Pakistani food.......mmmmmmm, how do I get some or learn to make it?!
Pakistani food.......mmmmmmm, how do I get some or learn to make it?
I had some great food prepared by a family from Pakistan, it was chicken with a thick, bright orange sauce. It was very spicy and a little sweet served over coconut rice with a cucumber yogurt sauce. WoW!! It knocked my socks off! I live in Minnesota and spicey food is rare, not to mention anything exotic like food from Pakistan. Would travel anywhere in the state to taste it again. Thank You for any help.
Answers:
Chicken Jalfarezi
INGREDIENTS:
4 teaspoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon tomato paste
2 tomatoes, chopped
1 teaspoon white vinegar
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander 1/2 teaspoon chili powder
1/2 teaspoon garam masala
1 small red bell pepper,
chopped
1 pound chopped cooked
chicken
salt to taste
4 sprigs fresh cilantro, for
garnish
DIRECTIONS:
1. Heat the oil in a large skillet over medium heat, and cook and stir the onion and garlic until tender. Mix in the tomato paste, tomatoes, and vinegar. Season with turmeric, cumin, coriander, chili powder, and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes.
2. Mix the red bell pepper and chicken into the skillet. Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. Season with salt. Garnish with cilantro sprigs to serve.
-or-
Chicken Biryani
INGREDIENTS:
4 tablespoons vegetable oil
4 small potatoes, peeled and
halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh
ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black
pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled
and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground
cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless
chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
DIRECTIONS:
1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3. Wash rice well and drain in colander for at least 30 minutes.
4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish