Pakistani recipes

Close cousins of Punjabi and Awadhi cooking, and often richer: more whole spice, longer braises, and meat cooked until it gives up entirely.

The karahi and biryani traditions here are the ones worth learning. Both reward patience at the browning stage far more than they reward a longer ingredient list.

Almost all of these are better the next day, so they are worth cooking in a bigger pot than you need.