If  you are looking to try out Pakistani cuisine but don’t quite know where to start, or which dishes would be easier to make, look no further, because you have come to the right place. This article will guide you through two of the most well-loved foods found everywhere in Pakistan, and enjoyed by all Pakistanis. So grab your cooking materials and ingredients, and follow along!

Beef Qeema

Any Pakistani will tell you that a staple part of their cuisine is qeema. Not only is this dish absolutely delicious, but also surprisingly simple to cook, making it the perfect dish for beginner cooks to try out. Here is a recipe for a true Pakistani style beef qeema enough for four people, so that you can taste this mouthful of heaven, and share it with others as well!

Ingredients:

• 500g minced beef
• 2 large onions, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, finely chopped
• 1/4 cup cooking oil
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

To prepare, start by heating oil in a pan on medium heat. When heated, add cumin seeds and let them splutter. Then add chopped onions and sauté until golden brown, after which you should add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.

At this point, add the chopped tomatoes and green chilies. You want to cook until the tomatoes are soft and oil starts to separate, before adding coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a further 2-3 minutes, still on medium heat.

Add the minced beef to the masala mixture, and make sure to break up any lumps so it mixes well with the spices. Cook the qeema on medium heat until the meat changes color and releases its juices. Stir occasionally. Once the meat is browned, reduce the heat to low, cover the pan, and let it simmer. This allows the meat to cook in its own juices and absorb the flavors.

Once the meat is cooked through, it is time for adding the flavour. Add the garam masala and mix well. You can now adjust the salt and spice levels according to your taste, continuing to cook and mix while you set it according to your preference.

Once it is done, garnish it with some fresh coriander leaves and give it a final stir. Your Pakistani beef qeema is now ready to be served! You can enjoy it with naan, roti, or even rice!

Seviyan

No Pakistani dish roundup is complete without the signature seviyan of Pakistan. Also known as sheer khurma, it is a dish that is loved throughout the nation, and no festivities or celebrations are complete without it. This makes knowing this recipe an absolute must! You can follow this recipe below experience this dish of cultural joy.

Ingredients:

• 1 cup seviyan (vermicelli)
• 1/4 cup ghee
• 1/2 cup sugar
• 3 cups whole milk
• 1/4 cup chopped nuts
• 1/4 cup raisins
• 1/2 teaspoon cardamom powder
• A pinch of saffron strands
• A few strands of silver or gold varak (edible foil) for garnish

Instructions:

You will find that making seviyan is a rather small and simple process. After making sure that you have measured and gathered all the ingredients, you want to start with toasting the seviyan. To do this, heat the ghee in a deep pan/karai over medium heat, and then add the seviyan. Sauté it until it turns golden brown, and keep stirring to avoid burning.

Once the seviyan is golden, add 3 cups of whole milk to the pan. Remember to be careful as the milk may splutter. Let the milk come to a boil, then reduce the heat to low. Simmer and cook the seviyan in milk until it becomes soft and the milk thickens. Make sure to keep stirring occasionally, in order to prevent sticking.

Next, add sugar to the pan and stir well. Adjust the sugar according to your taste preference. You can add chopped nuts and raisins to the seviyan mixture as well, but remember to keep some nuts aside for garnishing. You can also sprinkle cardamom powder over the mixture for a delightful aroma and flavor. If you like, you can also add a pinch of saffron strands

Continue to simmer the mixture until it reaches your desired consistency. (You want a relatively think, pudding-like texture and consistency) The seviyan will absorb more milk as it cooks.

Once done, pour the seviyan into a bowl and set aside. You can garnish it with the remaining chopped nuts and, if desired, you can also place silver or gold varak on top of the seviyan for decoration. Pakistani seviyan are best served chilled, but you can also serve them warm, depending on your preference.

Follow these recipes and you will certainly find yourself coming back for more and more Pakistani dishes in no time! Be sure to prepare these dishes with love, and share it with friends and family; remember, Pakistani cuisine is best enjoyed when there are loved ones enjoying it with you!