Nihari, Paya, Salan Pakistani Recipes

List Of Popular Pakistani Cooking Recipes


Chicken Degi Korma Recipe

Chicken Degi Korma

Degi Korma Ingredients

Chicken 1 kg
Onion 1 large (sliced)
Ghee 1 cup
Ginger garlic paste 1 tbsp
Red chili powder 1 ½ tsp
Degi mirch (paprika powder) ¼ tsp
Coriander powder 1 tbsp
Yogurt 1 cup
Garam masala powder 1 tsp
Cloves 6-8 (ground)
Black cardamom 3-4 (ground)
Green cardamom 5-6
Black peppercorn 3-4 (ground)
Nutmeg powder ¼ tsp
Ginger 2 tbsp (sliced)
Kewra 1 tsp
Salt to taste

Chicken Degi Korma Cooking Directions

Heat ghee and fry onion until light brown, remove it.

Blend fried onion and yogurt; keep aside.

Add chicken in same ghee and fry until change the color. Remove it in plate.

Take a small bowl and mix ginger garlic paste, red chili powder, degi mirch, coriander powder and salt with little water.

Now put cloves, green cardamom in ghee along mixed spices. Stir fry until oil comes on top.

Add chicken in masala, cover and cook for 10 minutes.

Now add yogurt mixture, nutmeg powder, garam masala powder, ginger, ground black cardamom and ground black peppercorns. Cover and cook until chicken tender.

At the end add kewra and cook for 2 minutes. Dish out and serve.


Chicken Nihari Recipe

Chicken Nihari

Chicken Nihari Ingredients

Chicken 1 kg (8 pieces)
Clarified butter 1 cup
Ginger garlic paste 2 tbsp
Salt 2 tsp
Chili powder 2 tsp
Wheat flour ¼ cup (dissolved in water)
Plain flour ¼ cup (dissolved in water)
Coriander leaves 2 tbsp (chopped)
Green chilies 2 (chopped)
Brown onion 2 tbsp
Lemon wedges to serve
For Nihari Masala:
Aniseeds 1 tbsp
White cumin 1 tsp
Anis star 1
Allspice 1 tsp
Ginger ½ tsp (dried)
Chili powder 3 tbsp

Chicken Nihari Cooking Directions

For Masala: Grind all together, fill in the bottle and store.

For Nihari: Heat clarified butter then add ginger garlic paste, salt and chili powder, slightly fry.

Add chicken and 4 tbsp of the prepared nihari masala, fry well.

Add 5 cups of water when water boiling, add in the dissolve paste of both the flour.

Keep stirring till one boil comes, lower flame and leave it on simmer till chicken tender and oil comes on top.

Serve with coriander leaves, chopped green chilies, lemon, brown onion and nan.


Paya Chola Recipe

Paya Chola

Paya Chola Ingredients

For Paya:
Mutton paaya 6
Salt 1 ½ tsp
Turmeric 1tsp
Whole Garam masala 1 tbsp
Oil ½ cup
Ginger garlic paste 2 tbsp
Brown onion ½ cup (ground)
Chili powder 1 tbsp
Garam masala powder 1 tsp
Yoghurt 1 cup
For Chollay:
Chickpeas 2 cup (boiled)
Ginger garlic paste 1 tsp
Tomato 1 (blended)
Onion 1 raw (blended)
White cumin 1 tsp (roasted and crushed)
Garam masala powder ½ tsp
Oil 1 tbsp

Paya Chola Cooking Directions

Boil paaye with salt, tumeric, mix sabet Garam masala, and 8 cups of water, till tender. Strain the stock.

In separate pan heat oil in a pan, add ginger garlic, brown onion, chili powder, garam masala powder and yogurt, and fry well.

Add boil paaye, fry well, add in the stock and cook till gravy thick, then add the cooked chollay, and cook for 10 – 15 minutes.

Serve with coriander leaf, green chilies, ginger julienne.

For Chollay: Heat oil, fry blended onion, tomato, ginger garlic paste, cumin, fry well.

Add boiled channay with 1 cup water, and cook till thick masala ready.


Badami Korma Recipe

Badami Korma

Badami Korma Ingredients

Chicken 1 kg (8 pieces)
Brown onion ½ cup (grinded)
Poppy seeds 1 tbsp
Coconut 2 tbsp (desiccated)
Almonds 10 (blanched and fried)
Oil 1 cup
Mixed whole spices 1 tbsp
Ginger garlic paste 1 tbsp heaped
Salt 1 ½ tsp
Chili powder 3 tsp
Coriander powder 1 ½ tsp heaped
Yogurt 1 ½ cup
Nutmeg ½ tsp (grinded)
Mace ½ tsp (grinded)
Green cardamom ½ tsp (grinded)
Allspice ½ tsp
Kewra water little

Badami Korma Cooking Directions

Grind together poppy seeds, coconut and almonds into a fine paste and keep aside.

Heat oil add whole spices with ginger garlic paste, chicken, salt, chili powder and coriander, fry well adding little water.

Cover and cook for 10 minutes.

Add in yogurt mixed with grinded paste, nutmeg, mace, green cardamom, allspice and brown onion.

Leave it on slow flame for a 15 minute.

Lastly add Kewra water.

Serve garnished with fried almonds.

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