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Pakistani Chicken Dishes
Meat plays a much more dominant role in Pakistani cuisine, compared to other South Asian cuisines. Of all the meats, the most popular are chicken, lamb, beef, goat, and fish. Beef is particularly sought after as the meat of choice for kebab dishes or the classic beef shank dish nihari. Seafood is generally not consumed in large amounts, though it is very popular in the coastal areas of Sindh and the Makran coast of Balochistan. Halal Muslims follow the Islamic law that lists foods and drinks that are Halal and permissible to consume. The criteria specify both what foods are allowed, and how the food must be prepared. The foods addressed are mostly types of meat/animal tissue. Meat dishes Pakistani dishes can best be categorised by whether they contain gravy or not. Dishes with gravy which have lentils or legumes as the main ingredient are known as Dals in Hindi. The remaining gravied dishes are called Salaans.Salaans containing meat will either have meat on its own or in co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lahore Tikka House (3) - Karahi Chicken
Lahore ( ; ; ) is the capital and largest city of the Administrative units of Pakistan, Pakistani province of Punjab, Pakistan, Punjab. It is the List of cities in Pakistan by population, second-largest city in Pakistan, after Karachi, and 27th List of largest cities, largest in the world, with a population of over 14 million. Lahore is one of Pakistan's major industrial, educational and economic hubs. It has been the historic capital and cultural center of the wider Punjab region, and is one of Pakistan's most Social liberalism, socially liberal, Progressivism, progressive, and Cosmopolitanism, cosmopolitan cities. Origins of Lahore, Lahore's origin dates back to antiquity. The city has been inhabited for around two millennia, although it rose to prominence in the late 10th century with the establishment of the Walled City of Lahore, Walled City, its fortified interior. Lahore served as the capital of several empires during the medieval era, including the Hindu Shahis, Gha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nihari
Nihari (; ; ) is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chicken and bone marrow. It is flavoured with long pepper (), a relative of black pepper. In Pakistan and Bangladesh, nihari is often served and consumed with naan. Etymology The name originates from Arabic ' (), meaning "morning"; it was originally eaten by nawabs in the Mughal Empire as a breakfast course following Fajr prayer. History According to many sources, nihari originated in the royal kitchens of Lucknow, Awadh (modern-day Uttar Pradesh, India), in the late 18th century, during the last throes of the Mughal Empire. It was originally meant to be consumed as a heavy, high-energy breakfast dish on an empty stomach by working-class citizens, particularly in colder climates and seasons. However, the dish later gained a significant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kebabs
Kebab ( , ), kebap, kabob (alternative North American English, North American spelling), kebob, or kabab (Kashmiri spelling) is a variety of roasted meat dishes that originated in the Middle East. Kebabs consist of cut up ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as ''tas kebab''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, Goat meat, goat, Chicken (food), chicken, fish (food), fish, or even pork (depending on whether or not there are specific Religious restrictions on the consumption of pork, religious prohibitions). Etymology The word kebab has ancient origins. It was popularized in the West by Turks to refer to a range of grilled and broiled meat, which may be cooked on skewers, including stews, meatballs, and many other forms ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baloch People
The Baloch ( ) or Baluch ( ; , plural ) are a nomadic, Pastoralism, pastoral, ethnic group which speaks the Western Iranian, Western Iranic Balochi language and is native to the Balochistan region of South Asia, South and Western Asia, encompassing the countries of Pakistan, Iran, and Afghanistan. There are also Baloch diaspora communities in neighbouring regions, including in Central Asia, and the Arabian Peninsula. The majority of the Baloch reside within Pakistan. About 50% of the total Baloch population live in the Pakistani province of Balochistan, Pakistan, Balochistan, while 40% are Baloch people in Sindh, settled in Sindh and a significant albeit smaller number reside in the Baloch people in Punjab, Pakistani Punjab. They make up 3.6% of Pakistan's total population, and around 2% of the populations of both Iran and Afghanistan and the largest non-Arab community in Omani Baloch, Oman. Etymology The exact origin of the word "Baloch" is unclear. According to the Baloch his ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sajji
Sajji ( Balochi and Urdu: سجی) is a Pakistani dish originating from the Balochistan province of Pakistan. Traditional and authentic sajji consists of lamb, marinated only in salt with a few spices. Sajji is considered done when it is at the ' rare' stage. It is served with rice that is cooked inside the animal, which is baked in an oven, wrapped around a stone "tandoor". Regional varieties are found with subtle differences in flavouring. Notably, in the urban centres of Karachi, Islamabad or Lahore, chicken is used instead of lamb, the sajji is roasted until it is medium or well-done and is served with rice instead of Balochistan's traditional Kaak bread. See also * Balochi cuisine * Tabaheg * List of chicken dishes * List of lamb dishes * List of stuffed dishes This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pakistani Food Beef Kabobs
Pakistanis (, ) are the citizens and nationals of the Islamic Republic of Pakistan. Pakistan is the fifth-most populous country, with a population of over 241.5 million, having the second-largest Muslim population as of 2023. As much as 85-90% of the population follows Sunni Islam. A majority of around 97% of Pakistanis are Muslims. The majority of Pakistanis natively speak languages belonging to the Indo-Iranic family ( Indo-Aryan and Iranic subfamilies). Located in South Asia, the country is also the source of a significantly large diaspora, most of whom reside in the Arab countries of the Persian Gulf, with an estimated population of 4.7 million. The second-largest Pakistani diaspora resides throughout both Northwestern Europe and Western Europe, where there are an estimated 2.4 million; over half of this figure resides in the United Kingdom (see British Pakistanis). Ethnic subgroups Ethnically, Indo-Aryan peoples comprise the majority of the population in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Tikka
Chicken tikka is a chicken dish popular in India, Bangladesh, Pakistan and the United Kingdom. It is traditionally small pieces of boneless chicken baked using skewers on a brazier called or over charcoal after marinating in Indian spices and dahi (yogurt)—A flavorful and tender, essentially a boneless version of tandoori chicken. The word '' tikka'' ( in Turkish, and in Azerbaijani) is a Persian word, meaning "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine. The Kashmiri version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ''ghee'' (clarified butter) at intervals to increase its flavour, while being continuously fanned. It is typically eaten with green coriander and tamarind chutney served with onion rings and lemon, or used in preparing an authentic chicken tikka masala. A chicken ''tikka'' sizzler is a dish where chicken ''tikka'' is served on a heated plate with oni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pakistani Spices
Pakistani spices () The following is a partial list of spices commonly used in Pakistani cuisine: Other herbs with their Urdu names: External links * * * * * *{{cite web, title=Nutraceutical and nutrients in the healthy organics , url=https://www.thehealthyorganic.com/2020/05/spices-and-other-natural-seasonings-and_74.html?m=1, publisher=The Healthy Organic Company, access-date=23 May 2020 Spices In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ... ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kata-kat
Kata-kat () or taka-tak () is a meat dish popular throughout Pakistan. It is a dish originating from Karachi, Pakistan made from offal (i.e., a mixture of various meat organs), including Testicles as food, testicles, Brain as food, brain, Kidney (food), kidney, Heart#Heart as food, heart, Liver (food), liver, Cow lung, lungs and Lamb and mutton#Organ meats/offal, lamb chops in butter. The dish's name is an onomatopoeia from the sound of the two sharp blades that hit the griddle as they cut up the meat. It is still an open question whether the correct name is tak-a-tak or kata-kat. Cookware Kata Kat uses flatter version of karahi as a griddle and two flat short handled karahi spatulas or implements resembling Putty knife, putty knives as cutting and stir-frying devices. See also * Stir-fried ice cream References Pakistani meat dishes Cuisine of Karachi Offal dishes {{Pakistan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilaf
Pilaf (), pilav or pilau () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish ''paella'', and the South Asian ''pilau'' or ''pulao'', and '' biryani'', evolved from such dishes. Pilaf and similar dishes are common to Middle Eastern, West Asian, Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Maritime Southeast Asia, and South Asian cuisines; in these areas, they are regarded as staple dishes.Gil Marks. ''Encyclopedia of Jewish Food''. Houghton Mifflin Harcourt, 2010. Marshall Cavendish. ''World and Its Peoples''. Marshall Cavendish, 2006, p662 Bruce Kr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biryani
Biryani () is a mixed rice dish originating in South Asia, made with rice, meat (chicken, goat, lamb, beef) or seafood (prawns or fish), and spices. To cater to vegetarians, the meat or seafood can be substituted with vegetables or paneer. Sometimes eggs or potatoes are also added. Biryani is one of the most popular dishes in South Asia and the South Asian diaspora. Similar dishes are also prepared in many other countries like Iraq and Malaysia, and was often spread to such places by South Asian diaspora populations. ''Biryani'' is the single most-ordered dish on Indian online food ordering and delivery services, and has been labelled as the most popular dish overall in India. Etymology Some theories suggest that the it originated from the ''vrīhí'' (), meaning rice. Other theories suggest originated from ''birinj'' (), the Persian word for rice. Another theory states that it was derived from ''biryan'' or ''beriyan'' (), which means "to fry" or "to roast". It may ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harees
''Harees'', haresa, harise, jareesh, (), boko boko, or harisa () is a dish of boiled, cracked, or coarsely-ground cracked wheat or bulgur, mixed with meat and seasoned. Its consistency varies between a porridge and a gruel. Harees is a popular dish known throughout Armenia where it is served on Easter day, and the Arab world, where it is commonly eaten in Arab states of the Persian Gulf in the month of Ramadan, and in Iraq, Lebanon and Bahrain during Ashura by Shia Muslims. Etymology "Harisa", also transliterated as "horisa", derived from the Arabic verb "haras" meaning "to squish" to describe the action of breaking and pounding the grains before mixing it with water to create a porridge. In Arabic, "Harees" () is linked to the verb () which still means to mash or to squash. History According to medieval Armenian lore, the patron saint of Armenia, Gregory the Illuminator, was offering a meal of love and charity to the poor. There weren't enough sheep to feed the crowds s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
