A mainstay at the Eid al-Fitr table of Maryam Jillani’s grandmother, Kulsoom, was mutton pulao, an aromatic rice dish ...

Basanti means spring, and this bright coloured aromatic rice pulao looks the part Ingredients 500gm basmati rice 1/4 cup raisin 1/4 cup whole cashew nut 1/8 cup green peas 2 bay leaf 1 inch ...

the rice is rinsed several times to remove the starch, then parboiled and steamed. Sabzi polo is a wonderful recipe to highlight saffron, which gives the dish its beautiful yellow hue. To bring ...

The turmeric in the rice gives it a vibrant yellow colour, which can even make a brown meat dish look incredible. Place rice in a colander and thoroughly rinse under cold water. Using a saucepan ...

Leave to stand until needed. Wash the rice in warm to hot water and leave to soak in a bowl of water while you prepare the other ingredients. Add the lentils to a large pan filled with 400ml/14fl ...

Sprinkle ½ of the almonds and orange peel. Spread remaining rice on top, pour on chicken liquid and cook in slow oven for 40 minutes. 9. When Pulao is cooked, remove top layer of rice and arrange ...