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Beef Karahi Daig

 12,500 23,000

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Beef Karahi Daig is carefully prepared with premium cuts of beef, slow-cooked in a blend of exotic spices, tomatoes, ginger, and garlic. The dish is famous for its hearty, rich flavors and tender, juicy meat. Ideal for family gatherings, special occasions, or simply to savor an original taste of Pakistan. Our Beef Karahi Daig brings the essence of traditional cooking to your table.

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In the heart of Pakistan, the cities of Rawalpindi and Islamabad are known not just for their rich history and vibrant culture but also for their exceptional kitchen dishes. Among these, the Beef Karahi Daig stands out as a signature dish that embodies the essence of Pakistani cooking culture. Let’s explore the intricacies of preparing Beef Karahi Daig. This dish resonates with the taste buds of locals and visitors alike.


Weight-Based Servings and Prices

Weight (Kg)

Servings Range



8 to 12


613 to 18


719 to 24



25 to 32


1033 to 40


1241 to 50



  • Beef: Preferably boneless, cut into cubes.
  • Tomatoes: Fresh, ripe, and chopped.
  • Green chilies: Chopped or sliced.
  • Ginger: Fresh, finely chopped or grated.
  • Garlic: Fresh, minced, or crushed.
  • Onions: Sliced thinly.
  • Yogurt: Plain, used to tenderize and add creaminess.
  • Cooking oil or ghee: For frying and cooking.
  • Salt: To taste.
  • Red chili powder: For heat and color.
  • Turmeric powder: For color and flavor.
  • Coriander powder: Adds a fresh, herbal taste.
  • Cumin seeds: For a nutty flavor.
  • Garam masala: A blend of ground spices for aroma and flavor.
  • Fresh coriander (cilantro): Chopped for garnishing.
  • Ginger slices: For garnishing

Beef Karahi: Tastes and Spices

TasteRich, savory with a balance of tangy (from tomatoes) and spices.
Key SpicesGaram masala, turmeric, cumin, chili
SpicinessMedium to very spicy (you choose how hot)
SauceThick, tomato-based
MeatBeef, cooked until tender
TextureMeat is tender, sauce is thick
ExtrasCilantro and ginger for freshness
Eat withFlatbread (naan) or rice
OriginPopular in Pakistan and Northern India
Cooking PotTraditionally cooked in a “karahi” (wok-like pot)

Beef Karahi Daig Recipes and What Makes Them Special

  • Classic Beef Karahi: Basic with tomatoes and spices
  • Kabuli Beef Karahi: Added chickpeas for flavor
  • Shinwari Beef Karahi: Extra spicy with yogurt
  • Balochi Beef Karahi: Simple with minimal spices
  • White Beef Karahi: Creamy and mild with less chili
  • Black Pepper Beef Karahi: Spicy with a lot of black pepper
  • Butter Beef Karahi: Rich with butter
  • Green Chili Beef Karahi: Loaded with green chilies

Regional Variations of Beef Karahi Daig Across Pakistan





Lahore-styleBlack pepper, butter

Buttery with a peppery kick


Karachi-styleGreen chilies, curry leaves

Spicy with a distinct aroma


Peshawari-styleYogurt, dried fenugreek leaves

Creamy with a tangy, earthy flavor


Quetta-styleSaffron, nuts

Luxurious, rich, and nutty


Gilgit-styleApricots, mountain herbs

Sweet and savory with fresh herbs

Nutrition Facts (per 100g serving)

Calories250 kcal
Protein22 g
Fat15 g
Carbohydrates5 g
Sodium300 mg

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The Essence of Beef Karahi Daig
Beef Karahi Daig is more than just a meal; it’s a celebration of flavors, spices, and cooking techniques that have been passed down through generations. The dish is prepared in a large, open pot known as a ‘Daig,’ making it suitable for social gatherings, festive occasions, and large family dinners.
Ingredients: The Foundation of Flavor
The magic of Beef Karahi begins with its ingredients. Prime cuts of beef are marinated with a blend of ginger, garlic, tomatoes, and a selection of spices, including red chili, turmeric, coriander, and garam masala. Green chilies and fresh coriander are added towards the end for that extra kick and freshness
Diverse Recipes and Marination Variations
Beef Karahi Daig is versatile, with each recipe offering a unique taste. Some prefer the traditional approach, focusing on the purity of spices. In contrast, others might add yogurt to the marinade for a spicy twist. The marination time can vary, from a quick thirty minutes to an overnight soak, deeply infusing the beef with rich flavors.
Cooking Methods: A Dance of Fire and Spice
Cooking Beef Karahi Daig is an art. It starts with searing the meat at high heat to lock in the juices, followed by slow cooking to tender perfection. The choice of cooking method, whether it’s slow simmering or a faster stovetop braise, significantly affects the dish’s texture and flavor.
Regional Flavours: A Palette of Traditions
Each region in Pakistan brings its flavor to Beef Karahi. The Punjabi version is known for its richness, the Balochi style for its aromatic spice blend, and the Sindhi twist includes using sour things like dried pomegranate seeds in the dish.

Spice Adjustments and Serving Ideas
Knowing how much spice people can handle is really important. Beef Karahi can be adjusted to various spice levels, from mild to fiery hot. It’s traditionally served with naan or rice, complemented by sides like raita, mint chutney, and a fresh salad.
Serving Sizes and Nutritional Facts
Catering to different group sizes, Beef Karahi Daig can be prepared in small, medium, or large quantities. It’s not only a feast for the senses but also offers nutritional value, providing proteins, fats, and carbohydrates.
Best Combinations: Enhancing the Feast
Beef Karahi pairs wonderfully with a variety of sides. A mixed vegetable salad, mint chutney, and cooling raita can balance the spice and richness of the dish, making it a well-rounded meal.

Frequently Asked Questions (FAQ’s)

Is Beef Karahi Daig spicy?

It has a medium spice level but can be adjusted to taste.

Can it be refrigerated?

Yes, it can be stored in the refrigerator for up to 3 days.

Is this dish gluten-free?

Yes, Beef Karahi Daig is naturally gluten-free.

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Beef Karahi Daig
Beef Karahi Daig

 12,500 23,000

Desi Daig

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