PAKISTANI FOOD DISHES, TRADITIONAL & FUSION RECIPES

I am really excited! Now, Recipe52 is a Pakistani Food blog and for a long time, I wanted to collect all the best of Pakistani Food Recipes and dishes on a single blog post. What more I wanted to show how amazingly my fellow Pakistani bloggers' community is working typing down and shooting authentic Food recipe pictorial and videos.

PAKISTANI FOOD DISHES, TRADITIONAL & FUSION RECIPES

PAKISTANI CHICKEN RECIPES

Pakistani Chicken Tikka

A close up chicken leg in a pan, ready to smoke.

Ready for a smokey succulent authentic Pakistani chicken tikka? It tastes just like a restaurant and as if just came off the barbecue pit. This is one of the most tested recipes on the blog. The tandoori chicken is often referred to as Chicken Tikka Thigh or Breast in Pakistan.

INGREDIENTS OF CHICKEN TIKKA, PAKISTANI STYLE

Chicken: Use medium-sized chicken pieces that weigh 750 grams. (Live chicken weighs 1-1.25 kg) Smaller chicken has tender meat. The bigger bird would require longer marination of at least 8 hours.

Wet spices: The wet spices are ginger, garlic, green chili, and papaya paste in the round plate. Papaya paste is used as a meat tenderizer.

Yogurt: Yogurt adds a little tanginess and is also a meat tenderizer.

Lemon: Lemon helps with the tanginess.

Common Indian spices: The dry spices are common Indian spices like cumin, coriander, turmeric, garam masala, salt, red chilli flakes and Kashmiri chilli powder. Kashmiri chilli has bright red color and moderately spicy taste. You can substitute kashmiri chili powder with paprika, and extra chilli powder.

Desi Chowmein 

Pakistani noodles served in a plate .

Make deliciously spicy desi chow mein at home with stir-fried lean chicken, assorted veggies, and juicy flavored noodles. These Pakistani noodles are so good and easy to make!

HOW TO MAKE DESI CHOW MEIN?

1. Start by mixing all ingredients of sauce in a bowl. Also, boil spaghetti 1 minute less than the instructions on the packet. Then transfer spaghetti to the colander and drain the liquid. Wash spaghetti with cold water while still in the colander to stop cooking. Then apply few drops of oil all over the spaghetti and let it cool. Set aside.

2  .  Take 2 tablespoons of sauce and mix with the chicken. Mix well and marinate chicken for 20 minutes.

3  .  Fry garlic and chiles to season the oil. (You can use any dry or fresh whole red chilies.)

4  .  Add chicken and stir-fry for 3-4 minutes on high heat until cooked .

5  . Stir in veggies except for green onions and continue to stir fry for 2 minutes until soft.

6  . Mix in the prepared sauce too.

7  . Add noodles and mix well with a noodle spoon. Continue to stir fry for 2-3 minutes.

8  . Finally, sprinkle green onion. Mix well and serve Desi Chow mein.

Chicken Biryani Recipe

Ingredients of Chicken Biryani

     How to make Chicken Biryani

    Chicken Biryani

    Step 1 Prepare saffron and kewra water

    To make delightful chicken biryani, soak saffron in water to prepare saffron water. Next, mix kewra drops in water and mix well to make kewra water.

    Step 2 Saute onions and tomatoes for 2-3 minutes

    In the meanwhile, heat refined oil in a deep bottomed pan. Once the oil is hot enough. Add cumin seeds, bay leaf, green cardamom, black cardamom, cloves in it, and saute for about a minute. Then, add chopped onion in it and saute until pink. Now, add chicken into it with slit green chillies, turmeric, salt to taste, ginger garlic paste, red chilli powder, and green chilli paste. Mix well all the spices and cook for 2-3 minutes. Then, add hung curd into it.

    Step 3 Cook biryani on low heat for 5-6 minutes

    Turn the flame to medium again and add garam masala in it along with ginger julienned, coriander and mint leaves. Add kewra water, rose water and saffron water in it. Cook till the chicken is tender.

    Step 4 Serve hot chicken biryani with your favourite chutney or raita

    Then add 1 cup cooked rice and spread evenly. Then add saffron water and pour ghee over it. Cook for 15-20 minutes with closed lid and garnish with 1 tbsp fried onions and coriander leaves. Serve hot chicken biryani.

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