Pakistani Cooking: Biryani, Curry, And Classic Dishes

Learn about the rich history and flavors that define Pakistani food and what makes it unique in South Asian cuisine.

What you'll learn

How to prepare authentic Pakistani dishes, including parathas, biryani, and traditional curry dishes.

Techniques for making restaurant-style meals like Chicken Malai Handi and Beef Yakhni Pulao.

How to create flavorful snacks such as paratha rolls and refreshing raita.

Tips for making traditional Pakistani desserts and sweet treats.

Requirements

No prior cooking experience is necessary, just a passion for learning and trying new recipes.

Description

Discover the rich and diverse flavors of Pakistani cuisine with this comprehensive cooking course. Whether you're a beginner in the kitchen or an experienced home cook, this course will guide you step-by-step through the preparation of iconic Pakistani dishes, helping you create delicious, authentic meals with ease.You’ll start by mastering the art of making perfect parathas—flaky, crispy flatbreads that are a staple in every Pakistani household. From there, we’ll dive into the world of biryani, where you’ll learn how to balance spices and textures to achieve the classic layered rice and meat dish that is loved worldwide. The course also covers a variety of curry dishes with rich, fragrant gravies, along with comforting lentils paired with rice, a true Pakistani comfort food.Elevate your cooking with Chicken Malai Handi—a restaurant-style creamy chicken dish—and Beef Yakhni Pulao, a flavorful rice and meat dish perfect for special occasions. No Pakistani meal is complete without cooling accompaniments, so we’ll teach you how to prepare a refreshing raita to complement these rich dishes.For those who enjoy quick bites, we’ll explore savory snacks like the ever-popular paratha roll, as well as a selection of traditional desserts that will satisfy your sweet tooth.By the end of the course, you’ll have the confidence to recreate a full Pakistani feast at home, impressing family and friends with your newfound skills. Join me on this culinary journey, and bring the taste of Pakistan into your kitchen!

Overview

Section 1: Introduction

Lecture 1 Course Introduction

Section 2: Paratha's

Lecture 2 Introduction To Onion Paratha

Lecture 3 Ingredients and Equipment For Onion Parathas

Lecture 4 Preparing Onion Paratha

Lecture 5 Introduction to Potato Paratha

Lecture 6 Ingredients For Potato Paratha

Lecture 7 Preparing Potato Stuffing

Lecture 8 Preparing Aloo Paratha

Lecture 9 Garlic Paratha – Introduction and Ingredients

Lecture 10 Preparing Garlic Paratha

Section 3: Chicken Biryani

Lecture 11 Introduction to Chicken Biryani

Lecture 12 Frying Onions

Lecture 13 Preparing The Rice

Lecture 14 Igredients for Chicken Biryani And Marinating The Chicken

Lecture 15 Preparing The Water For Boiling Rice

Lecture 16 Ingregrients For Chicken Masala

Lecture 17 Making The Chicken Massla Ready And Boiling The Rice

Lecture 18 Final Layering And Steaming Process

Lecture 19 Biryani Is Now Ready

Section 4: Curry dishes

Lecture 20 introduction to Lahori Chickpeas Curry

Lecture 21 Ingredients of Lahori Chickpeas

Lecture 22 Cooking the Chickpeas In A Pressure Cooker

Lecture 23 Cutting Tomatoes and Preparing Ingredients for Chickpeas Masala

Lecture 24 Preparing Chickpeas Masala

Lecture 25 Introduction to Masala Okra Curry

Lecture 26 Ingredients for Masala Okra Curry

Lecture 27 Preparing Masala Okra Curry

Section 5: Lentil With Rice

Lecture 28 Introduction to Daal Chawal

Lecture 29 Preparing the Daal

Lecture 30 Preparing the Lentils Tadka and Final Look

Lecture 31 Preparing the Plain Rice

Section 6: Creamy Chicken Malai Handi: Restaurant-Style Recipe

Lecture 32 Introduction to Chicken Malai Handi

Lecture 33 Preparing Chicken Malai Handi

Section 7: Beef Yakhni Pulao

Lecture 34 Introduction to Beef Yakhni Pulao

Lecture 35 Preparing the Yakhni for Beef Pulao

Lecture 36 Preparing the Beef Masala and Cooking the Rice

Lecture 37 Making Caramelized Carrots for Beef Yakhni Pulao

Section 8: Raita: The Perfect Side for Biryani & Pulao"

Lecture 38 Introduction to Raita

Lecture 39 Ingredients Of Raita

Lecture 40 Prepare Raita

Section 9: Snacks

Lecture 41 Introduction to paratha roll

Lecture 42 Prepare dough

Lecture 43 Prepare paratha roll Sauce

Lecture 44 Prepare chicken

Lecture 45 Making paratha roll

Section 10: Desserts

Lecture 46 Introduction to gulab jamun

Lecture 47 Preparing Khoya and Sugar syrup for Gulab Jamun

Lecture 48 Preparing to Fry the Gulab Jamun Balls

Lecture 49 Ingredients Of Kheer

Lecture 50 Prepare Kheer

Section 11: Cutting Techniques Of Onions and Tomatoes And Cucumber

Lecture 51 Introduction of Cutting Techniques

Lecture 52 Cùtting Onion In 4 Easy Methods

Lecture 53 Cutting Tomato

Lecture 54 Cutting Cucumber

Home cooks who want to explore authentic Pakistani cuisine and bring traditional flavors into their kitchen.,Beginners interested in learning essential Pakistani recipes and cooking techniques step-by-step.,Food enthusiasts looking to expand their knowledge of South Asian dishes and master classic recipes like biryani and parathas.,Anyone eager to recreate restaurant-style Pakistani dishes and discover delicious snacks and desserts.