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Dear Readers,
While All Things Pakistan has remained alive and online, it has been dormant since June 11, 2011 - when, on the blog's 5th anniversary, we decided that it was time to move on. We have been heartened by your messages and the fact that a steady traffic has continued to enjoy the archived content on ATP. While the blog itself will remain dormant, we are now beginning to add occasional (but infrequent) new material by the original authors of the blog, mostly to archive what they may now publish elsewhere. We will also be updating older posts to make sure that new readers who stumble onto this site still find it useful.
We hope you will continue to find ATP a useful venue to reflect upon and express your Pakistaniat. - Editors
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I tried this yesterday, but added some boiled, shredded, de-boned chicken to the masala paste produced at the end of step six to add a touch of an any-day-dish. It worked well. With some mixed achar and yogurt as a side, it almost tasted like something I couldn’t have cooked. I was happy. :-)
In ste7 where I write “Pour two glasses of water on it and boil on medium heat. Keep boiling until enough water has evaporated and you can see the surface of rice. Now cover the rice pot and reduce heat. Wait, wait and wait. Take a fork and pinch the rice from here and there to make sure water has evaporated all the way to the bottom of the pot.”
This is basically the step of giving ‘dumm’ to rice.
Can someone please clarify when to add “dhum” too it? This is my first time trying a complicated desi recipe. Help!