Pulao, a beloved dish across the Indian subcontinent, is a fragrant and flavorful rice dish often cooked with meat, vegetables, and a medley of aromatic spices. Our Lamb Pulao recipe combines tender, slow-cooked lamb with fluffy basmati rice, creating a comforting and satisfying meal. Get ready to explore this flavourful delight!

Delicious Lamb Pulao

Pulao (also spelled Pilaf) is more than just rice; it’s a culinary experience. While often confused with Biryani, Pulao differs in its cooking method. Pulao’s roots can be traced back centuries, with variations appearing in Persian, Turkish, and Central Asian cuisines, before becoming a staple in Indian and Pakistani cooking.

Lamb Pulao Recipe

Ingredients:

• Lamb – 750 gr
• Onion- 1 big (half for pressure cooking, half for frying)
• Ghee – 2 tbsp
• Olive oil- 3 tbsp
• Garlic paste- 3 tsp
• Ginger paste- 1.5 tsp
• Coriander powder- 1 tsp
• Salt to taste
• Black pepper- 12
• Cloves- 8
• Bay leaf- 1
• Cinnamon stick- 1
• Cardamom- 4
• Cumin- 1 tsp
• Yoghurt- 3 tbsp
• Basmati rice- 2 cups
• Fresh coriander, for garnish

Instructions:

1. Marinate the Lamb: In a pressure cooker, combine the lamb with half of the chopped onion, garlic paste, ginger paste, coriander powder, salt, black pepper, yoghurt, cloves, bay leaf, cardamom, and cumin. Add enough water to cover the lamb.
2. Pressure Cook: Pressure cook the lamb for approximately 6-8 whistles, or until it is almost tender. The exact time will depend on your pressure cooker and the quality of the lamb. Let the pressure release naturally.
3. Fry the Onions: While the lamb is cooking, heat ghee and olive oil in a large pot or Dutch oven. Fry the remaining chopped onion until golden brown and crispy.
4. Combine and Simmer: Add the pressure-cooked lamb (with its cooking liquid) to the pot with the fried onions. Bring to a simmer.
5. Add the Rice: Rinse the basmati rice thoroughly under cold water until the water runs clear. Add the rice to the pot and stir gently to combine.
6. Cook the Pulao: Add approximately 4 cups of water to the pot (enough to cover the rice by about an inch). Bring to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked through and all the liquid has been absorbed. You may need to adjust the cooking time depending on the rice and your stove.
7. Fluff and Garnish: Once the rice is cooked, turn off the heat and let the Pulao rest, covered, for 5-10 minutes. Fluff with a fork and garnish with fresh coriander.

Serving Suggestions: Lamb Pulao is delicious on its own, but it’s often served with a side of raita (yogurt dip) or a cooling chutney. For a vibrant companion, try this Green Chutney recipe.

Experiment with different spice ratios to personalize the flavour, and don’t hesitate to add your favourite vegetables. Enjoy!