Popular Pakistani Dishes in Canada

Biryani

As one story goes, Queen Mumtaz Mahal created biryani as a meal for the soldiers of Emperor Shah Jahan, the Mughal emperor who ruled India between 1628–58 and built the Taj Mahal. Considered a household favourite, biryani is made by layering meat curry and parboiled basmati rice. Chicken, goat meat, prawns or fish can be used for the curry. The meat is marinated with yogourt and spices before being cooked. Some biryanis have potatoes in them, while others have dried plums.

Daal

Daal is a generic name for lentil dishes. Some options include masoor daal (red lentils), moong daal (yellow split lentils), maash daal (split black gram lentils), chana daal (split yellow gram lentil) or kaali daal (black lentils). The dish’s consistency depends on how much water is used to boil the lentils, and whether they are pureed or mashed. A tadka (oil, ghee or butter infused with spices) is often added to daal, such as by frying cumin, red chillis and garlic together or onions and spices. The mixture is then poured onto the cooked lentils. Daal is enjoyed with boiled basmati rice and achaar (spicy pickles).

Haleem

Dating back to the 10th century, haleem is a stew made of lentils, barley, rice and wheat. These ingredients are blended with meat (usually, shredded beef, mutton, lamb or chicken) and stock. Haleem is cooked slowly, sometimes for eight hours, which creates a porridge-like consistency. It has spicy, tangy flavours and comes with pick-and-choose garnishes like fried crispy onions, julienned ginger, chaat masala, chopped green chillies, fresh coriander and lemon slices. People eat haleem either like a bowl of soup or paired with naan.

Karahi

Karahi is named after the wok-like pot in which it is cooked. To make this dish, small-to-medium-sized bone-in pieces of chicken, lamb or goat are cooked with plenty of fresh tomatoes on high heat. The gravy is then reduced until nearly dry. The gravy also contains yogourt, green chillis, garlic, black pepper and other spices. Traditional karahi does not have onions. Some Canadian Pakistani restaurants make alternative versions with shrimp, fish or paneer (a type of cheese).

Kebab

Kebabs or Kababs come in various flavours and shapes, each more unique than the other. Here are some common types:

• Seekh kebab consists of minced beef, onions and herbs, mixed with spices and shaped into a sausage. It’s then pierced with a skewer and, traditionally, grilled over charcoal.
• Bihari kebab involves thin strips of marinated beef or chicken, wrapped around the skewer and grilled. It has a different flavour because of the usage of papaya skin and mustard oil.
• Chapli kebab is a flattened minced beef patty, made with dried pomegranate seeds and ground coriander. It is traditionally fried in animal fat, but oil can be used.

Korma/Qorma

The word korma means “braised.” In this dish, the chef first sears the meat (e.g. chicken or mutton). Then, it’s cooked on low heat with yogourt and crushed fried onions. Spices like nutmeg, mace, kewra essence (screw pine) and cardamom are blended together to give a finishing touch. Korma is often eaten on special occasions like Pakistani weddings in Canada.

Naan, Roti and Paratha

Nearly all Pakistani dishes are consumed with bread or rice. Three common types of bread are:

• Naan is generally made with white flour. It's thick and soft, and prepared with leavened dough in a tandoor (a clay oven). It may have sesame seeds on top, and can be flavoured with butter or garlic.
• Roti is made of unleavened whole wheat flour mixed with oil and water. It’s then rolled out into thin discs and cooked on a tawa (a flat pan).
• Paratha has a flaky, crispy texture. It’s prepared in a way so that it has multiple layers. Like roti, paratha is cooked on a flat pan, but with more oil, butter or ghee. It can be made with either white flour or whole wheat flour.

Nihari

Originally, Muslim noblemen ate nihari for breakfast. Prepared as a slow-cooked stew, the main star is the beef shanks (shins). The bones from the shanks are thrown away once the meat falls off the bones. People also cook versions with chicken, mutton and lamb. In a Nalli Nihari, a specific type of nihari, bone marrow is added to the dish to make it richer.

Nihari features spices such as fennel seeds, caraway seeds, nigella seeds and cardamoms. The stew is thickened with whole wheat flour and water, giving it a gelatinous consistency. It is topped with garnishes like lemon, cilantro, ginger and green chillies.

Palak

Palak is the Urdu word for spinach and is a popular vegetarian dish. For this, spinach is cooked with onions, ginger, garlic and spices. The mixture is then pureed. The dish is often enriched with cream or yogourt for a smooth texture and dried fenugreek leaves are added. Palak is often mixed with potato chunks, fried paneer or, as a non-vegetarian option, mutton.

Tikka

Tikka is made when meat, such as chicken or lamb, is marinated overnight in a spice-yogourt mix and then barbecued. For a chicken tikka, a whole leg or breast piece is scored for grilling, which results in a smoky flavour and charred bits. If a boneless tikka is cooked, it can be turned into a paratha roll, where the tikka, onions and sauces are wrapped in a paratha. A street food snack, paratha roll is a favourite in Pakistani Canadian restaurants.