Entree: Pakistan – Sindh – سندھی پلاؤ ➤ Sindhi Pulao (Fragrant Sindhi-style rice pilaf cooked with spiced meat, potatoes, ghee, and aromatics)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 40 min

Total 1 hr 25 min

Ingredients

- 2 cups (400 g) basmati rice, rinsed and soaked 30 minutes
- 1 lb (454 g) bone-in lamb, cut into 1–1.5 inch (2.5–3.8 cm) pieces
- 2 medium potatoes, peeled and cut into chunks (about 10 oz/280 g)
- 1 large onion, thinly sliced (about 8 oz/225 g)
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) plain yogurt
- 2 tbsp (30 g) ginger-garlic paste
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 (1-inch/2.5 cm) cinnamon stick
- 2 bay leaves
- 1 tsp (5 g) cumin seeds
- 1 tsp (5 g) coriander powder
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (4 g) red chili powder (adjust to taste)
- 3 cups (720 ml) water or lamb stock
- 1 tsp (6 g) salt, plus more to taste
- 1/2 cup (80 g) thin fried onions (birista) for garnish
- 1/4 cup (15 g) chopped fresh cilantro (coriander leaves)
- 1/4 cup (35 g) roasted cashews or raisins (optional)

Instructions

1. Drain the soaked rice and set aside. In a bowl, combine the lamb pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, coriander powder, and 1/2 tsp (3 g) salt. Marinate for at least 30 minutes, preferably 1–2 hours in the refrigerator.
2. Heat 1 tbsp (15 ml) ghee and 1 tbsp (15 ml) oil in a heavy-bottomed pot over medium heat. Add the cumin seeds, cardamom, cloves, cinnamon stick, and bay leaves; sauté until fragrant, about 1 minute.
3. Add the sliced onion and remaining oil/ghee if needed. Fry until deep golden brown and softened, about 8–10 minutes. Remove half the fried onions and set aside for garnish.
4. Increase heat to medium-high. Add the marinated lamb to the pot and brown on all sides, about 6–8 minutes. Add the potato chunks and stir to coat with spices.
5. Pour in the water or stock and bring to a boil. Reduce heat, cover, and simmer until the lamb is nearly tender, about 20–25 minutes (timing varies by meat cut). Skim any excess fat if desired.
6. Gently spread the drained rice over the simmering meat and potatoes without stirring. Sprinkle the reserved fried onions, chopped cilantro, and optional roasted cashews or raisins over the rice. Add additional salt to taste.
7. Cover tightly, reduce heat to low, and cook undisturbed for 12–15 minutes until rice is tender and liquid is absorbed. Turn off the heat and let rest, covered, for 5–10 minutes.
8. Fluff gently with a fork to mix layers before serving. Serve hot with raita or chutney if desired.