Peshawari Pulao
Peshawari Pulao is a delicacy from North Western Pakistan that features fall-apart and moist meat with fragrant and flavor-packed rice.
Servings: 6
Equipment
Ingredients
Ingredients for Yakhni/broth
- 3.5 lbs lamb or beef big chunks of meat
- 5 tsp salt
- 2 tbsp oil
- 1 tbsp ginger and garlic paste
- 4.5 cups water
- 1 medium onion peeled and roughly chopped
Whole spices
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 black cardamom
- 2 bay leaves
- 1 tsp black pepper
- 1 cinnamon stick
Ingredients for rice
- 3 cups rice extra long grain basmati
- 1/3 cup oil
- 1 medium onion sliced
- 1 tsp salt taste test to add more later
- 1 tbsp ginger garlic paste
- 4.5 cups Yakhni/broth from step 1
- 1 tsp garam masala
- 1 tsp black pepper
- 1 tsp coriander seeds crushed
- 15 oz garbanzo beans 1 can pre boiled
- 1/2 cup raisins
Instructions
Prepare Meat
- Wash lamb with vinegar and water then pat it dry. Check the blog for cleaning procedure.
- With a knife, add deep cuts into chunks of meat. Sprinkle salt all over the lamb/beef and massage it with your hands.
- In a pan over high heat, add 2 tbsp of oil and sear the meat on all sides.
- Now add lamb/beef into an Instant Pot along with whole spices, ginger garlic paste, remaining salt, one roughly chopped onion, and 4.5 cups of water.
- Pressure cook on high heat for 1 hour or until the meat is very tender.
- Release the pressure and separate the meat.
- Drain the broth and set it aside.
Wash and Soak Rice
- Wash and soak extra-long grain basmati rice. (complete instructions on washing in the blog)
Cook rice
- Peel and thinly slice the onion. In a wide pan, add 1/3 cup of oil and then add the onion.
- Cook the onions over high heat, stirring frequently until they turn light golden. This step takes 8-10 minutes.
- Once onions are light golden, add ginger garlic paste, mix it well, then add 1 can of garbanzo beans and cumin seeds.
- Mix and cook for 2-3 minutes.
- Now add the broth from step one.
- Drain the rice and add it to the broth mixture and cook over high heat for 9-10 minutes or until most of the water evaporates.
- Taste test for salt. Broth should be slightly salty.
Fry Raisins
- In a separate pan, add 1 tsp of oil and fry the raisins for 2 minutes or until they puff up and then set it aside.
Steaming the rice
- Once most of the water from the rice is dry, add these raisins on top, along with garam masala, coriander powder, and black pepper.
- Add the pieces of meat on top and steam for 8-10 minutes on low flame.