Lamb Pilau Rice

Name: Lamb Pilau Rice
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 20 min
Yield: 6 portion
Ingredients: 21.16 ounces lamb shoulder; 2 medium onions; 6 cloves garlic; 2 inches ginger; 2 teaspoons whole cumin seeds; 1 teaspoon whole black peppercorns; 1 ½ teaspoons whole coriander seeds; 1 teaspoon whole cloves; 2 inches cinnamon quill/ stick; 4 black cardamoms; 3 bay leaves; 1 ½ teaspoons salt; 4 tablespoons cooking oil; 5 cups water; 3 cups basmati rice

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4.9

81 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings
6 portion
Calories
338 kcal
Course
Main Course
Cuisine
Pakistani

Lamb Pilau Rice

Liam Rios

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Lamb pilau rice is a savory rice dish cooked in spiced lamb stock. It’s sort of a one-pot dish that contains comfort carbs of the rice with nutritious protein of the lamb meat.

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Ingredients

Servings

21.16 ounces lamb shoulder cut in chunks.
2 medium onions.
6 cloves garlic peeled.
2 inches ginger peeled.
2 teaspoons whole cumin seeds.
1 teaspoon whole black peppercorns.
1 ½ teaspoons whole coriander seeds.
1 teaspoon whole cloves.
2 inches cinnamon quill/ stick.
4 black cardamoms.
3 bay leaves.
1 ½ teaspoons salt.
4 tablespoons cooking oil.
5 cups water.
3 cups basmati rice.

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Instructions

Wash and rinse the rice until the water runs clear. Then soak the rice in plenty of water. Set aside.
Peel and chop one of the onions. Heat the oil in a large cooking pan and fry the onion until it turns golden. Do take care and keep stirring so the onion cooks evenly.
Then add the whole cumin seeds, whole black peppercorns, whole coriander seeds, whole cloves, cinnamon quill, black cardamoms, bay leaves, ginger and garlic. Toss and stir until the spices release a delicious aroma and the onion turns golden brown.
Stir the lamb pieces in and fry until the meat turns brown.
Peel and cut the other onion in two. Add it to the meat along with the salt.
Pour the hot boiling water from the kettle and cook until it reaches boiling point. Then turn the heat down. You will see the meat impurities floating on the water's surface. Skim it off and discard as much as you can. Continue cooking the stock until the meat is tender.
Next, take the meat pieces out and place them into another large cooking pan.
Then strain the broth into the meat and discard the onion, ginger, garlic, and other spices. You now should have around 4.5 cups of meat stock.
Reheat the stock until it reboils. Then drain the rice and place it in the stock. Give it a good stir and cook at medium-high heat until all the liquid evaporates. You may have to stir it every now and again to ensure the rice doesn’t stick to the bottom of the pan.
Once all the stock liquid has gone, turn the heat down and cover the pan lid with a tea towel. Put the lid on and let the rice cook at low heat until the steam comes out.

Notes

You may have to measure the stock before you use it for the pilau rice. For this recipe, you need 4.5 cups/ 1.125 ltr of stock. If your stock is less than this, you can easily add some water to make up the required amount.
Take care when you boil the rice. You don’t want your rice to go soft and mushy. Therefore, cook the rice at medium-high heat, so it won’t cook for too long in the liquid.

Nutrition Information

Show Details

Serving 1g Calories 338kcal (17%) Carbohydrates 36g (12%) Protein 24g (48%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 7g Cholesterol 64mg (21%) Sodium 229mg (10%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 6portion

Amount Per Serving

Calories 338 kcal

% Daily Value*

Serving	1g
Calories	338kcal	17%
Carbohydrates	36g	12%
Protein	24g	48%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	7g	41%
Cholesterol	64mg	21%
Sodium	229mg	10%
Fiber	2g	8%
Sugar	2g	4%