Category Archives: Pakistani Delicacies

World’s Best Cuisine

Bihari Kabab

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Bihari kabab is one of the famous and delicious Pakistani dishes…. You can find this in Food Street, Lahore and many other places and believe me its so spicy and yummy that it will make your day …

Ayesha's Kitchen

Ingredients:

  • 1 kg boneless beef strips or chicken (breast strips)
  • Some olive oil to glaze the pan
  • 1 cup raw papaya paste (green papaya paste)(with skin)
  • 1 ½ cup fried onions
  • 1 tbspns ginger garlic paste
  • 1 cup plain yogurt
  • ¼ cup vinegar

SPICES

  • 2 tbspns coriander powder
  • 2 tbspns red chilli powder
  • 1 tspn paprika
  • Salt to taste
  • 1 tspn red chilli flakes
  • Some carom seeds
  • 2 bay leaves (powder form preferred)
  • 1 tspn black cumin
  • 1 tspn cumin powder
  • 1 cardamom black (crushed)
  • 1 green cardamom (crushed)
  • ½ tspn garam masala

FOR GARNISHING

  • 2 green chillies sliced
  • Some coriander chopped

Procedure:

-In a mixing bowl mix all the ingredients except oil, green chilllies and coriander and keep it aside (refrigerator) for 20 hours. (mix good with your hands)

-If you don’t have a BBQ grill at home, line a pan with aluminum foil and grease the foil with some olive oil. Put the marinated mixture in it and bake in preheated oven (160 degrees Celsius) for approximately 90 minutes.

-If you have BBQ grill at home, thread the meat on the skewers and cook on very low heat until they are done.

-Take your dish out on a plate and serve hot with garlic nan or tandoori roti.

Mutton Karahi

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This is a wonderful dish which will make your day and the best thing is that red chilli powder is not added in it. It is made in cracked black pepper, tomatoes and normal salt. Do try this and enjoy your Eid with family and friends …

Mutton Karahi

Ingredients

  • 750 gms diced lamb/ mutton or beef (You can use meat with bones, there is no difference in the method of cooking and preparation)
  • 2 onions sliced (medium to large size)
  • 1 cup oil
  • 2 tbspns meat tenderizer (best meat tenderizer is green papaya paste)
  • 1/2 cup vinegar
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 1 tspn red chilli paste (OPT) (For Hot Flavour)
  • ½ tspn cinnamon powder (fresh)
  • 2 cloves and 2 big cardamoms crushed
  • 1 tbspn cracked black pepper
  • ½ tspn of nigella seeds (kalonji seeds)
  • 2 tomatoes
  • 1 cup yogurt
  • A pinch of turmeric

FOR WHOLE GARAM MASALA

  • 1 big cardamom
  • 1 small cardamom
  • 1 stick of cinnamon
  • Few fenugreek seeds and leaves
  • ½ tspn cumin seeds

FOR GARNISHING

  • 2 – 4 green chillies sliced vertically
  • A bunch of green fresh coriander chopped
  • Few juliennes of ginger

Procedure:

-Marinade meat in vinegar and meat tenderizer (best meat tenderizer is green papaya paste) for 12 – 14 hours.

-Heat oil in a deep pan and add onions and whole garam masala and fry until onions change their color. Now add lamb pieces, turmeric and ginger garlic paste. Stir fry for 10 minutes. Now add salt to taste on low medium heat cook the meat.

-When the moisture vanishes and oil comes up, add yogurt and tomatoes and other spices except black pepper and cook on low heat until it takes a form of masala. This process will take approximately 20 minutes.

-Now add black pepper and stir. Take it out in a dish and garnish with garnishing ingredients written above.

-Serve hot with naan bread or tandoori roti.

Outcome:

Tasty and aromatic mutton karahi is ready to serve.

Vegetable Scrambled Eggs With Cheese

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Ayesha's Kitchen

Vegetable scrambled egg with cheese is a complete breakfast …

Ingredients

  • 4 eggs slightly salted and well beaten
  • Some green chillies and red chillies chopped
  • Some chopped capsicum
  • some chopped onion
  • 3 tbspns shredded tasty cheddar cheese
  • Some chopped green onions
  • A dash of chopped coriander
  • Some cracked black pepper
  • Some shopped mint leaves
  • Some chopped button mushrooms
  • 4 tbspns olive oil

Procedure:

-Heat oil in a skillet and fry mushrooms and onions in it. When onions become slightly translucent add other vegetables and eggs.

-When egg starts turning white add shredded cheese and cracked black pepper and stir the mixture. Keep stirring until it gets cooked and scrambled.

-Take out in a plate with some toasted multi grain bread and serve hot with juice or tea.

Servings:

Serves 2.

 

 

 

Kashmiri Chai (Pink Tea)

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Kashmiri Chai (Pink Tea) is a lovely, smooth and silky hot beverage that is usually served in Pakistan on any happy occasion after meals. Do try this and make your day …

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 ½ cups water
  • 4 cups milk
  • A pinch of saffron strands
  • 2 tbspns jasmine tea leaves
  • 1 big cardamom
  • 1 big piece of cinnamon
  • 2 cloves
  • 3 almonds
  • 4 green cardamoms crushed
  • Some salt
  • Sugar to taste
  • 1 small very small drop of pink food colour (OPTIONAL)

FOR GARNISH

  • Crushed or slivered almond
  • Crushed or slivered pistachios
  • Some mixed dried fruits

Procedure:

-In a saucepan, add all the ingredients given above except milk and for garnish and bring to a boil.

-Boil well for 10 minutes.

-Add milk and boil again.

-Strain this mixture and pour it into 4 cups.

-Place some mixed dried fruits on the saucer and garnish the tea with some crushed pistachios and almonds.

Tips:

-Use full cream milk for best results.

-Avoid using salted or roasted pistachios and almonds.

-Add a very little drop of pink food colour only if desired.

Servings:

This will serve 4 persons easily.

Tadka Chaawal (Tempered Rice) (Pakistani Style)

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Tadka Chaawal (Tempered Rice) are very tasty and can be served with any thing, any curry or any daal, give it a try and make your day special …

Ingredients:

  • 1 small onion thinly sliced
  • 2 big cardamoms
  • 2 – 4 pcs. Cinnamon
  • 1 dried red chilli whole
  • 4 – 6 black peppercorns
  • 1 tspn cumin seeds
  • 1 tbspn ghee
  • 4 tbspns olive oil
  • 1 ¼ cup rice
  • 2 ½ cups water
  • Some salt (to taste)
  • 4 cloves

Procedure:

-Soak rice for 8 minutes. Drain water and keep aside.

-Heat oil and ghee in a thick bottomed deep pan and fry whole garam masala and onion slices. When they are golden brown add water and let it come to a boil.

-Add soaked rice and salt and let them simmer.

-When very less amount of water remains cover it and cook on very low heat for 10 minutes.

-Stir and scoop. Serve hot with daal or Punjabi kadhi.

Outcome:

Tasty and versatile tempered rice are ready to serve.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Soak rice in very less amount of water for 7 – 8 minutes. Not more than that.

-Add ghee for tasty and pleasant tempering.

Servings:

This will serve 4 persons easily.

Chicken Biryani

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Chicken Biryani is one of the famous dishes of South Asia, whenever you visit any South Asian restaurant, this is the main rice dish. However the original recipe of biryani is very mild but this is the South Asian Version …

Ingredients:

  • 1 chicken 16 pieces
  • 6 tbspns of vinegar/ yogurt
  • 2 cups basmati rice
  • 1 medium sized onion sliced
  • 2 tomatoes chopped
  • 2 green chillies julienne
  • 1 recipe homemade biryani masala (1 packet of market bought biryani masala)
  • Few drops of yellow food colour
  • Few drops of kewra (OPTIONAL)
  • ¼ cup oil

WHOLE GARAM MASALA

  • A big cardamom
  • Few cloves
  • 1 tspn cumin seeds
  • 1 bay leaf
  • 3 curry leaves
  • A pinch of kasoori methi*

Procedure:

-Marinade chicken in vinegar or yogurt and half of the biryani masala for 20 minutes.

-Heat oil and add whole garam masala into it. When cumin seeds begin to splatter add onions and stir fry them until they are golden brown. Add chopped tomatoes and mix.

-Now add rest half of the biryani masala and cook on low heat add chicken and then water. Cover it and let it simmer until the chicken is fully cooked and some gravy remains.

-Boil rice according to the procedure.

-In a thick bottomed vessel spread a layer of rice and then of chicken and then again of rice. Add few drops of yellow food colour and kewra essence, top it with some green chillies and cook it covered on low heat for 2 minutes.

-Mix and serve.

Outcome:

Tasty chicken biryani is ready to serve.

Ayesha's Kitchen

Ayesha's Kitchen Ayesha's Kitchen

Ayesha's kitchen

Tips:

-You can make your own biryani masala by clicking this link or you can use market bought biryani masala.

-See tips for biryani rice on tips page.

Servings:

This will serve 4 persons easily.