Pulao, the delightful Pakistani rice dish, presents a harmony of fragrant long-grain basmati rice and yakhni. Meat is tender, falling off the bone and rice are cooked to perfection. As the caramelized onions provides a rich color and flavors, Pulao truly becomes a feast for your taste buds. With its versatility and popularity, this dish has inspired countless variations, each offering a unique taste and recipe. Get ready to savor the deliciousness of authentic mutton/lamb Pulao.
Ingredients for Pakistani Matar Pulao
Rice
For my pulao dish, I prefer long-grain basmati rice due to its perfect taste; however, you can also use any other short-grain rice.
Cumin Seeds VS Caraway Seeds
In this recipe, I use both cumin and caraway seeds. Notably, people commonly know caraway seeds as black cumin seeds or Persian cumin. Although caraway seeds taste distinct compared to regular cumin seeds, you can use regular cumin seeds as a suitable substitute.
Onions
I use super thin slices of yellow onions, which are perfect for the pulao. The thin slices ensure that the onions caramelize evenly and add fantastic flavor to the dish.
Whole Spices
I add whole spices directly into the pan. Additionally, I sometimes create a spice pouch by placing the spices in a cloth, making it easy to remove them before serving. However, if you prefer not to use whole spices, simply omit them; just be sure to include cumin seeds for flavor.
Water to Rice Ratio
For every 1 cup of rice, you should use 1.5 cups of water. This rice-to-water ratio works perfectly, especially when you prepare the rice dish on a stovetop or soak the rice for at least 30 minutes before cooking. Consequently, following these guidelines will help you achieve a delightful result.
Why soaking rice is important?
Soaking the rice for 30 minutes helps the grain plump after absorbing a little bit of water. Soaked rice can fluff and cook better.
How to store rice?
I store rice in an airtight container for up to 3 days in the refrigerator or for a couple of weeks in the freezer, ensuring its freshness and preventing any unwanted odors from seeping in. Make sure to divide it into small portions for easy reheating, as this not only makes serving sizes more convenient but also allows each portion to heat evenly and quickly in the microwave or on the stovetop. Additionally, by labeling the containers with dates, I can easily track how long the rice has been stored, ensuring that I always consume it while it’s still at its best quality.
What to serve with Mutton/Lamb Pulao?
Mutton pulao is a complete meal that beautifully balances taste and nutrition. It has protein from the tender pieces of mutton and carbs from the fragrant rice, making it not only satisfying but also nourishing. I particularly enjoy pairing it with a refreshing side kachumber salad, which adds a crunchy texture and a burst of freshness, along with green chutney that elevates the overall meal experience. To truly transform this dish into a grand feast, I recommend adding a flavorful meat curry on the side, creating a delightful harmony of flavors and textures that is perfect for any occasion.
Mutton/Lamb Pulao
Equipment
- Thick bottom pan
Ingredients
Ingredients for Yakhni
- 1.5 lbs lamb or goat you can use 2lbs if you like more
- 1 medium onion peeled and roughly chopped
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 5 cloves garlic
- 2 tsp salt
- 4 cups water
- 1 tbsp ginger paste or sliced ginger
Ingredients for Pulao
- 2.5 cups long-grain basmati rice
- 1/2 cup oil
- 1 medium onion thinly sliced
- 1/2 tsp salt
Whole Spices for Pulao
- 7 black pepper optional
- 7 cloves optional
- 2 green Cardamom optional
- 2 black cardamom optional
- 3 bay leaves optional
- 2 inch cinnamon stick optional
Ingredients for Steaming
- 1 tsp caraway seeds or black cumin seeds
Instructions
Prepare Yakhni
- Add all of the ingredients for the broth to an instant pot and cook for 20 minutes. After 20 minutes, release the pressure, separate the meat, and reserve the broth to use later.
Wash and Soak Rice
- Add rice to a bowl and wash with cold water while stirring gently. Discard the water three times and then add more water to let them soak for at least 30 minutes.
Cook the Rice
- Peel and thinly slice onion.
- Add oil and whole spices to a pan. Sauté for a minute.
- Add thinly sliced onions and cook until onions turn light golden brown.
- Add cooked lamb or goat. Fry with onions for 4-5 minutes on medium heat. Add 1/2 tsp of salt, and then add reserved broth.
- Remember broth is salty, so half a tsp salt will be enough.
- Drain water from the soaked rice and add to the pan.
- Taste-test the salt at this point. It will be a bit salty. Cook on high heat until most of the water evaporates.
- Once most of the water is dry, sprinkle black cumin seeds.
- Cover with a paper towel or aluminum foil and the lid. Lower the heat and steam the rice on low heat for 10-15 minutes.
- Fluff the rice and enjoy with green chutney.
Video
Notes
- If you don’t want to use whole spices in the pulao, you may skip those but do add cumin seeds.
- If you don’t have caraway seeds, then use regular cumin seeds.
- Adjust the salt according to your liking.