#pakistani recipe

[dfusatv]

Kabuli Pulao (Afghani Pulao) Recipe by DFUSA

[fattributes]

Easy Pakistani Chicken Chapli Kebab

[zaidikakitchen]

spices are so important in every meal and for each recipes for life make these spices for making your recipes more tasty and delicious @zaidikakitchen

[najia-cooks]

[ID: A large, shallow dish full of golden brown rice with chickpeas, bits of tomato, and whole spices; it is garnished with mint and sliced almonds. End ID.]

Chana pulao (Pakistani-style rice and chickpea dish)

Chana pulao is a simple, tasty vegetarian staple common throughout various regions of India and Pakistan. It is often prepared during Muharram, the first month of the Islamic calendar, but may be prepared year-round. Fragrant, fluffy basmati rice is cooked with aromatics, chilis, tomatoes, pungent spices, and herbs in this filling, one-pot meal.

Recipe under the cut!

Patreon | Tip jar

INGREDIENTS:

2 cups (240g) cooked chana (chickpeas / garbanzo beans)

2 cups (360g) dried basmati rice, rinsed and soaked

3 cups (710mL) water

1 shallot, sliced

2 roma tomatoes, diced (optional)*

2 green chilis, slit

1 green chili, sliced

10 mint leaves, chopped

1-inch chunk (10g) fresh ginger, julienned

4 cloves garlic, chopped and crushed

3 Tbsp neutral oil

Sliced almonds, fried in neutral oil until golden brown, to garnish (optional)

Whole spices:

2 Indian bay leaves (tej patta)**

3 pieces Ceylon / true cinnamon bark (dalchini), or substitute cassia cinnamon

2 green cardamom pods (elaichi)

2 Indian black cardamom pods (badi / kali elaichi)

1 star anise pod (chakri phool)

1 tsp cumin seeds (jeera)

1/4 tsp black peppercorns

5 cloves (laung)

2 Tbsp fennel seeds (saunf)

2 Tbsp coriander seeds (dhania)

1 dried red chili pepper, crushed, or 1 tsp red chili flakes

Ground spices:

1/2 tsp ground turmeric

2 tsp salt

1 tsp Indian chili powder (ground mirchi)***

1 tsp garam masala

All of these spices can be purchased whole or ground at an Asian or halaal grocery store. If you don't have any of the spices, you may omit them. Star anise and fennel both have a licorice-like aroma and may be substituted with each other or with aniseed. Black cardamom has a strong, smoky, camphorous aroma--if you don't have any, just use a bit more green cardamom, cinnamon, and clove.

*Tomatoes are a common add-on but are not strictly traditional in this dish. Add them in for the tangy flavor and additional color, or omit them for lighter, fluffier rice.

**Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled "tej patta" in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein. Omit these if you don’t have any.

***Mirchi is made from dried and ground red chilis and is distinct from chili powder, which contains various spices and dried aromatics in addition to ground chilis. Substitute with more red chili flakes, or with another ground red chili powder such as prik bon.

Instructions:

1. If using dried chickpeas: allow a cup (175g) of dried chickpeas to soak in plenty of cool water overnight (or quick soak by placing in a pot and covering in several inches of water, bringing to a boil, removing from heat and allowing to soak for an hour). After soaking, drain chickpeas and place in a pot covered by several inches of water; bring to a simmer and cook for an hour or two until tender. Optionally add a few crushed cloves of garlic, half an onion, and a bay leaf in with the water to flavor the chana.

2. Rinse rice in several changes of cool water until the water runs mostly clear. Cover it with cool water and allow to soak for about half an hour while you prepare the produce and spices.

3. Prepare your produce. Slice shallot by cutting the stem end off, placing each lobe flat-side-down, and slicing horizontally (perpendicular to the root). Dice tomatoes and cut a slit vertically in two green chilis; slice another green chili horizontally. Wash ginger (or peel it, if the peel seems particularly thick or tough) and julienne by slicing thinly in one direction to produce discs, then slicing the discs thinly in another direction to produce matchsticks. Roughly chop garlic and crush it with the flat of your knife. Rinse and roughly chop mint.

4. Heat a few Tbsp of a neutral oil on medium in a large, deep pan. Sauté larger whole spices--cardamom pods, star anise, cinnamon, cloves, and black peppercorns--for 30 about seconds until fragrant. Add smaller seeds (coriander, fennel, and cumin) and fry for another minute until fragrant and a shade darker.

5. Add shallot and fry, agitating often, until golden brown. Add ginger, garlic, green chilis (sliced and whole), and crushed red chili / chili flakes and sauté for 30 seconds until fragrant.

6. Add ground spices and mint and sauté for a few seconds, stirring constantly, until fragrant.

7. Add tomatoes and sauté for several minutes until water has evaporated.

8. Reduce heat to low. Add water, chickpeas, and rice and cook, covered, until rice has absorbed all of the water, 15-20 minutes. If your pan tends to stick or has a thin bottom, stir occasionally.

9. Allow to steam without removing the lid for another 5-10 minutes. Fluff and serve warm. Garnish with sliced almonds, cashews, mint, or lemon as desired.

[worstloki]

The funniest arguments are the ones where one country tries to claim a food or type of clothing is solely theirs and shouldn’t be associated with another country pointing out it also exists somewhere else. Even if ‘somewhere else’ is a neighbouring country that a century ago was a part of the same place, somehow this calls people to violence

[sew-much-to-do]

DIY Pakistani Zucchini (Courgette) Curry

The original Zucchini Curry recipe adored by thousands! 12 simple ingredients are all you need to transform boring zucchini into this flavorful Indian & Pakistani-style Zucchini (Courgette) Curry, called Toriyan or ‘torai ki sabzi’ in Urdu. This is an easy, one-pot vegan curry recipe that will have you (and even your kids!) loving zucchini.

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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[chefsloan]

Homemade Pakistani Karahi Cauliflower Curry. Inspired by Mark Wiens' Karahi Chicken recipe which he created during his trip to Pakistan.

[itsnazib]

A Journey Through The Aromas Of Pakistani Nihari - Easy Delicious Nihari Recipe

The word Nihari is derived from the Arabic word Nihar, which means morning. Hence the name Nihari means that it was used for breakfast.

Nihari-making originated either in the back streets of Delhi's Jama mosque, or many Lucknow enthusiasts believe it began with the fall of the Mughal Empire in the late 18th century. After, the Nawab happened from the kitchens of Oudh.

The method of preparing nihari is still more or less the same as it was in the early days. 

In those days, after the lid of the pot was covered, a dough stick was placed on its sides to maintain maximum temperature and slow cooking with steam. After lightly frying the meat, aromatic spices were added to it and left to slowly decompose and absorb the aroma of these spices.

The flavor of these spices would settle into the meat very gently, as if someone were casting a spell to entice someone.

Making Pakistani Nihar: The Easy Way

Prepare to embark on a culinary voyage, we will try to uncover the secrets of nihari, a dish steeped in tradition and bursting with flavor. 

Join us as we delve into the depths of this iconic dish, and unveil a traditional Pakistani nihari recipe that will transport your taste buds to the bustling streets of Lahore or Karachi.

Making The Best Nihari - Ingredients

Before we begin our culinary adventure, let's gather the following ingredients for our nihari:

1 kg beef shank or mutton, cut into chunks

2 large onions, thinly sliced

1/2 cup ghee or cooking oil

3 tablespoons ginger paste

3 tablespoons garlic paste

1 tablespoon turmeric powder

2 tablespoons red chili powder

2 tablespoons coriander powder

1 tablespoon cumin powder

1 teaspoon fennel seeds

1 teaspoon black peppercorns

4-5 green cardamom pods

2-3 cloves

3-4 bay leaves

Salt to taste

Warm water

Fresh ginger slices

Fresh green chilies

Chopped coriander for garnish

Naan bread or steamed rice for serving

Step-by-Step Instructions For Making Nihari

Now, let's dive into the art of preparing Pakistani nihari with our step-by-step guide:

Step 1: Fry the Onions

Heat ghee or cooking oil in a large pot over medium heat.

Add the thinly sliced onions and cook until they turn golden brown and caramelized, stirring occasionally to ensure even cooking.

Step 2: Searing The Meat

Once the onions are caramelized, add the beef or mutton chunks to the pot.

Increase the heat to medium-high and sear the meat on all sides until it develops a rich, brown crust, locking in the flavors.

Step 3: Crafting The Spice Blend

While the meat is searing, prepare the spice blend by combining ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, fennel seeds, black peppercorns, green cardamom pods, cloves, and bay leaves in a small bowl.

Step 4: Infusing The Flavors

Once the meat is seared to perfection, add the prepared spice blend to the pot.

Stir well to coat the meat evenly with the aromatic spices, allowing them to release their flavors and aromas.

Step 5: Slow Cooking

Pour enough warm water into the pot to cover the meat completely.

Reduce the heat to low, cover the pot with a lid, and let the nihari simmer gently for 4-5 hours, or until the meat is tender and falls apart easily.

Step 6: Thickening The Gravy

After the nihari has simmered for several hours, remove a ladleful of the gravy from the pot and transfer it to a separate bowl.

Using a fork or whisk, mash the onions and spices in the gravy until they form a smooth paste.

Pour the mashed gravy back into the pot and stir well to thicken the nihari to your desired consistency.

Step 7: Serving

Serve the hot nihari in bowls, garnished with fresh ginger slices, green chilies, and chopped coriander.

Accompany the nihari with warm naan bread or steamed rice for a complete and satisfying meal.

The Bottom Line 

With its tantalizing aroma and robust flavors, Pakistani nihari is a dish that embodies the essence of Pakistani cuisine. By following this above traditional recipe and savoring each step of the cooking process, you can experience the true magic of nihari and transport yourself to the vibrant streets and bustling bazaars of Pakistan. 

So gather your ingredients, unleash your culinary prowess, and treat yourself to a taste of authentic Pakistani nihari that will leave you craving more.

[vancrecipes]

Chicken Spring Rolls

Ingredients

Chicken breast

Cabbage

Onion

Carrots

Soy sauce

Garlic paste

Flour

Chili flakes (optional)

Instructions

Boil chicken in water. Take the chicken out and shred the chicken with 2 forks.

Shred and then stir fry the garlic paste, cabbage, onion, bell peppers, and carrots. Add salt, pepper, soy sauce, and chili flakes.

In a bowl, add the chicken and stir fry veggies. This will be the filling.

Mix some flour and water and make a paste.

Lay out 1 spring roll wrap as a diamond shape and put in 2 tbsp of the filling in the middle horizontally. Roll up the spring roll and tuck in the edges. Use the flour paste as a glue to seal the roll’s edge.

You are now ready to fry them or you can place them in a container in the freezer for future frying.

[rajanjolly]

How To Make Irresistable Pakistani Makhandi Halwa: Easy Step-by-Step Guide

[cookwithkhadijazaheer]

When I cook chicken like this, everyone asks me for the recipe!

[fattributes]

Instant Pot Haleem

[foodieshehroz]

Mutton Karahi Recipe | How To Make Mutton Karahi At Home

Some of the meals served at Pakistani restaurants hardly need an introduction. All of the dishes—Biryani, Pilau, chapli kabab, and nihari—speak for themselves. This elite group also includes a good mutton Karahi.

Mutton Karahi is the pinnacle of delicious Pakistani cuisine and is frequently available on the menus of dhabbas and restaurants all throughout Pakistan, especially on special occasions and at gatherings.

What Is Mutton Karahi

Mutton karahi is a delicious and hearty Pakistani dish that is perfect for a winter meal. The dish is made with mutton, a type of goat meat, and is usually cooked in a wok or karahi. Mutton karahi is typically made with a tomato-based sauce and is often spiced with ginger, garlic, and chili peppers. The dish can be served with rice or roti and is often garnished with fresh cilantro.

Read Full Recipe

[kushi-s]

Chicken Karahi Recipe | Easy Restaurant Style Chicken Curry | Kadai Chic...

[cookwithfaiza]

Lahore ki Subha ke Nashte ki Authentic Tari walay Murgh Chana Recipe