What to Eat in Pakistan

Pakistan’s table reflects its geography, from the Arabian Sea coast to the Himalayan foothills. Wheat breads, rice, pulses, and pasture-raised meats anchor daily meals, while spices like cumin, coriander, black cardamom, and chilies shape aroma and heat.

Tandoors, iron karahi woks, and dum (sealed-pot) cooking define technique. Families eat late dinners in hot months, hearty breakfasts in cool seasons, and gather for communal spreads on Fridays and during Ramadan evenings.

Biryani in Pakistan typically layers parboiled basmati with spiced meat—goat or chicken are common—yogurt, browned onions, tomatoes, mint, and green chilies; in Sindhi and Karachi styles, potatoes are often included. Whole spices such as cinnamon, black cardamom, cloves, and bay leaves infuse the rice, while saffron or citrus-tinted coloring marks the grains; the sealed handi traps steam for a dum finish. Each forkful yields separate, al dente grains, tender meat, and a balanced heat with a tangy edge from tomatoes and yogurt. It anchors wedding menus, Friday gatherings, and city lunches in Karachi and Hyderabad (Sindh), typically served midday or at dinner with raita and salad.

Nihari is a long-simmered stew built from beef shank or mutton and marrow bones, cooked overnight with a nihari masala featuring fennel, dried ginger, black cardamom, cloves, and warming mace. A light atta (wheat flour) slurry thickens the broth to a glossy body, and the pot is finished with ghee, then garnished with julienned ginger, lemon, green chilies, and fresh coriander. The result is a velvety, collagen-rich gravy with gentle heat and a deep, meaty perfume; nalli nihari spotlights molten bone marrow for added richness. Once a pre-noon meal, it remains a weekend breakfast tradition in Lahore and Karachi, especially in cooler months, eaten with khameeri roti or naan soon after sunrise.

Haleem blends cracked wheat, barley, and lentils with slow-cooked beef or mutton until the fibers meld; the mixture is pounded with a ghotna (masher) into a silky paste. A spice base of cumin, coriander, black pepper, cloves, and green chilies builds warmth, while a final tempering of ghee and fried onions adds sweetness and depth. The texture is luxuriously thick and spoon-coating, balanced by toppings such as lemon, ginger, fresh coriander, and a sprinkle of chaat masala for lift. It is widely prepared during Ramadan for iftar, shared at community tables across Karachi and Lahore, and enjoyed in the evenings through Muharram and colder seasons.

Chapli kebab uses coarse-ground beef or mutton mixed with crushed coriander seeds, anardana (dried pomegranate seeds), cumin, black pepper, green chilies, onion, and herbs; egg and a little maize flour help it hold shape. Patties are flattened wide and thin, often pressed with tomato slices, then shallow-fried in rendered beef fat on a heavy tava until lacy and crisp at the edges. The flavor is smoky and savory with bright acidity from anardana, while the texture contrasts a crunchy crust and juicy interior. Originating in Peshawar and the Khyber belt, it is a favorite lunch or dinner with naan and chutney, especially satisfying in the region’s cool, dry climate.

Sajji in its Balochi form relies on minimal seasoning—coarse salt and time—applied to whole young lamb, or more commonly chicken, skewered upright around a charcoal pit. The meat roasts slowly, skin blistering while the interior stays juicy; some traditions stuff the cavity with lightly spiced rice, though many purists avoid complex marinades. Urban versions across Pakistan may tenderize chicken with green papaya and add vinegar and chaat masala, but the defining note remains woodsmoke and clean, saline savor. Associated with Quetta and Balochistan’s pastoral culture, sajji appears at celebratory gatherings as well as roadside grills, served with kaak (Balochi bread) or naan at late lunch or dinner.

From dum-sealed biryani to fire-roasted sajji, Pakistani cooking pairs robust technique with regional produce and spice logic shaped by climate. Wheat breads, long-simmered gravies, and tandoor heat anchor daily meals, while Ramadan evenings reveal a generous communal table. Explore more food cultures and trip ideas on Sunheron.com to plan where to go—and when.