Pakistani Rice Recipes

Pakistani cuisine — Biryani, nihari, haleem, karahi — bold-spiced cuisine from the Indus plains and the Mughal kitchens — brings its own distinctive techniques and seasonings to every ingredient it touches. When Pakistani cooks work with rice, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are boiling, simmering, frying and marinating.

The everyday grain for half the planet — a neutral base that soaks up the flavours around it, from pilafs to fried rice. In this collection it's most often cooked with cilantro, onions, bay leaves, ginger-garlic paste, fine sea salt and garlic. The dishes here span pakistani classics ready in as little as 35 minutes to slower, more involved cooking that rewards a relaxed afternoon.