Discover the easiest to prepare and most delicious Pakistani beef recipes. These delicacies, which range from succulent kebabs to fragrant curries, will entice your palate.
Rich, varied flavors are widely recognized in Pakistani cuisine. Foodies are drawn to the highlight of the recipes: beef dishes.
Discover delicious recipes for Pakistani beef. Explore cherished, distinctive cuisines, spices, and fragrances. Discover the culinary magic of Pakistani beef.
1. Seekh Kabab from Pakistan
Make mouthwatering Seekh Kebabs at home while indulging in a BBQ scent. Making these kababs is a quick and simple process that is ideal for emulating the flavor of a local grill. Savor the kababs’ adaptability to a variety of recipes.
2. Keema Aloo
Make Aloo Keema, a tasty curry made with minced meat and potatoes from Pakistan. Kids and adults alike will adore this recipe for Aloo Keema.
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3. Pakistani Biryani with Beef
Savor a traditional Gosht Biryani, a fragrant and celebratory rice dish from Pakistan. Layers of meat curry and aromatic spices combine to create this fragrant masterpiece. It is a mainstay of Pakistani cooking and the dish of choice for any occasion.
4. The Haleem
Taste the spicy meat and grain stew from Pakistan called haleem. It’s hearty. Though it requires careful preparation, the flavors of this classic dish are rich and comforting. It goes well with a variety of condiments and freezes well, making it the ideal dish for parties.
5. The Chapli Kabab
Cook up some delicious Chapli Kababs, a traditional meat kabab from Pakistan. These kababs are a crowd favorite because of their simple one-bowl recipe and traditional spices. Hot sandwiches or fresh ones can be served with raita and lemon.
6. Karahi Lamb
For a spicy curry with a base of tomato, ginger, and garlic, try the real Lamb/Mutton Karahi. The masala in karachi is delicious and rich, even though it is traditionally made without onions or yogurt.
7. Nihari
Discover the flavor of Nihari, a Pakistani meat dish made with beef shank that is cooked slowly. served as the Mughals’ and Nawabs’ breakfast dish at first. To complete the meal, serve it with roti or naan.
8. Paya
Savor succulent Pakistani beef paya prepared in an instant pot. Warm flavors and simple preparation characterize this classic dish. The process is to prepare the curry and pressure cook the paya, then combine them.
9. Shami kebabs from Pakistan
These kebabs are very simple to prepare and go well with onions and lime. This recipe tells a personal tale about how it was improved. Keeping garam masala on hand is essential for soft flavorful Shami Kebabs.
10. The Nargisi Kofta beef
With soft meatballs in a flavorful yogurt-onion sauce, this dish is called Beef Nargisi Kofta. There is no chance of the koftas breaking with this simple recipe. There are freezing instructions included with this comfort food from Pakistan.
11. Pulao, or Pakistani lamb
Taste the beloved Lamb Pulao, a Pakistani dish made in just one pot. Using a muslin cloth to infuse spices and customize spice selections is a time-saving technique.
12. Kabab Bihari
Taste the Bihari Kabab, which has spicy, smoke-smoked beef strips that have a real BBQ flavor. Pan-cooking this version at home is a simple task.
13. Saagwala’s beef
For a simple weeknight supper, make Beef Saagwala in a Coconut Curry with Sag Aloo. Convenience and simple cooking instructions are provided in the HelloFresh recipe. The combo of sag aloo and beef koftas is cheap, easy, and delicious.
14. Pasanday feud
To make this delicious dish, fry the onions, grind them, and then make a spice paste. After the meat has been cooked to tender, it is combined with the roasted onion paste. After adding the yogurt, roast the mixture some more until oil starts to show. Finally, the dish is steam-cooked after the addition of ginger, fried onion, and ghee.
15. Curry made with beef
Everyone enjoys this dish because it is flavorful and melts in your mouth. Made with basic ingredients, it is a family favorite. Simmering beef slowly is essential to getting it tender and delicious.
16. Korma the Beef
The soft mutton and chana dal in this mouthwatering Pakistani meatball curry are delicious. It’s an easy dish with a special touch to make. It goes very well with rice or bread from India. You can enjoy this dish whenever you want because freezing options are available for your convenience.
17. Disagreement Shinwari Karahi
This spicy beef curry cooked in a karahi is a specialty of the Khyber Pakhtunkhwa region. Savor this delicious dish.
18. Quick Cook Shami Kabab
Real Shami Kabab made with that Instant Pot pulled beef magic! A HUGE hit with loved ones and friends.
19. Dum ka Keema
Description:
That irresistibly smoky Keema dish, suitable for both special occasions and everyday consumption. Added benefit: It freezes nicely.
20. Chawal Keema
Description:
It’s difficult to stop at just one serving of this easy, comforting dish.
21. Tamatar Gosht
This gravy, which has soft cubes and a strong tomato flavor, has been a childhood favorite of mine.
22. Qeemay ke Kabab kachay
My grandmother’s specialty, and something I hold very dear, were melt-in-your-mouth kebabs.
23. Bhuna Gosht
A huge hit every time it’s prepared and an excellent dish to prepare ahead of time for hosting guests. Freezes flawlessly as well.
24. Gobi Gösht
An extra flavorful dish of cauliflower and beef thanks to the finishing ingredients! I MUST give it a go.
25. Tala Hua Gosht: Stovetop & Instant Pot
A flavorful main dish that goes well with rotis, Tala Hua Gosht is infused with a hint of smoky spices and spicy chillies.
These are a few of the recipes that our family adores, and I hope you try them too! Cheers, friends, and happy cooking.
Keema Chawal and Must Cook Pakistani Beef Recipes!
Ingredients
- 3.5 cups basmati rice
- 1 lb lean ground beef little less is fine
- ¾ tsp cumin seeds
- 3-4 cloves
- 6-7 black peppers whole
- 1 inch cinnamon stick
- 1 regular sized onions or two small
- 1 garlic paste
- 1 heaped tsp ginger paste
- 2 tsp salt
- 1 tablespoon red chili powder
- ⅓ tsp turmeric
- 2 tomatoes
- ¾ tsp garam masala powder
- 2 tablespoons yogurt
- 4-6 green chillies
- juice of half a lemon
- ½ cup cilantro
- ¼ cup mint
- oil for cooking
Instructions
Rice
- wash and soak your rice
- Parboil your rice in briny (generously salted) water and drain.
Qeema
- whip your yogurt in a small bowl to make smooth and set aside
- dice your onion & tomatoes then chop your cilantro, mint and chillies and set aside.
- heat a lug of oil in a large bottomed pan or a wok – it will make for faster cooking than a small pot
- add the cloves, peppers, cinnamon and cumin seeds
- when the dry spices start to sizzle and give off an aroma then add the onion and saute till translucent
- in go the ginger and garlic paste, stir fry for a minute
- add the salt, red chili powder, and turmeric powder. saute for another minute
- Now the ground beef, cook on medium high till well browned. this takes 5 minutes or so, if it starts to stick add more oil and continue to cook stirring frequently till the beef takes on a darker brown color
- Add the yogurt and diced tomatoes and cook on medium heat till the tomatoes become one with the ground beef, you may see v thin tomato ‘skin’ pieces and that’s fine.
- Now go to the garam masala powder, green chillies (start w 3-4), cilantro, mint, and lemon juice, cook for 1 minute and taste. It should be slightly salty, spicy, and tangy. If not then adjust seasoning.
Layering
Put half the rice in a large pot, then add a layer of ground beef, then top it with the remaining rice. If you want you can scatter over some green chillies and lemon pieces for their aroma. Leave the pilaf to cook on low temperature for about 20 minutes and then fix carefully so as to not break the rice
Notes
- I usually start cooking the rice before the beef and then whenever it is done I drain it and set it aside till ready to use* Salting your rice is so important, but if you underdo it then adjust the seasoning in the raita/yogurt to compensate.* For a more ‘chatpata’ (spicy & strong) taste you can always add two spoons of achar masala to the ground beef.
Ingredients for Pakistani Beef Curry:
- 500g of cubed beef
- Two large onions, chopped finely
- Made a puree out of two tomatoes
- One-fourth cup of cooking oil
- two tsp ginger-garlic paste
- One tsp powdered turmeric
- 1 tsp red chili powder, or more according to taste
- One tsp cumin powder
- One tsp powdered coriander
- Add salt to taste.
- half a cup of plain yogurt
- chopped fresh coriander leaves (for garnish)
Procedures in Detail:
Cooking Onions in Sauce:
First, place a pot over medium heat and add the cooking oil. The secret is to carefully sauté the finely chopped onions until they take on a stunning golden brown hue. The curry gains sweetness and depth from this caramelization process.
Paste (ginger and garlic):
Add the pot’s dynamic pair of paste (ginger and garlic). Let the fragrant aromas fill the entire kitchen while you sauté for a few minutes. The curry’s flavorful base is created in this stage.
Infusion of Spices:
It’s time to awaken the spices! Add the red chili, cumin, coriander, and turmeric powders by shaking them in. Stir often to coat all of the onion, garlic, and ginger mixture with the spices, resulting in a robust and aromatic spice blend.
Let me introduce the beef cubes, the main attraction. Allow them to blend in with the base that has been spiced, so that every piece browns uniformly. The curry gains a rich and savory base thanks to this browning process, which also improves the flavor profile.
Tomato Puree:
Slowly pour in the blended tomato puree and allow it to gently blend with the beef that has been spiced. The juices that the tomatoes release as they deteriorate add to the gravy’s richness. The secret to a rich curry is the gradual transformation of tomatoes.
Addition of Yogurt:
Blend the plain yogurt until it becomes smooth, giving the curry a creamy consistency. Add it to the saucepan and give it a gentle stir. In addition to adding creaminess, the yogurt also counteracts the spices to create a well-rounded flavor profile.
Curry should be simmered on low heat after being seasoned with salt. The beef begins to soften and absorb the flavors of the yogurt, tomatoes, and spices at this point, which is when the magic happens. To achieve a smooth and balanced texture, let the curry simmer for a long time.
Garnishing:
It’s time to add the final detail when the beef is fork-tender and the gravy has thickened to your preference. Add some freshly chopped coriander leaves to the curry. This gives it a fresh, herbal note in addition to adding a pop of color.
Serving suggestions:
Place the Pakistani beef curry on a plate and serve it hot with roti, naan, or steamed rice of your choice. This dish is both visually pleasing and delicious because of the tender beef, fragrant gravy, and vibrant coriander leaves.
Pro Tip:
Marinate the beef for a few hours before cooking in a mixture of yogurt and spices for a more complex flavor.
To suit your desired level of spice, adjust the amount of red chili powder.After cooking, let the curry sit for a bit to allow the flavors to combine and enhance the flavor profil
