PakistaniTandoori ChickenBone-in chicken legs marinated overnight in spiced yogurt, then roasted in a hot home oven until charred at the edges and juicy inside. No tandoor needed.1 h 15 min·Serves 4
PakistaniTawa ChickenYogurt-marinated chicken thigh seared on a flat tawa, then cooked down with tomatoes, green chilli and ginger into a thick, spicy masala. Good with hot rotis.1 h 10 min·Serves 4
PakistaniChicken Malai BotiTender boneless chicken pieces marinated in cream, cheese, cashew and white pepper, then grilled until lightly browned. Mild, rich and juicy, with no red chilli.45 min·Serves 4
PakistaniReshmi KababSilky, pale golden chicken kababs made with a cashew and cream paste, so they stay tender and juicy. Easy to grill on a pan, in the oven or over charcoal.1 h 5 min·Serves 4
PakistaniChicken Tikka BotiJuicy cubes of boneless chicken marinated in spiced yogurt, skewered and grilled until charred at the edges. A weekend barbecue favourite you can make in a hot oven.4 h 45 min·Serves 4
PakistaniShami KababSoft, well-spiced patties of beef and split chickpeas, with a fresh mint, onion and green chilli centre. Shallow-fried until crisp outside, they suit tea time and Ramadan tables.1 h 30 min·Serves 6
PakistaniChapli KababWide, flat beef patties packed with crushed coriander seed, pomegranate seed, tomato and green chilli, then cooked on a hot griddle until crisp at the edges and juicy inside.1 h 10 min·Serves 6
PakistaniVegetable Spring RollsCrisp, golden rolls filled with cabbage, carrot and capsicum in a peppery soy and garlic seasoning. A Ramadan and tea-time favourite that can be rolled ahead and fried when guests arrive.1 h 5 min·Serves 6
PakistaniAnda Shami BurgerA street-style burger with a soft chicken and chana daal shami patty, a fried egg on top and a garlicky chilli mayo. Cook the patties ahead and finish in minutes.1 h 25 min·Serves 4
PakistaniBun KababA spiced beef and potato patty, dipped in egg and shallow-fried until golden, then tucked into a toasted bun with mint chutney, onion and tomato. It is the classic Karachi street-side snack, easy to make at home.1 h 10 min·Serves 6
PakistaniAloo TikkiGolden shallow-fried potato patties with a crisp crust and soft, spiced centre. Serve them hot with tamarind or mint chutney for a filling tea-time snack.50 min·Serves 4
PakistaniLauki Chana DaalSoft cubes of bottle gourd simmered with split chickpeas in a light ginger-tomato masala, finished with a sizzling cumin and red chilli ghee tarka. A gentle, filling weekday lunch.1 h 25 min·Serves 4
PakistaniSarson ka SaagA thick, deeply savoury Punjabi winter dish of slow-cooked mustard greens and spinach, thickened with cornmeal and finished with a sizzling garlic-ginger ghee tarka. Best with makki ki roti.1 h 25 min·Serves 6
PakistaniBaingan BhartaAubergines are charred over an open flame until smoky and silky, then cooked down with onion, tomato and ground spices. It is a simple side for roti or rice that needs very few ingredients.50 min·Serves 4
PakistaniLahori ChanayA thick, deeply coloured chickpea curry in the style of Lahore's breakfast stalls, simmered with black tea and finished with ginger and lemon. Scoop it up with puri, kulcha or hot naan.1 h 30 min·Serves 4
PakistaniMash ki DaalA thick, creamy daal of split black gram simmered with ginger and a light onion-tomato masala, then topped with sizzling garlic and cumin ghee. Rich, filling and good with roti or rice.1 h 15 min·Serves 4
PakistaniChana Daal with Onion-Tomato Masala and Garlic TarkaSplit chickpeas simmered until tender but still whole, then folded into a golden onion-tomato masala and finished with a sizzling garlic and cumin tarka. A hearty everyday lunch for rice or roti.1 h 30 min·Serves 4
PakistaniMoong DaalA soft, gently spiced pot of split yellow moong lentils finished with a sizzling garlic and cumin tarka. Light, quick and easy to digest-friendly cooking for everyday lunches with rice or roti.45 min·Serves 4
PakistaniKhichdi with GheeA soft, comforting one-pot of rice and yellow moong daal, cooked with cumin, ginger and onion and finished with a sizzling ghee tarka. It's an easy, budget-friendly dinner for a quiet night.1 h·Serves 4
PakistaniChana PulaoA one-pot rice dish of tender chickpeas and basmati, cooked in the chickpea broth with browned onions, yogurt and whole spices. Filling, meat-free and good for a weekday lunch.1 h 55 min·Serves 4
PakistaniBeef BiryaniTender yogurt-marinated beef and soft potatoes in a thick masala, layered with long-grain basmati, mint and fried onions, then steamed on dum. A proper family dinner for a weekend.2 h 35 min·Serves 6
PakistaniMutton Biryani with Golden Fried Onions and DumTender bone-in mutton cooked in a yogurt and tomato masala, layered with par-cooked basmati, fried onions and mint, then steamed on dum until fragrant. A proper centrepiece for weekend dinners.3 h·Serves 6
PakistaniSindhi BiryaniA tangy, herb-heavy mutton biryani from Sindh, layered with fried potatoes, dried plums and green chillies. It's spicier and more sour than most biryanis, and it makes a full dinner for a crowd.2 h 45 min·Serves 6
PakistaniBeef Pulao with Browned Onions and Whole SpicesA everyday-style Pakistani pulao where beef is browned with onions and yogurt, then cooked with basmati in its own rich stock. Fragrant, full of flavour and made in one pot.2 h 15 min·Serves 4