Lamb Pilau Rice
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 20 mins
-
Servings
6 portion
-
Calories
338 kcal
-
Course
Main Course
-
Cuisine
Pakistani
Lamb Pilau Rice
Description
Lamb Pilau Rice is prepared by first frying onions until golden and toasting a blend of whole spices including cumin seeds, black peppercorns, coriander seeds, cloves, cinnamon stick, black cardamom pods, and bay leaves. Fresh ginger and garlic add depth, followed by browning lamb shoulder pieces and adding salt. Boiling water is poured in to create a stock that is simmered until the lamb is tender.
The lamb pieces are then removed, and the stock is measured to ensure the proper amount for rice cooking. Basmati rice is rinsed and soaked, then cooked in the flavorful lamb stock until tender but not mushy. This method infuses the rice with spices and meat essence for a fragrant, savory pilau. The final dish combines the tender, spiced lamb chunks with aromatic, fluffy rice.
This pilau can be served as a main course, accompanied by simple side dishes or chutneys to complement the robust flavors. Care with measuring liquid and cooking rice at medium-high heat helps maintain ideal rice texture without overcooking or sogginess.
Ingredients
- 21.16 ounces lamb shoulder cut in chunks.
- 2 onion medium
- 6 cloves garlic peeled.
- 2 inches ginger peeled.
- 2 teaspoons cumin seeds whole
- 1 teaspoon black peppercorns whole
- 1 ½ teaspoons coriander seeds whole
- 1 teaspoon cloves whole
- 2 inches cinnamon stick aka cinnamon quill
- 4 black cardamom
- 3 bay leaves
- 1 ½ teaspoons salt
- 4 tablespoons cooking oil
- 5 cups water
- 3 cups basmati rice
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
- Measure the cooked lamb stock carefully; aim for 4.5 cups to cook the rice properly.
- If stock quantity is insufficient, add water to reach the needed amount without diluting flavor excessively.
- Cook rice at medium-high heat to avoid soft, mushy grains; the goal is fluffy, separate pilau rice.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
