Pulao
Ingredients for for Stock
*Feeds 3-4 people
1 Pound Lamb
7 Cups Water for 4 Cups White Basmati Rice
4 Inch Piece of Ginger
1 Large Yellow Onion
1 Whole Garlic Pod
2 Dry Red Chilli Pepper
4 Cloves
4 Cardamom
1 TBSP Cumin Seeds
3 ½ TBSP of Coriander Seeds
1 ½ TBSP of Fennel Seeds
1 TBSP of Salt
Ingredients for Frying Lamb
¼ cup Oil (Canola or Olive Oil)
½ Cut Large Onion
4 Cloves Garlic Chopped
½ TBSP of Salt
½ Bunch Cilantro
Part 1 - Stock
Feeds 3-4 People
Soaking Rice for Pulao
- Add 4 Cups of Rice in a Bowl and Rinse until the water is clear of starch. Soak the Rice for about 15 min. Set Aside.
- In a medium sized pot - Add 7 Cups of Water, 1 Pound of Lamb, 4 inch Piece of Garlic, 1 Large Onion, 1 Whole Garlic Pod, 2 Dry Red Chilli Pepper, 4 Cloves, 4 Cardomom, 1 tbsp of Cumin Seeds, 3 ½ tbsp of Coriander Seeds, 1 ½ tbsp of Fennel Seeds, 1 tbsp of Salt, and 1 Cinnamon Stick.
- Leave on Medium Flame for about 45-60 min or until the lamb is tender.
- After about 45-60 min, Drain the Water in a Seperate Bowl (You will use this later) Keep the Lamb Aside and discard everything else.
Part 2
- Add ¼ cup oil in the same Pot you cooked the stock in and adjust flame to medium. Once the oil is warm, Add ½ a yellow onion and stir till it becomes light pink. Make sure that you are stirring or else the onions might stick to the bottom of the pan. Once the onions turn slightly translucent, Add the cooked Lamb.
- Add ½ tbsp of salt, 4 garlic cloves, and ½ bunch of cilantro. Mix together on low-medium flame for about 10-15 min. Make sure the Lamb is tender.
- Drain the Soaked Rice after about 15 min and Add it to the Lamb. Mix together for about 2-3 min.
- Take the Stock Water you had set aside earlier and Add it to the lamb and rice. Once it is added, put a lid on the pan and adjust flame to medium.
- After about 15-20 min Check on the Rice and if there is a little water at the bottom of the pan then cover the top of the pan with foil and add the lid on top. Place the Pan in the Oven at 375 degrees for about 15 min. (This is optional).
- If you do not wish to utilize an oven then you can continue cooking it on the stove for the remainder of the time until water has dissolved. Just put a spoon under the rice to check to make sure the rice isn’t sticking to the bottom of the pan. Once you see the water has disappeared then turn off the stove and you are READY to Serve.
Enjoy!
*This Dish is Best Served with Chaatni (Yogurt) and Tomata Ka Salan
- I have a Step by Step Video on Instagram for further help. @LazyBawarchi