pakistani

As one of the most popular dishes in the world, both in and out of India and Pakistan, channa masala (or chana masala, chole masala, or chholay)—chickpeas cooked in a spicy and tangy tomato-based sauce—is the kind of dish that stirs passions in the recipe-writing community. My version might not taste like your grandmother's, but I promise that it tastes damn good.

Channa Masala Recipe

garlic,

(1-inch) knob ginger, peeled, roughly chopped

(30 milliliters) juice

Kosher salt

(30 milliliters) vegetable oil or ghee

(8 grams) black mustard seed

(4 grams) whole cumin seed

large onion, finely diced (about 1 1/2 cups; 300 grams)

(1 grams) baking soda

(8 grams) coriander

(2 grams) black pepper

(2 grams) ground turmeric

(6 grams) store-bought

tomatoes

chickpeas,

cilantro leaves, roughly chopped (1 ounce; 25 grams)

Combine garlic, ginger, chilies, 1 tablespoon lemon juice, and 1/2 teaspoon kosher salt in a mortar and pestle or in the small work bowl of a food processor and pound or process until a fine paste is produced. Set aside.

Heat oil or ghee in a large saucepan or Dutch oven over medium-high heat until shimmering. All at once, add mustard seed and cumin. They will sputter and spit for a few seconds. As soon as they are aromatic (about 15 seconds), add onion all at once, along with baking soda. Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.

Immediately add garlic/ginger/chili paste all at once and stir to combine. Add coriander, black pepper, turmeric, and 1 teaspoon garam masala. Stir until fragrant, about 30 seconds. Add tomatoes and crush them using a whisk or potato masher. Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish. Add 1/2 cup water.

Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.

Stir in remaining garam masala and lemon juice. Season to taste with salt. Serve with rice and/or naan, sprinkling additional cilantro on top. 

I got this recipe from my friend Kasey a long time ago (I have adjusted the spices to my taste) and it is very easy--even for those that just can't seem to get basmati rice to cook &quot;just right&quot;. So long as you cover the baking dish tightly with foil, it will not fail! I brought this to a pot-luck at work one day and ever since this dish was always requested by everyone at all of our potlucks.***I am cutting the salt to around half since there are quite a few reviews saying it is too salty. I don't measure the spices when I cook so I think I guessed the amount wrong.***
*** the cinnamon amount should be 1/2 tsp to 3/4 tsp only, not 2 teaspoons.  I have tried changing it twice now and get email confirmation that the changes have been approved but it still says 2 tsp of cinnamon.

Chicken, Rice, And Spices Bake

chicken stock

olive oil

chicken thighs

onion

garlic (chopped,

cinnamon

turmeric

cumin

curry powder

cayenne pepper (optional)

salt

regular medium grain rice or 2 cups long-grain rice

Chicken, Rice, and Spices Bake

Preheat oven to 375&deg;F and grease a 9x13-inch baking dish.

Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.

Sprinkle chicken with half the spices (except the garlic).

Heat the olive oil in a large skillet on med-high to high heat and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate.

In that same skillet saut&eacute; the onions for 2 minutes, then add the garlic and remaining spices and saut&eacute; another 2 minutes, then turn off the burner.

Add the rice and stir for about 30 seconds to 1 minute, till well coated.

Spread rice in the baking dish and place the chicken thighs over the rice.

Gently pour in the chicken stock and cover tightly with foil.

I made this recipe but I think I used too much cayenne pepper, because it was so spicy, edible, but spicy! I also added some ginger powder in the mix. My DH who isn't a fan of curry or Pakistani food in general was happily surprised and said all the flavors went very well together. I added about a cup and a half of peas and carrots (still frozen) into the rice while I stirred it in the pan with all the seasonings! I used thin sliced chicken breasts so I coverered the rice and cooked it for 25 mins and then added the chicken. (I did not brown in pan first). At 45 mins. the chicken was still juicy, the rice was perfectly cooked and veggies weren't mush either! I served with rolls and asparagus! I'll definitely be keeping this recipe and making it again!

When I make this recipe, I take out so many spices but it is well worth it.  My family and friends can't get enough.

The Best Biryani

lbs goat meat chicken

canola oil

onions

garlic paste

ginger paste

yogurt

chili powder

cloves

green cardamom pods

black cardamom pods

black peppercorns

cumin powder

coriander powder

garam masala

bay leaves

plums

green chilies

cilantro

saffron

basmati rice

water

Cook in rice cooker with 15 cups of water. Cook rice until almost done.

Add chili powder, cloves, cardamom, pepper corn, cumin, curry, graham masala, coriander, cinnamon stick, bay leaves, dried plums, and salt.

Cook until meat is done and add water if needed.

Layer rice and meat mixture and sprinkle with saffron mixture.

It was ,no doubt, the best biryani ever. It just had the taste of a restaurant biryani. The meat was completely tender and I disagree with everyone who thinks the rice quantity was more, because it turned out to be perfect for me. Please post some more recipes of different kinds of biryani. Thanks a lot..

This is a really easy &amp; quick recipe. And guys, I am already warning people with no tolerance to spicy food. Beware. This can be the most spiciest food ever. You can always lessen the amount of red chilli paste in eat but in my views you'll ruin the whole point of this dish. Its one of my all time favorites. I always make this dish with Bhagaar walay chawal( stir fried rice) &amp; spicy green chutney &amp; serve it wit sliced lettuce &amp; cucumbers. For a perfect taste do not add all ingredients at once. The timing in when you add what to a dish while cooking makes a big difference in its taste. Enjoy till you start sweating :)

Pakistani or Desi Style Spicy Chili Chicken

chicken

tandoori spice mix

lemon juice

jalapeno (sliced)

curry leaves (kari patta)

red food coloring

red chili paste

oil (optional)

In a pan add the chicken &amp; stir fry till its half cooked or the water dries up.

Next add 2 tablespoons tandoori spice mix &amp; 2 tablespoons lemon juice &amp; cook on high heat till the chicken is completely done.

Now add the remaining tandoori masala, lemon juice, red food color, &amp; red chili paste. Cook for 5 minutes on high medium heat.

In the end add jalapeno, curry leaves (kari patta) and oil &amp; simmer on medium heat for another 5 minutes.

Your chillie chicken is done. Serve with rice, naan or parathas with chutney, raita &amp; salad.

This is very easy and very delicious.  For a little different style, we sometimes wrap this in a large pita with some salad type veggies (tomato, red onion, lettuce) and yogurt cucumber sauce for a delicious sandwich.

Grab some Naan! 

Chicken Karahi is a fragrant Pakistani Chicken Curry that will have you wanting to savor every last bite!

Chicken Karahi (Pakistani Chicken Curry)

Tbsp oil

ginger,

garlic cloves,

lb chicken breast,

tomatoes, diced (roughly 3 c)

green chilies, seeded and chopped (Serrano or Jalapeno)

tsp cumin

tsp chili powder

½ tsp red pepper flakes

Tbsp fresh cilantro, chopped

In a large, non-stick sauté pan with high...

In a large, non-stick sauté pan with high sides or cast iron skillet, heat the oil over medium high heat. Add the garlic and ginger. Sauté for 10-20 seconds, until fragrant.

Add the chicken pieces and cook for 1-2...

Add the chicken pieces and cook for 1-2 minutes, until lightly browned on all sides.

Reduce the heat to medium low. Add the...

Reduce the heat to medium low. Add the tomatoes, chilies, cumin, chili powder, salt, red pepper flakes, and turmeric. Mix well.

Cover the pan and simmer until the chicken...

Cover the pan and simmer until the chicken is cooked through and the liquid is mostly absorbed, 20 min. If there is still too much liquid after cooking for 20 minutes, remove the lid and cook, uncovered until it thickens (5-10 min).

Garnish with slices of fresh ginger, sliced chilies,...

Garnish with slices of fresh ginger, sliced chilies, and fresh cilantro.

Serve with warm naan bread or rice.

https://mediavine-res.cloudinary.com/video/upload/lus1cvtbalzgpwpgpbti.mp4

Chicken Karahi (or Kadai Chicken) is a fragrant Pakistani Chicken Curry that will have you wanting to dig in and savor every last bite!

Chicken Karahi (Kadai Chicken) -- Pakistani Chicken Curry

Getting tired of fruit chaat for your Iftari? Need to whip up something fried quickly for a friend? Banana Dumplings to the resuce.

Banana Dumplings

bananas,

flour

milk

sugar

baking powder

vegetable oil

Peel and slice your bananas in small pieces.

In a bowl, mix flour, milk, sugar, beaten egg, baking powder and oil as directed. 

Slide all your chopped banana pieces into this mixture.

Take a deep frying saucepan or wok. Make sure you heat about half a cup of oil to the saucepan so the dumplings fry well.

Using a tablespoon or wooden spoon, pick each banana piece from the bowl and pour directly into the hot oil. A little bit of the mixture will spread around the banana piece and that's good.

Turn each dumpling after 1-2 minutes of deep frying so both sides are done well.

As soon as the dumplings are golden brown, drain them on paper towel and serve hot with tea or coffee!

This was a nice mid morning snack. I added a pinch of salt and about 1/8th teaspoon vanilla extract to the batter. Before serving I dusted them with powdered sugar.

A delicious, simple and traditional Pakistani lunch - this Aloo Anday recipe is a pure comfort food. Serve with plain white basmati rice

Aloo Anday Ka Salan | Aloo Anda Shorba | Egg and Potato Curry

onion,

tomatoes,

salt,

tsp chilli powder,

cumin seeds

turmeric powder

potatoes,

eggs

coriander

Heat the oil in a pot. Once well...

Heat the oil in a pot. Once well heated, add the chopped onions. Stir continuously to avoid burning or uneven browning

Once the onions are light gold, add the...

Once the onions are light gold, add the garlic and cumin seeds. Stir these in for a few moments

Add the chopped tomatoes and all the remaining...

Add the chopped tomatoes and all the remaining spices

Saute the tomatoes and once they have broken...

Saute the tomatoes and once they have broken down for the most part, add a splash of water, cover with a lid and turn the heat down to low

Allow this to cook for a few minutes....

Allow this to cook for a few minutes. Once most of the water has dried out, take off the lid.

At this point, you can either blitz everything...

At this point, you can either blitz everything in a food processor or continue to add some more water and cook down the masala. By the end of this step, you want a smooth paste with minimal chunks of onion or tomato visible though.

Once your masala is smooth and ready, add...

Once your masala is smooth and ready, add 1.5 cups of water and the potatoes. Cover with a lid and cook on low till the potatoes are tender

Meanwhile, boil your eggs in a separate pot....

Meanwhile, boil your eggs in a separate pot. 8 minutes was enough for me to get a slightly soft yolk as shown in the images. Halve once done (optional)

Once your potatoes are tender, turn off the...

Once your potatoes are tender, turn off the heat and stir in the coriander

Once you are ready to serve, dish out...

Once you are ready to serve, dish out the curry and place in the halved eggs yolk side up, Optionally, garnish the final piece with more chopped coriander

Supremely spicy with layers of earthy undertones, this Pakistani-influenced ground chicken makes for one delicious and complexly flavored skewer of meat.

Chicken Keema Kebabs

cumin seed

coriander seed

garlic (about 3 medium cloves)

Thai green chilies (about 2 whole chilies)

ginger

skewers,

Place cumin and coriander seeds in a cast iron skillet over medium heat and toast until fragrant, about 2 minutes. Transfer to a spice grinder and grind into a fine powder.

In a large bowl mix together ground cumin and coriander seeds, chicken, onion, cilantro, garlic, chilies, turmeric, salt, and garam masala until chicken is evenly seasoned.

Form 1/4 of meat mixture into a skewer-length cylinder on a baking pan or tray. Press skewer into chicken and form meat around stick. Repeat with remaining meat. Place skewered chicken in freezer for 20 minutes while preparing grill.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Remove skewers from freezer and carefully transfer to hot grill. Cook until skewers brown all over and are cooked through, about 3 minutes per side. Transfer to a serving tray, let rest for 5 minutes, then serve immediately.

In this Pakistani classic with a springtime twist, rice gets cooked to fluffy perfection in an aromatic broth.

Asparagus Pulao With Minty Lemon Raita

lemon

green Thai

plain whole-milk yogurt (not Greek)

mint

Diamond

dill

extra-virgin olive oil

shallots, divided

cinnamon stick

cayenne pepper

Aleppo-style pepper or hot smoked Spanish paprika

Lemon wedges (for serving)

Pulao is a classic spiced rice dish in Pakistan, with variations in many parts of the world. It can be prepared in a variety of ways, incorporating meat and/or various vegetables, but what makes it pulao is the cooking method, which results in fluffy, separated grains of rice. This vegetarian version, paired with a spicy mint raita, is a beautiful way to celebrate fresh spring asparagus. The stalks simmer together with high-quality basmati rice (try Daawat or Zebra) in a cooking broth flavored with shallot, garlic, cinnamon, cumin, and cayenne pepper—I save the tender asparagus tips to add to the pot at the very end so they retain a bit of crunch. I like to use thin asparagus spears, but if you can only find fatter ones, you can slice them lengthwise before cutting into pieces. —Shayma Owaise Saadat

Bon Appétit

Place 2 cups high-quality basmati rice in a medium bowl and pour in cold water to cover. Let soak 1 hour.

Pulse or blend juice of 1 lemon, 1 green Thai or serrano chile, seeds removed if desired, coarsely chopped, 1 garlic clove, coarsely chopped, 1 cup plain whole-milk yogurt (not Greek), ½ cup coarsely chopped mint, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor or blender until smooth. Transfer to a small bowl and mix in ¼ cup finely chopped dill. Chill raita while you make the pulao.

Heat ¼ cup extra-virgin olive oil in a heavy pot with a wide base (preferably 10") over medium-high. Add 1 medium shallot, thinly sliced, and cook, stirring occasionally until softened and golden brown, about 4 minutes. Add one 3" cinnamon stick, 2 tsp. cumin seeds, ¼ tsp. cayenne pepper, and remaining 4 garlic cloves, finely chopped, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and cook, stirring, 1 minute.

Drain rice and add to pot with shallot mixture along with 3 cups boiling water. Bring mixture to a boil, then mix in 1 lb. asparagus, preferably thin spears, woody ends trimmed, sliced on a diagonal into ¾"-long pieces, tips reserved, and reduce heat to low.

Drape a kitchen towel over pot; cover with a lid. Gather ends of towel together on top of lid around the handle. Secure with a rubber band—like you are tying a ponytail, or man-bun. (This will help create a tight seal for perfectly fluffy rice.) Cook pulao, rotating pot on burner halfway through, 10 minutes. Remove lid and quickly scatter reserved asparagus tips in an even layer on top; replace lid. Cook pulao 5 minutes. Remove pot from heat and let sit, covered, 5 minutes.

Heat remaining 2 Tbsp. extra-virgin olive oil in a medium skillet over high. Cook remaining 1 medium shallot, thinly sliced, stirring often, until bronze colored and frizzled, about 4 minutes. Using a slotted spoon, transfer frizzled shallots to paper towels and let drain.

Transfer pulao to a platter (or serve straight out of the pot). Scatter frizzled shallots on top and sprinkle with 1 tsp. Aleppo-style pepper or hot smoked Spanish paprika. Serve with raita and lemon wedges alongside.

This easy nihari recipe uses homemade nihari masala to recreate that authentic taste of this spicy stew recipe. Succulent pieces of meat swimming in a thickened spiced soup. Each bite is loaded with layers of flavour.

Top 11 pakistani recipes from across the web

The most viewed pakistani recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Channa Masala Recipe

Chicken, Rice, And Spices Bake

The Best Biryani

Pakistani or Desi Style Spicy Chili...

Chicken Karahi (Pakistani Chicken C...

Banana Dumplings

Aloo Anday Ka Salan | Aloo Anda Sho...

Chicken Keema Kebabs

Asparagus Pulao With Minty Lemon Ra...

Mutton Nihari

Gajar ka Halwa Cupcakes

Top 11 pakistani recipes from across the web

The most viewed pakistani recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Channa Masala Recipe

Chicken, Rice, And Spices Bake

The Best Biryani

Pakistani or Desi Style Spicy Chili...

Chicken Karahi (Pakistani Chicken C...

Banana Dumplings

Aloo Anday Ka Salan | Aloo Anda Sho...

Chicken Keema Kebabs

Asparagus Pulao With Minty Lemon Ra...

Mutton Nihari

Gajar ka Halwa Cupcakes

The most viewed pakistani recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine