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Savour food from across the border
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Try these Pakistani delicacies
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FROM THE HANDI Pakistani food has its origins in the subcontinent
Food from Pakistan has its roots in the sub-continent but its own special flavours. A meat lover’s delight these recipes are wholesome and can be made easily.
Chapali kabab
Ingredients
Mutton mince: 400 gm
Tomato slices: 12
Tomatoes, chopped: 50 gm
Onions, chopped: 40 gm
Chilli flakes: 15 gm
Jeera powder: 15 gm
Dhania powder: 15 gm
Salt: to taste
Mutton fat: 500 gm
Method
Heat the mutton fat in a pan till it melts and leaves the fat out. Strain the fat and keep aside. Mix together mutton mince, salt, chopped onions, tomatoes, jeera powder, dhania powder and chilli flakes. Make small patties and flatten it. Press a tomato slice on the side. Heat a pan and add the melted fat and cook the mutton patties on a slow fire till cooked. Garnish with lacha and mint chutney and serve hot.
Sindhi chicken biryani
Ingredients
Chicken: 3 kg
Onion: 600 gm
Basmati rice: 5 kg
Oil/Ghee: 1200 gm
Curd: 1/2 kg
Tomato: 1/2 kg
Lemon: 5
Green Chillies: 50 gm
Mint-coriander leaves: 1 bunch
Dry plum: 200 gm
Salt: 50 gm
Potato: 1 kg
Biryani masala
Garam masala: 50 gm
Curry leaves: 100 gm
Saffron: 15 gm
Ginger paste: 4 gm
Garlic paste: 10 gm
Turmeric powder: 5 gm
Chilli powder: 15 gm
Method
Boil the rice till 3/4th with garam masala and strain. Heat oil and add onions, ginger garlic paste, tomato paste, tumeric, chilli and dhania powder and garam masala. Add chilli pickle, green chilli, mint, coriander, boiled carrot, potato, biryani masala and dry plum. Add chicken, saffron, curd. In a small handi apply oil or ghee. Put a layer of boiled rice then put a layer of cooked chicken and repeat the layering twice and top with ghee, mint and coriander.
Close the handi and put on slow fire for 10 minutes. Serve hot garnished with nuts.
Courtesy: Chef Sheikh Mateen Hameed, Chef Mir Alam and Chef Hrudananda Behera
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