spiced lamb pilaf

Spiced Lamb Pilaf

Pilaf, pilau, palaw, pulao or polao is a rice dish in Pakistan. Recipe usually involves cooking basmati rice in stock or broth, adding spices, and other ingredients such as vegetables or meat. It is usually served with raita(yogurt dip).

Spiced Lamb Pilaf
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Spiced Lamb Pilaf

5 from 1 vote
Recipe by Aini Amin Course: MainCuisine: PakistaniDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 

40

minutes

Ingredients

  • For Meat Stock List 1
  • 1.5 kg Lamb on bone meat

  • 1 big Onion

  • 10-12 Garlic cloves

  • 3 inch piece Ginger

  • 2 tbsp Dry Whole coriander seeds

  • 2 tbsp Dry whole fennel seeds

  • 1 tbsp Cumin

  • 4-5 Dry whole Kashmiri red chili

  • 1/2 tbsp Cloves

  • 1.5 liter Water

  • For Pilaf rice List 2
  • 750 g Rice

  • 3 medium Onion

  • 1/2 Cup Oil

  • 3 Green Chilies

  • 1 tbsp Salt

  • 1/4 cup Fresh chopped coriander

  • 1 cup Yogurt

  • 1-1/2 tbsp Ginger Garlic paste

  • Spices for Pilaf List 3
  • 2 Bay leaf

  • 4 Big Cardamom

  • 6 Small Cardamom

  • 1 Cinnamon stick

  • 1 tbsp Whole cumin

  • 4 Dried kashmiri chilis

Directions

  • The first step is we need Meat stock for pilaf for this add all list 1 ingredients in a pan.
  • Add in 1.5 liter water and turn on the heat. Let it boil.
  • You will see this foam on top, take it out with spoon and throw it.
  • Now on low heat let this simmer for 1 hour or until meat is nicely tender.
  • Sieve it, separate meat and clean stock, throw all extra spices and ginger, onions.
  • Wash and soak the rice in water for 30 minutes
  • In a big pan all in oil and sliced onions. Cook them until brown.
  • Take out half onion in a plate. Set it a side, we will use them later.
  • These are the list 3 spices we are going to use now.
  • Now on medium heat add in ginger garlic paste 1-1/2 tbsp and all list 3 spices. Stir few seconds.
  • Add in cooked clean meat. Stir and cook few minutes.
  • Now add in yogurt and green chilies. Stir well.
  • Add in 1 liter stock and salt 1 tbsp. Let it boil. (If you do not have 1 liter meat stock, add in water and make it 1 liter). After boiling, taste the salt and adjust according to your taste.
  • When the water comes to a full boil, add in rice, stir gently and let them cook on high heat.
  • When all water evaporate, spread chopped coriander, fried onion and lemon juice 2 tbsp on top. With tight lid on cook it on low heat for 10 minutes.
  • Turn off the heat. Gently open the rice with a big spoon.
  • I am serving these rice with a cucumber yogurt raita. For this take 250 g yogurt, salt, 1 tsp ground cumin, 1/2 cup shredded cucumber, 2 tbsp finely crushed chilies and mint. Mix well.
  • Cucumber yogurt raita.
  • Spiced lamb pilaf
  • Spiced Lamb Pilaf

Notes

  • Use good quality Pakistani basmati rice for best results.

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