Remove the pan from the heat. Stir in the lemon juice and serve.

When pulao made its way to India, it was completely transformed in royal kitchens. Indian chefs experimented with local spices like cumin, coriander and turmeric. They even added nuts and dried fruits ...

Cutlets, kebabs, lentil fritters and more rounded out the meal, while dollops of pungent garlic chutney and a cooling chutney ...

Pilaf, our favorite rice dish, has a long history that goes back to ancient Persia. Famous for its aromatic flavors and an array of ingredients, pilaf has made its way across the continents and ...

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 for this vibrant, punchy lahsun ki chutney.

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 ...