Pulao Rice With Lamb Recipe
Ingredients
| Beef broth | 4 Cup (16 tbs), canned | |
| 1 1/2 pounds of meat from leg of lamb cut into 1-inch cubes, or 2 1/2 pounds of meat and bone from neck and shoulder of lamb, cut into 1 1/2-inch cubes | ||
| 2 medium-sized onions, peeled | ||
| Garlic | 4 Clove (5gm), peeled | |
| A piece of fresh ginger, about 1 -inch cube, peeled | ||
| Black peppercorns | 20 To taste | |
| Black cardamom | 6 Large | |
| Cumin seeds | 2 Teaspoon | |
| 1 cinnamon stick, 2 1/2-3 inches long | ||
| Coriander seeds | 2 Teaspoon | |
| Fennel seeds | 2 Teaspoon | |
| Bay leaves | 4 | |
| Salt | 2 Teaspoon | |
| Vegetable oil | 5 Tablespoon | |
| Rice grain | 2 Cup (16 tbs) | |
Directions
To make the yakhni, or flavored broth: In a 4-quart pot, put the beef broth and the pieces of lamb.
Tie up in a piece of cheesecloth 1 peeled onion, the garlic cloves, the piece of ginger, the peppercorns, 4 of the black cardamoms or 10 of the small cardamom pods, 1 teaspoon cumin seeds, the cinnamon stick, the coriander seeds, fennel seeds, and bay leaves.
Drop the cheesecloth into the pot with the beef broth.
Add 1 teaspoon salt.
Bring to a boil.
Skim off the surface scum.
Cover, reduce heat to low, and allow to simmer slowly for 35 minutes.
While the broth is simmering, cut the other peeled onion in half lengthwise.
Now slice it finely into half-circles.
In a 10-inch skillet heat the oil over a medium flame.
Add the onion slices and fry until they are a crisp dark brown (about 10 minutes).
Don't burn them—adjust flame if necessary.
Remove with a slotted spoon, draining the fat back into the skillet.
Spread onions on paper towels and set aside for later use.
Turn flame under skillet, off, leaving its residue of fat.
When the broth is made, fish out the cheesecloth, squeeze it slightly so as not to lose any flavors, and discard.
Strain the broth and set aside.
Reserve the meat in the strainer.
Heat the onion skillet again over a medium-high flame.
When hot, add remaining 1 teaspoon whole cumin seeds and either 2 large black cardamom pods or 4 small green ones.
Fry for about 20 seconds or until the spices begin to expand and change color.
Now add the drained meat and fry for 3 to 5 minutes or until the meat is lightly browned on all sides.
In a 4-6-quart pot put 1 cup of the uncooked rice, half the meat, then the second cup of rice, and the rest of the meat.
Measure the flavored broth; pour 3 1/2 cups of it over the rice.
If you have less (you shouldn't), add a little water.
Put in 1 teaspoon salt and bring to a boil.
Cover, turn flame very very low, and leave for 20 minutes.
Lift cover and stir gently with a fork; cover again and cook another 20 minutes until rice is done.
(If upper layer is still uncooked, stir gently with a fork, cover again, and cook 10 minutes longer.) Turn heat off and leave covered on stove until ready to serve.
To serve: Arrange the pullao on a large platter.
Crumble the browned onions and sprinkle all over rice.
Serve with plain yogurt or Yogurt with Potatoes.
Also serve a vegetable—perhaps a cauliflower dish—and a salad (tomato, onion, and cucumber salad).
Remember that this rice dish will stay hot for 20 to 25 minutes after it is cooked if you leave it covered on the stove.
Also, after the rice is cooked, it is best to give the steam 5 to 10 minutes to settle before you serve.
Tie up in a piece of cheesecloth 1 peeled onion, the garlic cloves, the piece of ginger, the peppercorns, 4 of the black cardamoms or 10 of the small cardamom pods, 1 teaspoon cumin seeds, the cinnamon stick, the coriander seeds, fennel seeds, and bay leaves.
Drop the cheesecloth into the pot with the beef broth.
Add 1 teaspoon salt.
Bring to a boil.
Skim off the surface scum.
Cover, reduce heat to low, and allow to simmer slowly for 35 minutes.
While the broth is simmering, cut the other peeled onion in half lengthwise.
Now slice it finely into half-circles.
In a 10-inch skillet heat the oil over a medium flame.
Add the onion slices and fry until they are a crisp dark brown (about 10 minutes).
Don't burn them—adjust flame if necessary.
Remove with a slotted spoon, draining the fat back into the skillet.
Spread onions on paper towels and set aside for later use.
Turn flame under skillet, off, leaving its residue of fat.
When the broth is made, fish out the cheesecloth, squeeze it slightly so as not to lose any flavors, and discard.
Strain the broth and set aside.
Reserve the meat in the strainer.
Heat the onion skillet again over a medium-high flame.
When hot, add remaining 1 teaspoon whole cumin seeds and either 2 large black cardamom pods or 4 small green ones.
Fry for about 20 seconds or until the spices begin to expand and change color.
Now add the drained meat and fry for 3 to 5 minutes or until the meat is lightly browned on all sides.
In a 4-6-quart pot put 1 cup of the uncooked rice, half the meat, then the second cup of rice, and the rest of the meat.
Measure the flavored broth; pour 3 1/2 cups of it over the rice.
If you have less (you shouldn't), add a little water.
Put in 1 teaspoon salt and bring to a boil.
Cover, turn flame very very low, and leave for 20 minutes.
Lift cover and stir gently with a fork; cover again and cook another 20 minutes until rice is done.
(If upper layer is still uncooked, stir gently with a fork, cover again, and cook 10 minutes longer.) Turn heat off and leave covered on stove until ready to serve.
To serve: Arrange the pullao on a large platter.
Crumble the browned onions and sprinkle all over rice.
Serve with plain yogurt or Yogurt with Potatoes.
Also serve a vegetable—perhaps a cauliflower dish—and a salad (tomato, onion, and cucumber salad).
Remember that this rice dish will stay hot for 20 to 25 minutes after it is cooked if you leave it covered on the stove.
Also, after the rice is cooked, it is best to give the steam 5 to 10 minutes to settle before you serve.
Chef
