Pulao is a traditional spiced rice dish in Pakistan, with variations in lots of elements of the world. It may be ready in a wide range of methods, incorporating meat and/or varied greens, however what makes it pulao is the cooking methodology, which ends up in fluffy, separated grains of rice. This vegetarian model, paired with a spicy mint raita, is a wonderful method to have fun contemporary spring asparagus. The stalks simmer along with high-quality basmati rice (strive Daawat or Zebra) in a cooking broth flavored with shallot, garlic, cinnamon, cumin, and cayenne pepper—I save the tender asparagus suggestions so as to add to the pot on the very finish so they maintain a little bit of crunch. I like to make use of skinny asparagus spears, however for those who can solely discover fatter ones, you may slice them lengthwise earlier than slicing into items. —Shayma Owaise Saadat
