Recipes from cookbook ‘Pakistan’ include Mutton Pulao, chutney, Seviyan

Aromatic mutton pulao and spicy garlic chutney were staples at Maryam Jillani’s grandmother’s Eid al-Fitr table. Recipes for these dishes, along with sweet seviyan, are included in Jillani’s cookbook “Pakistan.” The mutton pulao recipe involves simmering meat in a flavorful broth and then cooking rice with it. The garlic chutney is a spicy condiment made with garlic, onions, and red chile flakes. The dishes offer a taste of traditional Pakistani cuisine for celebratory occasions.