page_title: Pakistani cuisine
section_title: Rice dishes
hierarchical_section_title: Pakistani cuisine / Rice dishes
caption_attribution_description: English: Sindhi Biryani is a delicious Dish of Sindh
context_page_description: Pakistani cuisine can be characterized by a blend of various regional cooking traditions of the Indian subcontinent, Central Asia as well as elements from its Mughal legacy. The various cuisines are derived from Pakistan's ethnic and cultural diversity.
  Cuisine from the eastern provinces of Punjab and Sindh are characterized as "highly seasoned" and "spicy", which is characteristic of flavors of the East. Cuisine from the western and northern provinces of Azad Jammu & Kashmir, Balochistan, Khyber Pakhtunkhwa, Tribal Areas and the Gilgit-Baltistan are characterized as "mild" which is characteristic of flavors of the adjoining regions of Central Asia and Western Asia.
  International cuisine and fast food are popular in the cities. Blending local and foreign recipes, such as Pakistani Chinese cuisine, is common in large urban centers. Furthermore, as a result of lifestyle changes, ready-made masala mixes are becoming increasingly popular. However, given the diversity of the people of Pakistan, cuisines generally differ from home to home and may be different from mainstream Pakistani cuisine.
context_section_description: Pakistan is a major exporter and consumer of rice. Basmati is the most popular type of rice consumed in Pakistan.
  Dishes made with rice include many varieties of pulao:
  Maash pulao - A sweet and sour pulao baked with mung beans, apricots and bulgur (a kind of roughly milled cracked wheat). Exclusively vegetarian.
  Matar pulao - Pulao made with peas.
  Murgh pulao - Chicken and stock added. Creates a brown rice.
  Yakhni pulao - Meat and stock added. Creates a brown rice.
  Kabuli Palaw - is an Afghan dish, which is popular in Pashtun dominated regions in Pakistan such as the Tribal Areas, FATA, Khyber Pakhtunkhwa province in North-West Pakistan, and Balochistan in the South-West Pakistan. It is a variety of pilaf, consisting of steamed rice mixed with raisins, carrots, and lamb
  Biryani is a very popular dish in Pakistan, and has many varieties, such as Lahori and Sindhi biryani. Tahiri, which is a vegetarian form of biryani, is also popular. All of the main dishes (except those made with rice) are eaten alongside bread. To eat, a small fragment of bread is torn off with the right hand and used to scoop and hold small portions of the main dish. Pickles made out of mangoes, carrots, lemon, etc. are also commonly used to further spice up the food.
  In the Khyber-Pakhtunkhwa, feasts using mountains of spiced rice combined with pieces of slowly roasted lamb are often served for guests of honour. These kind of pulaos often contain dried fruit, nuts, and whole spices such as cloves, saffron and cardamom. Kabuli Palaw is very popular in Pashtun dominated regions in Western Pakistan. Such rice dishes have their origins in Central Asia and the Middle East.
caption: Sindhi biryani
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