That is precisely the effect Shireen Anwar has on the act of cooking. A recognized name in the culinary landscapes of Pakistan and a household name of the channel “Masala TV,” she has taken the everyday home food and made it an experience. Her recipes bear the legacy of history, demonstrate a flair for contemporary creativity, and are still enveloped in the delightful sense of something made at home.
From the center of Karachi to kitchens around the world, people follow her exact actions step by step because they are effective. Today, we will be preparing some of her most beloved classic Pakistani recipes, delicious dishes that smell like time past and are recently cooked in celebration of something special, and they are easy to make!
1. Chicken Karahi -The Heart of Pakistani Cooking.
All Pakistanis are aware of this dish. Chicken Karahi is simply a pot fever that fills the house with garlic, ginger, and the bubbles of tomatoes. Shireen is colorful, hot, and full of life, as is the country she belongs to.
Ingredients:
- Chicken (bone-in): 1 kg
- Tomatoes: 4 large, finely chopped.
- Garlic paste: 1 tbsp
- Ginger paste: 1 tbsp
- Green chilies: 4, slit
- Red chili powder: 1 tsp
- Cumin powder: 1 tsp
- Black pepper: ½ tsp
- Salt: to taste
- Oil: ½ cup
- Fresh coriander: for garnish
- Lemon: 1
Method:
1. Heat the oil in a medium flame using a deep karahi or wok.
2. Then garlic and ginger paste are added and sauted until aromatic – this is what defines the base aroma.
3. With the addition of the chicken pieces, stir 5-7 minutes until the pieces change to a light golden.
4. Stir in the red chili, cumi, salt, and tomatoes that have been chopped.
5. Roast and wrap on medium flame within 20-25 minutes. Ensure that you stir in between in order to combine and not have the masala stuck on the bottom.
6. As soon as the tomatoes become soft and the oil has been made on top of the gravy and separated, add the black pepper and green chilies.
7. Add some tanginess by squeezing half of the lemon and stirring the gravy again, and finally add cilantro.
8. Served hot, served with naan or roti.
Pro Tip: For an authentic restaurant-style taste, cook uncovered for the last 5 minutes, which thickens the gravy beautifully!
2. Beef Biryani -Love Affair with Spice in Karachi.
Biryani is one of the foodstuffs that brings Pakistanis together across the globe. Beef Biryani by Shireen Anwar is the type of food that everyone will wonder who made this. It is delicious, stratified, and rich; in it has to be punched in every bite is a small party.
Ingredients:
- Beef: 1 kg (cubes)
- Basmati rice: 500g (soaked 30 minutes)
- Yogurt: 1 cup
- Fried onions: 1 cup
- Biryani masala: 3 tbsp
- Ginger garlic paste: 2 tbsp
- Green chilies: 5 (whole)
- Lemon juice: 2 tbsp
- Oil: ½ cup
- Saffron: a pinch (yellow food colour)
- Salt: to taste
Method:
1. Heat oil in a large pot and fry the ginger garlic paste and make it golden and aromatic.
2 .Put in beef cubes and cook until the meat becomes brown on every side.
3 .Put in yogurt, biryani masala, green chilies, and salt. Blend, cover, and cook on low heat until the meat gets tender and the masala turns thick (that can take 40-50 minutes, depending on the meat).
4. In a different pot, cook rice with salt water till 80 percent cooked. Drain and keep aside.
5 . Divide half the rice into a large pan, and then the beef masala, and then the rice.
6 . Sprinkle the top layer with fried onions, saffron, and lemon juice.
7. Cover and steam (dum) 15-20 minutes on low flame, allowing the flavors to amalgamate beautifully.
8 . Stir softly before serving to maintain the grains of rice long and fluffy.
Pro Tip: Do not mix the biryani too much; the trick is in preserving the layers and making them smell good.
3. Lahori Chana Masala – Street to Kitchen
You will love this if you love street food! Shireen’s Lahori Chana Masala presents the sweet and spicy flavors of Lahore’s beloved food streets, and it is so easy to prepare at home. Also, it’s vegan, healthy, and protein-rich!
Ingredients:
- Boiled chickpeas: 2 cups
- Onion: 1 medium (finely chopped)
- Tomatoes: 2 (pureed)
- Garlic paste: 1 tsp
- Cumin seeds: 1 tsp
- Chana Masala: 2 tbsp
- Red chili powder: ½ tsp
- Salt: to taste
- Oil: 3 tbsp
- Fresh coriander: for garnish
Method:
1. In a pan, add oil and cumin seeds, and once the seeds crackle, add garlic paste.
2. Add chopped onion and fry till they are golden brown.
3. Add puree of tomato, red chili powder, salt, and chana masala, and cook till oil separates – that’s how you know the masala is bursting with flavor.
4. In this masala, also add boiled chickpeas and ½ cup water.
5. Cover and cook for around 10–12 minutes on low heat (allowing chickpeas to absorb the spices).
6. Uncover and cook for another 5 minutes (until the gravy thickens slightly).
7. Garnish with fresh coriander and serve warm.
Serving Suggestion: For the real Lahori experience, before serving, top with chopped onions, lemon juice, and green chilies as garnish!
4. Chicken Malai Boti – Creamy BBQ Goodness
This recipe proves you don’t need a fancy grill to get restaurant-quality BBQ flavor. Chicken Malai Boti, one of Shireen Anwar’s signature dishes, is soft, creamy, and melts in your mouth. It’s the perfect blend of richness and spice.
Ingredients:
- Boneless chicken cubes: ½ kg
- Fresh cream: 4 tbsp
- Yogurt: 2 tbsp
- Ginger garlic paste: 1 tsp
- Green chili paste: 1 tsp
- Lemon juice: 1 tbsp
- Salt: to taste
- Black pepper: ½ tsp
- Oil: 2 tbsp
Method:
- In a mixing bowl, combine yogurt, cream, ginger garlic paste, green chili paste, lemon juice, salt, and pepper.
- Add chicken cubes and coat them thoroughly in the marinade.
- Cover and refrigerate for at least 2 hours; overnight is even better.
- Preheat your grill or oven to 200°C (392°F).
- Thread the chicken onto skewers and brush lightly with oil.
- Grill for 15–20 minutes, turning occasionally, until the chicken turns golden and slightly charred.
- Brush again with oil in between for a juicy, smoky flavor.
- Serve immediately with mint chutney and naan.
Pro Tip: If cooking on a stovetop, use a grill pan and cover briefly after flipping to keep the chicken tender.
5. Sindhi Aloo Gosht – A Curry that Feels Like Home
There’s something deeply comforting about Aloo Gosht, tender meat, soft potatoes, and a rich, spicy gravy. It’s a true taste of Sindh and a family favorite from Shireen’s recipe collection.
Ingredients:
- Mutton or beef: ½ kg
- Potatoes: 2 medium (peeled, cubed)
- Onion: 1 large (sliced)
- Tomatoes: 2 (chopped)
- Ginger garlic paste: 1 tbsp
- Red chili powder: 1 tsp
- Turmeric: ¼ tsp
- Coriander powder: 1 tsp
- Salt: to taste
- Oil: 4 tbsp
Method:
- Heat oil in a large pot and add sliced onions. Fry on medium flame until golden brown.
- Add ginger garlic paste and stir for a minute until the aroma releases.
- Add meat and sauté on high heat for 7–8 minutes to lock in the juices.
- Add red chili powder, turmeric, coriander, and salt. Stir well to coat the meat in the spices.
- Add chopped tomatoes and cook for 10 minutes, stirring occasionally until the oil separates from the masala.
- Pour in 2 cups of water, cover, and let it cook until the meat softens (about 30–40 minutes).
- Add potatoes and cook for another 10–15 minutes until both the meat and potatoes are tender.
- Adjust salt and consistency; thick gravy works best for this dish.
- Serve hot with roti or rice.
6. Shahi Kheer – The Royal Pakistani Dessert
No Pakistani meal ends without something sweet, and Shireen Anwar’s Shahi Kheer is the easiest way to impress your guests. Creamy, aromatic, and rich with nuts — it’s fit for royalty yet effortless to make.
Ingredients:
- Rice: ½ cup (soaked for 30 minutes)
- Milk: 1 liter
- Sugar: ¾ cup
- Cardamom powder: ½ tsp
- Condensed milk: ½ cup
- Almonds and pistachios: 2 tbsp (chopped)
- Rose water: 1 tsp
Method:
- In a heavy-bottomed pan, bring milk to a boil.
- Add the soaked rice and cook on a low flame, stirring continuously to prevent sticking.
- Once the rice starts softening, add sugar and continue cooking until the mixture thickens and turns creamy.
- Add condensed milk and cardamom powder; mix well.
- Let it simmer for 5–7 more minutes for that rich, smooth texture.
- Add rose water and chopped nuts, saving some for garnish.
- Pour into bowls and chill before serving.
Pro Tip: Stir often and cook on low heat — this patience gives kheer its signature creamy texture!
7. Shireen Anwar’s Kitchen Secrets You’ll Wish You Knew Earlier
- Always use freshly ground spices for authentic flavor.
- Marinating overnight makes flavors deeper.
- Use ghee instead of oil for festive dishes; it adds an unmatched aroma.
- Keep the heat low and steady for stews and gravies.
- A touch of fresh coriander, added right before serving, enhances everything.
Conclusion
From Chicken Karahi to Shahi Kheer, every dish by Shireen Anwar captures the heart of Pakistani cuisine, full of warmth, color, and tradition. Her recipes remind us that food isn’t just about feeding the body; it’s about nurturing the soul.
So put on your apron, turn up your favorite cooking show, and let the magic of Shireen Anwar’s recipes fill your kitchen, one delicious dish at a time.
