18 Delightful Pakistani Rice Recipes You Need to Try

Pakistani rice dishes are a delightful blend of flavors and traditions, showcasing the rich culinary heritage of the region. From fragrant biryanis to comforting pulaos, there’s a wide variety of recipes to try.

These dishes are perfect for family gatherings or simple weeknight meals, making them a staple in many households. Dive into this collection and discover your new favorite rice recipe!

Pulao with Mixed Vegetables

Pulao with mixed vegetables is a delightful rice dish that brings together the warmth of spices and the freshness of vegetables. It’s not only tasty but also colorful and appealing, making it a perfect addition to any table. This dish is simple to make, offering a quick yet satisfying meal option for busy days or when you want to impress your guests without spending hours in the kitchen.

The combination of fragrant basmati rice and vibrant veggies creates a beautiful medley of flavors and textures. You can easily customize the vegetables based on what you have on hand, which makes it a versatile choice for any occasion.

Ingredients

• 2 cups basmati rice
• 4 cups water
• 1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
• 1 medium onion, finely sliced
• 2 tablespoons cooking oil or ghee
• 1 teaspoon cumin seeds
• 2-3 green chilies, slit
• 1 teaspoon ginger-garlic paste
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
2. In a large pot, heat the oil or ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add the sliced onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and green chilies, cooking for another minute.
4. Mix in the mixed vegetables and cook for 2-3 minutes until they are slightly tender.
5. Add the drained rice and gently mix everything together. Pour in the water and add salt to taste. Bring to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until the rice is fluffy and the water has been absorbed.
7. Turn off the heat and let it sit for another 5 minutes before fluffing with a fork. Garnish with fresh cilantro before serving.

Sindhi Biryani featuring Potatoes and Yogurt

Sindhi Biryani is a delightful and comforting dish that brings together fragrant basmati rice, tender potatoes, and a hint of yogurt. This biryani is known for its rich flavors, balanced with spices that create a warm and inviting meal. The addition of yogurt not only enriches the dish but also adds a tangy creaminess that pairs perfectly with the spices.

This recipe is relatively simple to make, making it a great option for both weekday dinners and special occasions. With just a few ingredients and steps, you can whip up a hearty meal that’s sure to impress family and friends.

Ingredients

• 2 cups basmati rice
• 4 medium potatoes, peeled and cubed
• 1 cup plain yogurt
• 1 large onion, sliced
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1 tablespoon biryani masala
• Salt to taste
• Fresh cilantro for garnishing
• 2-3 tablespoons cooking oil

Instructions

1. Soak the basmati rice in water for at least 30 minutes, then drain.
2. Heat oil in a large pot and sauté the sliced onions until golden brown. Add the ginger-garlic paste and cook for another minute.
3. Add the chopped tomatoes and green chilies, cooking until the tomatoes soften. Stir in the cubed potatoes, biryani masala, and salt. Cook for about 5-7 minutes until the potatoes begin to soften.
4. In a separate pot, bring water to a boil and add the soaked rice. Cook until the rice is about 70% done, then drain.
5. Layer the partially cooked rice on top of the potato mixture in the pot. Pour the yogurt over the rice and cover the pot with a tight lid. Cook on low heat for about 20-25 minutes.
6. Once done, gently fluff the biryani and garnish with fresh cilantro before serving.

Methi Rice with Fenugreek Leaves

Methi rice is a delightful dish that showcases the unique flavor of fenugreek leaves. This simple recipe combines fragrant basmati rice with fresh methi, creating a deliciously aromatic meal. The earthy taste of the fenugreek pairs wonderfully with the rice, making it a perfect side dish or a light main course.

Making methi rice is straightforward and requires minimal ingredients. It’s ideal for a quick weeknight dinner or a comforting lunch. The vibrant green from the fenugreek not only looks appealing but also brings a burst of flavor to every bite.

Ingredients

• 1 cup basmati rice
• 1 cup fresh fenugreek leaves (methi), chopped
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 onion, thinly sliced
• 2 green chilies, slit (optional)
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 cups water

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
2. In a pot or pan, heat oil or ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add the sliced onions and green chilies, sautéing until the onions are golden brown.
4. Stir in the chopped fenugreek leaves and cook for 2-3 minutes until they wilt.
5. Add turmeric powder and salt. Mix well before adding the drained rice.
6. Pour in 2 cups of water and bring to a boil. Cover the pot, reduce the heat to low, and let it cook for about 15 minutes or until the rice is tender and fluffy.
7. Once done, fluff the rice with a fork and let it sit covered for another 5 minutes before serving.

Arborio Rice with Spices and Nuts

This Arborio rice dish is a delightful blend of spices and nuts, offering a warm and inviting flavor profile. It’s simple to prepare and makes an excellent side or main course. The creamy texture of Arborio rice, combined with the crunch from the nuts, creates a satisfying contrast that everyone will enjoy.

The spices elevate the dish, adding depth and richness, making it perfect for family dinners or special occasions. Give it a try; you’ll find that it’s both comforting and impressive!

Ingredients

• 2 cups Arborio rice
• 4 cups vegetable broth
• 1 onion, finely chopped
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 cup mixed nuts (cashews, almonds, pistachios)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat ghee or oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onion and sauté until translucent. Stir in the coriander, turmeric, and red chili powder.
3. Add the Arborio rice and toast for 2-3 minutes, stirring often until the rice is slightly translucent.
4. Pour in the vegetable broth and bring to a boil. Lower the heat, cover, and simmer for about 18-20 minutes, or until the rice is creamy and cooked through.
5. In a separate pan, lightly toast the mixed nuts until golden brown. Mix them into the rice just before serving.
6. Garnish with fresh cilantro and serve warm!

Chicken and Spinach Khichdi

Chicken and Spinach Khichdi is a comforting and hearty dish, perfect for a cozy meal. This one-pot recipe combines tender chicken with rice and nutritious spinach, creating a delightful blend of flavors. It’s an easy dish to prepare, making it an excellent choice for busy weeknights.

The khichdi has a mild, savory taste with a hint of spice, making it appealing to both kids and adults. The addition of spinach not only enhances the nutritional value but also adds a lovely green color. This dish is a great way to enjoy a healthy and satisfying meal without too much fuss!

Ingredients

• 1 cup basmati rice
• 1/2 cup split yellow lentils (moong dal)
• 1 lb chicken, cut into pieces
• 2 cups fresh spinach, chopped
• 1 medium onion, finely chopped
• 1 tomato, chopped
• 2-3 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 2 tablespoons cooking oil
• Salt to taste
• 4 cups water
• Fresh cilantro for garnish

Instructions

1. Rinse the basmati rice and lentils under cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the cooking oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and green chilies, cooking for another minute.
4. Add the chicken pieces and cook until they are browned. Then mix in the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes soften.
5. Add the rinsed rice and lentils to the pot and mix well. Pour in the water and bring to a boil.
6. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice and lentils are soft.
7. Stir in the chopped spinach and let it wilt for a few minutes. Adjust the seasoning if needed.
8. Garnish with fresh cilantro before serving. Enjoy your Chicken and Spinach Khichdi hot, paired with yogurt or a salad!

Biryani with Chicken and Spices

Biryani is a beloved Pakistani dish that packs a punch of flavor and aroma. Made with tender chicken and aromatic spices, this colorful rice dish is both satisfying and comforting. It’s a go-to for special occasions and family gatherings, but you can easily whip it up on a weeknight too!

The combination of spices creates a warm, inviting taste that fills the room as it cooks. This recipe is straightforward, even for beginners, making it perfect for anyone looking to explore Pakistani cuisine.

Ingredients

• 2 cups basmati rice
• 1 lb chicken, cut into pieces
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 1/4 cup cooking oil
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• Salt to taste
• Fresh cilantro and mint for garnish
• Lemon wedges for serving

Instructions

1. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
2. Cook the Chicken: In a large pot, heat the oil over medium heat. Add the sliced onions and sauté until golden brown. Add ginger-garlic paste, green chilies, and chicken pieces. Cook until the chicken is browned.
3. Add Spices: Stir in the chopped tomatoes, yogurt, cumin seeds, turmeric, coriander powder, and salt. Let it simmer until the chicken is fully cooked and the oil separates from the mixture.
4. Layer the Dish: In the same pot, spread the soaked rice evenly over the chicken mixture. Sprinkle garam masala on top. Add 3-4 cups of water and bring it to a boil.
5. Cook the Biryani: Once boiling, reduce the heat to low, cover, and let it steam for about 20-25 minutes. Turn off the heat and let it sit for another 10 minutes before serving.
6. Serve: Fluff the biryani with a fork. Garnish with fresh cilantro and mint, and serve with lemon wedges. Enjoy your flavorful chicken biryani!

Kabuli Pulao with Raisins and Carrots

Kabuli Pulao is a delightful dish that highlights the essence of Pakistani cuisine. This flavorful rice dish is known for its unique combination of spices, tender meat, sweet raisins, and vibrant carrots. It offers a balance of savory and sweet, making it a comforting meal that’s perfect for any occasion.

Making Kabuli Pulao is straightforward, allowing even novice cooks to create a dish that impresses. The method involves cooking the rice to fluffy perfection while infusing it with aromatic spices and mixing in the sweet components to elevate the taste. It’s a dish that brings warmth and satisfaction, ideal served with yogurt on the side.

Ingredients

• 2 cups basmati rice
• 1 pound lamb or chicken, cut into pieces
• 1 large onion, thinly sliced
• 2 carrots, julienned
• 1/2 cup raisins
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon cardamom powder
• 4 cups water
• Salt to taste
• 3 tablespoons ghee or oil
• Fresh cilantro for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
2. In a large pot, heat ghee or oil over medium heat. Add the sliced onions and sauté until golden brown.
3. Add the meat to the pot and cook until browned. Stir in cumin seeds, coriander powder, and salt. Cook for a few minutes to release the spices’ aroma.
4. Add the drained rice and water. Once it starts to boil, reduce the heat to low, cover, and let it simmer until the rice is cooked, about 20 minutes.
5. While the rice cooks, sauté the carrots in a little oil until tender. Add raisins and cook for an additional minute.
6. Once the rice is done, fluff it with a fork and gently mix in the sautéed carrots and raisins. Sprinkle cardamom powder on top.
7. Garnish with fresh cilantro and serve with yogurt on the side.

Kheer: Sweet Rice Pudding with Cardamom

Kheer is a beloved dessert in Pakistani cuisine, known for its creamy texture and delightful sweetness. This rice pudding is infused with cardamom, giving it a warm, aromatic flavor that’s hard to resist. It’s perfect for celebrations or a cozy night in, and the best part is, it’s quite simple to make!

This dish combines rice, milk, and sugar, resulting in a rich and comforting treat. Topped with nuts like almonds and pistachios, it not only tastes great but looks beautiful too. Whether served warm or chilled, kheer is sure to satisfy your sweet tooth and bring a smile to your face.

Ingredients

• 1/2 cup basmati rice
• 4 cups whole milk
• 3/4 cup sugar
• 1/2 teaspoon cardamom powder
• 1/4 cup mixed nuts (almonds, pistachios, cashews)
• 2 tablespoons ghee (clarified butter)
• 1/4 teaspoon saffron strands (optional)

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for about 30 minutes.
2. In a large saucepan, heat the ghee over medium heat. Drain the soaked rice and add it to the saucepan, sautéing for a few minutes until slightly translucent.
3. Pour in the milk and bring to a boil. Reduce the heat and let it simmer, stirring occasionally, until the rice is soft and the mixture thickens.
4. Add the sugar, cardamom powder, and saffron if using, and mix well. Continue to cook for another 5-10 minutes.
5. Remove from heat and let it cool slightly. Serve warm or chilled, garnished with mixed nuts on top.

Brown Rice with Lentils and Coconut

This Brown Rice with Lentils and Coconut dish is a delightful combination of flavors and textures. The nutty brown rice pairs beautifully with the earthy lentils and the sweet, creamy coconut. It’s not just tasty; it’s also packed with nutrients, making it a healthy choice for any meal.

Making this dish is quite simple, perfect for a weeknight dinner or a comforting side dish. You’ll find that it’s easy to prepare, and the ingredients come together to create a wholesome meal that everyone will enjoy. Let’s get started!

Ingredients

• 1 cup brown rice
• 1/2 cup lentils (any variety)
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin seeds
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Rinse the brown rice and lentils under cold water until the water runs clear.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
3. Add the minced garlic and cumin seeds, cooking for another minute until fragrant.
4. Stir in the rinsed rice and lentils, followed by the coconut milk and vegetable broth. Season with salt and pepper.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 40-45 minutes, or until the rice and lentils are tender.
6. Once cooked, fluff the rice with a fork and garnish with fresh cilantro before serving.

Tandoori Chicken Rice Bowl

The Tandoori Chicken Rice Bowl is a delightful dish bursting with flavor. It’s an easy-to-make recipe that combines marinated, grilled chicken with fluffy rice, making it a perfect weeknight dinner. The smoky tandoori spices paired with fresh vegetables and a creamy sauce create a wonderful balance of taste and texture.

This bowl is not only delicious but also visually appealing, making it great for dinner parties or just a cozy meal at home. Plus, it’s a fantastic way to enjoy the rich flavors of Pakistani cuisine in a simple yet satisfying way!

Ingredients

• 1 lb chicken breast, diced
• 1 cup plain yogurt
• 2 tablespoons tandoori masala
• 1 tablespoon lemon juice
• 2 cups basmati rice
• 4 cups water
• Salt to taste
• 1 cup cherry tomatoes, halved
• 1 lemon, sliced
• Fresh cilantro, chopped
• Sour cream or yogurt for drizzling

Instructions

1. Marinate the Chicken: In a bowl, mix yogurt, tandoori masala, lemon juice, and salt. Add the diced chicken and marinate for at least 1 hour, preferably overnight.
2. Cook the Rice: Rinse the basmati rice under cold water until the water runs clear. In a pot, add the rice and water, bring it to a boil, then cover and let it simmer for about 15 minutes until the rice is cooked.
3. Grill the Chicken: Preheat a grill or skillet over medium-high heat. Cook the marinated chicken until fully cooked and slightly charred, about 5-7 minutes.
4. Assemble the Bowl: In a serving bowl, place a generous amount of rice. Top it with grilled chicken, cherry tomatoes, and lemon slices. Drizzle with sour cream or yogurt and garnish with fresh cilantro.
5. Serve: Enjoy your Tandoori Chicken Rice Bowl warm, either as a hearty meal or a satisfying lunch!

Masoor Dal with Jeera Rice

Masoor Dal with Jeera Rice is a comforting dish that brings together the earthy flavors of lentils and the fragrant aroma of cumin rice. This combination is not only delicious but also packed with nutrients, making it a fantastic meal option for any day of the week. The dal is creamy and mildly spiced, perfectly complementing the fluffy rice.

This recipe is straightforward and perfect for both beginners and seasoned cooks. In no time, you can create this delightful meal that’s sure to satisfy your cravings.

Ingredients

• 1 cup masoor dal (red lentils)
• 1 medium onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 2 tablespoons oil or ghee
• Salt to taste
• Fresh coriander for garnish
• 2 cups basmati rice
• 1 teaspoon cumin seeds (for rice)
• 4 cups water

Instructions

1. Prepare the Dal: Rinse the red lentils under cold water until the water runs clear. In a pot, add the lentils, chopped tomatoes, green chilies, turmeric powder, and salt with 4 cups of water. Cook until the lentils are soft, about 20-25 minutes.
2. Make the Tempering: In a separate pan, heat the oil or ghee. Add cumin seeds and let them splutter. Add onions and sauté until golden brown. Pour this tempering over the cooked dal and mix well.
3. Cook the Rice: In another pot, heat oil and add cumin seeds. Once they sizzle, add the washed basmati rice, stirring for a minute. Add 4 cups of water and salt. Bring to a boil, then cover and simmer on low heat until the rice is cooked, about 15-18 minutes.
4. Serve: Fluff the rice with a fork and serve it alongside the dal, garnished with fresh coriander. Enjoy this wholesome meal!

Lemon Rice with Peanuts and Spices

Lemon rice is a refreshing and tangy dish that’s simple to make and bursts with flavor. It’s perfect for a light meal or as a side dish at any gathering. The combination of zesty lemon, crunchy peanuts, and aromatic spices makes every bite a delightful experience.

This dish is not only quick to prepare but also uses common ingredients, making it ideal for busy weeknights or a casual lunch. You’ll appreciate how easily it comes together, as well as the bright, cheerful flavor that adds a spark to your table.

Ingredients

• 2 cups cooked basmati rice
• 1/4 cup peanuts, roasted
• 1 tablespoon oil (preferably mustard or vegetable oil)
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1-2 green chilies, slit
• 1/2 teaspoon salt (adjust to taste)
• Juice of 1 lemon
• Fresh coriander leaves for garnish

Instructions

1. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. Add slit green chilies and sauté for a minute. Then stir in the turmeric powder.
3. Add the cooked rice and salt, mixing well to incorporate the spices evenly.
4. Drizzle lemon juice over the rice and toss gently.
5. Stir in the roasted peanuts and garnish with fresh coriander leaves before serving.

Chana Pulao: Chickpea Rice Dish

Chana Pulao is a delightful rice dish that’s both filling and flavorful. Packed with chickpeas and a mix of spices, it offers a comforting meal that’s easy to prepare. The combination of tender rice, savory chickpeas, and the warmth of spices makes it a perfect choice for lunch or dinner.

This dish is simple to make, allowing you to whip up a satisfying meal without too much fuss. It’s a great way to enjoy the health benefits of chickpeas while savoring a rich, satisfying taste.

Ingredients

• 2 cups basmati rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 4 cups vegetable broth
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak it for 30 minutes, then drain.
2. In a large pot, heat oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add the sliced onion and sauté until golden brown. Stir in the turmeric and garam masala.
4. Add the chopped tomatoes and cook until they soften. Mix in the chickpeas and cook for a few more minutes.
5. Add the drained rice and vegetable broth to the pot. Season with salt. Bring it to a boil, then cover and reduce the heat to low. Let it simmer for about 20 minutes, or until the rice is cooked and liquid is absorbed.
6. Fluff the rice with a fork and garnish with fresh cilantro before serving.

Vegetable Biryani with Raita

Vegetable Biryani is a delightful fusion of fragrant basmati rice and a variety of colorful vegetables, seasoned with aromatic spices. This dish is not only satisfying but also bursting with flavors, making it a favorite in many households. Paired with a cooling raita, it becomes a complete meal that’s both comforting and delicious.

Making Vegetable Biryani is relatively simple and can be done in under an hour. It’s perfect for family dinners or special occasions. The layers of spices and vegetables create a rich taste that will leave everyone asking for seconds. Let’s see how you can whip this up!

Ingredients

• 2 cups basmati rice
• 1 cup mixed vegetables (carrots, peas, beans)
• 1 onion, sliced
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 3 tablespoons oil or ghee
• Fresh cilantro and mint leaves for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak it for 30 minutes, then drain.
2. Heat oil or ghee in a large pot. Add cumin seeds and let them splutter. Then, add sliced onions and sauté until golden brown.
3. Add ginger-garlic paste and green chilies; sauté for a minute. Then, mix in the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft.
4. Add the mixed vegetables and cook for another 5 minutes. Then, add the soaked rice along with 4 cups of water. Bring it to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let it cook for about 20 minutes, or until the rice is fully cooked and the water is absorbed.
6. Once done, sprinkle garam masala, and fluff the rice gently with a fork. Garnish with fresh cilantro and mint leaves.

Zarda: Sweet Rice with Saffron and Nuts

Zarda is a delightful Pakistani dessert that takes ordinary rice to a whole new level. With its vibrant yellow hue from saffron and the crunch of nuts, it’s both a feast for the eyes and the palate. The sweet, fragrant rice is often a highlight at celebrations and special occasions, making it a cherished recipe among families.

This dish is relatively simple to prepare and doesn’t require any advanced cooking techniques. Just a few ingredients come together to create this aromatic treat that pairs beautifully with savory dishes or can be enjoyed on its own. It’s a wonderful way to add a touch of sweetness to your meal!

Ingredients

• 2 cups basmati rice
• 1 cup sugar
• 4 cups water
• 1/4 teaspoon saffron strands
• 1/2 cup ghee or clarified butter
• 1/2 teaspoon cardamom powder
• 1/2 cup mixed nuts (almonds, cashews, pistachios)
• 1/4 cup raisins
• 1 teaspoon rose water (optional)

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
2. In a large pot, bring 4 cups of water to a boil. Add the soaked rice and cook until it’s about 70% done. Drain the rice and set aside.
3. In the same pot, heat the ghee over medium heat. Add the saffron strands and let them infuse for a minute.
4. Add the partially cooked rice to the pot, along with sugar, cardamom powder, and rose water. Gently mix to combine without breaking the rice grains.
5. Cover the pot with a tight-fitting lid and let it cook on low heat for about 15-20 minutes, allowing the flavors to meld.
6. In a separate pan, lightly roast the mixed nuts and raisins until they are golden. Once the rice is cooked, fluff it gently with a fork and fold in the roasted nuts and raisins.
7. Serve warm as a dessert or alongside your favorite main dishes.

Prawn and Coconut Rice

Prawn and Coconut Rice is a delightful dish that brings a taste of the coast to your table. The sweetness of coconut perfectly complements the savory flavors of prawns, creating a symphony of taste that’s both refreshing and satisfying. This dish is simple to prepare, making it ideal for a quick weeknight dinner or a special occasion with friends and family.

The combination of juicy prawns and creamy coconut milk gives this rice a unique texture and flavor profile. Topped with fresh herbs and a squeeze of lime, it’s sure to impress anyone who tries it. Enjoy this easy recipe that showcases the essence of Pakistani cuisine.

Nargisi Kofta Biryani

Nargisi Kofta Biryani is a delightful fusion of biryani and kofta, bringing together aromatic rice and richly spiced meatballs. This dish has a unique taste, combining the warmth of spices with tender koftas, often stuffed with a boiled egg. It’s a comforting meal that’s perfect for special occasions or family gatherings.

While it may seem elaborate, the steps are straightforward, making it accessible for home cooks. With a bit of patience and love, you can create a dish that not only satisfies the palate but also looks impressive on the table.

Ingredients

• 2 cups basmati rice
• 1 pound ground meat (beef or chicken)
• 1 large onion, finely chopped
• 2 green chilies, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• 1/4 cup fresh coriander, chopped
• 4 boiled eggs
• 2 tablespoons yogurt
• 1/4 cup cooking oil
• 3-4 whole cloves
• 2-3 green cardamom pods
• 1 small stick of cinnamon
• 4 cups water

Instructions

1. Prepare the Kofta: In a bowl, mix the ground meat, chopped onion, green chilies, ginger-garlic paste, spices, and salt. Shape the mixture into balls and stuff each with a half boiled egg.
2. Fry the Kofta: Heat oil in a pan and fry the koftas until they are golden brown. Remove and set aside.
3. Cook the Rice: In the same pan, add the whole spices and sauté for a minute. Then add water and bring to a boil. Add the rice and cook until it’s about 70% done. Drain and set aside.
4. Layer the Biryani: In a heavy pot, layer half of the rice, then place the koftas, and top with the remaining rice. Drizzle yogurt and sprinkle chopped coriander over the top.
5. Final Cooking: Cover the pot tightly and cook on low heat for about 20 minutes, allowing the flavors to meld.
6. Serve: Fluff the biryani gently before serving. Enjoy it with raita or salad on the side.

Kashmiri Rice with Dry Fruits

Kashmiri Rice with Dry Fruits is a delightful dish that brings together fragrant basmati rice and a medley of sweet and nutty flavors. This recipe is simple yet impressive, making it perfect for special occasions or family dinners. The combination of spices, along with the crunch of dry fruits, creates a tasty and aromatic experience that everyone will love.

The subtle sweetness, enhanced by the rich texture of the nuts and dried fruits, makes this rice dish stand out. Whether paired with savory dishes or enjoyed on its own, Kashmiri Rice is sure to be a hit at your table.

Ingredients

• 2 cups basmati rice
• 4 cups water
• 1/4 cup ghee or vegetable oil
• 1 medium onion, thinly sliced
• 1/4 cup almonds, chopped
• 1/4 cup cashews, chopped
• 1/4 cup raisins
• 1/4 teaspoon saffron strands (optional)
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon cumin seeds
• Salt to taste

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
2. In a large pot, heat ghee or oil over medium heat. Add cumin seeds and sliced onions, sauté until the onions turn golden brown.
3. Add the drained rice to the pot, stirring gently to coat the grains with the oil and onion mixture.
4. Pour in the water, and add salt, cardamom powder, and saffron (if using). Bring to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes or until all the water is absorbed and the rice is fluffy.
6. In a separate pan, lightly toast the chopped almonds and cashews until golden. Add the raisins and cook until plump.
7. Fluff the cooked rice gently with a fork and fold in the toasted nuts and raisins. Serve warm.