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 celebratory — and can be absolutely revelatory when paired with a sharp condiment like a garlic chutney.
This cover image released by Hardie Grant shows the cookbook “Pakistan,” by Maryam
Read more about The cookbook ‘Pakistan’ serves up recipes for mutton pulao, garlic chutney and sweet seviyan
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