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Pakistan, the beautiful South Asian nation, is not only celebrated for its scenic beauty and rich history but also for its incredibly delicious and robust cuisine. The world-renowned Pakistani food palette embraces a huge variety, from sweet desserts to mouth-watering meat dishes, with Chicken Tikka Masala and Mutton Pulao occupying special places within this gastronomical extravaganza.
Exotic Flavors: Chicken Tikka Masala & Mutton Pulao
Chicken Tikka Masala is a popular, creamy curry that boasts tender chunks of marinated chicken, cooked to perfection in a rich, smooth, masala sauce. On the other side, Mutton Pulao is a one-pot dish made of spicy, marinated mutton amalgamated under slow-cooked basmati rice, interspersed with a myriad of spices. Both dishes are traditionally accompanied by naan, a type of Indian bread, or a side salad.
Step-by-Step Recipe
Chicken Tikka Masala
Ingredients needed for the marinade include 500g of boneless chicken, 1 cup of yogurt, one tablespoon of lemon juice, two teaspoons of turmeric, two teaspoons of ground cumin, and salt to taste. For the masala sauce, you will need two tablespoons of vegetable oil, one finely chopped onion, one tablespoon of ginger-garlic paste, two teaspoons of coriander powder, 1 ยฝ cups of tomato puree, one cup of cream, and fresh coriander for garnishing.
Mutton Pulao
Ingredients needed include 500g of mutton, 2 cups of Basmati rice, four cups of water, two finely chopped onions, two tablespoons of ginger-garlic paste, two green chilies, one teaspoon of cumin seeds, one teaspoon of fennel seeds, and salt to taste. You will also need Pulao masala, which includes clove, cinnamon, black cardamom, and bay leaf.
Preparation Method
How to Prepare Chicken Tikka Masala
- Begin by marinating the chicken with yogurt, lemon juice, turmeric, cumin, and salt. Let it sit for about two hours.
- In a pan, heat the oil and add the onions until they become golden brown.
- Add in the ginger-garlic paste and coriander powder, frying for about a minute.
- Add the tomato puree and the marinated chicken. Cover the pan and let it simmer for about 15 minutes, or until chicken is cooked through.
- Stir in the fresh cream and garnish with the coriander before serving with naan or rice.
How to Prepare Mutton Pulao
- Soak the Basmati rice in water for about 30 minutes and set aside.
- In a pot, heat the oil and add the onions, cumin, and fennel seeds until onions are golden brown.
- Add ginger-garlic paste and green chilies to the pot, followed by the mutton pieces. Cook until mutton changes color.
- Add in the Pulao masala and salt, followed by the soaked rice and water.
- Cover the pot and let it cook on a low flame for about 20 minutes, or until the rice is fully cooked.
- Fluff the rice with a fork before serving.
Key Takeaways
Chicken Tikka Masala and Mutton Pulao are truly the kings of Pakistani cuisine. Rich in flavor and aroma, these heartwarming dishes exemplify Pakistani culinary tradition. These recipes are flexible and can be customized according to the individual’s preference of spice.
FAQs
Can I substitute beef for mutton in Pulao?
Yes, you can use beef instead of mutton according to your preference, but remember it may affect overall cooking time and flavor.
Can I use a different type of rice for the Mutton Pulao?
While Basmati rice is preferred for its aroma and long, thin grains, other kinds of rice can also be used, but again, it may change the overall flavor and texture of the dish.
Can I make Chicken Tikka Masala vegan/vegetarian?
Yes, you can substitute chicken with paneer (cottage cheese), tofu, or even a variety of vegetables to make it vegan/vegetarian. However, ensure to replace cream and yoghurt with vegan alternatives.
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