ビリヤニ、ニハリ、ハリーム、カラヒ — インダス平原やムガール帝国のキッチンで生まれた、大胆なスパイスの効いた料理。
パキスタン料理は肉中心のムガール料理と郷土料理です。ニハリ (牛すね肉を小麦でとろみを付けたグレービーソースと骨髄で一晩煮込んだもの)、ハリーム (小麦、レンズ豆、肉をすりつぶしてベルベットのお粥にしたもの)、カラヒ — 鶏肉や羊肉をトマト、生姜、青唐辛子と一緒に中華鍋のようなカラヒで手早く調理したもので、ペシャワール風で玉ねぎを使わないことで有名です。ラホール、カラチ、ペシャワールはそれぞれ、ラホリの豊富なスパイスからペシャワールの塩分、トマト、動物性脂肪の抑制まで、異なる食のアイデンティティを擁護しています。
タンドール ナン、全粒粉のロティ、層になったフレーク状のパラタ、カシミールの影響を受けたシーマルなど、ご飯よりもパンが食卓を決定づけます。米が支配するところは絶対に支配されます。ジャガイモとアロー ブハラ (干し梅) を重ねたシンディとカラチ風のビリヤニは、ほとんどのインドのバージョンよりも辛くてピリッとした味です。また、カブリの影響を受けたペシャワリ ヤクニ プラオなどのプラオの伝統では、骨のストックで米を直接調理します。
家庭料理は、玉ねぎ、生姜、ニンニク、トマトマサラを油が分離するまで炒めるブナイ技法を中心に展開しており、ほぼすべてのサラン（カレー）の基礎となっています。週末にはハルワ・プリ、夜明けにはパヤ（トロッターシチュー）、そしてニハリという朝食文化が独自に確立されています。ヨーグルト、フレッシュコリアンダー、ミントチャツネ、チャートマサラがコクのバランスを整え、カシミールチャイやドゥードゥーパティが食事を締めくくります。
カラヒ
鉄鍋でトマト、生姜、青唐辛子と一緒に肉をフラッシュ調理したもの。ペシャワリ版では玉ねぎが完全に省略されていることは有名です。
スローシチュー：ニハリとハリーム
一晩煮込んだ牛すね肉のグレービーソースと小麦とレンズ豆と肉を叩いたお粥 - パキスタンの記念碑的なスローフードの伝統。
ブナイマサラテクニック
タマネギ、ショウガ、ニンニク、トマトのペーストを油が分離するまで炒めるのが、ほぼすべてのパキスタン カレー (サラン) の基本的な手順です。
タンドールパン
ナン、ロティ、シーマル、フレーク状のパラタが食事を引き立てます。パンジャブ州とKPK州全体では、米よりもパンが毎日の主食です。
ビリヤニとプラオ
カラチのスパイシーで梅の酸味のあるビリヤニとペシャワールのだしで調理されたヤクニ プラオは、2 つの相反する米の哲学を表しています。
ケバブとバーベキュー
石炭グリルで焼いたシーク ケバブ、チャプリ ケバブ、ビハリ ボティ、ナン、スライスした玉ねぎ、ミント ヨーグルト チャツネを添えて。
ハンズフリーで料理
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Pakistan's most celebrated slow stew — beef shank braised overnight until the collagen melts into a thick, deeply spiced gravy. Lahore's Sunday morning institution.
Lahore's most celebrated dish — a whole chicken marinated overnight in yogurt and a fierce spice blend, steam-cooked then deep-fried until the skin crackles. The pride of Gawalmandi food street.
Pakistan's rich, slow-cooked black lentil dal — whole urad lentils and kidney beans simmered overnight with butter and cream into a velvety, intensely savoury curry. Lahore's most loved dal.
Pakistan's roadside restaurant classic — bone-in chicken cooked fast in a steel wok with whole tomatoes, green chillies, ginger and very little water. Smoky, bold and intensely flavoured.
Slow-cooked meat and lentil porridge spiced with garam masala and finished with fried onions and fresh ginger — one of Pakistan's most beloved dishes.
Pakistani lamb and potato curry in a rich onion and tomato sauce — a weeknight staple of every Pakistani home.
Fragrant layered spiced rice with marinated beef, fried onions and saffron — the bold Karachi style of Pakistan's most celebrated dish.
Pakistan's beloved slow-cooked beef shank stew with warm spices — the king of Sunday morning breakfasts in Lahore and Karachi.
Black lentils simmered overnight with butter, cream and tomatoes — one of Pakistan and India's most iconic dishes.
Fragrant basmati rice layered with marinated chicken, caramelised onions, saffron and aromatic whole spices — the centrepiece of every Pakistani celebration.
Slow-simmered overnight beef stew rich with marrow, ginger and a complex spice blend — Pakistan's beloved breakfast dish from the Mughal kitchens.
Slow-cooked porridge of meat, lentils and cracked wheat blended into a rich, smooth stew — Pakistan's most beloved Ramadan dish.
Tomato-rich chicken stir-fried in a wok with ginger, green chillies and crushed coriander — Lahore's most famous restaurant dish, ready in 30 minutes.
Spiced minced lamb skewered and char-grilled until smoky outside and juicy inside — Pakistan's most beloved street food kebab.
Tender chunks of lamb and potatoes braised in a tomato-onion masala — Pakistan's everyday Sunday lunch.
Flat, crispy beef kebabs studded with pomegranate seeds, fresh coriander and crushed coriander seeds — the iconic kebab of Pakistan's Pashtun north.
Fragrant yellow lentil curry with rice — Pakistan's most beloved everyday meal, comforting and complete in one bowl.
Soft, melt-in-the-mouth meat patties bound with chickpeas and aromatic spices — a Mughal-era classic served at Pakistani feasts.
Aromatic basmati rice cooked in a delicately spiced chicken broth — a one-pot Pakistani classic, simpler than biryani but equally beloved.
Slow-cooked basmati rice pudding fragrant with cardamom, saffron and rose water — Pakistan's national dessert.
Slow-cooked Pakistani porridge of beef, lentils, and pounded wheat — Ramadan's most patient comfort.
Karachi's iconic spicy biryani — basmati layered with mutton, tomato, prunes, mint, green chilies, and dried plum (aloo bukhara).
The legendary Lahore breakfast stew — beef shank simmered overnight with bone marrow and a dozen warming spices until the meat melts into a deep, glossy gravy.
Pakistani slow-cooked beef shank stew with deep spices — Karachi's iconic breakfast, intensely flavorful.
Pakistani slow-cooked stew of meat, lentils, and grains pounded to porridge — Hyderabad's iconic dish.
Pakistani spicy chicken curry cooked in karahi (wok) with tomatoes, ginger, and green chilies — robust and aromatic.
Lahore Lemon Herb Grain Bowl turns pakistani pantry flavors into a complete grain bowl with salmon, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Karachi Smoky Tomato Soup turns pakistani pantry flavors into a complete soup with white fish, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Peshawar Sesame Lime Stew turns pakistani pantry flavors into a complete stew with chicken legs, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Sindhi Charred Pepper Noodles turns pakistani pantry flavors into a complete noodle dish with wheat noodles, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Punjabi Green Herb Salad turns pakistani pantry flavors into a complete salad with grilled chicken, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Kashmiri Lemon Herb Flatbread turns pakistani pantry flavors into a complete flatbread with flatbread dough, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Balochi Smoky Tomato Traybake turns pakistani pantry flavors into a complete traybake with sweet potatoes, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Multan Sesame Lime Fritters turns pakistani pantry flavors into a complete fritters with salted fish, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Hunza Charred Pepper Breakfast Plate turns pakistani pantry flavors into a complete breakfast plate with yogurt, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Islamabad Green Herb Dessert turns pakistani pantry flavors into a complete dessert with coconut, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Market Lemon Herb Rice Bowl brings pakistani flavor to a practical rice bowl built with chicken thighs, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Village Smoky Tomato Soup brings pakistani flavor to a practical soup built with mushrooms, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Garden Sesame Lime Skillet brings pakistani flavor to a practical skillet dinner built with cauliflower, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Harbor Charred Pepper Noodles brings pakistani flavor to a practical noodle dish built with rice noodles, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Mountain Green Herb Salad brings pakistani flavor to a practical salad built with grilled chicken, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Festival Lemon Herb Flatbread brings pakistani flavor to a practical flatbread built with flatbread dough, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Homestyle Smoky Tomato Traybake brings pakistani flavor to a practical traybake built with sweet potatoes, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Street Sesame Lime Fritters brings pakistani flavor to a practical fritters built with salted fish, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Golden Charred Pepper Breakfast Plate brings pakistani flavor to a practical breakfast plate built with beans, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Weeknight Green Herb Dessert brings pakistani flavor to a practical dessert built with coconut, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Charred, yogurt-marinated chicken tikka served over basmati rice — a fast home version of a dish usually cooked in a tandoor.
A clear, warmly spiced chicken broth with shredded meat, the foundational soup of Pakistani home cooking.
Golden pan-seared fish in a quick ginger-garlic tomato sauce, a simple coastal Pakistani weeknight dinner.
A bright, finely diced tomato-cucumber-onion salad seasoned with lemon and cumin, the classic cooling side of Pakistani meals.
Whole wheat flatbread stuffed with a spiced potato filling and cooked in ghee until golden and flaky — a Pakistani breakfast staple.
Yogurt-marinated tandoori chicken roasted on a sheet pan until deeply charred, a home oven's take on a tandoor classic.
Crisp chickpea-flour onion fritters, deep-fried until golden — the classic Pakistani teatime snack.
Spiced scrambled eggs with onion, tomato and chili served alongside warm whole wheat paratha — a fast, hearty Pakistani breakfast.
A rich, sweet vermicelli pudding simmered in milk with dates, nuts and cardamom, traditionally made for Eid morning celebrations.
A warmly spiced chickpea stew simmered in a tomato-onion masala, a staple vegetarian dish across Pakistani households.
Charred, spiced beef kebabs wrapped in warm naan with yogurt sauce and fresh vegetables — a street-food favorite turned easy lunch.
Yogurt-marinated lamb chops grilled until charred and juicy, built on the same bold marinade used for Pakistani celebration meats.
Bell peppers stuffed with a warmly spiced potato and pea filling, baked until tender — a vegetarian favorite from Pakistani home kitchens.
A tangy rice and chickpea salad dressed with lemon and chaat masala, a light, protein-rich take on Pakistani chaat.
A rich, deeply spiced beef shank stew simmered for hours until the meat falls apart, one of Pakistan's most celebrated slow-cooked dishes.
Warmly spiced roasted vegetables served with a cooling mint-yogurt sauce, a simple vegetarian side rooted in Pakistani flavor pairings.
Crisp fried dough discs topped with chickpeas, yogurt, tangy chutneys and crunchy sev — a beloved Pakistani street-food snack.
A one-pot chicken and rice pulao, built on caramelized onions and whole spices, the everyday rice dish of Pakistani households.
Fragrant basmati simmered with fresh ginger, whole spices and coconut milk, a coastal Sindhi-style take on everyday pilaf.
A fast, tomato-heavy chicken curry finished with a smoky char, cooked the way it's made in a karahi wok on high heat.
A spiced beef patty in a soft bun with tamarind chutney, chaat masala and a squeeze of lime — Karachi's favorite street sandwich.
Spiced beef meatballs simmered in a tangy tamarind-tomato gravy, a coastal Sindhi twist on classic kofta curry.
Slow-simmered chickpeas in a tomato-onion masala, topped with crisp-fried green chile for a spicy, crunchy finish.
Onion, tomato and green chile scrambled hard into eggs, finished with toasted sesame seeds for nutty crunch.
A warming savory porridge of cracked wheat simmered with coconut milk, ginger and cumin, a comforting coastal breakfast bowl.
Whole fish rubbed with a smoky, garlicky red masala and baked until the skin crisps and the flesh stays juicy.
Grilled minced beef skewers seasoned with garam masala, served with a sharp green chile-mint chutney and warm naan.
Whole wheat flatbread stuffed with spiced minced beef and a tangy yogurt-lime dressing, pan-fried until golden and flaky.
A crunchy chopped salad of cucumber, tomato, onion and lime, tossed with fresh herbs as a cooling side for spicy curries.
Whole chicken marinated in yogurt, tamarind and tomato, roasted until charred and juicy in a home oven.
Mixed vegetables baked in a creamy cashew-yogurt korma sauce, finished with crisp fried chile for a spicy crunch on top.
Toasted sesame seeds bound with melted jaggery into dense, nutty sweet bites, a winter treat across South Asian households.
Layered basmati rice and spiced chicken masala, finished with a smoky dum steam for real biryani depth.
Savory chickpea-flour pancakes spiced with cumin, chile and tomato, griddled until crisp at the edges.
Layered basmati rice and spiced shrimp curry, steamed together until the grains soak up saffron and fried onion.
Red lentils simmered soft and finished with a sizzling cumin-garlic tarka poured straight from the pan.
Bell peppers filled with spiced potatoes and peas, baked until the peppers soften and the filling turns golden.
A skillet chicken karahi turned into an oven-finished bake, with tomatoes and green chiles cooked down into a thick, ginger-spiked sauce.
Spiced ground beef seekh kebabs shaped into patties and griddled, then stacked in a bun with mint chutney and pickled onions.
A festive vermicelli pudding simmered in milk with dates, nuts and cardamom, traditionally made for Eid morning.
A festive one-pot rice dish with tender mutton, whole spices and browned onions, served as the centerpiece of a holiday meal.
Karachi-style coconut fish curry with white fish, green chile and tamarind, served over basmati rice for an easy coastal-Pakistani bowl.
パキスタン料理は、トマトと青唐辛子で調理したカラヒ、じっくり煮込んだニハリとハリーム、スパイシーなカラチ風ビリヤニ、シークとチャプリのケバブ、ナンやパラタなどのタンドールパンなど、濃厚な肉中心の料理で知られています。マサラを油が分離するまで揚げるブナイ技法と、ヨーグルト、生姜、ガラムマサラをふんだんに使用することが、そのカレーの特徴です。
彼らはムガル帝国のレパートリーを共有していますが、パキスタン料理はより肉が主流であり、インドの多くがベジタリアン傾向であるため、牛肉と羊肉が中心であり、乾燥スパイスの多いベジタリアングレービーソースの使用は少ないです。パキスタン料理では、ホールスパイス、動物性脂肪、ヨーグルトベースのマリネが好まれます。ニハリ、パヤ、ペシャワリ カラヒなどの料理は明らかにパキスタン料理です。インド料理は、ココナッツをベースにした南部料理を含め、はるかに多くの地域のベジタリアンの伝統に及びます。
全体的に暑いですが、地域によって異なります。ラホリとカラチの料理、特にカラチのビリヤニや屋台の食べ物には、深刻な赤唐辛子と青唐辛子の辛さが伝わってきます。ペシャワリと北部の料理ははるかにマイルドで、主に塩、黒コショウ、トマトで味付けされ、肉と脂肪が主役になります。ヨーグルト、ライタ、パンテンパーはテーブルで温められ、家庭料理人は料理の特徴を失わずに唐辛子を自由に調整します。
チキン カラヒは最初の料理に最適です。油で鶏肉を焼き色をつけ、生姜ニンニクと刻んだトマトを加え、油が分離するまでしっかりと調理し、最後に千切りの生姜、青唐辛子、コリアンダーで仕上げます。鍋 1 つで約 40 分、曖昧な材料は使用しません。アルー ゴシュト (肉とジャガイモのカレー) はブナイ マサラのベースを教え、毎日の家庭用サランの決定版です。
ニハリは牛のすね肉（羊肉の場合もある）を生姜、ニンニク、長めのコショウと濃いスパイスブレンドで6時間または一晩かけてゆっくりと調理したもので、グレービーソースは焙煎した小麦粉（アタ）でとろみをつけています。これは伝統的な朝食料理であり、その名前はアラビア語で朝を意味するナハールに由来しており、ナンを添え、生姜の千切り、青唐辛子、レモン、フライドオニオンを添え、骨髄を混ぜたものがよく使われます。
