Posted on February 18, 2010
Filed Under >Owais Mughal, Food
24 Comments
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24 responses to “Rice Masala: A Pakistani Dish for Daily Cooking”

  1. saqib anwer says:

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  2. adeel says:

    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. :-)

  3. Owais Mughal says:

    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.

  4. brainysmurf says:

    Can someone please clarify when to add “dhum” too it? This is my first time trying a complicated desi recipe. Help!