Asparagus Pulao With Minty Lemon Raita

Pulao is a classic spiced rice dish in Pakistan, with variations in many parts of the world. It can be prepared in a variety of ways, incorporating meat and/or various vegetables, but what makes it pulao is the cooking method, which results in fluffy, separated grains of rice. This vegetarian version, paired with a spicy mint raita, is a beautiful way to celebrate fresh spring asparagus. The stalks simmer together with high-quality basmati rice (try Daawat or Zebra) in a cooking broth flavored with shallot, garlic, cinnamon, cumin, and cayenne pepper—I save the tender asparagus tips to add to the pot at the very end so they retain a bit of crunch. I like to use thin asparagus spears, but if you can only find fatter ones, you can slice them lengthwise before cutting into pieces. —Shayma Owaise Saadat