Recipe

Lamb Pulao Recipe

	Atariq123 / All my dishes 1 year, 9 months ago Authentic Pakistani Pulao (Pilaf) dish. Please note that this is not a biryani. My kids love it! Prep:10m Cook:60m Servings:8	Atariq123
	pilaf lamb spicy

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Fans

mumtazcate

mystic_riv

jimrug1

ambus

choclytcan

Ingredients

2 lbs Lamb/ Goat/ Chicken/ use stew meat if using Beef

3 cups long grain basmati rice (aged rice is best)

2 medium onions divided

2 medium tomatoes

3 green chillies

2 tsp garlic paste divided

1 head of garlic

10 cloves

1 tsp black peppers whole

1 tsp whole cumin

4-1/2 cups water

1/3 cup oil

Directions

Add water, meat 1 onion, 1 head of garlic and cloves in a large pan or pressure cooker. If using a pan boil for almost 30 minutes (more minutes for beef and less for chicken) until the meat is tender. If using a pressure cooker let cook for almost 7 minutes after the first whistle. This will be the stock for the pulao.

Meanwhile wash and soak basmati for 30 minutes.

In another large pan heat oil and pop cumin seeds, add the other medium onion finely chopped, saute for 3 minutes. Add 1tsp garlic paste and green chillies, fry until the chillies start popping.

Using a slotted spoon take out the meat from the stock and brown it in the oil for almost 5 minutes. Add black peppers and finely chopped tomatoes fry until the oil separates.

Using a slotted spoon again take out the head of garlic from the stock and squeez into the pan with meat, then measure and add 4-1/2 cups of stock, if it is less than 4-1/2 cups add water.

Bring stock to a boil and add soaked basmati rice. Give a gentle stir and let cook on medium - high heat until the top layer is free of water. Add the other 1 tsp of garlic mixed with 2 tbsp of water and sprinkle on top. This will give the rice a very nice flavour.

Cook the rice uncovered for 2 more minutes, stir gently with a spatula only once.

Turn the heat to medium, cover the pan with two sheets of dry paper towels and then tightly with the lid. Let cook for 6 minutes. DO NOT UNCOVER. Transfer to a cold surface (e.g. a cold stove) let the pan sit for 2 more minutes.

Uncover and stir with a flat turner taking care not to break the rice. Cover again and let sit for 5 - 7 minutes (the rice will keep cooking in its own steam).

Uncover, fluff the rice slightly and serve with raita and shami kababs :)

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Comments

mumtazcatering 1 year, 9 months ago said:
Salaams AMNA,thanks for an unusual post.Have it saved will definitely try
Have a blessed day,my friend
Mumtaz

mystic_river1 1 year, 9 months ago said:
Amna, please join the Lamb What Am group so your wonderful recipes will be there. This is another perfect one, thank you

ambus 1 year, 8 months ago said:
OH WOW...another great post.That's my mom's favorite recipe.Thanks Amna.

jimrug1 1 year, 4 months ago said:
This is my kind of food. Sounds very tasty.. Thanks for posting... Jim

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