You will leave the idea of dieting after having a look at these Famous Mouthwatering Pakistani Dishes

Did someone say Pakistani food? Ahh, my mouth has already started watering just by hearing its name. It is a well-known fact now that Pakistani cuisine is world-famous; because of its spicy, rich taste and aroma. Although we have some dishes common to Indian food, Pakistani food has its presentation and distinct taste. Famous food bloggers including Mark Wiens and Trevor James visited Pakistan last year and they loved the food here. Why would they not?? It is impossible to stay away from enticing and delicious Pakistani cuisine.

Every traditional Pakistani dish has some history that connects it to a particular province. In every part of the country, you will see diverse and flavorful recipes, each with a unique taste. Let’s have a look at some famous Pakistani dishes which will leave you tempted (you will get a fat belly in Pakistan anyway, so don’t worry about the calories)

1. Biryani

Biryani is hands down the most popular Pakistani dish all around the world. There’s barely any individual who can resist the sight of a delicious, aromatic and colorful plate of biryani. Biryani is derived from a Persian word ‘Birian’ which means to roast. The heavenly combination of spices, herbs, meat, and rice known as biryani was brought to the Sub-continent during the Mughal rule and is stealing the hearts since then.

In Pakistan, there are various ways to make biryani. Karachi biryani is the famous one that is made with the blend of meat (beef, mutton or chicken), spices, rice, potatoes and garnished with lemons, tomatoes, and herbs. Potatoes in biryani are not much liked by people of Lahore (I’m one of them) and this thing distinguishes the biryani of Karachi and Lahore. Nalli biryani is also the specialty of Karachi. Hyderabadi biryani is considered to be spiciest among all other biryanis.

Chicken Biryani (Source: dreamstime.com)

2. Nihari

The name of this high protein and spicy dish is derived from the Arabic word “Nahaar” which means morning or sunrise in Urdu. This implies that the very dish is consumed as breakfast. The origin of Nihari comes from the royal kitchens of Lucknow where it was served to the Mughal kings of Delhi in breakfasts after the morning prayers.

As its preparation takes quite a long time and it is also heavy to digest, so it is preferred to be made on special occasions like Eid. The meat in Nihari is slow-cooked and simmered in spices overnight. It takes 4-5 hours to be completely ready and the cooking process allows the dish to properly absorb the tasty bone marrow resulting in one of the most delectable meat dishes in the world.

Chicken Nihari (Source: DAWN)

3. Chapli Kabab

The scrumptious and juicy chapli kabab is the specialty of Pashtun cuisine originated from the Khyber Pakhtunkhwa region of Pakistan. It is also known as Peshawari Kabab. This traditional spicy delicacy is made from minced beef or mutton, green chillies, egg, spices like dried coriander and pomegranate seeds and fresh herbs like mint leaves. The mixture of all these ingredients is shaped into a round flat patty and some people like to decorate it with a tomato slice. The herbs and spices are the reason for their divine, unique taste. Chapli Kabab is traditionally served with raita, mint chutney or yogurt. If you happen to go to Peshawar, you can’t afford to miss eating these heavenly kababs.

Chapli Kabab

4. Paaye

Paaye (feet) also known as goat trotters is the most famous dish of Lahore. Nothing can get any more desi than this. Paaye is unbeatable when it comes to traditional meat dishes in my opinion as it is my most favorite meat dish. It is mostly eaten as a breakfast on weekends in Lahore It tastes divine when you eat it with naan or kulcha. The tender meat and bone marrow melts in the mouth and tickles the taste buds. Phajjay Ke Paaye is the best place in Lahore if you want to enjoy this delicacy.

Mutton Paaye (Source: tribune.com.pk)

5. Sajji

Sajji is another traditional juicy meat dish originated from the province of Balochistan. Sajji is a whole lamb dish but it can be made with chicken too. The meat is marinated in the salt and pepper with the addition of a green papaya paste around the meat. This helps the meat to remain juicy and cook quickly. Traditionally, meat is filled with rice but it is available only in Balochistan like this, not in other areas of Pakistan. When completely cooked, meat should be crispy on the outside and juicy and soft on the inside and people usually squeeze lemon over the sajji before eating. In other cities, rice with whole roasted chicken is considered as sajji.

Mutton Sajji (Source: Dailytimes)

You should try all these dishes if you haven’t already. You will not regret it.

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