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 ...
Cut ginger into very thin slivers. Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Simmer on medium for about 15 minutes, until about 4 tablespoons of liquid are left (excluding ...
Mix peanuts, garlic, chili powder and olive oil. Blend together in blender to form a dry chutney. Store in airtight container. In a large skillet add oil and cumin seeds. Sauté for 30 secs. Add ...
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