A link to reset your password has been sent to your email

Mouthwatering Pakistani Dishes to Impress Guests at Your Next Dinner Party [Recipes]

by Amna Maqsood

The go-to resource for choosing your dream culinary vacation. Find all you need to know about the top destinations and ways to elevate your cooking skills & knowledge.
Discover Culinary Vacations now

Looking for ideas on what to cook and serve at your upcoming dinner party? Well, if you happen to be a fan of Pakistani cuisine, why not treat your guests to scrumptious Pakistani dishes? 

If you’re thinking that Pakistani food is too complicated to prepare, the recipes that I’ll be sharing on this post may just convince you that it’s not true! While Pakistani dishes, like those found in Indian cuisine, generally uses a plethora of spices, they can be quite simple to make.

Don’t believe me? Try whipping up these 4 dishes yourself and find out for yourself. Add one or two delicious desserts into the menu and you’ve got a mouthwatering spread that is sure to delight and impress your guests!

*Note: The measurements I shared below makes 2-3 portions each. I would recommend doing a ‘test-run’ of the recipes prior to your dinner party to get a sense of the portions. Once you’ve done so, feel free to increase the measurements according to the number of guests you will be expecting. 

 

Refreshing Purple Cabbage, Fruits & Chickpeas Salad

 

cabbage, fruits & chickpeas salad

 

What you’ll need:

(For the salad)

  • ½ of a purple cabbage (chopped)
  • 1 cup of cherry tomatoes
  • 4 sliced cucumbers
  • ½ of varied sliced bell peppers (red, green, yellow – as you like to add colors)
  • Lemon juice- 2 tablespoon
  • ½ of a pomegranate
  • 5 to 6 pieces of strawberries
  • Lettuce leaves – as you like 
  • ½ cup of boiled chickpeas 

(For the salad dressing)

  • ½ cup of olive oil
  • ¼ cup of lemon juice
  • 1 tbsp of Dijon mustard
  • ½ tsp of chopped garlic
  • Salt to taste
  • 1 tsp of black pepper
  • 1 tsp of honey

 

How to prepare:

  • To make the dressing, in a sauce bottle, add all the salad dressing ingredients, mix and shake them well.
  • To prepare the salad, add the chopped cabbage, bell peppers, lemon juice, chickpeas, lettuce and fruits, and toss together in a bowl. 
  • Now drizzle dressing on the salad and give it another toss until the ingredients are well mixed.

 

Chicken Kababs (Seekh Kababs)

 

Chicken seekh kababs

 

What you’ll need

  • ½ kg minced chicken meat
  • 1 (Whole) fried onion
  • 2 tbsp of flour
  • Salt to taste
  • 1½ Dried pomegranate seeds
  • 1 tbsp of garlic + ginger paste
  • 1 tsp of roasted and ground cumin and coriander (powder version is OK)
  • ½ tbsp of red chili
  • 1 tsp of Garam Masala
  • 2 Green chilies (chopped)
  • ½ bunch of Coriander leaves
  • 2 tbsp cooking oil (for frying)

How to prepare:

  • In a bowl, add the minced meat and all the other ingredients except for the oil
  • Mix them well and leave it for 45 minutes in a refrigerator
  • To prepare the kababs, take small portions and skew them into the skewers
  • Add cooking oil in a pan and heat.
  • Once it’s hot, place skewers on it.
  • Keep rotating the skewers gently so that all sides are cooked well.
  • Serve kababs along with your favorite sauces. 

Tip:

To prevent the wooden skewers from burning, soak them in a water for 2 hours. If you prefer to bake the kababs then you need to preheat the oven to 180 degrees Celsius (356 Fahrenheit) and bake the kababs for 15-20 minutes.

 

The Perfect Chicken Briyani

 

the perfect briyani

 

What you’ll need:

  • ¾ cup of oil
  • 2 large (whole) onion
  • ½ kg of Chicken
  • 2 tbsp of garlic-ginger paste
  • 2 large tomatoes
  • 1 cup of water 
  • 1 tbsp of red chili powder
  • 1 Turmeric powder
  • 1 tbsp of Coriander powder (Dhania powder)
  • ¼ tsp of Nutmeg (Jaifal) powder
  • ¼ of Mace (Javitri) powder
  • ¼ of Kashmiri red chili powder
  • ½ tbsp of salt
  • 7-8 whole black peppercorns (Sabot Kali mirch)- 7 to 8
  • 2 star anise (Badiyan k phool)
  • 2 black Cardamom (Bari Ilaichi)
  • 2 bay leaves (Tez patta)
  • ½ cup of yogurt
  • 5 cloves
  • 2 cinnamon sticks
  • 1 tbsp of  Zeera
  • 3 tbsp of lemon juice- 3 tablespoon
  • ½ kg of Basmati rice soaked for 30 minutes in water
  • 2 ½ tbsp of Kewra water
  • ¼ tsp of yellow food color

How to prepare:

(The Chicken Gravy)

  • In a deep pan, add the oil and the chopped onions and fry them until they become golden brown.
  • Then take out half of the onions for later use.
  • Add all of the spices (Black peppercorns, Zeera, Black cardamom, bay leaves, cloves, Star anise) to the remaining onions in the pan and mix well.
  • Add chicken pieces and fry it until they are golden brown
  • Add the garlic and ginger paste and mix well for 2 minutes
  • In a low flame cook the chicken for 5 minutes
  • Add tomatoes and stir the ingredients
  • Add water and cook the chicken on a low flame for 5 minutes.
  • Now, add chili powder into the yogurt along with the nutmeg powder, coriander powder, turmeric powder, Kashmiri red chili powder, Javaitri powder, salt, and mix them well.
  • After 5 minutes, pour the yogurt mixture in the chicken and stir it on a medium flame and after two stirs, on a low flame cook the chicken until it is tender.
  • When the chicken is cooked, add lemon juice. Mix it well and set it aside.

(The Rice)

  • Boil the rice in the separate pot.
  • Once rice is boiled, in another pot,  a little bit of oil, half of the boiled rice, and the chicken gravy.
  • At this point, you can also add slices of tomatoes, freshly chopped coriander, and lemon slices.
  • Now add half of the boiled rice.
  • In Kewra water, add the yellow food color and drizzle it over the rice.
  • Now, cover the pot and steam cook the biryani on a low heat for 10 minutes.
  • Garnish your Briyani with the remaining brown fried onions and this delicious dish is ready to serve!

Tip: 

To add more flavor to the rice, you can follow the following steps when boiling the rice:

  • In a malmal cloth  (or something similar), add one small peeled onion, 2-3 garlic cloves, half of a ginger, garam masala and tie the cloth so it makes a small pouch.
  • Heat the water to a boiling temperature and put this pouch in the water.
  • Let the water boil before adding the rice.
  • Takeout this pouch from the water and then add rice in the water. The end result will be deliciously flavorful!

 

Mughlai White Chicken Curry (Shahi Mughlai Paneer)

 

Mughlai white chicken curry

 

What you’ll need:

  • ½ kg of chicken – 1/2 kg
  • 1 tbsp of ginger and garlic paste
  • 4 green chilies
  • ¼ cup of oil
  • ½ tsp white pepper powder
  • Salt to taste
  • 1 tbsp roasted gram flour (Baisan)
  • ½ cup of water (or as required)
  • 1 tsp of black pepper (powder)
  • ½ cup of yogurt
  • 2 bay leaves
  • 4 cloves
  • 1 medium-sized onion
  • 10 almonds (soaked and peeled)
  • 10 cashew nuts soaked
  • 2 tbsp of butter- 2 tablespoon
  • 1 cinnamon stick
  • 1 boiled medium onion
  • 3-4 boiled garlic cloves
  • 3 to 4 green cardamoms (Sabz ilaichi)

How to prepare:

  • In a blender, add cashew nuts, almonds, and a little water. Blend them well and pour out the mixture in a small bowl.
  • Once more in a blender, add onion and garlic and blend.
  • In a deep pan, add the butter, cinnamon, bay leaves, green cardamoms, and stir well.
  • Add the 2 chopped green chilies and stir again.
  • Then, add the mixture to the onion-garlic paste and cook/saute for 5 minutes
  • Next, add the paste of nuts and saute for 3-4 minutes more.
  • Add a little water and after 3 minutes, take out this mixture and pour into a bowl.
  • Then, in a deep pan add oil, ginger-garlic paste, chicken and fry them until the chicken turns golden brown.
  • While the chicken is frying, add the roasted gram flour, black pepper, white pepper, salt, as well as the yogurt and mix them well.
  • Once the chicken is ready, add the yogurt mixture and cook for 5 minutes in low flame.
  • Then, add the cooked mixture that you had put aside in a bowl and add it into the chicken.
  • Add water as required and cook this curry until the chicken becomes tender.
  • Once fully cooked, garnish the curry with ginger strips and fresh coriander and serve it with warm naans!

 

 

The above recipes were contributed by Shadibox.com.


Adore Pakistani and Indian food and been wanting to prepare various dishes like a local? Turn your culinary dreams into a reality by signing yourself up for a cooking vacation in India!

Don't miss out, join our mailing list and get updates & special offers!
Served by www:8000

Logging out

of Tripaneer websites