Lamb Pulao


Lamb Pulao

Ingredients for yakhni (stock):

  • 1.25 ltr water
  • 1 kg mutton/lamb on the bone
  • 6 garlic cloves
  • 2 tbs fennel seeds
  • 2 tbs coriander seeds
  • 1 tsp cumin seeds
  • 1 cinnamon quill (5cm long)
  • 8 cloves
  • 4 black cardamom pods
  • 3 green cardamoms pods
  • ¾ tsp salt

Ingredients for pulao (rice)

  • 750g basmati rice
  • 2 onions finely sliced
  • 2 black cardamom pods
  • 2 green cardamom pods
  • ½ tsp black peppercorns
  • 4 bay leaves
  • 6 cloves
  • 125ml olive oil
  • 1ltr mutton stock (yakhni)
  • Salt
Lamb pulao

How To Make Lamb Pulao

Step 1

Making the yakhni (stock):

Using a large stock pot, pour in 1.5ltrs water and all the yakhni ingredients and cook over a medium heat until the broth starts to boil. Cover the pot, lower the heat and simmer for an hour or until the mutton has lost its springy toughness and become tender. Strain the yakhni through a sieve into a bowl removing the whole spices and separate the meat.

Step 2

Making the pulao:

Using the same large stock pot, heat the oil over a medium high temperature and fry the onions until crispy at the edges, pop in the rest of the whole spices and cook for 5 minutes until the aroma dances around your nostrils. Slip in the lamb and fry with the rest of the ingredients for 5 minutes, covering the meat with the onions and spices. Lower the heat, tip in the rice plus 1ltr of the yakhni stock, season with a little salt, cover and cook until the rice has soaked up this yummy stock adding water to prevent it from drying out if needs be. Typically this will take around 30 minutes or so. Stir from time to time making sure the rice isn’t sticking to the pan.

Disgorge the contents of this Pakistani mutton pilaf into a large serving bowl and jumble the meat and rice and serve with mixed vegetable tangy pickle.

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My sister’s husband is Indian and he usually cooks this dish for us. So delicious.

 

By Hyacinth on March 20, 2017



Good recipe. Thanks for sharing.

By john on August 03, 2017



This is great article about cooking. It motivates me also to cook different world food cuisines for me and my family.

By World Food Cuisines on September 20, 2017



Made this today and it came out delicious, I cooked it using my pressure cooker, very quick and easy to make. Thanks for sharing.

By Yasmin on October 23, 2017












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