, cinnamon, salt, turmeric powder, red chili powder, coriander seeds and garlic.
  • Bring the mixture to a boil and then lower the heat.
  • Cook everything till all the water has evaporated from it and the meat is tender. If the water is present in the mixture, the binding of the kabab will be difficult and they will just fall apart
  • Remove the pan from the heat and set aside to cool. You can remove the whole spices as they do not grind well.
  • Grind the meat in a food processor along with the green chillies, and coriander leaves and egg.
  • Divide the mixture equally into small lemon sized portions and shape each of them into a circle.
  • Heat the oil in a pan and fry the shamis until they golden brown in color
  • Remove and drain the excess oil on kitchen towels. Serve hot with mint chutney.
  • You can even store them in the refrigerator for up to 2 days.

Lassi (Butter Milk):

Lassi drink might be appreciated sweet or salty.This is very famous in Punjab state not even in Pakistan but also in india. People mostly dink lassi in Breakfast. In Villages Former often drink only lass on early morning and go for work in feilds after that their wives come behind them and carry breakfast for them.
This is an easy dirnk Yogurt is required for this drink.


  • Yogurt ½ kg
  • Milk ½ kg
  • Sugar ½ cup
  • Ice as required

You can also use only Yogurt


  • In a blender jug add yogurt, milk, sugar and ice and blend well.
  • Now take out the lassi in glass and serve.

Chicken Karahi:

Chicken Karahi is a Pakistani and North Indian chicken dish. Karahi is the name of the wok-style pan that this dish is traditionally made in. The rounded shape of the pan allows for a quick tossing of prepared ingredients into the pan with a swift lifting action. While we won’t be employing that swift flick of the wrists today, we will still be utilizing the traditional wok-style frying method. Chicken karahi is also not a chicken curry that is cooked in a gravy or sauce, but rather fried with fresh vegetables and a few spices to enhance it’s flavor. For this reason, it is a great beginner dish. I hope you try it out.


  • 1 skinless chicken cut into 8-10 pieces
  • 3 tablespoons of chopped cilantro, some reserved for garnish
  • 2 medium tomatoes, diced
  • 2 small or one medium onion, chopped
  • 2 green bell peppers, diced
  • 2-3 green chiles, chopped
  • 4-5 garlic cloves, chopped
  • 2 inch piece of ginger, sliced into small batons, some reserved for garnish
  • 2 teaspoons of kosher salt
  • ½ teaspoon turmeric
  • ½ teaspoon red chili powder
  • 4 tablespoons of light, flavorless oil (vegetable or canola)


  • Add 3 tablespoons of oil into a high-sided wok on medium high heat and fry the chicken pieces
  • Add the tomatoes, onions, bell pepper, garlic, ginger, green chiles, cilantro, turmeric, salt, and red chili powder into a nonstick pan with 1 tablespoon of oil into a nonstick pan on medium high heat and cook for 5-7 minutes.
  • After the chicken and vegetable mixture is cooked separately for 5-7 minutes, combine the mixture into the wok, cover, and cook on medium for 5-10 minutes or until the chicken is soft and fully cooked.
  • Taste for salt, garnish with extra cilantro and ginger batons and serve!
  • Notes
  • For a spicier karahi, add more green chilies or red chili powder.

Daleem (Pulse Haleem):

Pulse Heleem is also most common eaten dish in Pakistan. Haleem is made from Grain Pulse. In Lahore City most people eat Haleem in Breakfast. If you visit Pakistan then don’t forget to eat this dish.


  • Beef:1 kg
  • Onions:1/4 kg
  • Tomatoes:2 to 3
  • Salt:as per taste
  • Red Chili Powder:6 teaspoons
  • Yogurt:2 tablespoons
  • Turmeric Powder:1/2 teaspoon
  • Coriander Powder:4 teaspoons
  • All Spice Powder:1 tablespoon
  • Bay Leaves:2 to 3
  • Oil:1/2 cup
  • Wheat:1/4 kg
  • Barley:1/4 kg
  • Split Gram Lentils:1/4 kg
  • Green Gram:1/4 kg
  • Ginger Garlic:2 tablespoons

For Garnishing

  • Fried onions
  • lemon
  • green coriander
  • mint
  • green chili


  • Heat oil in a pan.
  • When oil starts crackling, add all spice powder and then onions and fry them until they turn golden brown.
  • Add salt, ginger garlic, red chili powder, turmeric powder, coriander powder, tomatoes, yogurt and meat and cook. Add 5 to 6 glass water to tenderize it well.
  • When meat is tender, roast it again.
  • Grind cooked meat slightly to separate its filaments
  • Grind all pulses including wheat and barley.
  • Add ground meat to ground pulses and place the pot on stove and keep moving the ladle (ghota lagana).
  • When it gets thicker, haleem is ready.
  • Enjoy with ginger, lemon, fried onions, mint, coriander and green chilies.
Here is nehari which is also one of the favorite dishes in Pakistan. Nehari is eaten in routine however people on sumday (Holiday) like to eat nehari with families at restaurants.  


  • Shanks Meat: 1 kg (large pieces)
  • Bones and Marrow Bones: 1 kg
  • Ground Garlic: 2 tablespoons
  • Salt: as per taste
  • Onions: 2 medium (chopped)
  • Black Peppercorns: 10 to 12
  • Red Pepper Powder: 2 tablespoons
  • Coriander Powder: 2 tablespoons
  • White Cumin: 1 tablespoon
  • Fennel Seeds: 1 tablespoon
  • Cardamom Seeds: 1 teaspoon
  • Dried Ginger: 1 teaspoon
  • Pipli: 1 teaspoon
  • (It is an ingredient of all spice powder like a grey colored round stick)
  • Yogurt: 1 cup
  • Flour: 1/2 cup
  • Lemon: 1
  • Oil: 1 cup
For Garnishing

  • Thin sliced ginger
  • This sliced green chilies
  • Chopped green coriander
  • Diced lemon


  • Grind fennel seeds, cardamom seeds, dried ginger and pipli and place aside.
  • Add salt, black peppercorns, red pepper, coriander powder, cumin and recently ground spice to yogurt.
  • Pour oil in a pan and fry for 2 to 3 minutes on medium heat. Then add onions and fry until golden brown.
  • Add garlic to fried onions and fry for 1 to 2 minutes.
  • Add flour and roast unless it releases aroma.
  • Now put spices into pan which you mixed lately with yogurt. Roast until oil comes up. Now add meat and cook well and also add bones and marrow bones.
  • Then add 3 liter water and cook on medium heat (3 to 4 hours) until meat is tenderized. When meat is fully tender and nihari is thick, add lemon juice and cook on low heat for 5 minutes.
  • When oil comes up, nihari is ready.
  • Serve with ginger, green chilies, coriander, lemon and naans.
  • When it gets thicker, haleem is ready.
  • Enjoy with ginger, lemon, fried onions, mint, coriander and green chilies.
Fruit Chaat / Cream Chaat:

Crisp fruit fresh fruit cream chat serve as sweet dish after meal best dessert for Ramadan. one upon a day, juicy and fresh fruit Chaat was taken to the next level and cream was added to it. It serve as sweet dish after meal best dessert for Ramadan (Holy Month of Muslims). One upon a day, juicy and fresh fruit chaat was taken to the next level and cream was added to it.


  • 2 packets fresh cream, chilled
  • 1 cup boiled chickpeas
  • 1 cup grapes
  • 1 can cocktail fruit
  • 4 banana, sliced
  • 4 guava, chopped
  • 2 apples, chopped
  • 2 mangoes, chopped
  • 2 peaches, chopped
  • 1 boiled potato, chopped
  • 4 tbsp caster sugar
  • 1-1/2 chaat masala
  • 1/4 tsp black pepper
  • 1/2 tsp salt


  • Put all fruits in a large bowl.
  • Add fresh cream, caster sugar, black pepper, salt and chat Masala.
  • Mix well.
  • Cream Fruit Chaat is ready to serve. 
Carrot Halwa / Gajar Ka Halwa:

Carrot is very useful vegetable. It contains Vitamins which are very benificar for health. in Pakistan Carrot is used as vegetable, Carrto Juice, & Carrot Halwa. Carrot Halwa is a product for winter season because Carrot is seasonal vegetable. Mothers make this halwa in order to protect their children form Winter and also keep them healthy. It is also used by children as sweet chocolate in this way mothers provide healthy food to their children.


  • 2 Carrots – kgs (grated)
  • 250 grams Butter –
  • 1 Liter Cream Milk Full 
  • 250 ml Cream Full 
  • 1 ¼ cups Sugar 
  • 5 – 6 Cardamoms Green – whole (crush them gentle to open the pods)
  • handful Almonds Slivered
  • 3 – 4 Edible Silver Foil


  • Mix all ingredients in a large nonstick cooking pan and let it cook on the highest heat.
  • Let the mixture boil and allow the liquid ingredients to dry. Stir regularly with a wooden spoon.
  • As the mixture starts drying up, the boiling bubbles will jump out of the cooking pan. Protect your hands. You will need to clean your stove later.
  • Stir the mixture with a wooden spoon till all liquid dries up and the butter comes out on the sides. Be careful not to let it burn at the bottom. Your wooden spoon will be able to stand straight once you stick it in to the carrots. 
  • Once the halwa cools down transfer it to a serving bowl and garnish with slivered almonds and silver foil.
  • The cooking takes about 2 hours depending on how efficient your stove is.

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