Pakistani-style Nasi Kandar

Ingredients

In adapting Nasi Kandar to Pakistani cuisine, we incorporate the distinct flavors and spices commonly found in Pakistani dishes. The curries are prepared using traditional Pakistani spices such as cumin, coriander, turmeric, and garam masala, which lend a unique taste to the dish. Additionally, we use basmati rice, a staple in Pakistani cuisine, to enhance the aroma and texture of the rice. We alse have the original recipe for Nasi kandar, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 500g chicken, beef, or vegetables of choice, cut into pieces 500g chicken, beef, or vegetables of choice, cut into pieces
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 20g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the cumin powder, coriander powder, turmeric powder, and garam masala to the pot. Stir well to combine the spices with the onions and garlic.
4. 4.
   Add the chicken or vegetable broth to the pot and bring it to a boil.
5. 5.
   Add the rice to the pot and stir gently to combine with the broth and spices. Reduce the heat to low, cover the pot, and let the rice cook for 15-20 minutes, or until the rice is tender and cooked through.
6. 6.
   While the rice is cooking, heat a separate pan over medium heat and add the chicken, beef, or vegetables. Cook until they are fully cooked and tender.
7. 7.
   Once the rice is cooked, fluff it with a fork and season with salt to taste.
8. 8.
   Serve the Pakistani Nasi Kandar by placing a generous portion of rice on a plate and topping it with the cooked chicken, beef, or vegetables. Garnish with fresh cilantro.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to achieve fluffy and separate grains.
• Garam masala — Use store-bought garam masala or make your own by toasting and grinding a blend of whole spices like cinnamon, cardamom, cloves, and black peppercorns.

Tips & Tricks

• For a spicier version, add chopped green chilies or red chili powder to the curries.
• Experiment with different meats or vegetables to create your own unique Nasi Kandar combination.
• Serve with a side of raita (yogurt sauce) or pickles for added flavor.

Serving advice

Serve Pakistani Nasi Kandar hot, accompanied by a side of raita or pickles. It can be enjoyed as a complete meal on its own or paired with naan bread or roti for a more substantial feast.

Presentation advice

To enhance the presentation, arrange the rice and curries in separate sections on the plate, allowing the vibrant colors of the curries to stand out against the white rice. Garnish with fresh cilantro for a pop of green.