Lamb Pulao Recipe

How to make it

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• 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 :)