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Bannu pulao enjoys widespread popularity both within Pakistan [3] [4] [5] and among countries where Pakistani diaspora is present, particularly in the United Arab Emirates and Saudi Arabia. [6] [7] [8] It is commonly regarded as a dish for special occasions, often accompanied by yogurt, salad, or raita. This rice dish exclusively uses spices ...
Pilaf (US: / ˈ p iː l ɑː f /), pilav or pilau (UK: / ˈ p iː l aʊ, p iː ˈ l aʊ /) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, [1] [note 1] [2] [note 2] and employing some technique for achieving cooked grains that do not adhere.
Kofta (Urdu:كوفته) Kulcha (Urdu: کلچه) Lukhmi (Urdu: لقمی) Namak para; Nargisi kofta; Nihari, a popular national dish in Pakistan, was originally brought by Muhajirs (immigrants) from Delhi, India. [5] Paan (Urdu: پان), a traditional Muhajir betel leaf stimulant; Pakora (Urdu: پکوڑا) Pasanda(Urdu: پسندے) Pulao (Urdu ...
In Central and Eastern Punjab, signature dishes include murgh/beef pulao, a fragrant rice dish cooked with spices and meat; saag, a mustard leaf-based dish traditionally paired with makai roti (maize flour flatbread); paye/kharoray, a slow-cooked stew made from the legs and joints of cow, goat, buffalo, or sheep; murgh cholay, a flavorful curry ...
Rice is often served alongside or mixed with other dishes. One of the simplest and most common meals in Pakistani cuisine is plain cooked rice ( chawal ) paired with dal ( lentils ). Khichdi is a comforting dish made by cooking rice and dal together, while Karhi chawal consists of plain rice served with karhi, a yogurt-based curry.
It is touted for its health benefits [7] and is often the base for many foods including pulao [8] (a pilaf) and other shorbas (soups). In Bangladesh, akhni is a mixed rice dish and variant of the biryani and polao dishes. A version of the dish is also part of the Romani cuisine. [9]
Most Pashtun dishes are traditionally non-spicy. Pashtun cuisine (Pashto: پښتنۍ خواړه) refers to the cuisine of the Pashtun people and is covered under both Afghan and Pakistani cuisines. It is largely based on meat dishes including mutton, beef, chicken, and fish as well as rice and some other vegetables. [1]
The dish is called khichri, kheema, khatta, or other switch-around versions of the previous, named after the three parts of the meal, Khichri, ground beef, and a sour sauce, made of tamarind and sesame. [23] Khichra is similar to haleem, a meat dish, while khichra is a vegetarian dish with rice and pulses or lentils, with no spices. [24]