Sajji is a tribal dish from Balochistan, where chicken stuffed with potatoes and rice is cooked for a full day and is traditionally eaten as a one-pot meal. This version was prepared with hung curd.

I eat rice multiple days a week — and used to exclusively make it in a pot on the stove. It’s a deceptively easy task: Measure, rinse, add water, simmer, steam, and less than half an hour ...

Coconut rice goes well with all sorts of cuisines, from the Caribbean to South-East Asia. It’s particularly good with a Thai green curry. Wash the rice well under cold running water to remove ...

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