A mainstay at the Eid al-Fitr table of Maryam Jillani’s grandmother, Kulsoom, was mutton pulao, an aromatic rice dish prepared in a gently spiced bone broth. It’s both comforting and ...

A mainstay at the Eid al-Fitr table of Maryam Jillani’s grandmother, Kulsoom, was mutton pulao, an aromatic rice dish prepared in a gently spiced bone broth. It’s both comforting and ...

Add the mutton, half of the onions ... Carefully transfer the pulao to a serving platter and fluff with a fork. Aida Khan, a London-based entrepreneur and chef, shared her mother’s recipe ...

Cook the mutton for 1 to 2 hours, depending on the quality of the meat, until it is tender. With a slotted spoon, remove the meat. Strain the solids from the liquid, return the liquid to the pot ...

This photo taken on June 21, 2022 shows a recipe for mutton pulao from Maryam Jillani's book, "Pakistan." This cover image released by Hardie Grant shows the cookbook "Pakistan," by Maryam Jillani.