اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
So pilau is a weekly occurrence in my house and I have yet to be bored of it. I mean there are so many variations out there. Chicken pilau. Chana pilau. Peas pilau. Vegetable Pilau. I really want to attempt to make vegetable pulao, but my siblings won’t eat it so that will be a bit of a problem if I make it and I will just be the one eating it for days. Vegetables bite them, you see. Even as I write this, I am planning on making chicken pulao tomorrow. My sister has been asking for it for weeks now and I finally have the time to make it.
Whenever my mum pilau I especially love it. Nothing beats my mum’s homemade food. No one quite makes it the same. Even when I literally copy the exact same steps as my mum, the taste just isn’t there. Not to say that it doesn’t taste amazing. I think it’s just the mothers touch and knowing that your mother went to all that effort to make the food for you.
This lamb pilau recipe or mutton pulao recipe, whichever one you want to use tastes so good and will be one that you want to have again and again (although I say that pretty much every time). It is important that you leave the rice to steam on a low heat and this will ensure that the rice is soft, and the lamb is tender.
This lamb or mutton pulao recipe is the only lamb or pilau rice recipe that you will ever need.
This authentic mutton pilau rice dish originates from South East Asia and is always a keen favourite amongst family and friends. Mutton pilau is a spicy, yet subtle, mouth-wateringly tasty and full of flavour dish. This mutton or lamb pilau recipe can be guaranteed to give you a fragrant and aromatic rice dish filled with succulent and tender pieces of mutton or lamb. Serve alongside some homemade raita for the perfect weeknight dinner!
- For Stock/Yakhni:
- 500g Lamb/Mutton
- 1 Onion/Pyaz (roughly chopped)
- 20g Ginger/Adrak (roughly chopped)
- 3 Garlic Cloves/Lehsan
- 1 tsp Salt/Namak
- 1 tsp Black Peppercorns
- 1 tsp Cumin Seeds/Jeera
- 10 Cloves/Laung
- 2 Bay Leaves/Taj Patta
- 3 Black Cardamom Pods/Bari Elachi
- 1.5L Water
- For Rice:
- 50ml Vegetable Oil
- 3 Onions/Pyaz (finely diced)
- 1 tbsp Water
- 5 Garlic Cloves/Lehsan
- 1 tbsp Salt/Namak
- 400g Rice
- 3 Green Chillies (halved)
- 1 tbsp Garam Masala
- 1 tbsp Cumin Seeds/Jeera
- In a large pan add the lamb, onion, ginger, garlic cloves, salt, black peppercorns, cumin seeds, cloves, bay leaves, black cardamom pods and water
- Stir the pot to evenly distribute the ingredients
- Cover and leave to cook on medium heat for 30-45 minutes
- When the lamb/mutton has softened, remove the lamb and set aside
- In a separate bowl, wash and soak the rice
- Drain the rest of the mixture and set the stock aside
- In another pan heat up the vegetable oil
- Add the finely diced onions, garlic cloves and salt
- Cook for 10-15 minutes until the onions are browned – the colour of the onions will determine the colour of the rice at the end
- Add the water and cook for another 1-2 minutes
- Add the garam masala and cook for 5 minutes
- Add the drained lamb pieces and the green chillies
- Mix and cook for 5 minutes
- Add the stock and cumin seeds then allow the water to come a boil
- Cover and cook on low heat for 15-20 minutes
- Remove the lid and leave to cook on medium heat for 10-15 minutes until the water has been absorbed
- Your lamb pulao is ready!