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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Equipment
Qabili Palau (Afghanistan) (Kabul): Layered steaming creates distinct textures (fluffy rice vs. crispy crust)
Tahchin (Iran) (Isfahan): Yogurt-enriched crust via same sealed-pot method
Biryani (Hyderabad) (India): Adapted with saffron and sealed-dough lid (dum pukht)
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Mushy rice
Cause: Excessive water or insufficient parboiling
Fix: Rinse rice until water runs clear; reduce cooking liquid
Burnt crust
Cause: High heat without liquid buffer
Fix: Use yogurt/oil layer; maintain medium-low heat