Spicy “Khabay” from Pakistan
A country with more than 180 million populations belonging from various castes, religions, background, speaking more than 70 languages and eating hundreds of different kind of food makes Pakistani cuisine a refined blend of various regional cooking traditions famous for its richness and flavour.
Pakistani cuisines, as locally known as Khabay varies greatly from region to region with in Pakistan. Starting from metropolitan city of Karachi with its variety of tastes from different parts of world to the 1000BC old cultural capital of Lahore; then cuisine from eastern border with Afghanistan to the northern beauty and heavenly place of Kashmir; the tastes, the colour and pleasure to senses varies within every single kilometre. The arrival of Aryan from Central Asia, Afghanis from eastern border and Arabs with Islam made history of food in Pakistan. The taste from Eastern Afghan Empire, the traditions of local tribes, the colours from Persian Empire and last but not least the spices and aroma added to food Mughals enriched Pakistani food.
If you ask me, I cannot even list the kinds of Pakistani Khabay as there are countless dishes made here. Namely “Chicken Korma”, “Chicken Karahi”, “Aloo Keema”, “Mutton Palao”, “Chapli Kabab”, “Sheesh Kabab”, “Palak” and on and on and on; but my most favourite is the colourful, spicy, tasty and aromatic dish of “Chicken Biryani”.
Biryani is a set a rice based food made mixed with many kinds of spices; either with meat and/or vegetables. Even there are more than 20 kinds of Biryani dishes, but my most favourite is “Masalaydar Chicken Birayni”.
“Masalaydar Chicken Birayni” consist of Chicken, rice, yougurt, chilli powder, haldi, coriander , black pepper, hot masala, onions, tomatoes, ginger and garlic paste, zeera, cinnamon stick, green chilli and salt; all these simple ingredients are turned into sensual, delicious dish that fire the blood and satisfy the heart. And they taste even better if they are shared with someone you love.