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Lamb Pulao Recipe

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4.2 from 51 reviews

  • Author: Sara
  • Total Time: 60 minutes
  • Yield: 4 servings

Description

Lamb Pulao is a fragrant and comforting one-pot rice dish featuring tender lamb pieces cooked with aromatic spices and basmati rice. This rich and flavorful meal is perfect for special occasions or hearty family dinners, combining savory meat with perfectly cooked fragrant rice infused with cinnamon, cardamom, cloves, and bay leaf.

Ingredients

Lamb and Rice

  • 500 g lamb (bone-in or boneless pieces)
  • 2 cups basmati rice
  • 4 cups water or broth

Spices and Aromatics

  • 1 onion (sliced)
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger (grated)
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 cloves
  • 1 bay leaf
  • 1 teaspoon cumin
  • Salt to taste

Others

  • 2 tablespoons oil or ghee
  • Fresh cilantro for garnish

Instructions

  1. Prepare the Rice: Wash the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain it completely.
  2. Sauté Onions: Heat 2 tablespoons of oil or ghee in a large pot or deep pan over medium heat. Add the sliced onions and sauté until they become golden brown, which enhances their sweetness and flavor.
  3. Add Aromatics and Spices: Stir in the minced garlic, grated ginger, cinnamon stick, cardamom pods, cloves, bay leaf, and cumin. Cook for a few minutes until the spices release their fragrant aroma.
  4. Brown the Lamb: Add the lamb pieces to the pot and cook, stirring occasionally, until they are browned on all sides. This step seals in the meat’s juices and adds depth of flavor.
  5. Simmer the Lamb: Pour in 4 cups of water or broth, bring to a boil, then reduce the heat to low. Cover and let it simmer gently until the lamb is tender, approximately 25-30 minutes depending on the cut and size of the meat.
  6. Add Rice and Cook: Once the lamb is tender, stir in the drained rice and season with salt. Cover the pot again and cook on low heat until the rice is fully cooked and all the liquid has been absorbed, about 15-20 minutes.
  7. Finish and Serve: Turn off the heat and let the pulao rest for 5 minutes. Fluff the rice gently with a fork to separate the grains. Garnish with freshly chopped cilantro and serve warm.

Notes

  • Use basmati rice to achieve the most aromatic and fluffy texture.
  • Adjust the quantity and type of spices to suit your taste preferences.
  • For added richness, incorporate fried onions either during cooking or as a garnish.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: South Asian

Find it online: https://sarasplate.com/lamb-pulao-recipe/