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 Jillani.
(Hardie Grant Publishing via AP)Dessert included seviyan, sweetened vermicelli noodles simmered in spiced milk.Here are recipes from Jillani’s cookbook, “Pakistan,” for the mutton, chutney and seviyan:Mutton Pulao (Aromatic Rice with Mutton)This photo taken on June 21, 2022 shows a recipe for mutton pulao from Maryam Jillani’s book, “Pakistan.” (Maryam Jillani via AP)Serves 6 to 8 as a main courseIngredientsAbout 3 pounds bone-in mutton, lamb or beef, cut into 1- to 1 1/2-inch pieces4 medium yellow onions, halved and thinly sliced4 whole cloves2 black cardamom podsOne 2-inch cinnamon stick1 tablespoon cumin seeds2 tablespoons garlic paste2 tablespoons salt, or to taste1/3 cup vegetable oil3 cups basmati rice, rinsed in several changes of waterDirectionsFill a large pot with 8 to 10 cups water.
Add the mutton, half of the onions, the whole cloves, cardamom pods, cinnamon stick, cumin seeds, 1 tablespoon of the garlic paste, and 1 tablespoon of the salt. Cover the pot with a tight-fitting lid. Bring to a boil over high heat, then lower the heat to maintain a gentle simmer.
Cook the mu.
