|Simple:For foodies, it only takes a few bites for the taste buds to catch on a unique flavour of Malai Boti. — Photo by Umer Bin Ajmal
by Sana Malik
It is said that simple ingredients make great food. Pakistan, a country that is often known as the land of spices, perfectly fits this quote. Every chef in this country knows how to make the most the ingredients at hand to bring the best flavours to the plate.
Be it get-togethers, weddings or barbeques, functions in Pakistan are incomplete without malai boti-a dish of marinated chicken made with cream and spice. Malai boti is quite distinctive from other barbeque dishes as it is prepared with less spices and ingredients.
The origin of malai boti can be traced to the Mughal era in the Indian subcontinent. Malai Boti is made by chopping chicken into small chunks and marinating it with cream, yoghurt, butter and spices for a few hours. The marinated meat is then barbequed and served with chutney, salad and bread.
Most of the food outlets in the country offer special sauces as condiments for malai boti. Take a bite of malai boti and the juicy bits of the chicken will keep you wanting for more.
Fit for a king
Pakistanis have a love affair with meat, especially of the barbequed variety. What makes seekh kabab as tempting as malai boti is its baked mixture of meat with smoked flavours.
Just like malai boti, seekh kabab goes as far back as the Mughals era, long before the existence of this country on the global map. Famous for the variety of ingredients used in its preparation, seekh kabab was served to the Mughals who used to rule the Indian subcontinent.
The preparation method of seekh kabab is fairly simple-beef or mutton is marinated with garam masalas (spices) for a few hours before being put on a skewer. Seekh kabab are usually served with raita (sauce), naan (bread) and parathas (traditional bread). It is also a must-have during festivities especially religious holidays such as Eid al-Fitri. In fact, festivities in Pakistan are incomplete without malai boti and seekh kabab.
While other dishes may not be available all year round in Pakistan, seekh kabab can always be found on the menu in most of food outlets. In recent years, several food companies have started preparing their own mixes of sauces and spices as the best accompaniment for seekh kabab. — Dawn.com (Pakistan)
|Fresh from the grill: Seekh Kabab, Pakistan's BBQ specialty. — Photo by Umer Bin Ajmal
- 1 kg minced meat
- 250 grams khoya (dried whole milk)
- 1 onion, chopped
- 1 ½ tsp salt
- 1 tbsp red chili powder
- 1 tbsp garam masala (spices)
- 6 green chilies, chopped
- 3-4 tbsp Oil
- 1. Grate khoya and mix all ingredients in the minced meat well. Now make long kebabs and put it on skewers and brush them with oil and heat it. Serve it with chutney and hot parathas (traditional bread).
- 1 bunch coriander
- 3-4 cloves garlic
- 8-10 green chilies
- 1 tsp Salt
- 1. Add the mixture in a blender and blend until smooth.
- 1 kg boneless chicken cut into cubes
- 2 tbsp red chili powder
- 1 tsp red chili flakes
- 1 tsp roasted cumin powder
- 1 tbsp chaat masala
- 1 tbsp garam masala
- 7-8 garlic cloves
- 2 tsp ginger paste
- 7-6 tsp lemon juice
- 1 cup yoghurt
- 1 cup cream
- Salt according to taste
- 3-4 tbsp oil
- Crush the garlic and marinate all the above ingredients for an hour, then put the meat on skewers and grill in a pan.