Entree: Pakistan – Coastal Pakistan – سنڌي پلائو ➤ Sindhi Pulao (A fragrant Sindhi rice pilaf cooked with spiced meat, potatoes, and whole warm spices)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 30 min

Total 2 hrs 25 min

Ingredients

- 3 cups (570 g) basmati rice, rinsed and soaked 20–30 minutes
- 2 lb (900 g) bone-in lamb (or mutton), cut into 1–1.5 inch (25–38 mm) pieces
- 2 medium (300 g) potatoes, peeled and halved or quartered
- 2 medium (300 g) onions, thinly sliced
- 3 tbsp (45 ml) ghee or vegetable oil
- 2 tbsp (30 g) ginger-garlic paste
- 1 medium (150 g) tomato, chopped (optional)
- 4 cups (960 ml) hot meat stock or water (plus more if needed)
- 1 tsp (5 g) salt, to taste
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1 tsp (2 g) cumin seeds
- 2 bay leaves
- 2 green cardamom pods
- 1 small cinnamon stick (1.5–2 in / 4–5 cm)
- 3 whole cloves
- 1/2 tsp (1.5 g) garam masala
- 1/2 cup (15 g) fresh cilantro leaves, chopped for garnish
- 2 tbsp (30 ml) lemon juice (optional)

Instructions

1. Heat the ghee or oil in a heavy-bottomed pot over medium heat. Add cumin seeds, bay leaves, cardamom, cinnamon and cloves; fry briefly until fragrant (about 30 seconds).
2. Add the sliced onions and sauté until deep golden brown, about 10–12 minutes. Remove half the fried onions and set aside for garnish.
3. Add the ginger-garlic paste and sauté 1–2 minutes until raw smell cooks off. Add the lamb pieces and brown on all sides, about 6–8 minutes.
4. Stir in chopped tomato (if using), red chili powder, and salt. Add the potatoes and pour in 4 cups (960 ml) hot stock or water. Bring to a boil, reduce heat, cover and simmer until lamb is nearly tender and potatoes are cooked, about 35–45 minutes (pressure-cooker: 20–25 minutes).
5. When meat is tender, check seasoning and add garam masala. Remove large whole spices if desired. Gently fold in the soaked, drained basmati rice in an even layer. Add more hot water if liquid does not just cover the rice by about 1/4 inch (6 mm).
6. Bring to a gentle boil, then reduce heat to low, cover tightly and cook undisturbed until rice is cooked and liquid is absorbed, 15–20 minutes. Turn off heat and let rest, covered, 10 minutes.
7. Fluff pulao gently with a fork, stir in lemon juice (if using), top with reserved fried onions and chopped cilantro. Serve hot with raita or pickles.