I had this very dish at a tiny restaurant that serves authentic Afghani food,” says Nadiya Hussain, whose new cookbook Rooza, ...

In a pressure cooker, add mutton, water, bay leaf, and potli masala tied in muslin cloth along with salt and bay leaf. Open the cooker, remove the mutton pieces, and sear them in the same pan using ...

Rice cooked with saffron infused milk, jaggery, nuts and ghee. The sweetness and nuttiness of the rice is absolutely divine. Heat a deep, heavy cooking vessel and add the ghee. Once the ghee is hot ...

Wash the rice and soak in plenty of water for 20 minutes. Then drain through a sieve. Keep aside ...

Heat 3 tablespoons ghee in a wide pot. Add garam masala, cardamom, cloves, mace, bay leaves and dried red chiles, and sauté until they crackle, 1 minute. Add ginger and garlic, and sauté until ...

Cook till 90% cooked. Drain the excess water. Heat the Ghee in a non-stick pan. Add all the coarsely pounded nuts and dry fruits. Mix the cooked rice, sugar and cardamom powder. Make a layer of ...