Peshawari Rosh Recipe

The Peshawari Rosh features juicy and tender beef bites cooked with fats, giving a soothing and relaxing experience. This beef recipe is one of the traditions in Peshawar Pakistan, and can be served with hot naan or roti. 

peshawari rosh

You might have tried many beef recipes, but the one I’m sharing today is simple to prepare. This Peshawari Rosh doesn’t require fancy spices or ingredients, just salt and garlic paste, and vinegar brings a subtle taste to beef bites. 

Peshwari Rosh is an authentic and traditional dish, so cook it carefully. After trying this recipe, I bet you will become a fan of it. The authenticity of this cuisine is hidden in its simplicity, and you don’t need much effort to make it. 

peshawari rosh recipe

Why You Will Love Peshawari Rosh

  • Easy to Make: This dish is super easy to make; just throw beef in a pressure or slow cooker, wait for a few hours, and boom!

  • Juicy Beef: The beef is incredibly tender and falls off the bone. And it just melts in your mouth, giving a heavenly, delicious taste. 

  • Need Staple Ingredients: Luckily, this Peshawari Rosh needs staples and minimal ingredients available in every pantry. 

  • Nutritious: This Peshawari dish is nutritious, giving you access to protein and fats. But if you’re avoiding fasts, this recipe is not for you.

What Type Of Pot I Need For This Recipe

Traditionally, the Peshawari Rosh is made in a clay pot because the this pot evenly distributes heat and retains moisture, allowing the meat to cook slowly and become exceptionally tender. 

But if you don’t have a clay pot, don’t worry! You can still make this recipe using a pressure cooker or slow cooker.

In my case, I’m using a clay pot because I want to make Peshawari Rosh in the traditional style, and it could take around 2 hours in this pot. But if you’re using a pressure cooker, the beef might get tender in less time.


Beef:  I’m using small beef bites for this recipe to speed up the cooking time. You can use both boneless and bone-in beef for this recipe. Also, keep the fat, as it’s a must-have item for this recipe. 

Onion: This is the first recipe I made with the whole onion. There is no need to chop the onion; just peel it off and throw it in the pot. 

Tomatoes: Just like the onion, you need tomatoes for this recipe. 

Green Chilies: To make the Peshawari Rosh fiery, add a few green chilies. 

Garlic Paste & Salt: Garlic paste and salt are the two major ingredients that bring a savory taste to this recipe. I’m not using any other spices for this recipe. 

Vinegar: This is a must have item. Vinegar adds a tart taste to the beef, and most importantly, it helps the beef to cook quickly and become more juicy. 

Let’s Make The Peshawari Rosh

  1. Start by grabbing a big mixing bowl. Toss in your beef, salt, vinegar, and garlic paste. Mix it well so those flavors can soak into the beef chunks. Now, leave for at least 15 minutes. 
garlic paste
  1. Heat the clay pot, add the fat, and toss the beef. A splash of water works well, preventing the beef from sticking to the bottom. I’m adding around 1/2 bowl of water (100m). 
add fat beef
  1. Next, place the whole onion in the center and the whole tomatoes around that onion. Also, toss the green chilies and garlic. 
peshawari rosh recipe
  1. Skip this step if you’re using a crockpot. But if you’ve got a clay pot, seal the lid using flour to avoid any kind of steam escaping. Now let it cook for around 2 hours and 15 minutes on a low flame. 
stick flour
If you’re using a pressure cooker, cooking could take around 45 minutes to 1 hour. Meanwhile, a slower cooker can take around 4 to 6 hours on low heat and 2 to 3 hours on high heat. 

Pro Tips 

  • Using both lemon and vinegar together really helps tenderize and enhance the flavor of the beef. So, if you’ve got fresh lemons growing in your garden, toss them into this recipe for an extra tasty twist!

  • For an authentic touch, go for lamb or goat meat in this recipe. However, the real taste of this recipe is hidden in the top-quality cuts; make sure the beef is fresh and has a good amount of fats. 

  • Garnish it with fresh herbs and lime juice to make it more tangy and refreshing. 

  • If you’re cooking in a clay pot, don’t forget to seal the lid with flour or dough. This little trick locks in all those tasty steam and flavors, ensuring your beef turns out tender and juicy every time!

  • You can also add potatoes to the recipe to make it more healthy and nutritious.

How To Serve Peshawari Rosh 

You can serve Peshawari Rosh with naans, roti, or chapati, or if you prefer, savor it all on its own.

Besides this, serve some sider, like refreshing cucumber salad. Pasta salad, mint chutney, pickles, or Rita.

peshawari rosh

Peshawari Rosh 

The Peshawari Rosh features juicy and tender beef bites cooked with fats, giving a soothing and relaxing experience. This beef recipe is one of the traditions in Peshawar Pakistan, and can be served with hot naan or roti. 
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Course Main Course
Cuisine Pakistani


  • 1 Kg Beef (Including Fat)
  • 1 tsp Salt
  • 1 tsp Vinegar
  • 1 tsp Garlic paste
  • 1 Onion (whole)
  • 6 Tomatoes (whole)
  • 3 Green chiles
  • 1 Garlic (whole)
  • 1/2 tsp tsp Black pepper
  • 1/2 bowl bowl Water (100 ml)


  • Combine beef, salt, vinegar, and garlic paste in a big mixing bowl. Mix well and let sit for at least 15 minutes.
  • Heat the clay pot, add the fat, and then the beef. Add about 1/2 bowl (100 ml) of water to prevent sticking.
  • Place the whole onion in the center of the pot, with whole tomatoes, green chilies, and whole garlic around it.
  • If using a clay pot, seal the lid with flour to keep steam in. Cook on low flame for about 2 hours and 15 minutes.


Note: For a pressure cooker, cook for 45 minutes to 1 hour. For a slow cooker, cook for 4-6 hours on low or 2-3 hours on high heat.
Keyword Peshawari Rosh
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