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Ingredients:

½ kg. Minced beef 
250 grams. Potatoes (cut in small pieces) 
2 tomatoes
1 onion (large size) 
6 tbs. oil
6 black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 table spoon cumin Seeds (Zeera)
1 table spoon coriander (Dhaniya) powder
1 table spoon salt (according to taste)
¼ table spoon turmeric (Haldi) powder
¾ table spoon chili (Lal Mirch) powder
1 table spoon ginger (Adrak) paste
1 table spoon garlic (Lehsan) paste 
½ table spoon garam masala powder

Procedure:

Finely chop the onion and sauté in oil until light brown. 
Add all the spices and finely chopped tomatoes. 
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again. 
Add 2 glasses of water cover and cook till meat is tenderized and the water dries. 
Add potatoes and cook till the potatoes are soft. 
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice. Serve with naan 

As Pakistan is an agricultural country about 65% of the population lives in villages. They are the people they are working hard for the progress of there country. They are devoting there life to feed rest of the people and also producing a good income in the form of export of different eating goods. With the blessing of Allah Pakistan is very rich in Agriculture almost all kind of foods. Vegetables and fruits found here. All this is done in the villages.

Village’s life in Pakistan is so simple and beautiful. People of the villages are true and simple, they have only concern with there land, animals and there family. They work all the day and have no rest. In the evening they have a calm and peaceful sleep after the work of whole the day. On of the poet of Pakistan beautifully convert this thing in his poetry which means, the tension less sleep that a villager have can not enjoyed by the rich man having fantastic bed.

Mostly village’s women wear shalwar Kameez along with dopata some old ladies uer to wear Gharara and local dress dhoti. Man also uses to wear Shalwar Kameez, dhoti and many men use pagri also. They use simple cloths and made new clothes only on the season when there crops are ready, on Eid function and on the wedding parties. They did not collect a large amount of clothes they just keep they need. Simple people of the villages both men and women in Pakistan work all the year and the main celebration for them comes when there crop become ready. They celebrate this time with great happiness and spend money on there family and themselves. Special type of functions locally called Mela held on these occasions. They celebrate the wedding parties and the Eid functions for enjoyment. They have no tension in life except the tension of there crop production.

Most of the villages of Pakistan are still not have even the necessary daily life facilities. But after all of this they are happy and tanks to Allah who is blessing them there land which is providing them bead. Our land is rich to produce every kind of crops if our government provide facilities to the formers, they can change the fate of the country by there hare working.

1. Marinate the meat with garlic, ginger, salt, chili powder, garam masala for half an hour.
2. Meanwhile, heat the oil or ghee in a heavy based sauce pan and fry the onions for 10 minutes to a golden brown. Remove the onions from the oil and stir into the yogurt. Rub this yogurt all over the marinated chicken cover and put in a cool place for at least an hour.
3. Reheat the oil, add the meat along with the marinade and all of the whole spices, and stirring frequently, fry the meat 5-10 minutes. Add 1\2 cup water, cover and allow cooking over low heat. When the meat is half cooked add potatoes and keep cooking over low heat. While the rice are being prepared.
4. Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice is 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side.
5. In a large pan place 2 inch layer of rice at the bottom, then a layer of meat, tomatoes, and dried plums on top, repeating this until the meat and rice have been used up. Sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and kewra over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice.
6. Over with a tight fitting lid and allow to cook for 20 minutes until the rice and meat are tender.
7. Once the dish is cooked, leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork.
8. Serve with Raita.

Pakistan’s culture is very diverse. This stems from the fact that what is now Pakistan has in the past been invaded and occupied by many different peoples, including White Huns, Persians, Arabs, Turks, Mongols and various Eurasian groups. There are differences in culture among the different ethnic groups in matters such as dress, food, and religion, especially where indigenous pre-Islamic customs differ from Islamic practices.

The national dress of Pakistan is Shalwar Kameez for both men and women. It consists of a long, loose fitting tunic with very baggy trousers. The men’s version consists of solid, masculine colors, and is almost always accompanied by a collar and buttons (similar to a polo shirt). The women’s version almost never contains collar and buttons but is often embroidered and consists of feminine colors and may feature lace or flower patterns.

Spices and curry are an essential part of any Pakistani recipe. The most prevalent spices include chili powder, turmeric, garlic, paprika, black and red pepper, cumin seed, bay leaf, coriander, cardamom, cloves, ginger, cinnamon, saffron, nutmeg, and poppy seeds, among others. Using yogurt to marinate meats is another typical recipe. Because of the use of spices and curry for the main dish, the usual side dish is plain rice. Lentils are another common specialty. Usually any meat, fowl, or seafood is curried, and frying is the typical method of cooking. Ghee, which is clarified butter, is another commonly used recipe item and is often used for frying.

Pakistani literature, that is, the literature of Pakistan, originates from when Pakistan gained its nationhood as a sovereign state in 1947. The common and shared tradition of Urdu literature and English literature of South Asia was inherited by the new state. Over a period of time, a body of literature unique to Pakistan has emerged in nearly all major Pakistani languages, including Urdu, English, Punjabi, Pashto, Seraike, Blochi, and Sindhi.

Perhaps the most popular sport in Pakistan is cricket, and large amounts of Pakistanis gather around TV sets to watch the Pakistani team play in World competitions, especially against Pakistan’s rival India. Pakistan has one of the top teams in international cricket, one that won the World Cup in 1992. Field Hockey is also an important sport in Pakistan, Pakistan having won the gold medal at the Olympics a number of times in the sport.

The enthusiasm for poetry exists at a regional level as well, with nearly all of Pakistan’s provincial languages continuing the legacy. Urdu as the national language, poetry is written in that language as well. Allama Iqbal is the national poet includes the famous poets Mirza Ghalib, Faiz Ahmad Faiz, and Ahmad Nadeem Qasimi. Apart from Urdu poetry, Pakistani poetry also has blends of other regional languages.

Following festivals celebrated in Pakistan through out the county Ramadan, Chand Raat, Eid celebrations, Milaad UN Nabi, Jashn-e-Baharan, Nowruz, Independence Day, Defense Day Parade

Many tourists and travelers to Pakistan are often surprised at the hospitality that Pakistani show to guests and tourists. In many of the traditional cultures of Pakistan, hospitality is considered an obligatory and anyone found to be a poor host is shunned socially. Consumption of alcoholic beverages by Muslims is officially illegal in Pakistan.