Pulao is a Pakistani rice dish made with long-grain basmati rice and yakhni, caramelized onions, meat, chicken, or any other vegetables of your choice. Biryani is also a rice dish. Meat and rice are cooked separately and then layered for the last step. There are many variations of these dishes based on their popularity. In this recipe, I used biryani masala in the pulao to achieve the spiciness of biryani and soft flavorful pulao rice in one pot.
Ingredients for Pulao
Rice
I make pulao with long-grain basmati rice. If basmati rice is not available then use any other kinds of rice, however, long-grain basmati rice gives the best result.
Mutton or Chicken
For this particular recipe, I’ve utilized goat meat. While occasionally preparing this dish with chicken, I skip using an instant pot for the yakhni/soup. Instead, I directly add all the spices and chicken to the onion mixture.
Biryani masala
I used ready-made biryani masala for this recipe, remember to use less salt as biryani masala is already very salty.
Onions and tomatoes
I used thinly sliced yellow onions and they are perfect for the pulao. Thinly slicing onions is important as it will help caramelize the onions. I also like to use diced tomatoes for some tanginess. You can add tomatoes in the first step while meat is cooking so you don’t have to worry about big chunks of tomatoes.
What is the Water to Rice Ratio
For every 1 cup of rice use 1.5 cups of water. This rice-to-water ratio works perfectly for any rice dish made on a stovetop or if rice is soaked for at least 30 minutes before cooking.
Why soaking the rice is important?
Soaking the rice for 30 minutes before cooking is a traditional technique that has been utilized for generations in various cultures. This method allows the rice grains to absorb moisture, helping them to plump up and soften evenly during the cooking process. By allowing the rice to soak, each grain can absorb a little bit of water, which in turn enables it to fluff up and cook more evenly. This simple yet effective step can significantly improve the texture and quality of the cooked rice, resulting in a more delicious and satisfying dish.
How to store rice?
I store any leftover rice in an airtight container for up to 3 days in a refrigerator or for a couple of weeks in the freezer. Make sure to divide it into small portions for easy reheating.
Spicy Mutton Pulao/Pulao Biryani
Ingredients
- 1.5 lbs mutton lamb or goat
- 3 cups rice
- 1/2 cup olive oil or any other vegetable oil
- 1 tsp salt
- 1/2 package biryani masala or 3 tbsp
- 2 large tomatoes
- 2 medium size onions
- 1 tbsp ginger paste
- 1 tbsp garlic paste or 5-6 cloves of garlic
- 4.5 water
Instructions
Soak Rice
- Wash your basmati rice and let them soak in water for at least 30 minutes.
Cook your mutton
- Meanwhile, in a pressure cooker or an instant pot add mutton, 1 tsp of salt, ginger, garlic, and half of the onion.
- Now add 4 cups of water, and cook it on meat settings for 20 minutes.
- After 20 minutes, release the pressure and separate all the meat. Reserve the broth for the next step.
Cook your rice
- Slice your remaining 1.5 onions.
- In a pan add oil and onions. Cook on medium heat until they are light golden brown.
- Take half of the onions out for garnish.
- Add your meat to the browned onions and cook for about 5-6 minutes.
- Chop your tomatoes and add to the meat. Also, add 3 tbsp of biryani masala.
- Cook it on medium-low heat until the tomatoes are soft and oil comes to the surface.
- Add your reserved broth.
- Drain your rice and add to the broth as well.
- Taste test for salt and cook on high heat until most of the water is dry.
- At this point, lower the heat, and cover it with a paper towel and a lid. Steam it on low heat for 10-12 minutes.
- Sprinkle reserved brown onions.
- Fluff it with a fork and enjoy.
Video
Notes
- For Biryani masala I have used a pre made biryani masala.
- I only used 1 tsp of salt because biryani masala is usually salty.
