Pakistani rice dishes

Pakistani rice dishes are immensely popular in Pakistan, a country renowned for its significant role as both an exporter and consumer of rice. Basmati rice, celebrated for its long grains and aromatic flavor, often takes center stage in these dishes. These rice preparations are commonly enjoyed alongside an array of other foods, making them a cornerstone of Pakistani cuisine.

One of the simplest yet most cherished rice dishes is plain cooked rice, known locally as chawal. This is frequently paired with dal, lentils cooked to savory perfection. Another comforting option is khichdi, a dish where rice is cooked together with dal, creating a warm and hearty meal. Karhi chawal is another favorite, featuring rice served with karhi, a tangy yogurt-based curry. And of course, we can't forget biryani, a rich and flavorful dish where rice is cooked with various meats or seafood, paired with a blend of aromatic spices.

Making plain cooked rice involves a few essential steps to ensure it's perfect every time. First, the rice is rinsed multiple times until the water runs clear, which helps remove excess starch and prevents the rice from becoming too sticky. The rice is then soaked for at least 30 minutes before cooking. After soaking, the rice is parboiled until it's "al dente" meaning it's cooked but still firm. The parboiled rice is then drained and cooked in its own steam on a low flame for a few minutes to finish the process.