Pakistan – BAR B QUE MUTTON MALAI HANDI

by Dahiza Umar

INTRODUCTION TO THE DISH

This dish is so rich of flavors and aromatic texture that it may loved by everyone in Pakistan. The use of the ingredients like cream, yogurt, bar b que flavored meat like chicken, mutton , beef etc. Combining all the flavors together to make this dish is wonderful creation. The bar b q flavor is loved by every Pakistani. There are many bar b q dishes used as the side complementary dishes. But this dish is just a fusion of two things together. First is the bar b q flavored malai boti and next one is malai handi. These are two different things when come together to make this dish blew away everyone’s heart by bursting flavors.

COMPONENTS OF THE DISH

This dish is made by fusion of two different dishes:

1. Bar b q malai boti
2. Creamy mutton malai handi

MALAI BOTI

Malai boti, first let you know about the name of this dish. “Malai” is known as cream in urdu and when meat like chicken, mutton and beef is seasoned. Than the main ingredient is the use of cream and than bar b qued. This dish is the side dish as the bar b q platter. This is like the malai tikka, malai boti which is kind of dry kabab. The bar b q flavor with the use of cream giving this dish a creamy texture, juiciness and amazing flavors.

Small pieces of the chicken or mutton is marinated with the ingredients and than skewed in to the skewers. Than these small meat pieces bar b qued until they get the brown color on the top. Than served as the side dish with the main course to complement the flavors.

CREAMY MUTTON HANDI

This is actually another dish which is actually a gravy or curry made up of mutton. In this gravy, the use of cream is very important because of the creamy texture of the gravy in which mutton is served. This dish is of white color and somtimes, this dish is also known as WHITE HANDI. The use of cream giving the creamy texture to the gravy and richness to the dish.

WHAT IS HANDI ?

HANDI is actually a pot made of clay. This kind of pots are very famous in the Pakistan because many of the thing are cooked in them. The dish of any kind is cooked and giving the dish amazing earthy flavor. The use of this kind of POT is very usual in the region of Punjab. When the people of Punjab cook their food in the clay pot, called as handi and on the fire by woods. The combination of clay pot and wooden fire is giving the amazing flavor and texture to the dish with their smoky and earthy flavors.

STREET FOOD, A TRADITION OF PAKISTAN

As a part of Punjab, Pakistan, the craze about going to food street is amazing. There is a huge street of food, in which food either of desi or international is served, with their own style. The food stalls sold their food on a humongous rate and that is loved and appreciated by everyone.

TIME REQUIRED

• Preparation time : 30 minutes
• Cooking time : 60 minutes
• Total time : 1 hour and 30 minutes

NUTRITIONAL ASPECTS

• Calories : 263
• Carbohydrates : 20 grams
• Protein : 60 grams
• Fat : 20 grams

INGREDIENTS

FOR MALAI BOTI ( BAR B Q )

• Mutton : 1/2 kilogram ( small bone less pieces )
• Cream : 1 cup
• Yogurt : 1/2 cup (hung )
• Salt : 1 tsp
• White pepper : 1 tsp
• Green chili paste : 2 tbsp
• Cumin powder : 1/2 tsp
• Oil : 2 tbsp
• Garlic paste : 1 tbsp
• Ginger paste : 1 tbsp

METHOD OF COOKING

• Take mutton pieces along with all the ingredients in a mixing bowl.
• Now let it set for 20 minutes to marinate it properly and infusion of flavors .
• Take the small pieces on the skewers and bar b q it on charcoal.
• Cook them until the met tendered and color appears on the top of the meat.

FOR CREAMY GRAVY HANDI

• Onion : 2 chopped
• Yogurt : 1 cup
• Cream : 1 cup
• salt : 1 tsp
• White pepper : 1 tsp
• Garlic paste : 3 tbsp
• Ginger paste : 3 tbsp
• Green chili paste : 5 tbsp
• Cumin powder : 2 tbsp
• Coriander powder : 2 tbsp
• Oil : 1/2 cup
• Butter : 6 tbsp

METHOD OF COOKING

• Take the cooking pot and add oil along with butter into it.
• Now add chopped onions into the mixture and fry them until get translucent.
• Its time to add garlic and ginger paste into the onion and fry until the aroma starts appearing and they get little brown.
• Now add about 1 glass of water with the spices and let them cook for 20 minutes.
• After that see the water dried and the mixture start bubbling add cream and yogurt into it.
• Now after 5 minutes cooking the gravy is ready for assembling.

ASSEMBLING

Take the meat and gravy together and let them cook for 10 minutes for infusion of the ingredients together.

CUISINE : ASIAN, PAKISTAN

COURSE : MAIN COURSE

SERVINGS : 4 TO 6 PERSON