A chilli-hot dish found throughout Indonesia’s Padang ... It is made richer still by being cooked for a long time with a lot of coconut milk. The large quantity of chillies used makes the ...

This dish is like a stuffed paratha coated in egg and filled with a dry keema ... Like in our recipe, the keema needs to be cooked before being used as a stuffing. Prepare keema pulao/biryani by ...

"Since the flavor and smell of tuna are transferred to the rice when cooked together, the dish turns out tasty without the use of soup stock," said Akiko Watanabe, who oversaw the cooking aspect ...