By Ina Lulaj
Today, our curry series will take us to Pakistan.
The versatile geography of this country, from its plains to deserts, its forests to the world's highest mountain peaks, Pakistan gives us the opportunity to create a wide variety of recipes.
Each traditional dish in Pakistan has a history and tale of how it connects to each province. Their flavourful recipes are a result of the infinite spices available. Pakistani national cusine has deep roots in the rural Indo-Arvan culture and Mughals ( a Muslim dynasty that ruled India from the 16th-18th century) .
Mughal influence is found everywhere in their cuisine and most dishes do not use pork, but are made mostly with beef, chicken and fish, along with amazing spices available.
Curry is incredibly popular in Pakistan and they have many different kinds like Nihari ,Haleem, Pae and many more..
1.Nihari:
The most beloved dish in the country is Nihari, a dish which has crossed all the borders from region to religion. A delicate dish that is made overnight with results that will definitely make up for the time spent on making it.
Nihari is a beef or goat stew which is slow cooked for 4-6 hours. According to many sources it originated from Hyderabad (old Delhi in the 18th Century during the Mughal Empire). Traditionally, it was served to the Mughal Kings of Delhi in the early morning after Fajr prayers. Cooking Nihari takes a whole night and usually it is served on special occasions such as Eid or other major festivals. In addition to its culinary values, Nihari is used as a medication to cure colds, fever and rhinorrhea.
The tenderness of the meat is the result of melting collagen. Once the collagen melts, it turns to gelatin, which brings a lot of flavour to the meat and gives the dish a shine and a silky texture. The simmering process also releases the depth of the spices, creating a delicious, aromatic curry
2.Haleem:
Every dish in Pakistan has a historical tale to be told. Haleem is a dish that evolved in the 7th century, originating from the Middle Eastern dish, Harissa. It is also known as “ The Generosity Dish”, because it is all about sharing with others.
The first written recipe of Haleem was found in one of the oldest Arabic cookbooks, Kitab-al-Tabikh (The Book of Dishes).
The dish consists of a combination of meat, lentils, wheat and barley, cooked with various spices. It is a famous dish in the Middle East and is known by different names, depending on the region, such as Harissa or Khichda.
3.Chicken Biryani:
I first experienced Biryani through one of my Pakistani friends, while we were both studying in the UK. Surprisingly The UK has a soft spot for curry, and has almost every curry available to try. I had never eaten Biryani before in my life, taking my first bite, I was hit with a burst of flavors coming from each spice that somehow blended so well together. Ever since, Biryani has become one of my favorite dishes.
Biryani is the national Pakistani dish that brings families around the table during dinner. A time to share and speak about how the day went. A receipt that is prepared with layers of basmati rice, marinated chicken or meat, onions, cilantro (fresh coriander), saffron, ghee and most importantly the spices, nutmeg, mace, pepper, cloves and more.
