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Salan Roti – Taste of Pakistani Recipes
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):
- Place all ingredients in a large pan and bring to the boil.
- Cover and simmer on a low heat for 30 minutes or until meat is tender.
- Strain through a sieve and remove pieces of lamb into a bowl and set aside.
- Retain the broth and discard the remaining contents of the sieve.
For the Pilau Masala:
- 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.
- Remove lid, increase to a medium heat and stir in garlic and ginger, cook for 1 minute.
- 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.
- Stir in the yoghurt, cooked meat and chillies until oil separates from the masala.
- 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.
- Drain rice and carefully add to the pan, stirring very gently until combined.
- Taste the broth. It should taste saltier than you’d like.
- Continue to allow the pan to boil and cook the rice uncovered until you can only see a little water around the edges.
- Reduce heat to low, gently stir through, then cover and simmer for 10 minutes.
- 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.
- Remove from heat and let the pan sit for a further 5 minutes before removing the lid.
- 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:
- 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.
- Remove lid and increase to a medium heat and let the onions brown to a darker golden colour.
- Stir in the garlic and ginger for 1 minute until the garlic and ginger also take on a golden colour.
- 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.
- 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.
- 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.
- 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.
- 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:
- Rub butter into the flour in a mixing bowl.
- Pour in the boiling water and stir in using a spoon.
- Once cool enough to handle, gently knead the dough until soft and leave to rest for 5 minutes, covered.
- Make 6-8 dough balls and then roll out into thin rotis.
- Place on a warmed skillet or frying pan, flip after 30 seconds, then flip again and leave to ‘puff up’.
- 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:
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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