Recipes Taste of Pakistan

By Waseem Asghar

"Recipe Taste of Pakistan" is a comprehensive culinary guide that delves into the rich and diverse flavors of Pakistani cuisine. Authored by renowned food writer and expert, it offers a captivating exploration of traditional and contemporary dishes that reflect the vibrant cultural tapestry of Pakistan.

 

The book begins with an introduction to the cultural significance of food in Pakistan, highlighting the country's culinary heritage and the importance of regional specialties. From the bustling streets of Lahore to the coastal flavors of Karachi, each chapter takes readers on a culinary journey, showcasing the unique ingredients, cooking techniques, and flavors that define Pakistani cuisine.

 

Featuring a wide array of recipes ranging from aromatic biryanis and succulent kebabs to indulgent desserts and refreshing beverages, "Recipe Taste of Pakistan" caters to both novice cooks and seasoned chefs alike. Each recipe is meticulously crafted with detailed instructions, accompanied by stunning photography that captures the essence of Pakistani culinary traditions.

 

In addition to its collection of mouthwatering recipes, the book also provides insights into the cultural context behind each dish, offering readers a deeper understanding of the stories and traditions that accompany Pakistani cooking.

 

Whether you're looking to recreate beloved family recipes or explore new culinary adventures, "Recipe Taste of Pakistan" is a must-have addition to any cookbook collection. With its celebration of flavors, aromas, and traditions, this book invites readers to savor the true essence of Pakistani cuisine.

• Language: English
• Publisher: Waseem Asghar
• Release date: Apr 5, 2024
• ISBN: 9798224143283

Book preview

SINDHI BIRYANI

here's a recipe for Sindhi Biryani:

Ingredients:

- 500 grams basmati rice

- 500 grams mutton or chicken pieces

- 3 onions, thinly sliced

- 3 tomatoes, chopped

- 1/2 cup yogurt

- 1/4 cup cooking oil or ghee

- 2-3 potatoes, peeled and cubed

- 2-3 green chilies, slit lengthwise

- 2 tablespoons ginger-garlic paste

- 1 teaspoon cumin seeds

- 1 teaspoon coriander seeds

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon garam masala powder

- 1/2 teaspoon saffron strands (soaked in warm milk)

- Salt to taste

- Fresh coriander leaves, chopped (for garnish)

- Fried onions (for garnish)

- Lemon wedges (for serving)

Instructions:

1. Wash the basmati rice thoroughly and soak it in water for about 30 minutes. Then, drain the water and set the rice aside.

2. In a large pot, heat the cooking oil or ghee over medium heat. Add the thinly sliced onions and fry until they turn golden brown. Remove half of the fried onions and set them aside for garnish.

3. In the same pot, add the cumin seeds and coriander seeds. Fry for a minute until they become fragrant.

4. Add the ginger-garlic paste and sauté until the raw smell disappears.

5. Add the chopped tomatoes and cook until they soften and the oil starts to separate.

6. Now, add the mutton or chicken pieces and fry until they are browned on all sides.

7. Add the yogurt, turmeric powder, red chili powder, and salt. Mix well to coat the meat evenly with the spices.

8. Add 2 cups of water and bring the mixture to a boil. Then, reduce the heat to low, cover the pot, and let the meat cook until tender.

9. In another pot, boil water and cook the soaked basmati rice until it is 70-80% cooked. Drain the water and set the rice aside.

10. Once the meat is cooked and tender, remove half of the meat mixture from the pot and set it aside.

11. Layer the partially cooked rice over the remaining meat mixture in the pot.

12. Sprinkle the garam masala powder over the rice. Then, layer the reserved meat mixture, cubed potatoes, green chilies, saffron milk, and fried onions on top of the rice.

13. Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes, or until the rice is fully cooked and the flavors are well combined.

14. Once done, gently fluff the rice with a fork and garnish with chopped coriander leaves and fried onions.

15. Serve hot with lemon wedges and raita on the side.

Enjoy your delicious Sindhi Biryani!

Nihari

here's a basic recipe for Nihari, a popular slow-cooked stew from Pakistan:

Ingredients:

- 1 kg beef or mutton, preferably shank meat

- 2 onions, finely sliced

- 4 tablespoons ghee or oil

- 2 tablespoons ginger-garlic paste

- 2 tablespoons Nihari masala (store-bought or homemade)

- 1 teaspoon turmeric powder

- Salt to taste

- 8 cups water

- 2 tablespoons wheat flour (optional, for thickening)

- Chopped fresh