Indulge in the vibrant flavors of Pakistani Ramadan recipes by Zaffran perfect for breaking the fast during iftar. From the refreshing tang of Lemon Squash to the crispy delight of Aloo ke Pakoray, these dishes are sure to tantalize your taste buds and become staples on your Ramadan table.

Lemon Squash 

Quench your thirst after a long day of fasting with this cool and invigorating beverage. Tangy lemon juice blends perfectly with sweet sugar for a delightful drink that will leave you feeling rejuvenated.

Ingredients: (Yields 1 liter)

  • 1 kg Cheeni (Sugar)
  • 2 Cups Pani (Water)
  • 2 Lemon slices
  • 1 tsp Namak (Salt) or to taste
  • 1 & ½ Cups Lemon juice

Instructions

  • In a karahi, combine cheeni and pani. Mix well and cook until sugar dissolves (approx. 5-6 minutes).
  • Add lemon slices and mix. Simmer on low heat for 12-15 minutes.
  • Add namak and mix well.
  • Stir in lemon juice and cook for 2 minutes.
  • Let cool completely.
  • Store in refrigerator for up to 6 months.

Chicken Biryani

The star of any Pakistani Iftar spread, Chicken Biryani is a fragrant and flavorful dish featuring succulent chicken layered with fluffy basmati rice and a symphony of aromatic spices.

Ingredients:

  • ½ Cup Pani (Water)
  • ½ tsp Haldee powder (Turmeric powder)
  • ½ tbs Namak (Salt) or to taste
  • ½ tbs Zeera (Cumin seeds)
  • 2 tbs Adrak lehsan paste (Ginger garlic paste)
  • 2 medium Pyaz (Onion) sliced
  • 700 gms Chicken
  • ½ Cup Rafhan corn oil
  • 2-3 Hari elaichi (Green cardamom)
  • 2 Badi elaichi (Black cardamom)
  • ½ tsp Sabut kali mirch (Black peppercorns)
  • 5-6 Laung (Cloves)
  • 2-3 Darchini (Cinnamon stick)
  • 2 Tez paat (Bay leaves)
  • 1 & ½ tbs Dhania powder (Coriander powder)
  • 2 tsp Lal mirch powder (Red chili powder) or to taste
  • ½ tbs Garam masala powder
  • 1 tsp Kali mirch powder (Black pepper powder)
  • 2 medium Tamatar (Tomatoes) chopped
  • ½ Cup Dahi (Yogurt) whisked
  • ½ Cup Hara dhania (Fresh coriander) chopped
  • ½ Cup Podina (Mint leaves) chopped
  • 3-4 Hari mirch (Green chilies)
  • 8-9 Aloo bukhara (Dried plums)
  • Fried Pyaz (Onion)
  • 700 gms Chawal (Rice) basmati (soaked & boiled until 3/4th done)
  • 1 tbs Biryani masala
  • Lemon slices
  • 2 tbs Kewra water
  • ½ tsp Zarda ka rang (Yellow food color) or as required

Instructions

  1. In a wok, combine water, turmeric powder, salt, cumin seeds, and ginger garlic paste. Mix well.
  2. Add onion and chicken. Mix well.
  3. Cover and cook on low flame for 5-6 minutes, then cook on high flame for 2-3 minutes. Set aside.
  4. In a pot, add corn oil, green cardamom, black cardamom, black peppercorns, cloves, cinnamon sticks, and bay leaves. Mix well.
  5. Add coriander powder, red chili powder, garam masala powder, black pepper powder, and mix well. Cook for 2 minutes.
  6. Add tomatoes and mix well.
  7. Add yogurt and mix well. 
  8. Now add cooked chicken mixture, mix well, and cook for 4-5 minutes.
  9. Add fresh coriander, mint leaves, green chilies, mix well, and cook on high flame until oil separates.
  10. Add dried plums and mix well. 
  11. Take out half of the chicken mixture in a bowl and set aside.
  12. Add fried onion, boiled rice, remaining chicken gravy, fried onion, biryani masala, lemon slices, and remaining boiled rice.
  13. In kewra water, add yellow food color and mix well.
  14. Add dissolved food color, fried onion, cover, and steam cook on low flame for 10-12 minutes.

Crispy Chicken Samosa Recipe

The recipe for crispy chicken samosas uses readily available ingredients and a step-by-step guide to ensure crispy perfection. So, gather your loved ones, crank up some music, and get ready to experience the joy of homemade samosas!

Here is the detailed recipe for your favorite crispy chicken samosas that will bring a new, delicious taste to your life. 

Ingredients

For the Chicken Keema Filling:

  • 500 gms Chicken Mince (Keema)
  • 2 medium onions, finely chopped (around 150 gms)
  • 2 tsp ginger, finely chopped
  • 2 tsp garlic, finely chopped
  • 2-3 green chillies, finely chopped (adjust for spice preference)
  • 5-6 tbsp chopped coriander leaves
  • Spice Powders:
  • 2 tbsp tomato sauce
  • 3 tbsp refined oil
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp black pepper powder
  • 1/2 tsp garam masala powder
  • For the Samosa Shells:
    • Around 20 Samosa Patti (Puff Pastry Sheets) – 10″ x 3″ size (store-bought)
  • For Sealing and Frying:
    • 2 tbsp flour
    • 3 tbsp water (to make a flour paste)
    • Oil for frying

Preparation

  1. Prep the Chicken Keema: Wash and drain the chicken mince. Finely chop the onions, ginger, garlic, green chillies, and coriander leaves.
  2. Thaw the Samosa Patti: Take the samosa sheets from the freezer and let them soften or temperate for about an hour before wrapping the samosas.
  3. Make the Flour Paste: Just before filling the samosas, prepare a sealing paste by mixing 2 tbsp flour with 3 tbsp water.

Cooking Techniques for Chicken Keema Filling

  1. Heat oil in a pan over medium heat. Add the chopped onions and fry for 5 minutes until light brown.
  2. Add the chopped ginger and garlic, and mix well. Fry for an additional 1-2 minutes.
  3. Increase the heat to high and add the chicken mince. Fry for 3-4 minutes, stirring occasionally, until the color changes and the water dries up.
  4. Add all the spice powders (turmeric, red chili powder, black pepper powder, garam masala powder) and salt. Mix well and fry on medium heat for about 10 minutes or until the chicken is tender.
  5. Stir in the tomato sauce and cook for 2 minutes on low heat.
  6. Finally, garnish with chopped green chilies and coriander leaves. Remove the filling from the pan and let it cool completely before using it for the samosas.

Assembling the Samosas

  1. Take a samosa sheet and fold it diagonally to form a cone shape.
  2. Spoon approximately 1.5 tbsp of the cooled chicken keema filling into the broader end of the cone. Push the filling gently towards the pointed end to ensure a uniform distribution.
  3. Use a brush or your fingers to apply the flour paste along the open edge of the cone.
  4. Fold the edge over the filling and seal it tightly, pressing down gently to create a secure closure. Repeat this process for all the remaining samosa sheets and filling.

Cooking Instructions for Frying the Samosas

  1. Heat oil in a flat pan or kadai over medium heat. Ensure the oil is hot but not smoking.
  2. Carefully add 5-6 samosas to the hot oil, avoiding overcrowding the pan.
  3. Fry the samosas for 8-10 minutes, turning them occasionally for even browning.
  4. Once golden brown and crispy, remove the samosas from the oil using a slotted spoon and drain on a paper towel-lined plate.
  5. Repeat steps 3 and 4 to fry the remaining samosas in batches.

Aloo ke Pakoray

Indulge in the delightful crunch of Aloo ke Pakoray, a beloved Pakistani Iftar treat. These golden pakoras feature julienned potatoes enveloped in a flavorful gram flour batter, offering a perfect balance of textures and tastes.

Ingredients:

  • 2 medium potatoes
  • 1 cup gram flour (besan)
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch) – adjust for spice preference
  • ½ teaspoon coriander powder (dhaniya)
  • 1 teaspoon cumin seeds (zeera)
  • ½ teaspoon garam masala powder
  • 1 teaspoon asafoetida (hing) – optional
  • Salt to taste
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • ½ – 1 cup water (pani) – for batter consistency
  • Oil for deep frying

Instructions

  1. Wash, peel, and cut the potatoes into thin juliennes or matchsticks. Rinse them in cold water to remove excess starch and pat them dry with a paper towel. 
  2. In a bowl, combine the gram flour, turmeric powder, red chili powder, coriander powder, cumin seeds, garam masala powder, hing (if using), and salt. Gradually whisk in water until a thick and smooth batter forms, slightly thicker than pancake batter.
  3. Fold in the chopped coriander leaves for a touch of vibrant green and an extra layer of aroma.
  4. In a deep pan or kadai, heat oil over medium heat. Ensure the oil is hot but not smoking, as it can burn the pakoras.
  5. Dip each potato julienne into the batter, coating it evenly. Gently slide the coated potato pieces into the hot oil. 
  6. Avoid overcrowding the pan, as this can affect even cooking.
  7. Fry the pakoras for 3-4 minutes per side, or until they achieve a beautiful golden brown and crispy texture. 
  8. Once cooked, remove the pakoras using a slotted spoon and drain excess oil on a paper towel-lined plate.
  9. Serve these irresistible Aloo ke Pakoray hot with your favorite chutney for an Iftar filled with delightful textures and vibrant flavors..

Chana Chat

This recipe creates a flavorful and vibrant chana chaat, a popular Pakistani street food. Tangy chutneys, creamy yogurt, and a medley of toppings come together to create a symphony of tastes and textures in every bite.

Ingredients:

  • For the Chickpeas:
    • ½ kg chickpeas (chanay)
    • Water (pani) as required
    • ½ teaspoon baking soda (optional)
    • ½ tablespoon salt (namak)
  • For the Spiced Chickpea Mixture:
    • 1 ½ cups water (pani)
    • 2 tablespoons gram flour (besan)
    • ¼ teaspoon yellow food color (zarda ka rang)
    • ½ tablespoon chaat masala
    • 1 teaspoon red chili powder (lal mirch powder) or to taste
    • ½ teaspoon salt (namak) or to taste
    • ½ teaspoon crushed red chili (lal mirch)
    • 1 teaspoon roasted and crushed cumin seeds (zeera)
    • ½ tablespoon crushed coriander seeds (sabut dhania)
    • ½ cup tamarind pulp (imli pulp)
    • 3 cups boiled chickpeas (chanay)
  • For the Toppings:
    • ½ cup chopped onion (pyaz)
    • ½ cup chopped tomato (tamatar)
    • 2 green chilies (hari mirch)
    • Chopped fresh coriander (hara dhania)
    • Water (pani) as required
    • ¼ teaspoon yellow food color (zarda ka rang)
    • 1 cup cubed potatoes (aloo)
    • Whisked yogurt (dahi)
    • Papri
    • Chaat masala to taste
    • Additional chopped fresh coriander (hara dhania) for garnish

Directions

  1. In bowl,add chickpeas,water,baking soda and mix,cover and let it soak for overnight on your counter then drain the chickpeas and wash with tap water.
  2. In pressure cooker,add soaked chickpeas,water,salt,mix well and bring it to boil,cover and pressure cook for 20 minutes or until the chickpeas are tender then drain.
  3. Let them cool down. 
  4. Can be stored in freezer for up to 1-2 months.
  5. In wok,add water,gram flour and whisk well.
  6. Add yellow food color and mix well.
  7. Add chaat masala,red chili powder,salt,red chili crushed,cumin seeds,coriander seeds,mix well and cook for 1-2 minutes.
  8. Add tamarind pulp and mix well.
  9. Add boiled chickpeas and give it a good mix.
  10. Add onion,tomato,green chilies,fresh coriander and mix well.
  11. In saucepan,add water,yellow food color,potatoes,mix well and boil until potatoes are tender (approx. 15-18 minutes) then drain.

Assembling

In serving dish,add chanay,boiled potatoes,yogurt,papri,chaat masala,fresh coriander & serve!

How Zaffran Food & Catering can Help You? 

Hey there! Planning a party can be a blast, but the thought of cooking for everyone can be a total drag. Been there, done that! Zaaffran Food and Catering is a lifesaver. Their amazing chefs can whip up incredible Pakistani food (think perfectly spiced and generous portions) using fresh, yummy ingredients. Plus, they handle everything from the menu to maybe even delivery and staffing (depending on your needs). So you can ditch the stress of cooking and cleaning, focus on having fun with your guests, and maybe even sneak a bite (or two) of that delicious-looking biryani!

Conclusion

These five delectable Pakistani recipes are sure to tantalize your taste buds and become staples on your Ramadan Iftar table. From the invigorating Lemon Squash to the ever-popular Chicken Biryani, each dish offers a unique explosion of flavors and textures. So ditch the stress of planning and get ready to indulge in the rich culinary traditions of Pakistan this Ramadan!

FAQs:

What are some tips for planning a delicious Iftar spread? A variety is key! Include a balance of sweet and savory dishes, refreshing drinks, and light bites like Aloo ke Pakoray.

How can I save time when preparing for Iftar? 

Prepare some dishes like Chana Chaat in advance. You can also soak chickpeas overnight for faster cooking.

Are there any vegetarian options suitable for Iftar? 

Absolutely! Aloo ke Pakoray and Chana Chaat are both vegetarian-friendly.

What are some essential ingredients for Pakistani cuisine? 

Spices like turmeric, coriander powder, red chili powder, and garam masala are staples in Pakistani cooking.

How can I adjust the spice level in these recipes? 

Start with a smaller amount of red chili powder and adjust according to your preference.

What are some traditional Pakistani Iftar drinks? 

Lemon Squash and Rooh Afza are popular choices for breaking the fast.
Where can I find more Pakistani Ramadan recipes? 

You can get all your favoriye recipes from Zaffaran food & catering blog section moreover search online for Pakistani food blogs or cookbooks for endless recipe inspiration.