[{"data":1,"prerenderedAt":917},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:pakistani-biryani:en":392,"recipe:country:pakistan":627},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":541,"pronunciation":575,"substitutions":576,"slug":589,"title":590,"shortTitle":591,"nativeName":592,"romanized":593,"countrySlug":594,"region":595,"baseServings":495,"prepMinutes":596,"cookMinutes":597,"restMinutes":598,"difficulty":599,"course":600,"diet":602,"mainIngredients":604,"images":605,"keywords":615,"publishedAt":622,"updatedAt":622,"authorSlug":623,"summary":624,"localeSlug":589,"alternates":625},[394,397,400,403,406],{"answer":395,"question":396},"Almost always because the rice was boiled too long before layering. Basmati for biryani should be drained while it still has a hard white core in the centre of each grain, roughly 70 percent cooked, because it will keep cooking for another 25 minutes in the sealed pot. Old, well-aged basmati also holds up far better than fresh or cheap rice, and soaking for 30 minutes before boiling helps the grains cook evenly instead of breaking at the ends.","Why did my biryani rice turn to mush?",{"answer":398,"question":399},"In kacchi biryani the meat goes into the pot raw, marinated, with par-boiled rice piled on top, and both finish together under a sealed lid. In pakki biryani the meat is cooked into a complete gravy first and the layering is only the final step. Kacchi is the harder, more prestigious method; pakki is more forgiving and is what most Pakistani home cooks and biryani shops use, including in this recipe.","What is the difference between kacchi and pakki biryani?",{"answer":401,"question":402},"They started as a way to stretch a small amount of expensive meat across more plates in the years after 1947, and then became the point. A potato cooked whole in the masala absorbs the gravy and turns into something between a vegetable and a sauce. Cooks from the older Lucknow tradition regard it as a corruption, and Karachi regards that opinion as wrong.","Why does Karachi biryani have potatoes in it?",{"answer":404,"question":405},"Yes, and it is the sensible way to cook it for a crowd. Make the meat masala up to two days ahead and refrigerate it; the flavour deepens noticeably. On the day, boil the rice fresh, layer everything into the pot and do the 25-minute dum just before serving. The only stage that cannot be done in advance is the rice, which goes stale and hard if it sits boiled and undressed.","Can I make biryani ahead for a party?",{"answer":407,"question":408},"As written it is hot in the way Karachi expects, mainly from red chile powder and whole green chiles. To keep the deep red colour without the burn, swap most of the hot chile powder for Kashmiri chile powder, which is mild and used mostly for colour, and leave the green chiles whole and unslit so they perfume the pot without releasing heat. Raita on the side also does more than people expect.","How spicy is this and how do I make it milder?",[410,411,412,413,414,415],"Fry the onions slowly until deep amber and crisp, then drain them on paper. Pale onions give a flat biryani, and burnt ones make the whole pot bitter.","Boil the rice in heavily salted water and drain it when a grain still has a firm white core — about 70 percent done. It should feel underdone; the dum finishes it.","Whisk the yogurt smooth and add it off the heat, then bring the pan back up while stirring. Dumping cold yogurt into a hot pan makes it curdle into grains.","Wait for the oil to separate and pool red at the edge of the masala before the rice goes anywhere near it. That is the doneness signal for the whole dish.","Use a heavy pot with a tight lid. If the lid is loose, lay a sheet of foil over the rim before you put it on, or seal it with a rope of stiff dough.","Do not stir the finished biryani. Cut down through the layers with a flat spoon and lift portions out sideways so the grains stay whole.","🍛","Karachi biryani is a pot of long-grain basmati layered over meat that has been simmered into a thick, sour, chile-red yogurt masala, with peeled potatoes cooked in the same gravy so they soak it up like sponges. Sealed and steamed, the rice finishes in the meat vapour and comes out patchy rather than uniform — some grains white, some orange from the fried onion and chile, some almost brown at the bottom of the pot where the masala caught. It tastes hot, distinctly sour from yogurt and dried plum, and much more aggressive than the perfumed biryanis further east. Nobody in Karachi eats it without a bowl of thin raita to put the fire out.","Biryani arrived in what is now Pakistan with the Urdu-speaking families who crossed the new border in 1947 and rebuilt their Delhi and Lucknow kitchens in Karachi. What they cooked there did not stay the same. Karachi was hotter, poorer in the early years, and full of people who liked chile, and within a generation the biryani of the city had turned redder, sourer and far more assertive than anything served in the courts it descended from. Two additions mark it out: a great deal of dried red chile, and whole potatoes, which stretched an expensive pot of meat further and then refused to leave once the economics improved.\n\nThe potato is worth pausing on, because Pakistanis argue about it with real energy. Purists from the old Lucknow school consider it a corruption. Karachi considers the argument settled — for most people the potato, saturated with red gravy and collapsing at the touch of a spoon, is the best thing in the pot, and biryani served without one gets sent back. Sindhi biryani, cooked in the province beyond the city, pushes the same style even further with more dried plums and a sourness that borders on sharp.\n\nThe method here is pakki: the meat is cooked into a finished gravy before the rice ever meets it, which is how Karachi home kitchens and most of the city's biryani shops actually work. Dum, the sealed steaming that finishes the dish, is not optional decoration. Nothing is added to the pot at that stage except saffron milk and ghee, so the rice has to take its flavour entirely from steam rising through it. That is why the layers go in the order they do, and why the lid stays down.","Biryani keeps three days refrigerated and genuinely improves on the second day, once the rice has finished absorbing the masala. Reheat covered with a splash of water sprinkled over the top, either in a low oven or on the lowest possible flame, so it steams rather than fries. It freezes acceptably for a month in single portions, though the potatoes turn slightly grainy. Never microwave it uncovered — the top layer dries into hard grains while the bottom is still cold.",[421,422,423,424],"Pakki method with the gravy reduced properly first, so the biryani is not watery at the bottom and dry at the top.","Tells you the exact stage to drain the rice — the detail that decides between separate grains and porridge.","Keeps the potatoes whole and cooks them in the masala rather than boiling them separately, which is where the flavour comes from.","Honest about heat: the chile quantity is Karachi-level, with a stated way to dial it down without losing the colour.",[426,427,428,429],"Large heavy-based pot with a tight lid","Wide pan for boiling rice","Slotted spoon","Sieve or colander",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},30,78,4,890,34,720,[438],"Thin raita made from whisked yogurt, chopped onion, mint and a pinch of roasted cumin, plus a plate of sliced onion, green chile and lemon wedges.",[440,443,446],{"name":441,"description":442},"Sindhi biryani","Turns the sourness up: more dried plums, more yogurt, sometimes a spoon of tamarind, and often a scattering of extra green chile through the layers.",{"name":444,"description":445},"Bombay biryani","A sweeter cousin popular in Karachi households with Gujarati roots, using more dried fruit and a touch of sugar against the chile.",{"name":447,"description":448},"Beef biryani","Made with boneless beef chuck cut into large cubes and pressure-cooked before layering — the everyday weekday version in much of Punjab.",[450,456,460,464,469,474,478,481,484,488,491,494,497,500,504,507,512,515,518,521,523,526,528,533,536,538],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1,"lamb","bone-in goat or lamb shoulder, in large pieces","kg","For the meat masala",{"qty":433,"ref":457,"name":458,"unit":459,"group":455},"onion","large onions, sliced very thin","piece",{"qty":461,"name":462,"unit":463,"group":455,"noScale":8},250,"neutral oil, for frying the onions","ml",{"qty":465,"ref":466,"name":467,"unit":468,"group":455},2,"ginger","ginger and garlic paste","tbsp",{"qty":470,"ref":471,"name":472,"unit":473,"group":455},400,"yogurt","full-fat plain yogurt, whisked smooth","g",{"qty":475,"ref":476,"name":477,"unit":459,"group":455},3,"tomato","ripe tomatoes, chopped",{"qty":433,"ref":479,"name":480,"unit":459,"group":455},"potato","medium potatoes, peeled and left whole",{"qty":465,"name":482,"note":483,"unit":468,"group":455},"red chile powder","use half hot chile and half mild Kashmiri chile for colour without extreme heat",{"qty":451,"ref":485,"name":486,"unit":487,"group":455},"turmeric","ground turmeric","tsp",{"qty":465,"ref":489,"name":490,"unit":487,"group":455},"coriander-seed","ground coriander",{"qty":465,"ref":492,"name":493,"unit":487,"group":455},"garam-masala","garam masala",{"qty":495,"name":496,"unit":459,"group":455},6,"dried plums (aloo bukhara)",{"qty":495,"ref":498,"name":499,"unit":459,"group":455},"green-chili","green chiles, left whole",{"qty":451,"ref":501,"name":502,"unit":503,"group":455},"mint","mint leaves, loosely packed","cup",{"qty":451,"ref":505,"name":506,"unit":503,"group":455},"cilantro","cilantro, roughly chopped",{"qty":508,"ref":509,"name":510,"unit":473,"group":511},750,"basmati-rice","aged basmati rice, soaked 30 minutes","For the rice",{"qty":465,"ref":513,"name":514,"unit":459,"group":511},"bay-leaf","bay leaves",{"qty":495,"ref":516,"name":517,"unit":459,"group":511},"cardamom","green cardamom pods, bruised",{"qty":451,"ref":519,"name":520,"unit":459,"group":511},"cinnamon","cassia bark, 5 cm",{"qty":495,"ref":522,"name":522,"unit":459,"group":511},"cloves",{"qty":451,"ref":524,"name":525,"unit":487,"group":511},"cumin","cumin seeds",{"qty":475,"name":527,"unit":468,"group":511},"salt, for the rice water",{"qty":451,"ref":529,"name":530,"unit":531,"group":532},"saffron","saffron threads, soaked in 4 tbsp warm milk","pinch","To finish",{"qty":475,"ref":534,"name":535,"unit":468,"group":532},"ghee","ghee, melted",{"qty":451,"name":537,"unit":487,"group":532,"optional":8},"kewra water",{"qty":451,"ref":539,"name":540,"unit":459,"group":532},"lemon","lemon, juiced",[542,547,550,553,557,560,565,569,572],{"tip":543,"text":544,"title":545,"timerSeconds":546},"They darken fast at the end. Pull them one shade lighter than you want, because they keep colouring on the paper.","Heat the oil in the pot and fry the sliced onions over medium heat, stirring often, for 20 to 25 minutes until they are deep amber and audibly crisp when you press one against the side. Lift them out with a slotted spoon onto paper and keep all but three tablespoons of the oil in the pot.","Fry the onions",1500,{"text":548,"title":549},"Fry the whole peeled potatoes in the same oil for about 6 minutes, turning, until a light golden skin forms all over. Set them aside — this crust is what stops them collapsing into the gravy later.","Fry the potatoes",{"text":551,"title":552},"Pour off all but four tablespoons of oil, add the ginger and garlic paste and fry for a minute until it stops smelling raw. Add the meat and brown it hard on all sides, then the tomatoes, chile powder, turmeric and ground coriander, and cook until the tomatoes have broken down completely.","Build the masala",{"text":554,"title":555,"timerSeconds":556},"Take the pot off the heat for a moment, stir in the whisked yogurt, then return it to medium heat and stir constantly for the first two minutes so it does not split. Add half the fried onions, the dried plums and a cup of water, cover and simmer for 45 minutes until the meat is close to tender.","Add the yogurt",2700,{"text":558,"title":559},"Add the potatoes, cover and cook for 15 minutes more, then uncover and cook hard, stirring, until the gravy is thick and red oil pools clearly at the edges of the pot. Stir in the garam masala, whole green chiles and half the mint and cilantro. This is the doneness signal — do not layer the rice before you see it.","Reduce and check the oil",{"tip":561,"text":562,"title":563,"timerSeconds":564},"It will look badly undercooked. That is correct — it steams for another 25 minutes.","Bring a large pan of water to a rolling boil with the salt and all the whole spices for the rice. Add the drained soaked rice and boil for 4 to 5 minutes, until a grain crushed between your fingers is soft at the ends but still has a hard white core. Drain immediately.","Part-boil the rice",270,{"tip":566,"text":567,"title":568},"Striping the saffron milk is deliberate. Even coverage gives you uniformly yellow rice, and Karachi biryani should be patchy.","Spread the drained rice over the meat in an even layer without pressing it down. Scatter over the remaining fried onions, mint and cilantro, drizzle with the saffron milk in stripes rather than evenly, then add the melted ghee, kewra water and lemon juice.","Layer the pot",{"text":570,"title":571,"timerSeconds":546},"Cover with foil, press the lid down on top, and cook on the lowest possible heat for 25 minutes, using a heat diffuser or a flat tawa under the pot if your burner runs hot. When it is ready the pot will smell strongly of kewra and fried onion and no steam will escape.","Seal and steam",{"text":573,"title":574},"Let the sealed pot stand off the heat for 15 minutes before opening. Cut straight down through the layers with a flat spoon and lift out portions sideways, giving everyone rice from the top, meat from the bottom and one whole potato.","Rest and serve","kuh-RAA-chee bir-YAA-nee",[577,581,585],{"note":578,"swap":579,"original":580},"Chicken biryani is just as common in Karachi. Cut the meat cooking time to about 20 minutes and add the potatoes earlier, since they now need longer than the meat.","Bone-in chicken thighs and drumsticks","Bone-in goat or lamb",{"note":582,"swap":583,"original":584},"The sourness matters more than the fruit itself. South Asian grocers sell dried plums cheaply and they keep for a year, so it is worth buying a bag.","Two extra tablespoons of lemon juice, or a tablespoon of tamarind paste","Dried plums (aloo bukhara)",{"note":586,"swap":587,"original":588},"Kewra is pandanus flower essence and gives biryani its unmistakable perfume. It is not essential, but it is what makes a pot smell like a Karachi biryani shop.","Omit, or use a few drops of rose water","Kewra water","pakistani-biryani","Karachi Biryani (Layered Rice with Spiced Meat and Potato)","Karachi Biryani","کراچی بریانی","Karachi biryani","pakistan","Karachi, Sindh",40,90,15,"hard",[601],"main",[603],"halal-friendly",[509,452,471,479,457],[606,609,611,613],{"alt":607,"src":608},"Karachi biryani in an open pot, orange and white basmati grains over red meat gravy with a whole potato","\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-4x3.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-1x1.jpg",[616,617,618,619,620,621],"karachi biryani","pakistani biryani","dum rice","basmati","goat biryani","sindhi","2026-08-20","dishroute-kitchen","The biryani Karachi actually eats: yogurt masala meat and whole potatoes buried under part-boiled basmati, sealed and steamed until the grains stain in patches of orange, white and deep red.",{"en":626},"\u002Frecipe\u002Fpakistani-biryani",{"items":628,"total":914,"page":451,"limit":915,"hasMore":916},[629,663,697,729,760,791,801,827,858,884],{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"romanized":634,"countrySlug":594,"region":635,"baseServings":433,"prepMinutes":636,"cookMinutes":637,"restMinutes":638,"difficulty":639,"course":640,"diet":641,"mainIngredients":644,"images":646,"keywords":656,"publishedAt":622,"updatedAt":622,"authorSlug":623},"balochi-sajji","Balochi Sajji (Salt-Cured Whole Roast Chicken)","Balochi Sajji","سجی","Sajji","Balochistan",20,80,240,"medium",[601],[603,642,643],"dairy-free","gluten-free",[645,539,509],"chicken",[647,650,652,654],{"alt":648,"src":649},"Whole roast Balochi sajji chicken with crisp golden skin resting on a mound of cumin rice with lemon wedges","\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero.jpg",{"alt":648,"src":651},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-4x3.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-1x1.jpg",[657,658,659,660,661,662],"sajji","balochi food","roast chicken","quetta","salt cured chicken","pakistani barbecue",{"slug":664,"title":665,"shortTitle":666,"nativeName":667,"romanized":668,"countrySlug":594,"region":669,"baseServings":433,"prepMinutes":636,"cookMinutes":636,"restMinutes":598,"difficulty":670,"course":671,"diet":674,"mainIngredients":677,"images":680,"keywords":690,"publishedAt":622,"updatedAt":622,"authorSlug":623},"chana-chaat","Chana Chaat (Chickpea, Potato and Tamarind Salad)","Chana Chaat","چنا چاٹ","Chana chaat","Karachi and Lahore","easy",[672,673],"snack","appetizer",[675,676,642],"vegetarian","vegan",[678,479,457,679,476],"chickpeas","tamarind",[681,684,686,688],{"alt":682,"src":683},"Bowl of Pakistani chana chaat with chickpeas, potato cubes, red onion, tomato and tamarind chutney","\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-4x3.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-1x1.jpg",[691,692,693,694,695,696],"chana chaat","chickpea salad","iftar","ramadan snack","tamarind chutney","chaat masala",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"romanized":702,"countrySlug":594,"region":703,"baseServings":433,"prepMinutes":704,"cookMinutes":636,"restMinutes":705,"difficulty":639,"course":706,"diet":708,"mainIngredients":709,"images":712,"keywords":722,"publishedAt":622,"updatedAt":622,"authorSlug":623},"chapli-kebab","Chapli Kebab (Peshawari Flat Beef Patties)","Chapli Kebab","چپلی کباب","Chapli kabab","Peshawar, Khyber Pakhtunkhwa",25,60,[707,601],"street-food",[603,642],[710,489,476,457,711],"ground-beef","cornmeal",[713,716,718,720],{"alt":714,"src":715},"Flat Peshawari chapli kebabs frying in beef fat, crisp lacy edges with tomato slices pressed on top","\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-4x3.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-1x1.jpg",[723,724,725,726,727,728],"chapli kebab","peshawar","pashtun food","beef patties","coriander seed","pakistani street food",{"slug":730,"title":731,"shortTitle":732,"nativeName":733,"romanized":732,"countrySlug":594,"region":734,"baseServings":735,"prepMinutes":431,"cookMinutes":564,"restMinutes":736,"difficulty":599,"course":737,"diet":738,"mainIngredients":739,"images":743,"keywords":753,"publishedAt":622,"updatedAt":622,"authorSlug":623},"pakistani-haleem","Haleem (Wheat, Barley and Shredded Beef Porridge)","Haleem","حلیم","Karachi and Hyderabad, Sindh",8,480,[601],[603,642],[740,741,742,457,466],"beef-chuck","lentils","pearl-barley",[744,747,749,751],{"alt":745,"src":746},"Bowl of Pakistani haleem, thick beige wheat and beef porridge topped with fried onions, ginger and green chile","\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero.jpg",{"alt":745,"src":748},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-4x3.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-1x1.jpg",[754,755,756,757,758,759],"haleem","ramadan food","wheat porridge","daleem","shredded beef","pakistani iftar",{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"romanized":765,"countrySlug":594,"region":766,"baseServings":433,"prepMinutes":431,"cookMinutes":767,"restMinutes":431,"difficulty":639,"course":768,"diet":770,"mainIngredients":771,"images":774,"keywords":784,"publishedAt":622,"updatedAt":622,"authorSlug":623},"halwa-puri","Halwa Puri (Fried Bread with Semolina Halwa and Chickpeas)","Halwa Puri","حلوہ پوری","Halwa puri","Punjab and Karachi",55,[769],"breakfast",[675],[678,772,773,534],"semolina","flour",[775,778,780,782],{"alt":776,"src":777},"Pakistani halwa puri plate with puffed fried breads, yellow semolina halwa and a bowl of chickpea curry","\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero.jpg",{"alt":776,"src":779},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-16x9.jpg",{"alt":776,"src":781},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-4x3.jpg",{"alt":776,"src":783},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-1x1.jpg",[785,786,787,788,789,790],"halwa puri","pakistani breakfast","sooji halwa","cholay","puri","sunday breakfast",{"slug":589,"title":590,"shortTitle":591,"nativeName":592,"romanized":593,"countrySlug":594,"region":595,"baseServings":495,"prepMinutes":596,"cookMinutes":597,"restMinutes":598,"difficulty":599,"course":792,"diet":793,"mainIngredients":794,"images":795,"keywords":800,"publishedAt":622,"updatedAt":622,"authorSlug":623},[601],[603],[509,452,471,479,457],[796,797,798,799],{"alt":607,"src":608},{"alt":607,"src":610},{"alt":607,"src":612},{"alt":607,"src":614},[616,617,618,619,620,621],{"slug":802,"title":803,"shortTitle":804,"nativeName":805,"romanized":806,"countrySlug":594,"region":807,"baseServings":433,"prepMinutes":598,"cookMinutes":596,"difficulty":670,"course":808,"diet":809,"mainIngredients":810,"images":811,"keywords":821,"publishedAt":622,"updatedAt":622,"authorSlug":623},"pakistani-keema-aloo","Keema Aloo (Minced Beef and Potato Masala)","Keema Aloo","قیمہ آلو","Keema aloo","Punjab",[601],[603,642,643],[710,479,457,476],[812,815,817,819],{"alt":813,"src":814},"Pan of Pakistani keema aloo, browned beef mince with potato cubes, green chile and fresh cilantro on top","\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero.jpg",{"alt":813,"src":816},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-16x9.jpg",{"alt":813,"src":818},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-4x3.jpg",{"alt":813,"src":820},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-1x1.jpg",[822,823,824,825,826],"keema aloo","minced beef curry","pakistani weeknight","potato mince","punjabi home food",{"slug":828,"title":829,"shortTitle":830,"nativeName":831,"romanized":830,"countrySlug":594,"region":832,"baseServings":495,"prepMinutes":598,"cookMinutes":833,"restMinutes":834,"difficulty":670,"course":835,"diet":837,"mainIngredients":838,"images":842,"keywords":852,"publishedAt":622,"updatedAt":622,"authorSlug":623},"pakistani-kheer","Kheer (Slow-Reduced Milk and Rice Pudding with Cardamom)","Kheer","کھیر","Punjab and Sindh",75,180,[836],"dessert",[675,643],[839,509,516,840,841],"milk","pistachios","almonds",[843,846,848,850],{"alt":844,"src":845},"Bowl of chilled Pakistani kheer, creamy rice pudding topped with slivered almonds and chopped pistachios","\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero.jpg",{"alt":844,"src":847},"\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero-16x9.jpg",{"alt":844,"src":849},"\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero-4x3.jpg",{"alt":844,"src":851},"\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero-1x1.jpg",[853,854,855,516,856,857],"kheer","rice pudding","pakistani dessert","kewra","eid sweet",{"slug":859,"title":860,"shortTitle":861,"nativeName":862,"romanized":861,"countrySlug":594,"region":669,"baseServings":495,"prepMinutes":704,"cookMinutes":863,"difficulty":599,"course":864,"diet":865,"mainIngredients":866,"images":868,"keywords":878,"publishedAt":622,"updatedAt":622,"authorSlug":623},"pakistani-nihari","Nihari (Overnight Beef Shank Stew with Long Pepper)","Nihari","نہاری",300,[601,769],[603,642],[867,466,457,773,498],"beef-shank",[869,872,874,876],{"alt":870,"src":871},"Bowl of Pakistani nihari, dark glossy beef shank gravy topped with ginger matchsticks, green chile and cilantro","\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero.jpg",{"alt":870,"src":873},"\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero-16x9.jpg",{"alt":870,"src":875},"\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero-4x3.jpg",{"alt":870,"src":877},"\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero-1x1.jpg",[879,880,786,881,882,883],"nihari","beef shank stew","long pepper","slow cooked beef","karachi",{"slug":885,"title":886,"shortTitle":887,"nativeName":888,"romanized":889,"countrySlug":594,"region":890,"baseServings":433,"prepMinutes":431,"cookMinutes":598,"restMinutes":597,"difficulty":639,"course":891,"diet":894,"mainIngredients":895,"images":897,"keywords":907,"publishedAt":622,"updatedAt":622,"authorSlug":623},"peshawari-naan","Peshawari Naan (Nut and Raisin Stuffed Flatbread)","Peshawari Naan","پشاوری نان","Peshawari naan","Khyber Pakhtunkhwa",[892,893],"bread","side",[675],[773,471,840,841,896],"raisins",[898,901,903,905],{"alt":899,"src":900},"Torn Peshawari naan showing a seam of ground pistachio, almond and raisin filling inside blistered flatbread","\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero.jpg",{"alt":899,"src":902},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-16x9.jpg",{"alt":899,"src":904},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-4x3.jpg",{"alt":899,"src":906},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-1x1.jpg",[908,909,910,911,912,913],"peshawari naan","stuffed naan","pakistani bread","tandoor","pistachio","flatbread",10,24,false,1788563775736]