Nihari starts as an assembly of dry spices fried in vegetable oil and animal fat before being slowly simmered using vast quantities of Desi ghee (homemade local clarified butter). The result is an incredible cauldron of rich, robustly flavored stew.
Trevor’s Pakistan vlogs have gained him an incredible following, and this clip from one is instantly popular due to its uncensored yet 18+ entertainment value. Watch it here!
Chicken Karahi is an authentic Indian recipe filled with hearty flavors that are easy to prepare at home, pairing perfectly with bread like Naan or other types of Naan.
The dish takes its name from its method of preparation: karahi (pronounced Ka-ra-hee). A deep cooking vessel similar to a wok with steeper sides allows for faster and more even cooking processes than its counterparts. A staple in many Pakistani kitchens, this tool ensures faster meals are prepared.
This karsi recipe can be prepared quickly and effortlessly, making it the ideal weeknight dinner solution. All that’s necessary to enjoy this dish is some cutting and simmering time before it arrives on your table!
This karahi dish is typically prepared using bone-in chicken thighs and legs. Keeping the bones intact helps maintain maximum juice retention; however, boneless chicken breast may also be used.
Ghee is an essential component of the dish and adds an irresistibly creamy and nutty taste that sets karahi apart from many other Indian and Pakistani cuisines. Ghee is unavailable; ginger powder can also be substituted; however, this won’t provide quite the same zesty and aromatic bite!
This classic chicken curry will warm and comfort you. Plus, its light cream content makes this an excellent way to start your mealtime adventure.
At the core of this dish lies its spice mix: coriander, turmeric, fennel seeds, ginger, cinnamon, and pepper combine for an unrivaled depth of flavor. Made with low-sodium chicken broth and canned tomatoes for an easily digestible sauce that thickens slightly thanks to cornstarch; finally finished off with chopped cilantro as garnish.
This curry is easy and quick to make but should be simmered on a lower heat for optimal flavor fusion. Use boneless chicken thighs and drumsticks cut into bite-size pieces instead of just using one type for optimal results. Next, add enough water to cover the chicken before setting it on medium or low flame for 30–40 minutes until all pieces have become tender enough to fall off their bones.
Be sure to finely chop onions so they’ll simmer down into a jammy texture in your curry, using plenty of salt. Once finished, top it off with cilantro leaves for garnish and enjoy your family-friendly weeknight dinner! Leftovers taste fantastic as their flavors intensify further in the refrigerator.
Originating in Balochistan’s desert province, Sajji has quickly become a national hit. Traditionally prepared with lamb meat, Sajji was traditionally only prepared during Eid celebrations by tribal areas as part of an Eid menu featuring dishes like Khaddi Kebabs and Landhi (stuffed lamb left to slow roast underground).
Today, chicken sajji can be found across Pakistan as a street food and has evolved significantly from its original form. Although still served on a skewer, its ingredients often consist of chicken rather than lamb, and complex spice blends are used. Its combination of smoky, savory, and subtly spicy flavors has quickly made it a favorite among both locals and international food enthusiasts.
Start this effortless flavor combination off right by soaking the chicken overnight in vinegar and salt before dry roasting Carom seeds, cumin, and coriander seeds together in a pan; combine these seeds with black peppercorns, cloves, and cardamom powder; use half this sajji masala as a rub for the chicken and the other half for garnish purposes.
Bake the chicken at 200 degrees C for 20 minutes per side at an internal temperature of 70 degrees C until done, before topping off each portion with ghee and an optional sprinkle of remaining sajji masala.
Sajji is a signature dish from Balochistan, Pakistan’s desert region. This traditional food dish consists of slowly roasting lamb legs on skewers topped with salt before being marinated with green papaya paste or rice stuffings for extra flavor and roasted next to an open fire, creating its smoky aroma and taste. Typically, it’s eaten alongside hard bread called “kaak,” roti, or naan; alternatively, it can also be served alongside rice and fresh salad for accompaniment!
Sajjis are a beloved cuisine of Quetta and have since spread throughout Pakistan as Baloch people migrated into urban areas. However, due to changing tastes among many diners today, many versions now use chicken instead of lamb as their star ingredient and come served alongside chat masala (spices) and raita (yogurt).
Bundu Khan in Quetta offers some of the finest sajji in town, and you should visit them for this delicacy. Their flavorful sajji will have your mouth watering with every bite, and their fantastic rice can’t be compared with anything else, making the trip worthwhile. Their service is friendly, and their facility is clean.