Whipping up a Pak feast
Noted Pakistani chefs Muhammad Ikram and Mustafa share some delectable facts about their country’s cuisine as they toss up a lip-smacking spread in the city.india Updated: Sep 07, 2012 01:42 IST
Noted Pakistani chefs Muhammad Ikram and Mustafa share some delectable facts about their country’s cuisine as they toss up a lip-smacking spread in the city.
This meat and rice biryani originating from the Sindh province of Pakistan, is a staple on festivities and wedding functions
120gm mutton, 80gm basmati rice, 2gm cardamom (small), 1gm bay leaf, 5gm yellow chilli powder, 5gm saffron, 1tsp kewara water, 2gm desi ghee, salt to taste, 10gm potatoes, 5gm dry prunes, 10gm onions
Heat the desi ghee and whole spices and allow to crackle. Shallow fry the sliced onions. Add the mutton and shallow fry for few minutes. Add the yellow chilli powder, salt and saffron. Add water to this and let it cook on a slow flame. Meanwhile, fry the potatoes and keep aside, and parboil the rice. Now, add the rice over the cooked mutton and then add the fried potatoes and dry prunes. Cover the handi and put on dum for 10 minutes. Serve hot.
This is a popular barbeque patty dish made with minced mutton or tenderloins. Chapli comes from the Pashto word Chaprikh that means flat
300gm mutton boti, 10gm onion, 10gm tomatoes, 10gm makai flour (cornflour), 5gm whole jeera, 2gm red chilli powder, salt to taste, 500gm mutton fat
Mince the mutton boti three times. Add chopped onions, chopped tomatoes, jeera, red chilli powder and makai flour to it. Mix well and keep aside for half-an-hour to let it set. On a flat griddle, keep aside the mutton fat for it to melt. Make small flat patties of the mutton mixture and shallow fry in the mutton fat. Garnish with tomato slice and serve hot.
Made of minced meat with aromatic spices and grilled on skewers, this is a signature dish of the Punjab region — the most populous province of Pakistan
This is a speciality of Peshawar, the capital of Khyber Pakhtunkhwa (formerly known as the North-West Frontier Province). Takatak is made of stir-fried mutton brains and kidney in assorted spices
This sweet pulao made with sweetened fruits or murabba and nuts is a favourite dish of Lahore — the second largest city of the country
This spicy rice and meat biryani originated in Sindh — the province which is also called Bab-ul-Islam or the gateway of Islam
Machhi (fish) and all seafood is most popular in Karachi due to the city’s proximity to the sea
A fragrant mutton dish in bonemarrow gravy, this is very popular in Baluchistan — the mountainous province of Pakistan that shares it’s boundaries with Iran and Afghanistan.
Catch them here:
What: Pakistani Food Festival (on till Sep 9)
Where: The Great Kabab Factory, Park Plaza Gurgaon, B-Block, Sushant Lok, Phase 1
Chefbio: Muhammad Ikram is the chef de cuisine of the Dumpukht restaurant of Pearl continental Lahore. His forte is Mughlai and Pakistani Cuisine. Mustafa, also from the same hotel, is an expert in tandoori and BBQ cooking. Both have hosted several TV shows. They also participated in the popular culinary competition Foodistan.
First Published: Sep 06, 2012 17:47 IST