Pakistani cuisine is rich in flavor and variety. After having some Pakistani food if you indulge in western food you will find that western food is bland and has no flavor. This is due to the richness of spice in Pakistani cuisine as compared to any other cuisine in the world.

Pakistani cuisine slightly varies in its own states. Different cuisines within Pakistan are

  • Sindhi cuisine
  • Punjabi cuisine
  • Muhajir cuisine
  • Pashtun cuisine
  • Kashmiri cuisine
  • Baloch cuisine

Pakistani cuisine uses lots and lots of spices, whole and in powdered form. Garam masala is a popular spice powder made up of different quantities of spices. Garam masala gives a rich flavor to any dish, vegetarian or non-veg and it will make you crave for more. Furthermore Pakistani cuisine uses oil and ghee abundantly which makes its dishes full of flavor. The Pakistani cuisine uses so much oil that a non-Pakistani like us can use the oil on top of any dish to make various other dishes that requires oil.

Some of the common herbs and spices used in the Pakistani cuisine are brown cardamom, green cardamom, cinnamon, cloves, nutmeg, mace, cumin seeds, chili powder, turmeric, black pepper, coriander leaves and bay leaves.

This cuisine uses all the legumes in interesting ways to make side dishes and main dishes.

Pakistani cuisine like my country’s Sri Lankan cuisine has every single accompaniment with the main dish. It can either be drinks like lassi, gola ganda, sugarcane juice lemonade sherbet, rooh afza, shikanjabeen almond sherbet, sherbet-e-sandal, kashmiri chai, qehwa, sathu and thaadal.

There are also many varieties of tea served along with the Pakistani cuisine and there is even tea with spice that has become famous all over the world as masala chai (spice tea).

Varies breads like chapathi, tandoori rotti, parata, taftan, puri, kulcha and kandahari naan.

There are countless desserts that are sweet and spicy and as stated above some Pakistani deserts are flowing with ghee. Some of the desserts that are famous are firni, kulfi, falooda, kheer, kheer khum, gajraila, barfi, baklava, gulab jamun and rasmalai.

In any Pakistani home, dinner is the most important meal of the day, thus dinner requires the most amount of time to prepare. Contradictory to the norm Pakistani dinner is fitting for KINGS.

Let us learn to make biryani the Pakistani style. This meal is fusion cooking involving Pakistani and Sri Lankan cuisines.



Cook Time

Prep time: 1 hour
Cook time: 1 hour
Ready in: 2 hours
Yields: Family of 5 can eat to their brim



  • 2 cups long grain rice
  • 2 tbsp. ghee
  • Egg yellow coloring
  • ½ cup milk
  • Orange coloring


  • 1 kilo chicken
  • ½ cup ghee
  • 1 tsp. ginger garlic paste
  • 2 handfuls of mint leaves cleaned and cut into 2 inch pieces.
  • ½ cup of cashew nuts
  • 2 big tomatoes cubed
  • 2 big onions sliced
  • 2 capsicums cut into circles
  • 4 green chilies halved
  • 3 inch Cinnamon stick broken
  • 4 cardamoms
  • 4 cloves
  • 1 nutmeg
  • 1 cup curd
  • 4 tbsp. coriander powder
  • ½ tsp. cumin powder
  • 1 tbsp. chili powder
  • 1 tsp. pepper powder
  • 1 tbsp. garam masala
  • 3 tbsp. sauce
  • Salt to taste



  1. Cook rice normally.
  2. Add the ghee as soon as the rice is taken away from the fire and stir.
  3. Mix the milk in some coloring to get a light yellow color.
  4. Make holes in the rice using the handle of a ladle.
  5. Pour little milk into the holes then sprinkle some dark yellow or orange color directly from the bottle to the rice and stir lightly. Make sure all the rice has some color and the orange color must be spotted like in the picture.
  6. Mix all the ingredients except chicken ghee and whole spices, in a big pan (Add sauce, garam masala, pepper, cumin, coriander, chili powders, onion, capsicum, chili, tomato)
  7. Mix all these together using your hand and then ass the chicken into this. Let this stand for 1 hour. (You can at this time make the other curries)
  8. Keep a big pan on medium flame.
  9. Add the ghee, when it melts add the dry spices (cinnamon, clove, nutmeg and cardamom), little of onion and chili and the cashew nuts.
  10. Stir fry till onions turn light brown then add the ginger garlic paste and the chopped mint leaves.
  11. Add the chicken mixture to this and pour ½ cup of water.
  12. Add salt to taste
  13. Let it cook till done (15 minutes).
  14. Now you can serve rice on a rice plate and add this chicken curry on the top.





  •  100 g green peas
  • 100 g carrot
  • 1 small onion sliced
  • 1 small green chili halved
  • 1 small capsicum chopped
  • 1 small tomato chopped
  • 1 cup thin coconut milk
  • ½ cup thick coconut milk
  • ½ tsp. chili powder
  • ½ tsp. cumin powder
  • ½ tsp. coriander powder
  • ¼ tsp. turmeric powder
  • Salt to taste
  • 1 cardamom
  • 1 inches stick cinnamon
  • 2 tbsp. oil
  • 1 tsp. ginger garlic pounded
  • Chopped parsley (Optional)


  1. Boil or steam the peas till the peas are cooked.
  2. Add the oil, cardamom, cinnamon, 1 tsp. onion and ginger garlic in a pan.
  3. When the garlic starts to turn brown add the rest of the ingredients except the coconut milk.
  4. Stir and let it cook till the carrots are half-cooked.
  5. Now add the thin coconut milk and the green peas and cook till the carrots are almost done.
  6. Increase the flame and let the water, if any, evaporate.
  7. Add the thick coconut milk and check the salt.
  8. Turn off the flame.
  9. Add the parsley on top and stir.
  10. Enjoy.





  •  250 g dry fish pounded into soft chips
  • 50 g chili flakes
  • 100 g onion chopped finely
  • 3 green chilies
  • 2 stalks of curry leaves
  • Salt to taste
  • Juice of one lime or as required
  • Oil to fry


  1. In a pan put the rest of the ingredients. (Chili flakes, dry fish, salt and the lime juice)
  2. Fry the green chili and the onions till the onions turn light brown.
  3. Add the curry leaf to it.
  4. Remove from the oil.
  5. Put this in the pan of dry fish and mix well using your hand.
  6. Mix like your squeezing all of this together.
  7. Check the salt and lime and enjoy.




  • 2 onions sliced finely
  • 3 green chilies chopped
  • 1 tomato chopped
  • 1 handful coriander leaves (cilantro) chopped finely
  • 1 cup curd
  • Salt to taste


Add all together and mix well

With raitha a salad is not essential unless some of your guests don't like raitha (It is quiet sour but depends on the kind of curd that you use)
Pineapples are obligatory for a good biryani. You should eat it with the biryani just like a curry. The combination tastes so good.