Pakistan is one of the most populous countries in the world with a storied and tumultuous history. The ethnic and religious demographic of Pakistan, in addition to its recent history as an Indian state, informs its vast culinary culture.
Blending Indian cuisine with middle eastern cuisines, Pakistani cuisine is a flavorful and rich array of stews, rice dishes, drinks, and meat dishes.
Read on to learn more about my favorite types of Pakistani food.
Perhaps the biggest staple in both Pakistani and Indian cuisine is Biryani, a rice pilaf dish involving countless aromatic spices in both the marinade and cooking liquid.
Biryani is usually a rice and meat dish, and this recipe uses chicken to marinade in a blend of over ten different spices to add to an equally spiced pilaf.
Animal brains are a common protein in many culinary traditions, from sweet bread in France to tacos de sesos in Mexico.
If you can wrap your own brain around the idea of eating brains, this traditional Brain Masala is certainly one of the most flavorful varieties.
The abundance of coriander, chili powder, and ginger infuse the brains with a wonderful flavor.
If you think this is an unusla food, check out other weird foods.
A homemade rendition of one of Pakistan’s most iconic street foods, Bun Kabab, is essentially a lentil patty slider slathered in various chutneys.
This might be my favorite dish to serve for happy hours.
This is an involved recipe, requiring you to make the lentil patties bathed in egg wash and fried, as well as two different chutneys. It’s well worth the effort.
Chicken Karahi is a popular Pakistani curry that’s spicy and savory.
The rich ghee brings out the flavors in the numerous aromatics that lay the foundation for the bite-sized pieces of chicken.
As with most curries, the “sauce” comes together in layers. The aromatics used to fry the chicken blend with the water it releases and diced tomatoes. The final touch is whisking in