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Salan Roti – Taste of Pakistani Recipes

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Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Pilau Rice

Chicken Shorba

Roti

Raita

Pilau Rice

Ingredients – Serves 3-4:

For the Yakhni (broth):

  • – 500g leg of lamb on the bone, diced
  • – 1 thumb fresh ginger, chopped
  • – 4 cloves garlic, whole
  • – 10 whole cloves
  • – 1 stick cinnamon
  • – 4 bay leaves
  • – 1 black cardamom pod
  • – 1 tbsp whole coriander seeds
  • – 1 litre boiling water
  • – 2 tsp salt

For the Pilau Masala:

  • – ¼ cup oil or butter
  • – 1 large onion, diced
  • – 1 stick cinnamon
  • – 1 black cardamom pod
  • – 4 bay leaves
  • – 6 cloves
  • – Green chillies, chopped
  • – 2 cloves garlic, crushed
  • – 1 thumb fresh ginger, finely grated
  • – 2 tbsp yoghurt
  • – 2 tbsp blended tomatoes (tin or fresh)
  • – 1 hpd tsp garam masala
  • – 2 hpd tsp ground coriander
  • – 1 tsp whole cumin seeds
  • – broth
  • – water
  • – cooked meat
  • – 2 cups basmati rice, washed and soaked for 1 hour

Method:

For the Yakhni (broth):

  1. Place all ingredients in a large pan and bring to the boil.
  2.  
  3. Cover and simmer on a low heat for 30 minutes or until meat is tender.
  4.  
  5. Strain through a sieve and remove pieces of lamb into a bowl and set aside.
  6.  
  7. Retain the broth and discard the remaining contents of the sieve.

For the Pilau Masala:

  1. Warm oil/butter and stir in onions, cinnamon stick, bay leaves, cloves and cardamom pod. Cover and simmer over a low heat until onions start to brown.
  2.  
  3. Remove lid, increase to a medium heat and stir in garlic and ginger, cook for 1 minute.
  4.  
  5. Stir in blended tomato, garam masala, cumin seeds and coriander, cook for 1 minute stirring continuously adding a little water to stop the spices burning, if needed.
  6.  
  7. Stir in the yoghurt, cooked meat and chillies until oil separates from the masala.
  8.  
  9. Measure 3 ½ cups of the broth into the pan, if there is not enough broth top up with water. Bring back to the boil.
  10.  
  11. Drain rice and carefully add to the pan, stirring very gently until combined.
  12.  
  13. Taste the broth. It should taste saltier than you’d like.
  14.  
  15. Continue to allow the pan to boil and cook the rice uncovered until you can only see a little water around the edges.
  16.  
  17. Reduce heat to low, gently stir through, then cover and simmer for 10 minutes.
  18.  
  19. Remove lid, wrap it with a tea towel and place back on the pan ensuring a good seal around the edges, for a further 5 minutes.
  20.  
  21. Remove from heat and let the pan sit for a further 5 minutes before removing the lid.
  22.  
  23. Stir through gently and serve.

Chicken Shorba

Ingredients – Serves 3-4:

  • – 3 tbsp vegetable oil for cooking
  • – 1 medium onions, finely diced
  • – 1 small chicken on the bone, diced into small pieces
  • – 7-8 small baby new potatoes, washed and cut in half
  • – 1 clove garlic, crushed
  • – ½ thumb ginger, finely grated
  • – 1 tbsp. chopped tomatoes
  • – ½ tbsp. natural yoghurt
  • – ½ tsp. garam masala
  • – 2 tsp. ground coriander
  • – 1 tsp. red chilli powder mix
  • – ½ tsp. salt
  • – 10 stems of fresh coriander, finely chopped
  • – ½ ltr. boiling water

Method:

  1. Heat the vegetable oil in a deep-sided pan. Stir in onion over a low heat, cover and leave to simmer gently for 15 minutes or until the onions have really softened and taken on a light golden brown colour.
  2.  
  3. Remove lid and increase to a medium heat and let the onions brown to a darker golden colour.
  4.  
  5. Stir in the garlic and ginger for 1 minute until the garlic and ginger also take on a golden colour.
  6.  
  7. Stir in the tomatoes, salt and all the ground spices, mix thoroughly for 1 minute until all the ingredients are completely mixed together. Then stir in the yoghurt and the chicken.
  8.  
  9. Return to a high heat and cook, stirring continuously, for 3-4 minutes until the chicken has sealed on the outside. Reduce heat, cover and simmer for 10 minutes, stirring occasionally.
  10.  
  11. Remove lid and stir in the new potatoes, increase to a medium heat and allow any excess liquid to cook away whilst stirring frequently. Be gentle.
  12.  
  13. Pour in the boiling water, return to the boil then reduce to a low heat, cover and simmer for around 10-15 minutes or until the chicken and potatoes are cooked through.
  14.  
  15. Remove from the heat, sprinkle in the fresh coriander, stir in and serve.

Roti

Ingredients – Makes 6-8:

  • – 2 cups chapatti flour
  • – 1 tsp. softened butter
  • – 1 1/3 cups boiling water

Method:

 

  1. Rub butter into the flour in a mixing bowl.
  2.  
  3. Pour in the boiling water and stir in using a spoon.
  4.  
  5. Once cool enough to handle, gently knead the dough until soft and leave to rest for 5 minutes, covered.
  6.  
  7. Make 6-8 dough balls and then roll out into thin rotis.
  8.  
  9. Place on a warmed skillet or frying pan, flip after 30 seconds, then flip again and leave to ‘puff up’.
  10.  
  11. Remove from skillet and wrap in a tea towel to keep warm.

Raita

Ingredients:

  • – 2 cups natural yoghurt
  • – 5-6 stems of fresh, finely chopped coriander
  • – ½ cup cucumber, diced
  • – 1 small tomato, diced
  • – 3-4 spring onions, chopped finely
  • – ¼ tsp. garam masala
  • – ½ tsp. ground cumin
  • – ½ tsp. ground coriander
  • – pinch of salt

Method:

  1. Place all the ingredients into a bowl (reserve a pinch of fresh coriander for garnish). Mix thoroughly. Sprinkle the pinch of coriander over the top.

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