Wednesday, 3 December 2014

Lamb Pulao

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

My Mother's recipe for Chicken Pulao is one of the most popular posts on this blog, and as with this recipe, I thought it was about time I shared her Lamb Pulao.
A lamb pulao has a much more intense flavour than the chicken version. This flavour is perfect for winter when I think we naturally crave foods with deeper flavours. We will save the chicken version for spring and summer then.
There are four important steps to any good pulao:
1. The Stock
2. Browning the Onions Well
3. Adding the Correct Amount of Water
4. Letting the Rice Absorb the Water before Steaming
So, do not try to rush or take any shortcuts with the above four - they will make the dish!

Pulao, previously: Chicken PulaoPea PulaoQuick Pulao RiceGirly Lunches, Neapolitan Ice Cream and Ginger Loaf 

A Simple List of Ingredients:

1. Lamb Shoulder Pieces
2. Water
3. Coriander Seeds
4. Cloves
5. Black Peppercorns
6. Salt
7. Red Chilli Powder
8. Cinnamon Sticks
9. Black Cardamoms
10. Onions
11. Jalapeno Chillies
12. Tomato
13. Ginger
14. Garlic
15. Basmati Rice
16. Vegetable Oil
17. Cumin Seeds

Bismillah, let's begin!

Important Note - Measure both rice and stock with the same measuring utensil.

First, and most important of all, the rice. Take 3 cups (see important note above) Basmati Rice
Wash the rice in water until the water runs clear. This will take about 8 changes of water. Soak the rice in cold water until you are ready to use.

Next, make the lamb stock. Take 2 pounds Lamb Shoulder, cut into pieces and on the bone.

Place the meat into a large, deep saucepan.

And, fill with 1 litre Water.

Place over a high heat to bring to the boil.

Meanwhile, add in the rest of the stock ingredients. Take:
3 tablespoons Coriander Seeds
6 Cloves
1 teaspoon Black Peppercorns
2 teaspoons Salt
1/2 teaspoon Red Chilli Powder

Add them all to the pan.

Next:
3 Cinnamon Sticks
6 Black Cardamoms

Throw them in too.

Then, in goes 1 small Onion, peeled and sliced in half.

6 Jalapeno Chillies, whole (or any other green chilli will do)

1 Tomato, sliced in half

1/2 inch piece Ginger, unpeeled and sliced

And, finally, 6 Garlic Cloves, unpeeled and sliced in half.

Give everything a good stir, and let it continue to come to the boil.

Once it boils, turn the heat down to medium-low. 

Let the stock cook like this for 35 minutes or until the lamb is tender.

Once the lamb is tender, turn the heat off.

Take out the lamb pieces and place into a bowl. Set aside for later.

Take the remaining stock ...

... and strain it well through a sieve.

Be sure to press all the liquid out of the vegetables and spices. Then, discard them - they have done their job. 
Set the stock aside to use later.

Now, to make the actual pulao. Take 3 large Onions.

Peel and dice them. Try not to cry!

Take a large, deep and heavy-bottomed saucepan. Place over a medium heat and pour in 1/2 cup Vegetable Oil.

Once the oil is hot ...

... sprinkle in 3 teaspoons Cumin Seeds.

Let the cumin seeds sizzle for a minute or two and then ...

... add in the chopped onions.

Give them a good stir and turn the heat to high.

Keep stirring until the onions turn golden.

Then, turn the heat to medium, and keep stirring until the onions turn dark brown or to your preferred shade of brown.

The colour of your onions will determine the colour of your pulao.

Once the onions are ready, measure out 1 cup of the lamb stock. Measure the stock with the same utensil that you measured the rice.

Turn the heat to the lowest.
With the lid close by, pour in the stock.

Quickly cover with the lid.

Wait for 1 minute.

And, then uncover.

Put the heat on medium-high heat.

Stir to dissolve the onions for 5 minutes.

Then, add the lamb pieces.

Brown the meat for 5 minutes.

Next, pour in 4 and 1/2 cups of lamb stock. Use the same cup that you used to measure the rice.

Bring this to the boil.

Once boiling, drain the soaked rice from earlier, and add to the saucepan.

Gently stir in the rice, and turn the heat to medium.

Now, taste the stock for seasoning. It should taste more salty than usual.

I added another teaspoon of salt. Taste again and make sure it's perfect.

Over a medium heat and uncovered ...

... let the rice soak up the majority of the stock.

Then, cover with a lid and leave on a medium heat for 1 minute.
Put onto the lowest heat and leave to steam for 20 minutes.

After the 20 minutes, uncover. Fluff the rice up and get ready to serve!

Serve up with plenty of green yoghurt chutney and salad!

Full Written Recipe:


Lamb Pulao

Preparation Time – 20 minutes approx.

Cooking Time – 1 hour and 20 minutes approx.

Serves – 8 to 10 people approx.

Important Note – Measure both rice and stock with the same measuring cup or utensil.

Ingredients

For the Lamb Stock
2 pounds Lamb Shoulder, cut into pieces and on the bone
1 litre Water
3 tablespoons Coriander Seeds
6 Cloves
1 teaspoon Black Peppercorns
2 teaspoons Salt
½ teaspoon Red Chilli Powder
3 Cinnamon Sticks
6 Black Cardamom
1 small Onion, peeled and sliced in half
6 Jalapeno Chillies (or any other green chilli)
1 Tomato, sliced in half
½ inch piece Ginger, unpeeled and sliced
6 Garlic Cloves, unpeeled and sliced in half

For the Pulao
3 cups (see note above) Basmati Rice
3 large Onions, peeled and diced
½ cup Vegetable Oil
3 teaspoons Cumin Seeds
Salt, if needed

Method
First, wash the rice in water until the water runs clear. This will take about 8 changes of water. Soak in cold water until you are ready to use.

To make the stock, place all the ingredients into a large, deep pan and bring to the boil. Once boiling, turn down to medium-low heat. Cook like this for 35 minutes or until the lamb is tender.

Take out the lamb pieces, and place into a separate bowl. Set aside.

Strain the stock well, and place into a jug. Discard all the vegetables and spices – they have done their job.

Now, to make the pulao. Heat the vegetable oil over a medium heat until hot, in a large, deep saucepan – preferably heavy bottomed. Add the cumin seeds, and let them sizzle for 1 minute.

Add the diced onions, and turn the heat to high. Keep stirring until they turn golden.

Turn the heat to medium, and keep stirring until the onions turn dark brown, or to your preferred colour.
The colour of your onions will determine the colour of the pulao.

Measure 1 cup (see important note above) of the lamb stock. 

Turn the heat of the onions down to the lowest.
Pour in the stock, and quickly cover with a lid.
Wait for 1 minute.

Remove lid, and place on medium-high heat. Stir to dissolve the onions for 5 minutes.

Add the lamb pieces. Brown the meat for another 5 minutes.

Pour in 4 and ½ cups (see note above) of lamb stock. Bring this to the boil.

Drain the soaked rice from earlier, and add to the pan. Gently stir in and turn the heat to medium.

Taste the stock for seasoning. It should taste more salty than usual. We added another 1 teaspoon of salt. Taste again, and adjust if needed.

Over a medium heat, uncovered, let the rice soak up majority of the stock.

Cover with a lid and leave on a medium heat for 1 minute. Then, put onto the lowest heat and leave to cook for 20 minutes – this is the dam.

After this, uncover. Fluff the rice gently with a spoon, and serve up! Serve with green yoghurt chutney and plenty of salad.

Your Photos:

This Time One Year Ago:



This Time Two Years Ago:


Keep me in your duas, please,

Wasalaam!

16 comments

  1. Salaam
    a great recipe this is. my husband loved it.

    thanks

    Allah hafiz
    from
    aishah

    ReplyDelete
  2. Hi, the stock was very tasty but I didn't have enough for the final part!

    My cup was 300ml and I needed 5 cups of stock for the recipe which is 1.5 litres of stock.

    But I only used 1 litre of water (I ended up with 750ml of stock, which is half what I needed) so where would the extra stock come from, did I do something wrong?

    I really want to make this recipe work but without the stock to boil the rice I dont think it was correct, it didn't taste very rich in the end.

    ReplyDelete
    Replies
    1. Hello! If we run out of stock towards the end, we just add in water. I will take another look at the recipe though. Thank you!

      Delete
  3. There is definitely not enough water I followed this twice to the letter and each time I'm 3 cups short so add normal water and even though my onions are exactly the same it doesn't come as dark and it looks nothing like the pictures. It tastes ok though but not sure what else to do

    ReplyDelete
    Replies
    1. hi joanne! thanks for the comment. if we run out of stock, we add normal water. i will try and test this recipe again though. :)

      Delete
  4. Made it again. Religiously by recipe.
    It was something out of this world. Never had such delicious pulao. Even in Pakistan. )))
    Thank you so much. Also I am huge fan of Chicken Tikka Biryani.

    ReplyDelete
    Replies
    1. thank you so much for you kind words and compliments. :)

      Delete
  5. Pulao looks very greasy!

    ReplyDelete
    Replies
    1. It was more wet than anything else as I prefer my pulao rice on the wetter side. If you want it drier, simply steam longer.

      Delete
  6. That looks like a good recipe. I recently uploaded my take on Lamb pulao, you can find it on my youtube channel "Usman & Salman Food Joint."

    ReplyDelete
  7. Great recipe . Helped a lot. My wife said she is going to cook pullao, but she got late from office, Luckily i found this website... yayy comes out well.

    ReplyDelete
  8. Assalamu alaikum wa rahmatullahi wa barakatuhu!
    Sister first of all a big THANKYOU for the great effort you have put in explaining each recipe so clearly with photos and detail! From reading the comments I can see you have helped many people may Allah Subhanahu wataala reward you.
    With regards to this recipe I made it yesterday and it turned out great mashAllah. So I will be trying more of your recipes and commenting inshAllah. I am a British Pakistani so I'm glad you use ingredients which I have. The photos help me get the exact same ones! I am not a fan of long or fancy or expensive ingredients. Cooking should be plain and simple with delicious results
    I notice a few people have had trouble with a reduction in stock. Here's what I did:
    I used 1 very large mug for my rice. So I used 2 1/2 large mugs ( same mug ) of water for the stock. I used 1kg lamb meat. The rest of the ingredients I used exactly as stated in your recipe.
    Hope this helps! :)

    ReplyDelete
    Replies
    1. Wa alaikumus salaam! Jazakillah khair for all your kind words! I'm so glad you've been enjoying my blog and that the pulao turned out well. I definitely agree with you there - cooking should be simple and not too fussy. Jazakillah khair for your tips on the pulao! :)

      Delete

Related Posts Plugin for WordPress, Blogger...
© copyrights This Muslim Girl Bakes, All Rights Reserved. Design by Sadaf F K.