Asalamualikum, this is how I make my Pakistani lamb pilau. Lamb pilau is a wholesome and flavourful rice dish. We have been making this simple but comforting lamb pilau for years. There are a few important steps that can’t be missed when making pilau, to ensure you get depth of flavour and that authentic deep and rich colour. Boiling the lamb in the spices for slow and long creates the first base and the browning of the onions till beautifully golden is what gives us that rich but superior brown colour that’s distinctive to other rice dishes. This is a pilau dish that has to be made with patience, love and care, because the end result is worth it, Alhumdulillah. Lamb pilau is a staple in many homes, for special occasions such as Eid and always makes an appearance at weddings.
The full recipe is below and I hope you enjoy.
🔸Ingredients:
1 kilo of lamb
3 mugs of rice
Stock-
2 litres of water
2 tablespoons of salt
2 tablespoons of garlic and ginger
5 cloves
3 bay leafs
1 tablespoon of cumin seeds
1 tablespoon of whole coriander seeds
1 teaspoon of black pepper corns
2 small cinnamon sticks
4 black cardamoms
Rice-
1/3 cup oil
Two large onions
1/2 tablespoon of salt or to taste
1 tablespoon of garam masala
Half a cinnamon stick
1 black cardamoms
1 tablespoon of cumin seeds
2 tablespoons of yougurt
Method:
🔸1. In a pan, add your lamb and all the whole spices, garlic and ginger and salt to make the lamb stock. Cook the lamb till it’s medium tender, on a low and slow flame. Drain the stock into a bowl and keep the lamb separate, The colour of the lamb stock should be looking deep, rich and full of flavour. Wash and soak the rice keeping the same mug aside.
🔸2. In a large pan, slice the onions and brown them till turn a deep golden brown colour, add a splash of stock water and add in the whole spices, garam masala and salt to taste. Put the lamb in with the onions and fry them with a cup of stock.
🔸3. When the lamb begins to darken and change colour, add in the yougurt and cook it for a few minutes. The water should have dried and there should be a thick coating of onions and masala around the lamb. Using the same mug we soaked our rice in, measure out 5 mugs of stock and pour that into the pan. You should have a deep and rich colour once the stock has been poured into the lamb and onions. Bring to a light boil.
🔸4. Add in the rice and cook till rice is almost done and the water has almost dried. Then put the rice on for dum, you can do this by placing a tea towel or foil over the pan. This is called the steaming process, where the lid is placed on top tightly and the rice is then steamed till it’s cooked through and fluffy on low flame for at least 15-20 minutes. After close the heat and allow to further steam for 5-10 minutes before releasing the steam.
🔸5. Serve hot with raita, curries, aloo tiki, kebabs, salad or enjoy on its own.
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