Pakistani Cooking: Biryani, Curry, And Classic Dishes
Published 10/2024
MP4 | Video: h264, 1920×1080 | Audio: AAC, 44.1 KHz
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
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.
