Perfectly Spiced Chapli Kebabs – A Sizzling Pashtun Classic

Perfectly Spiced Chapli Kebabs – A Sizzling Pashtun Classic

This is, in short, a well-recognized food of the Pashtun cuisine that takes its origin from both Pakistan and Afghanistan. It is really famous for the spices that are put into its constitution, but more famously for the way it is fried. We will discuss its recipe elaborately:

Ingredients:

Ground beef or lamb: 500 g

 Onion: 1 large, finely chopped

 Tomato: 1 large, finely chopped, optional

 Green chilies: 2-3, finely chopped

2 tbsp. coriander leaves, chopped finely 2 tbsp. mint leaves, chopped finely, if using 1 egg, well beaten 2 tbsp. gram flour 1 tbsp. ginger-garlic paste Salt, to taste dry roasting and grinding mix 2 tsp. coriander seeds, ground coarsely 1 tsp. cumin seeds, ground coarsely 1 tsp. anardana

Spice Mix:

 Dry roast coriander seeds, cumin seeds, and caraway seeds in a pan—just until it turns crisp. Cool and lightly dry grind, quartz-like, in a mortar pestle or spice grinder. Combine all ingredients for the spice mix: coarsely ground dried pomegranate seeds, red chili flakes, black pepper, all the spices, and coarsely ground dried and crushed coriander leaves.

Mix well: Place minced meat in a mixing bowl and mix in all of the bulk    ingredients:

the mixture of onion, tomato, green chili, fresh coriander leaves, fresh mint leaves, ginger-garlic paste, salt, ground spice mix, and gram flour. Run the mixture until it's well mixed. Mix well. See to it that everything is mixed very nicely.

Mix the Egg: 

Now beat an egg and add it to the mixture to bind the kebabs. Mix again.

Shape the Kebabs Form the whole mixture into patties. The portion is of the size to make a patty similar to a burger—it is a relatively thin in the traditional shape patty. Normally the Chapli Kebabs are kept about 1/2 inch in thickness. Repeat with the dough portion.

Deep-fry: enough take oil or clarified butter in a shallow pan:

put it on medium heat. When the oil is hot, dip the kebabs one by one and deep-fry for 3–4 minutes on each side, till it turns golden brown and is cooked.

Drain and Serve:

 Drain the kebabs on an absorbent paper-lined plate.

Serving Suggestions

Chapli Kebabs can be served with naan or paratha, an extra side of yogurt sauce—generally raita—and fresh salad. These can also be served with mint and tamarind chutneys at times.

The Chapli Kebabs are basically done spiced and seasoned.

 

Rich, Spicy, and Full of Flavor: Aloo Keema Done Right

Rich, Spicy, and Full of Flavor: Aloo Keema Done Right

Aloo Keema is a delicious and hearty dish that combines minced meat with potatoes, infused with aromatic spices to create a flavorful meal. Here’s how to make it:          Ingredients:

500g minced meat (beef, lamb, or chicken)
2 large potatoes, peeled and diced into small cubes
2 medium onions, finely chopped
3-4 cloves of garlic, minced
1-inch piece of ginger, grated
2 tomatoes, finely chopped
2 green chilies, finely chopped (optional)
1 cup peas (optional)
1/4 cup oil or ghee
1 tsp. cumin seeds
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. gram masala
1/2 tsp. turmeric powder
1/2 tsp. red chili powder (adjust to taste)
1/2 tsp. black pepper
Salt to taste
Fresh cilantro, chopped (for garnish)
Fresh lemon juice (optional)
Instructions:
Prepare the Ingredients:
Peel and dice the potatoes into small cubes and soak them in water to prevent browning.
Finely chop the onions, tomatoes, green chilies, and cilantro.
Mince the garlic and grate the ginger.
Cook the Onions and Spices:
Heat the oil or ghee in a large pan over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onions and sauté until they turn golden brown.
Add the minced garlic, grated ginger, and green chilies, and sauté for another 2-3 minutes.
Add the Minced Meat:
Increase the heat to high and add the minced meat to the pan.
Cook, stirring continuously, until the meat is browned and any moisture has evaporated.
Incorporate the Tomatoes and Spices:
Add the chopped tomatoes to the meat and mix well.
Add the coriander powder, cumin powder, turmeric powder, red chili powder, black pepper, and salt.
Cook for about 5-7 minutes, stirring occasionally, until the tomatoes are softened and the spices are well incorporated.
Add the Potatoes:
Drain the potatoes and add them to the pan.
Mix everything well so the potatoes are coated with the spices and meat mixture.
Add a little water (about 1/2 cup) to help the potatoes cook and to prevent the mixture from sticking to the pan.
Simmer the Dish:
Reduce the heat to low, cover the pan, and let the Aloo Keema simmer for about 15-20 minutes.
Stir occasionally and check if the potatoes are tender. If needed, add a bit more water to keep the mixture moist.
Add the Peas (Optional):

If using peas, add them during the last 5 minutes of cooking.
Mix well and let them cook until tender.
Finish with Gram Masala and Cilantro:
Once the potatoes are cooked through, sprinkle the gram masala over the dish and mix well.
Garnish with chopped fresh cilantro.
Serve:
Serve hot with naan, roti, or steamed basmati rice.
Optionally, squeeze a bit of fresh lemon juice over the Aloo Keema before serving for a zesty kick.

 

 

Juicy, Spicy, Perfect: Seekh Kebabs That Steal the BBQ Show

Juicy, Spicy, Perfect: Seekh Kebabs That Steal the BBQ Show

The Seekh Kebabs fall under the category of generalized South-Asian cuisines. It is a mixture of spiced minced meat obliged onto skewers and then grilled over flames. Here is the step-by-step procedure to make yummy Seekh Kebabs at home.

Ingredients:

For the Kebabs:

·        500g Minced meat-lamb, beef, or chicken

·        1 medium-sized onion, finely chopped

·        2-3 green chilies, finely chopped

·        2 tablespoons of fresh coriander leaves, finely chopped

·        1 tablespoon of fresh mint leaves, finely chopped

·        1 tablespoon ginger-garlic paste

·        1 tsp. gram masala

·        1 tsp. ground cumin

·        1 tsp. ground coriander

·        1 tsp. red chili powder adjust to taste

·        1 tsp. salt adjust to taste

·        1 tbsp. lemon juice

·        1 egg lightly beaten, optional for binding

·        2 tbsp. besan or breadcrumbs for binding

·        Wooden skewers or metal skewers

For Grilling:

·        Oil or ghee, for brushing

·        Lemon wedges, for serving

·        Chaat masala, for sprinkling, optional Instructions

 

 

 

 

Ultimate Nihari Recipe Bold, Spicy, and Authentically Pakistani

      Ultimate Nihari Recipe  Bold, Spicy, and Authentically Pakistani                

Ingredients:

For the Nihari Masala (Spice Mix):

·        2 tablespoons fennel seeds

·        2 tablespoons coriander seeds

·        1 tablespoon cumin seeds

·        1 tablespoon black peppercorns

·        1 teaspoon cloves

·        1 teaspoon black cardamom seeds

·        1 teaspoon green cardamom pods

·        1 cinnamon stick

·        1 teaspoon nutmeg powder

·        1 teaspoon mace

For the Nihari:

·        1 kg beef shank or mutton, bone-in

·        1 cup ghee, or clarified butter

·        2 large onions, thinly sliced

·        2 tablespoons ginger-garlic paste

·        4 tablespoons Nihari masala, made earlier

·        1 cup wheat flour atta, roasted

·        8 cups water

·        Salt to taste

For Garnish:

·        Chopped fresh coriander leaves

·        Julienne ginger

·        Green chilies, sliced

·        Lemon wedges

Preparation:

1. Make the Nihari Masala:

Dry roast all the whole spices fennel seeds, coriander seeds, cumin seeds, black peppercorns, cloves, black cardamom seeds, green cardamom pods, cinnamon stick in a pan over medium heat till they are fragrant. Care should be taken not to burn them.

Now, after cooling, grind the roasted spices into fine powder in a spice grinder or mortar and pestle. Add nutmeg powder and mace to the ground spices. Mix well and store in an airtight container. This is your Nihari masala.

2. Cook the Nihari:

Heat ghee in a heavy-bottomed large pot over medium heat. Add thin sliced onions and sauté until golden brown.

Add the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell goes away.

Add the beef shank or mutton pieces into the pot and brown them well on all sides.

Now add the Nihari masala over the meat and mix well to coat the pieces evenly.

Pour in the water, making sure the meat is submerged. Bring it to a boil.

Now, reduce the heat, cover, and let it cook at a gentle simmer for at least 4-6 hours. The longer, the better; slow cooking only means deeper, richer flavors. Stir occasionally to prevent sticking.

3. Thicken the Broth:

 In another bowl, mix together roasted wheat flour with a small amount of water until smooth.

Gradually add this paste to the simmering Nihari while continuously stirring so that no lumps are formed. This thickens the broth.

Let it cook on low heat for another 30-40 minutes until the flavours have merged with the broth, and it is thickened to your desired consistency.

Season with salt to taste.

4. Serve and Garnish:

·        Place the hot Nihari in serving bowls.

·        Garnish with coriander leaves, ginger julienned, green chilies sliced, and lemon wedges.

·        Serve with naan or steamed rice to make it a full meal.

Tips for Perfect Nihari:

Patience is the Key:

·        Slow-cooking is at the heart of Nihari. A several-hour-long simmer assures tender meat and a flavorful broth.

Spice Balance:

·        Use the Nihari masala according to your taste for the spice levels.

Resting time:

·        This, for better flavor, should be rested for some hours after the dish is cooked. Reheat and serve.

·        Savor intense aromas of authentic Nihari that literally epitomizes the art of slow cooking and magic in spices.

Chicken Karahi Perfection – Spicy, Smoky & Packed with Flavor

Chicken Karahi Perfection – Spicy, Smoky & Packed with Flavor

The ultra-famous, Chicken Karahi, not only in Pakistani cuisine but also in North Indian cuisine, spicy and tangy—simply irresistible. Traditionally, this is prepared in a wok-like pan that locals call a "karahi," so that sort of pan is recommended, though any deep and heavy-bottomed pan should do the job. Here's how to make it

Ingredients:

·        Chicken: 1 kg, cut into medium-sized pieces

·        Oil or Ghee: 1/2 cup

·        Tomato 4-5 medium, finely chopped

·        Green Chilies 4-5  slit  lengthwise

·        Ginger Paste 1 tablespoon

·        Garlic Paste 1 tablespoon

·        Fresh Coriander Leaves for garnish

·        Ginger Juliennes for garnish

Essential Spices:

·        Salt to taste

·        Red Chili Powder 1 teaspoon

·        Turmeric Powder 1/2 teaspoon

·        Coriander Powder 1 tablespoon

·        Cumin Seeds 1 teaspoon

·        Black Pepper 1/2 teaspoon

·        Gram Masala Powder 1 teaspoon

·        Dried Fenugreek Leaves 1 tablespoon

·        Technique and Steps.

·        Cooking the Chicken

· Heat:

Now add cumin seeds and let it crackle for a few seconds till fragrant

Add the ginger-garlic paste in it and sauté till golden brown in color.

Add Chicken:

Add chicken pieces to the pan and cook on high heat, constantly stirring, until chicken turns brown on all sides. This helps seal the juices.

Spices and Tomatoes:

Now lower the flame to medium and add salt, red chili powder, turmeric powder, coriander powder and black pepper. Mix it well so that chicken gets nice coloring with the spices.

Now add the chopped tomatoes and let it cook till they become soft and the oil is separated from the masala.

Simmering:

Add the slit green chilies and cook for another 5-7 minutes so that the flavors get infused with one another.

Add a splash of water only if it is required to prevent the masala from burning. Actually, Chicken Karahi has a quite thick dry gravy; so be careful about the quantity of water.

Final Touches:

After the chicken is cooked and oil comes out of the gravy add gram masala powder and some dried fenugreek leaves, crushed between your palms.

Mix it well and cook it for 2-3 minutes more

Garnish:

·        Garnish with green coriander leaves and ginger juliennes.

Homemade Pakistani Biryani That Tastes Like a 5-Star Feast

Ingredients:

For the rice:

• 3 cups Basmati rice
• Water (to soak and boil)
• 2-3 bay leaves
• 4-5 green cardamom pods
• 4-5 cloves
• 1-inch cinnamon stick
• Salt to taste

For the chicken marinade:

• 1 kg chicken (cut into pieces)
• 1 cup yogurt
• 2 tbsp. ginger-garlic paste
• 1 tsp. red chili powder
• 1 tsp. turmeric powder
• 1 tsp. gram masala powder
• Salt to taste
• 2 tbsp. lemon juice

For the biryani masala:

• 4 large onions (thinly sliced)
• 2 tomatoes (chopped)
• 1/2 cup oil or ghee
• 2-3 green chilies (slit)
• 1/2 cup chopped coriander leaves
• 1/2 cup chopped mint leaves
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. gram masala powder
• 1/2 cup milk
• A pinch of saffron threads
• 1/2 cup fried onions (for garnish)
• 1/4 cup raisins (optional)
• 1/4 cup cashew nuts (optional)

Instructions:

1. Preparing the Rice:

• Wash the Basmati rice in cold water until the water runs clear.
• Soak the rice in water for 30 minutes, then drain.
• Boil water in a large pot with bay leaves, cardamom pods, cloves, cinnamon stick, and salt.
• Add the soaked rice to the boiling water and cook until it is 70% cooked (rice grains should be firm but not fully cooked). Drain the rice and set aside.

2. Marinating the Chicken:

• In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, gram masala powder, salt, and lemon juice.
• Add the chicken pieces to the marinade and coat well. Marinate for at least 1 hour (overnight for best results).

3. Making the Biryani Masala:

• Heat oil or ghee in a large pot. Fry the sliced onions until golden brown and crispy. Remove half of the fried onions and set aside for layering.
• In the same pot, add cumin seeds and let them splutter.
• Add the marinated chicken and cook on medium heat until the chicken is almost cooked.
• Add chopped tomatoes, green chilies, coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala.
• Add chopped coriander leaves and mint leaves. Mix well.

4. Layering the Biryani:

• In a small bowl, warm the milk and add the saffron threads to it. Let it steep for a few minutes.
• In the pot with the chicken masala, spread a layer of partially cooked rice over the chicken.
• Sprinkle some of the reserved fried onions, a few raisins, and cashew nuts over the rice layer.
• Drizzle some saffron milk over the rice.
• Repeat the layers until all the rice and chicken are used up, finishing with a layer of rice on top.
• Garnish the top layer with the remaining fried onions, raisins, cashew nuts, and some more. chopped coriander and mint leaves.

5.Steaming (Dum) the Biryani:

• Seal the pot with a tight-fitting lid or cover it with aluminum foil and then place the lid.
• Cook on low heat for 25-30 minutes to allow the flavors to meld together. Alternatively, you can place the pot in a preheated oven at 180°C (350°F) for the same duration.
• Once done, turn off the heat and let it rest for 10 minutes before opening the lid.

6. Serving the Biryani:

• Gently fluff the biryani with a fork to mix the layers without breaking the rice grains.
• Serve hot with ratio, salad, and pickle.

Tips for Perfect Biryani:

1.     Quality Basmati Rice: Use high-quality, aged Basmati rice for the best texture and aroma.

2.     Mari nation: Marinate the chicken for at least an hour to allow the flavors to penetrate the meat.

3.     Partially Cooked Rice: Ensure the rice is 70% cooked before layering to avoid mushy biryani.

4.     Layering: Layering is crucial. Ensure each layer has a mix of rice, chicken, and garnishes.

5.     Dum Cooking: Sealing the pot well and cooking on low heat ensures the flavors meld together perfectly.

6.     Fried Onions: Crispy fried onions add a wonderful texture and flavor to the biryani. Don’t skip them.