Table of Contents
Introduction
Pakistani Dishes and Recipes express their true colors during every festive celebration. Pakistani food is an art of richness in flavors, spices, and tradition. From aromatic biryanis to mouth-watering kebabs to sweet treats that keep making you ask for more.
Pakistani food is a fusion that is crafted uniquely by the love for tradition and true sacrifices. Come 2024, and when you sit with family and friends to reminisce about the past year, there could not be a better Pakistani food to celebrate with than some of the best dishes that have been perfected over generations. Whether you are just new to these recipes or want to perfect family favorites, let’s take a journey through the simplest yet sure-fire festivity recipe to make your celebrations delectably unforgettable.
1. Biryani: The Star of Every Celebration
A Personal Favorite with Rich History
Just ask any Pakistani about the favorite celebratory dish, and one is sure to find biryani in the list. It has a special place for our hearts and often forms the highlight of weddings, Eid celebrations, and family get-togethers. I remember my grandmother spending hours in her clay pot preparing biryani, infusing each grain of rice with the spices. Today, we have modern methods, but the essence remains the same.
Classic Chicken Biryani Recipe
Ingredients:
- Chicken: 1 kg, cut pieces.
- Basmati rice: 3 cups, soaked for 30 minutes
- Onion: 3, thinly sliced
- Tomato: 4, chop them
- Yogurt: 1 cup
- Ginger: garlic paste – 1 tbsp
- Red chilli powder: 1 tsp
- Turmeric powder: 1 tsp
- Garam masala: 2 tsp
- Cumin seeds: 1 tsp
- Salt to taste
- Green chilies: 4-5, slit
- Fresh coriander and mint leaves
- Cooking oil: 1/2 cup
- Saffron: 1/2 tsp, soaked in warm milk
How to Make Chicken Biryani?
- Heat oil in a large pan, and fry the sliced onions till they turn golden brown. Keep aside half of the onions for garnishing.
- In the same pan, add the ginger-garlic paste, chicken and spices. Cook well so that the chicken is evenly coated with the spice mixture.
- Add the yogurt, tomatoes, and green chillies and stir until the oil separates and the chicken is cooked and tender.
- Cook the soaked rice in a separate vessel with salt and whole spices such as cumin, cardamoms, and bay leaves. Continue till it reaches 70% cooked.
- Layer the cooked rice over the prepared chicken. Add fried onions, fresh herbs, and saffron milk on top.
- Tight cover and cook over low flames for 20 minutes. Let it rest for 10 minutes before serving.
Pro Tip: Serve over raita or a simple cucumber salad for perfect balance.
2. Nihari: A Good Belly-Filler Nihari: A Hearty, Comforting Delight,
A Dish with Deep Roots
This is a favourite for generations in Pakistan, especially for breakfast, compared to Karachi and Lahore. People wake up early to relish this slow-cooked stew. It is perfect when dwelling on cold mornings when everyone ‘holed’ up around a steaming bowl. Do you want to enjoy an incredibly rich taste that leaves your palate asking for more of Pakistani homemade food? If so, then nihari is your dish.
Authentic Beef Nihari Recipe
Ingredients:
- 1 kg beef shank
- 1 cup wheat flour (atta)
- 2 big onions, finely chopped
- 2 tbsp ginger-garlic paste
- 2 tbsp nihari masala powder
- Salt according to taste
- 1/2 cup ghee or clarified butter
- Slices of fresh ginger and lemon
- wedges for garnishing
Method:
- Heat the ghee in a big vessel and add chopped onions. Cook until browned.
- Add ginger-garlic paste and the beef shank. Saute so that the color of the beef changes.
- Mix in nihari masala powder and salt. Add enough water to cover the beef and put it on boil.
- Reduce heat and let simmer for 6 to 8 hours or till beef is tender and the broth thick and rich.
- Mix the wheat flour in water to a smooth paste and stir to the broth while stirring continuously so lumps won’t form.
- Continue cooking for 30 minutes till the stew is thick.
- Serve hot with Naan, garnished with fresh ginger slices and lemon wedges.
Pro Tip: For the best flavor, prepare the nihari a day in advance and reheat before serving.
3. Seekh Kebabs: Great for Grilling and Chilling
A Family Barbecue Favorite
For festive gatherings, seekh kebabs are not a choice; oily sizzles away on outdoor grills, and family and friends share some stories over the smoky smells of this dish. It is sure to gather each one in their family as it fills the air with smoky fragrances. Plus, it’s super easy to make at home using a few simple ingredients.
Recipe for Juicy Seekh Kebabs
Ingredients:
- 500 grams of minced beef or lamb
- 1 onion, grated
- 2 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salna according to taste
- Chopped fresh coriander
- 1 egg (for binding)
- Skins bamboo skewers soaked in water
Preparation:
- Take all the spices, onion, fresh coriander, and egg, and mix it with minced meat.
- Take a handful of the mixture and shape it around a skewer, pressing firmly.
- Grill or bake them until they turn golden brown on both sides.
- Serve hot along with mint chutney and a side of fresh salad.
Pro Tip: Brush the kebabs with melted butter while grilling. It will help retain the moisture and juiciness of the kebabs.
4. Haleem: A Dish That Warms the Soul
A Labour of Love
And only for its tendency to take a very long time to be prepared, the result promises to be a bowl of pure comfort. It is indeed slow-cooked porridge from the combination of lentils, wheat, barley, and meat which represents true communal cooking and is often prepared in big quantities for sharing with loved ones. It reminds me of my mom stirring the pot for hours, making sure every spoonful was perfect.
Recipe for Traditional Haleem
Ingredients:
- 500 grams beef, boneless
- 1 cup wheat (soaked overnight)
- 1 cup split chickpeas (chana dal)
- 1/2 cup red lentils (masoor dal)
- 1/2 cup yellow lentils (moong dal)
- 3 large onions, finely sliced
- 2 tbsp ginger-garlic paste
- 1 tbsp red chilli powder
- 1 tsp turmeric powder
- Salt to taste
- 1 cup ghee
- Fresh coriander, fried onions, and lemon wedges for garnishing
Method:
- Cook the soaked wheat and lentils in a big pot with sufficient water until they are soft and mushy.
- Heat the other pan of ghee and brown onions. Add beef and spices to the pan and cook until meat is tendered.
- Mix shredded beef with wheat-lentil mixture, using a hand blender have it homogenous.
- Simmer in low heat for one hour, occasionally stir.
- Serve hot with fried onions, fresh coriander and lemon wedges on top.
Pro Tip: Serve haleem with naan or parathas for a satisfying meal.
5. Samosas: The Savoury Snack
A Festival Must-Have
No Pakistani celebration is ever complete without the crunching golden delight of samosas. Eid or a wedding, these yummy stuffed triangles are sure crowd-pleasers. Making samosas at home is a fun activity, often turning into a family affair where everyone pitches in to fold and fry.
Recipe for Crispy Potato Samosas
Ingredients:
- 2 cups all-purpose flour
- 4 large potatoes, boiled and mashed
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili flakes
- Salt to taste
- Fresh coriander, chopped
- 1/2 cup water for sealing
- Oil for frying
procedure
- Mix together all the ingredients except water to form dough. Gradually add water to form smooth dough.
- Mix the spices, mashed potatoes, and fresh coriander.
- Roll small balls of dough into paper-thin circles. Cut each circle in half.
- Roll out half of the dough into a cone, fill it with potato mixture and dampen the edges.
- Fry them until golden brown and serve with tamarind chutney.
Tip: Freeze the assembled samosas and fry when needed for a instant snack in the chaos of the festival season.
6. Sheer Khurma: A Sweet Finale to Celebrations
A Family Tradition
Among the variety of desserts, I and my family enjoyed the Sheer Khurma since time immemorial for Eid celebration. Creamy, rich vermicelli pudding is not just easy to make but also has some nostalgic value as it creates a sense of satisfaction when served after a heavy meal.
Recipe of Creamy Sheer Khurma
Ingredients:
- 1 liter full-fat milk
- 1 cup fine vermicelli (seviyan)
- ½ cup sugar (adjust according to taste)
- ¼ cup ghee
- 1/2 cup chopped nuts (almonds, pistachios, cashews)
- 1/2 cup dates, chopped
- 1/2 tsp cardamom powder
- 1/2 cup condensed milk (optional)
Preparation
- Melt ghee over a large pot and roast the vermicelli till it becomes golden brown color.
- Now add chopped nuts and dates to the pot and roast for some more time.
- Add the milk to it, brings to boil, and cook until the vermicelli is softer in consistency.
- Mix sugar, cardamom powder, and condensed milk and let it cook till it reaches the desired consistency.
- Serves warm or chilled.
Tip: Add a couple of strands of saffron to this dish for that subtle flavor of luxury.
7. Chana Chaat: A Refreshing Twist
A Quick, Zesty Dish
Chana chaat is the perfect dish to be served when you need a quick snack to pop up for unexpected guests during festival season. Its tangy, spicy flavors do create a refreshing break from the rich, heavier dishes.
Recipe for Tangy Chana Chaat
Ingredients:
- 2 cups boiled chickpeas
- 1 large tomato, finely chopped
- 1 cucumber, diced
- 1 onion, finely chopped
- 1 boiled potato, cubed
- 1 tsp chaat masala
- Salt to taste
- 1 tbsp lemon juice
- Fresh coriander for garnishing
Method:
- Toss everything in a big bowl.
- Add chaat masala, salt, and lemon juice.
- Toss well and garnish with fresh coriander before serving.
Pro Tip: Have it with crispy papri to have that crunch.
8. Gulab Jamun: Sweet Delights
A Bite of Happiness
At every Pakistani festival, gulab jamun is the quintessential sweet treat. Soft, syrup-soaked dough balls are sure favorites at weddings and Eid celebrations, and they never fail to bring a smile to anyone’s face.
Recipe for Soft Gulab Jamun
Ingredients:
- 1 cup milk powder
- 1/4 cup all-purpose flour
1/4 tsp baking soda - 1 tbsp ghee
- Milk as needed
- 1 cup sugar
- 2 cups water
- 1/4 tsp cardamom powder
Method:
- Combine milk powder, flour, baking soda, and ghee. Gradually add milk and make smooth dough.
- Take small balls of dough.
- Heat oil and fry the balls till golden brown.
- Boil sugar, water, and cardamom powder. Make syrup and let it cool a little.
- Immerse fried balls in the hot syrup for at least 2 hours.
Pro Tip: Fry for soft gulab jamuns—fry on medium heat.
9. Pulao: A Delicate yet Luxurious Dish
A Versatile Side
Pulao is often played second fiddle to its hotter sibling, biryani, but it has its own charm. The dish is less heavy than rice and more easily digestible: it is pleasant enough to serve on its own with a raita with heavier curries on the side.
Recipe of Mutton Pulao
Ingredients:
- 1 kg mutton pieces
- 3 cups basmati rice, soaked
- 2 large onions, sliced
- 1 tsp ginger-garlic paste
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- Salt to taste
- Fresh coriander for garnishing
Method:
- Boil the mutton with salt and whole spices till tender.
- Boil mutton with salt and whole spices till cooked and soft.
- Heat oil and fry onions in another pan till golden brown.
- Add mutton and rice to the pan with onions, along with the mutton broth.
- Cook on low heat till the rice is done.
- Serve hot with a sprinkle of fresh coriander.
Pro Tip: Use mutton stock instead of water for a richer flavor.
10. Jalebi: The Crunchy Sweet Treat
A Spiralled Delight
For this long time festival, jalebi is something that will definitely get its rightful place at the table. Spirals dipped in syrup that crunch between your fingers-and-taste as you take it out of your mouth-well, who doesn’t like this treat? And making it is a pleasurable pastime with the kids.
Recipe for Crispy Jalebi
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup yogurt
- 1/4 tsp baking soda
- 1/4 tsp saffron
- 1 cup sugar
- 1/2 cup water
- Oil for frying
Method:
- Mix flour, yogurt, and baking soda to make a thick batter. Let it rest for 4-6 hours.
- Dissolve sugar, water, and saffron to prepare syrup and bring it to a sticky consistency through boiling.
- Pout the batter in a piping bag with a small nozzle.
- Heat oil and pipe the batter in spirals. Fry until they are golden brown.
- Dip the jalebis in warm syrup for a few seconds and serve hot.
Pro Tip: Serve Jalebi with a scoop of vanilla ice cream for a modern twist.
Conclusion: A Feast to Remember
Festivals are the symbol of Pakistan where people, cutting across ages, gather with love and laughter with mouth-watering food on the table, of course. Whether it is that classic biryani or creative twists to the old favorites, the same things bring warmth and delight to every gathering. These traditional recipes prepared at home, carry forward the rich culinary heritage of Pakistan but come with individual, personal touches. From the fragrant smell of nihari to the sweet bite of gulab jamun, there’s no way to celebrate the festivals in 2024 better than with a hearty feast at the same time.
Frequently Asked Questions (FAQs)
1. Can I prepare biryani in advance?
Indeed, you can prepare the base of the biryani chicken or beef-a day beforehand and put it in the refrigerator. Assemble and then cook in fresh rice before serving for the best taste.
2. How do I avoid breakage in seekh kebabs?
Add an egg and a small quantity of gram flour to the kebab paste as a binder. Also, soak the skewers for soaking in water to avoid burning.
3. Can I make Haleem in the pressure cooker?
Yes, it definitely saves much of the time that is to be taken to cook haleem but what’s deep in flavor is slow-cooking.
4. What kind of rice do I use for pulao and biryani?
Basmati long-grain rice suits the best for pulao and especially biryani- it separately remains distinct and fluffy at the end
5. My Gulab Jamun always comes out pretty hard.
Make sure the dough is smooth and crack-free, and fry the gulab jamuns on low heat. Let them soak in warm syrup at least for 2 hours to get a softer texture.
6. What can I have with nihari?
Nihari goes well with freshly baked naan or parathas sprinkled with lemon, fresh coriander, and thin ginger slices.
7. Can I prepare a healthier version of samosas?
Yes, you could fry them in the oven. Grease them lightly with oil and bake until golden brown.
8. How many days can sheer khurma be kept?
Sheer khurma can be kept stored in the refrigerator for 3 days. Heat up on the stove gently before serving.
9. What can I replace ghee within these recipes?
You can substitute it with vegetable oil or clarified butter, but ghee gives a richer flavor, especially in traditional dishes.
10. Is chana chaat spicy?
Chana chaat can be as spicy as one wants. More or less amount of chaat masala and chili flakes depending on your taste buds.
Celebrate the festival season of 2024 with these classic recipes, and let the cuisine journey be memorable!
