pakistan

On more festive occasions, Pakistanis turn to the style of cooking known as Mogul cuisine. For nearly 300 years, the court of the ''Grand Mogul'' in Delhi was a byword for luxury and extravagance, symbolized by architectural masterpieces like the Taj Mahal. No expense was spared in the Mogul kitchens, where a hundred separate dishes were prepared each day for the emperor.&nbsp;Today, in Pakistan and in India, the Moguls'&nbsp;culinary heritage lives on in dishes like nehari,&nbsp;a sumptuous dish in which pieces of beef are slowly cooked in yogurt, spices and chilis to produce a characteristic thick dark gravy. —Colleen Taylor Sen, Chicago TribuneThis recipe&nbsp;comes from Salim Khan, owner of&nbsp;Tasty Eat restaurant in Chicago. This recipe was originally published in the Chicago Tribune.

Beef Stew With Ginger (Nehari)

onions,

vegetable oil

beef,

ginger

garlic

chili powder

salt

cloves

cumin seed

black cardamom seeds

black peppercorns

cinnamon stick

flour

water

garnishes: sliced ginger, sliced green chilies, chopped fresh cilantro (coriander) leaves

Step 1: In medium Dutch oven, cook 2 large sliced onions in 1 tablespoon vegetable oil until brown, about 5 to 6 minutes. Add 1 pound boneless lean beef (cut into 1 1/2-inch cubes); cook and stir over medium heat for 30 minutes.

Step 2: Grind a 1-inch piece of ginger and 3 to 4 cloves of garlic in blender or food processor with a little water until smooth. Add to meat; cook 10 minutes longer. Add 1 teaspoon chili powder and 1 teaspoon salt; cook 30 minutes more.

Step 3: Meanwhile, make the garam masala. In spice grinder or coffee grinder, grind 6 cloves, 1 teaspoon cumin seeds, 8 black cardamom seeds, 8 black peppercorns and a 2-inch piece of cinnamon stick. Grind until mixture resembles a fine powder.

Step 4: Mix 2 teaspoons flour and the garam masala with a little water. Stir into beef mixture. Stir in 4 cups water. Mix well. Cook, tightly covered, over very low heat, stirring often, until meat is tender, about 1 hour.

This fragrant and flavorful Indian dish is perfect for a special occasion or a cozy night in. The combination of aromatic spices, tender lamb, and fluffy rice creates a delicious and comforting meal.

Lamb Biryani Recipe by Tasty

basmati rice

white onion, chopped, plus 2 thinly sliced, divided

almonds, divided

garlic, chopped

ginger, 1 inch (2 cm) peeled and coarsely chopped

golden raisin

½ lb boneless lamb shoulder,

yogurt

saffron thread

milk

cinnamon stick, 1 inch (2 cm)

black peppercorn

½ teaspoon cardamom seeds, removed from pods

coriander seeds

cumin seeds

nutmeg

cayenne pepper

½ lemon, juiced

unsalted butter,

eggs, hard boiled, peeled and halved, for garnish

cilantro, chopped,

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Soak the rice in 2 cups (480 ml) of water for about 2 hours.

Add the chopped onion, 2 tablespoons slivered almonds, garlic, ginger, and 3 tablespoons of water to a food processor. Blend into a paste.

Heat the oil in a large nonstick pan over medium heat. Add the sliced onions and fry until browned and crisp, about 10 minutes. Remove from the pan with a slotted spoon and drain on paper towels.

Add the raisins to the pan. Stir until they become plump, about 2 minutes, then remove and drain on paper towels.

Add the lamb to the pan, in batches if necessary, and brown on all sides, about 5 minutes. Transfer the browned meat to a bowl and set aside.

Reduce the heat to medium. Add the onion paste to the pan. Cook, stirring constantly, until the paste turns light brown. If it sticks to the bottom of the pan, add a bit of water and keep stirring.

Return the meat and any accumulated juices to the pan. Add 1¼ teaspoons of salt, the yogurt, and 1 cup (240 ml) of water. Cover, reduce the heat to low, and simmer for 30 minutes.

Add the saffron threads to a small bowl with the milk and set aside.

Bring a large pot of water to boil and add 1½ tablespoons of salt. Drain the rice and add to pot. Boil for 5 minutes, then immediately drain and rinse.

In a spice grinder or mortar and pestle, finely grind the cinnamon stick, cloves, peppercorns, cardamon, coriander, and cumin.

Add the spices to the meat, along with the nutmeg and cayenne. Cover and continue cooking until the meat is tender, about 10 minutes. If there is too much sauce, increase the heat to high, uncover, and stir to evaporate some of the liquid (there should about 1 cup (240 g) of sauce left in the meat).

In a large Dutch oven or deep casserole dish, layer half of the rice, the meat with its sauce, and the rest of the rice. Squeeze the lemon juice over rice.

Using the end of a wooden spoon, poke holes all the way through the layers. Spoon a bit of the saffron and milk into each hole.

Distribute the butter over the rice and sprinkle over most of the fried onions, reserving some for garnish. Cover the dish with foil, then top with a lid.

Remove the biriyani from the oven and set aside for at least 15 minutes.

Garnish with the eggs, raisins, remaining 3 tablespoons of slivered almonds, reserved fried onions, and cilantro.

https://vid.tasty.co/output/105798/landscape_480/1534551907

En autentisk kylling biryani fra Pakistan. Dette er en rett som blir bedre og bedre jo lengere den st&#229;r og kan med fordel lages dagen f&#248;r.

Kylling biryani

ca. 9 dl basmatiris

dl vann

2,5 dl nøytral olje

stk. laurbærblad

1,5 ts malt spisskummen

stk. hel kardemomme

blader frisk mynte

ts salt

stk. kyllinglår naturell

stk. løk

dl nøytral olje

stk. stjerneanis

stk. hel kanel

stk. hel kardemomme (svart)

stk. hel kardemomme (grønn)

stk. kyllinglår naturell eller tilsvarende mengde kylling overlår

boks finknuste hermetiske tomater eller passata

ca. 2,5 cm frisk ingefær

stk. hvitløk

ss biryani masala

ss gurkemeie

dl yoghurt naturell eller en yoghurt naturell

lime

bunt frisk koriander

bunt frisk mynte

klype safran

klype gul matfarge (kan sløyfes)

ts kewra-vann

ts rosevann

Bløtlegg risen i kaldt vann i minst 1 time. Hell av bløtleggingsvannet.

Kok opp vann, olje, krydder, mynte og salt i en romslig kjele og ha i risen. Senk varmen og la risen koke til vannet har fordampet, men risen fortsatt har en litt hard kjerne.

Del kyllinglår i biter. Grovhakk løk og kjør den til puré i en foodprosessor eller med en stavmikser.

Varm olje i en vid gryte og fres stjerneanis, kanelstang, svart kardemomme, gr&oslash;nn kardemomme og laurb&aelig;rblad p&aring; middels varme til det dufter, ca. 4 minutter. &Oslash;k varmen litt, og tilsett l&oslash;kpur&eacute;en. F&oslash;rst vil v&aelig;sken i pur&eacute;en fordampe, deretter vil pur&eacute;en etter hvert bli gyllenbrun. R&oslash;r om jevnlig, og pass p&aring; at pur&eacute;en ikke blir brent. Ta pur&eacute;en og krydderne ut av gryten.

Del kyllingl&aring;rene i biter og krydre med salt. Ha litt mer olje i gryten (det er ikke n&oslash;dvendig &aring; rengj&oslash;re gryten). Brun kyllingbitene p&aring; begge sider til de er gylne. Hell over den stekte l&oslash;pur&eacute;en igjen og bland godt.

Ha tomatene i gryten sammen med finrevet ingef&aelig;r og hvitl&oslash;k, briyana masala og gurkemeie. Kok opp, senk varmen og la gryten koke i noen minutter.

Tilsett yoghurt, kok opp, senk varmen og kok videre i 15-20 minutter, eller til sausen skiller seg og oljen legger seg p&aring; toppen.

Skjær lime i skiver og finhakk koriander og mynte.

Ha litt av oljen fra kyllinggryten over i en ny gryte. Legg ris, kylling, lime, koriander og mynte lagvis og avslutt med ris på toppen.

Hell litt kokende vann over safrantrådene og la det stå noen minutter. Tilsett gul matfarge, kewra-vann og rosevann. Hell blandingen over risen.

Sett p&aring; lokk og pass p&aring; at det er helt tett. Bruk et kj&oslash;kkenh&aring;ndkle og surr det rundt lokket slik at det blir godt isolert. La gryten trekke i minst 30 minutter f&oslash;r servering. Hvelv gryten p&aring; et fat f&oslash;r servering, og pynt med frisk mynte og limeb&aring;ter.

Top 3 pakistan recipes from across the web

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Beef Stew With Ginger (Nehari)

Lamb Biryani Recipe by Tasty

Kylling biryani

Top 3 pakistan recipes from across the web

The most viewed pakistan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Stew With Ginger (Nehari)

Lamb Biryani Recipe by Tasty

Kylling biryani

The most viewed pakistan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine