The Pakistani cuisine varies greatly from area to area and reflects the racial and cultural diversity of the country. The food of eastern provinces like Punjab and Sindh are very similar to the North Indian cuisine. Mughlai cuisine is famous for its spicy texture, seasoning and flavours. The food in the various other parts of Pakistan, including Azad Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa, Balochistan and different other tribal areas have their resemblances with neighbouring areas like Iran, Afghanistan and Central Asia.
The Pakistani cuisine is rich with different colours and flavours. Some of the famous influenced names in Mughlai dishes includes biryani, pilau, kebabs, and kofta. These are cooked with aromatic spices, nuts, and dried fruits and generous amounts of oil or butter. Barbecues are prevalent in Pakistani cuisine. One of my favourites is Mughlai Boti. Absolutely bursting with flavour but not too overpowering.
Mughlai Boti Recipe
Chicken boneless ½ kg 2 inch cubes
Green chilies grinned 1 tbsp
Ginger garlic paste 1 tbsp
White cumin roasted and crushed 1 tsp
Allspice ½ tsp
Coriander roasted and crushed 1 tsp heaped
White pepper ½ tsp
Crushed red pepper 1 tsp
Cream 2 tbsp
Yogurt 2 tbsp
Lemon juice 2 tbsp
Salt 1 tsp heaped
Almonds blanched and grinded 2 tbsp
1-In a bowl marinate chicken cubes with Green chilies grinded 1 tbsp, Ginger garlic paste 1 tbsp, White cumin roasted and crushed 1 tsp, Allspice ½ tsp, Coriander roasted and crushed 1 tsp heaped, White pepper ½ tsp, Crushed red pepper 1 tsp, Cream 2 tbsp, Yogurt 2 tbsp, Lemon juice 2 tbsp, Salt 1 tsp heaped.
2-Almonds blanched and grinded 2 tbsp for 2 hours, put on skewers, BBQ until nearly done.
3-Brush with remaining marinade and BBQ for another 5 minutes brushing with ghee or oil until done.