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

Chaitra Navratri is here, and while fasting may be a tradition, chefs and restaurants are making sure it’s far from boring.

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 ...

Turn the heat to the lowest possible setting and let the rice steam for at least 10 to 12 minutes until fluffy. Carefully transfer the pulao to a serving platter and fluff with a fork. Aida Khan ...

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

Heat ghee or oil in a deep pan and add sliced onions and cook until golden brown then add ginger garlic paste and sauté until ...

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 ...