37 authentic main course recipes
Authentic Hyderabadi-style chicken biryani with fragrant basmati rice and aromatic spices.
450 cal per serving
Layered aromatic rice and spiced mutton cooked on dum — the king of Pakistani celebrations.
550 cal per serving
Overnight slow-cooked beef stew with bone marrow in a deeply spiced gravy — Lahore's iconic breakfast.
350 cal per serving
Tender mutton slow-cooked in a rich yogurt and nut-based gravy with aromatic whole spices.
Traditional Pakistani slow-cooked beef stew simmered overnight with aromatic spices.
A fiery tomato-based chicken curry cooked in a traditional wok with green chilies and fresh ginger.
400 cal per serving
Tender chicken in a velvety tomato-butter-cream sauce — universally loved.
Kashmiri-style aromatic mutton curry with vibrant red color from Kashmiri chilies.
Grilled tikka pieces swimming in a rich, creamy tomato masala sauce.
420 cal per serving
Slow-cooked blend of wheat, lentils, and shredded meat — rich, thick, and deeply satisfying.
Mild, creamy chicken curry with fried onions and yogurt — wedding feast essential.
Tender lamb chops in a rich spiced gravy — elegant dinner party dish.
Spicier, tangier biryani variant with potatoes, plums, and bold Sindhi spice blend.
600 cal per serving
Creamy tomato-based chicken curry cooked in a clay pot with fresh cream and spices.
Creamy black lentils slow-cooked with butter and cream — rich and indulgent.
Indo-Chinese fusion — crispy chicken balls in tangy soy-chili sauce.
Juicy prawns cooked karahi-style with tomatoes, green chilies, and aromatic spices.
320 cal per serving
Dry-roasted meat curry with concentrated spices — deeply caramelized and intensely flavored.
Fragrant one-pot rice dish cooked with whole spices and tender chicken pieces.
Lentils and meat cooked together — the best of both worlds in one pot.
Comfort food at its best — yellow lentils tempered with cumin served over steamed rice.
Mughlai-style chicken in a rich cashew and poppy seed gravy with aromatic spices.
Spiced minced meat cooked with green peas — a quick and comforting everyday Pakistani dish.
Pickle-spiced chicken with tangy, bold flavors from whole spice tempering.
Mustard greens and spinach cooked with tender meat chunks and a dollop of butter.
Pashtun-style salt meat — simply seasoned with salt, pepper, and slow-cooked to perfection.
Coastal-style fish curry with tamarind, coconut, and curry leaves.
Spiced chickpea curry cooked Lahore-style with tamarind tang and served with fluffy bhatura.
Tender marinated kebabs simmered in a spiced onion gravy.
Stir-fried chicken with colorful bell peppers in a tangy tomato-based sauce.
Tender meat cubes cooked with fresh spinach puree and aromatic spices.
Rich collagen-loaded trotters curry slow-simmered overnight — a Sunday morning tradition.
Tangy yogurt curry with crispy gram flour fritters — a Punjabi household staple.
Finely chopped organ meats stir-fried on a hot griddle with spices — Lahore street food classic.
Boiled eggs in a spiced onion-tomato gravy — quick, economical, and delicious.
Classic Pakistani meat and potato curry — simple, hearty, and full of flavor.
Creamy scrambled brain cooked with onions, tomatoes, and green chilies — a delicacy.
