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Lamb Pilau Rice
4.9 from 81 votes

Lamb Pilau Rice

Lamb Pilau Rice features tender chunks of lamb shoulder simmered with whole spices like cumin, black peppercorns, coriander, cloves, cinnamon, cardamom, and bay leaves to create a fragrant broth. This spiced stock is then used to cook basmati rice to absorb deep flavor. The dish presents a richly aromatic, tender meat and fluffy, spiced rice combination suitable for a full meal.

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

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

    Cup of Yum
  1. Wash and rinse the rice until the water runs clear. Then soak the rice in plenty of water. Set aside.
  2. 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.
  3. 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. 
  4. Stir the lamb pieces in and fry until the meat turns brown. 
  5. Peel and cut the other onion in two. Add it to the meat along with the salt.
  6. 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.
  7. Next, take the meat pieces out and place them into another large cooking pan.
  8. 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. 
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 6 portion

Amount Per Serving

Calories 338

% 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.