Rachael Rayner - Pakistani Recipes: Authentic Pakistani Dishes to Die for
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Pakistani cuisine is a luxurious cuisine. The use of saffron, ginger, clarified butter, lots of spices, basmati rice, tortilla, mutton, cashew, beef and rose water is very prominent in their cooking.
They love to be versatile and with these 30 Pakistani recipes you will get a glimpse of their versatility in the kitchen. Although it may seem the dishes are difficult to make, but you would be surprised with a little effort and determination, you can make these dishes in your own kitchen.
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Pakistani Recipes
Authentic Pakistani Dishes to Die for
BY
Rachael Rayner
Copyright 2020 Rachael Rayner
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
The diversified culture of Pakistan is very much vivid in their cooking too. The different towns have different dishes to offer. Pakistanis have a love for food but they do not waste any food. You will see them using fish head, fish eggs, leftover meat for breakfast the next etc. Pakistanis are quite health conscious too. Although they enjoy food, they know how to balance things. They love rice but do not have rice every single day. Rice dishes like Biriyani is made during special occasions. They eat tortillas three times a day. They love their meat, but they plan their everyday meals around vegetables too. You will find several veggie dishes in the book that are finger-licking good. The book caters to both non-vegetarians and vegetarians. The use of ginger is very prominent as it helps to digest our food and it good for our body. They love spicy food so a lot of chilies and red chili powder are used. Try making these recipes at home and find out which one you like the most.
Pakistanis love their curries. They love their vegetables too. Adding lentils to veggies adds a different texture and more flavors to the curries.
Serving Size:
Cooking Time: 30 Minutes
Ingredients:
- 1 cup diced potatoes
- 1 cup diced cauliflower
- 1 cup lentil, soaked
- 2 cup vegetable stock
- Fresh coriander, chopped
- 2 green chilies
- 2 tbsp mustard oil
- Salt to taste
- 1 tsp red chili powder
- 1tsp cumin
- 1 tsp coriander powder
- tsp black cumin seeds
Instruction
In a pressure cooker, heat the oil and fry the black cumin seeds for a minute.
Add the lentil. Add 1 cup of vegetable stock. Cover and cook for 10 minutes with a lid.
Add the veggies, spices, salt and green chilies. Pour in the rest of the stock.
Cover again. Cook for 20 minutes. Serve hot.
Chapli kabob is very famous in Pakistan. It is found in both street food courts and in fancy restaurants. The price tag is different in two places but the authentic taste is quite the same. You can make it at home too.
Serving Size:
Cooking Time: 20 Minutes
Ingredients:
- 2 chicken breasts, skinless, boneless
- 2 tbsp corn flour
- 2 tbsp rice flour
- Pepper to taste
- Fresh scallion, chopped, to serve
- 1 tsp ginger garlic paste
- 1 tsp vinegar
- 2 tbsp mustard oil
- Salt to taste
- 1 tsp red chili powder
- 1tsp cumin
Instruction
Combine the spices, vinegar, ginger garlic paste, salt, and pepper.
Mix well and add the flours. Mix again.
Flatten the chicken breasts using kitchen hammer.
Marinate the chicken pieces in the flour mixture for 2 hours.
In a pan heat the oil. Fry the chicken kabobs for 5 minutes on each side. The color should be brown. Serve hot with chopped scallions on top.
As mentioned before, Pakistanis love their vegetables as much as they love meat. This is one of their veggie recipes that usually eaten at breakfast or as a side dish with rice or tortilla.
Serving Size:
Cooking Time: 20 Minutes
Ingredients:
- 1 cup diced raw papaya
- 1 cup diced carrot
- cup peas
- 2 cup water
- Fresh coriander, chopped, to serve
- 2 green chilies
- 1 tbsp mustard oil
- Salt to taste
- 1 tsp red chili powder
- 1tsp cumin
- 1 tsp coriander powder
Instruction
Prepare the veggies and wash them properly.
In a wok, heat the oil. Fry the onion for 1 minute.
Add the veggies and stir for 2 minutes.
Add the cumin, salt, red chili powder, and coriander powder.
Toss for 5 minutes. Add the chilies, water and cover.
Cook on high heat for 10 minutes. Serve hot with fresh coriander on top.
Pakistanis staple in the kitchen is tortillas; they eat it in breakfast, lunch and dinner. There are various types of tortillas they eat. This is one of their festive tortilla recipes.
Serving Size:
Cooking Time: 10 Minutes
Ingredients:
- 2 cup all purpose flour
- A pinch of salt
- 1 cup water
- 4 tbsp ghee for frying
Instruction
In a pot heat the water. Add the salt.
When the water starts to a boil add the flour. Mix well. Turn off the heat.
Knead using your hands. Divide dough into 10 balls.
Roll out as thin as you can for each ball.
Fry them with ghee from both sides. Serve with any curry of your choice.
Keema matar is a traditional Pakistani recipe that tastes finger-licking good. You will be surprised to know it takes only 20 minutes to cook. It is usually served with rice.
Serving Size:
Cooking Time: 20 Minutes
Ingredients:
- 1 cup peas
- 1 cup minced beef
- 1 cup chopped onion
- 1 cinnamon stick
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