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Pakistani Pulao
Created by: Howcan Team
Ingredients
- 2 cups basmati rice
- 1 lb meat (chicken, beef, or mutton), cut into pieces
- 1/2 cup cooking oil
- 1 large onion, thinly sliced
- 1 tbsp ginger garlic paste
- 2 tomatoes, chopped
- 1 tsp cumin seeds
- 4-5 whole cloves
- 4-5 whole black peppercorns
- 2 black cardamom pods
- 2-3 cinnamon sticks
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- 4 cups water
- Fresh cilantro and mint leaves for garnish
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- In a large pot, heat the cooking oil over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish.
- Add the meat pieces to the pot with the remaining onions and cook until browned on all sides.
- Stir in the ginger garlic paste and cook for 2-3 minutes until fragrant.
- Add the chopped tomatoes, cumin seeds, cloves, black peppercorns, cardamom pods, and cinnamon sticks. Cook for 5-7 minutes until the tomatoes are soft and the oil separates.
- Add the red chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix well to coat the meat and spices.
- Pour in 4 cups of water and bring to a boil. Once boiling, add the soaked and drained rice to the pot. Stir gently to combine with the meat and spices.
- Cover the pot with a tight-fitting lid and reduce the heat to low. Let the pulao simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Once done, fluff the pulao with a fork and garnish with the reserved fried onions, fresh cilantro, and mint leaves.
- Serve hot with raita or salad. Enjoy!
Pakistani Pulao is a fragrant and flavorful rice dish that has been a staple in Pakistani cuisine for centuries. This aromatic dish is made by cooking basmati rice with a blend of spices, meat, and vegetables, resulting in a rich and satisfying meal. The history of Pakistani Pulao dates back to the Mughal era, where it was enjoyed by royalty and commoners alike. Today, it is a beloved dish served at special occasions, family gatherings, and restaurants across Pakistan. Renowned chefs like Chef Zakir and Shireen Anwar have popularized their own versions of this dish, adding their unique twists to the traditional recipe. The best versions of Pakistani Pulao can be found in the bustling streets of Lahore, Karachi, and Islamabad, where local eateries and food stalls serve up steaming plates of this delectable rice dish. The key to a perfect Pakistani Pulao lies in the balance of spices, the tenderness of the meat, and the fluffiness of the rice. While the traditional recipe calls for lamb or chicken, there are also vegetarian variations available, using ingredients like potatoes, carrots, and peas. Whether cooked in a traditional pot or a modern pressure cooker, Pakistani Pulao is a dish that embodies the rich culinary heritage of Pakistan and continues to delight food enthusiasts around the world.
75 min
6
450 calories
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