Don’t Make Lamb Pulao Until You Watch This

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waivio_hivecooking2 months ago3 min read

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Experience the authentic flavors of Afghan cuisine with this delicious Lamb Yakhni Pulao. A rich and aromatic one-pot dish, it's perfect for family dinners and festive occasions. The tender lamb and fluffy basmati rice infused with a unique spice mix create a symphony of flavors guaranteed to impress.

Ingredients

🐑 1.5 kg lamb with bone, cut into medium-sized pieces
🍚 6 cups basmati rice
🧅 3 medium-sized onions, sliced thinly
🧄 5 cloves garlic, sliced thinly
🍛 2 tablespoons Pulao spice mix (blend of whole spices including black peppercorns, black cardamom, cumin seeds, green cardamom pods, and cinnamon stick)
🧂 2.5 tablespoons salt, plus 1 teaspoon for initial lamb cooking
🛢️ 1 glass cooking oil
🚰 Boiling water, as needed

Instructions

1- Prepare Ingredients:

Wash and cut the lamb into medium-sized, bone-in pieces.
Thinly slice the onions and garlic.
Soak the basmati rice in water for 30 minutes.

2- Cook Lamb:

Place the lamb, onions, garlic, 2 glasses of water, and 1 teaspoon of salt in a pressure cooker.
Seal the cooker and cook on medium heat for 30 minutes.

3- Grind Spice Mix:

Prepare the Pulao spice mix by grinding black peppercorns, black cardamom, cumin seeds, green cardamom pods, and a cinnamon stick into a fine powder.

4- Prepare Yakhni:

After cooking, open the pressure cooker and transfer the lamb and its broth (yakhni) into a larger, deep non-stick pan.
Cook the lamb and yakhni over medium heat until most of the water evaporates.

5- Flavors and Cooking:

Add cooking oil, salt, and the prepared Pulao spice mix to the yakhni.
Mix well, then add 2 glasses of boiling water and bring to a boil.
Drain the soaked rice and add it to the boiling yakhni mixture.
Add more boiling water until the water level is about 1 inch above the rice.
Cook uncovered on high heat until water reduces, but some liquid remains.

6- Steam (Dum) the Pulao:

Remove the lamb pieces from the rice and set aside.
Spread the lamb evenly atop the rice in the pot.
Make several holes in the rice with a wooden spoon for steam circulation.
Cover with a kitchen towel and place a lid on top to seal in steam.
Reduce heat to the lowest setting and let steam for 30 minutes.

7- Finish and Serve:

Remove the lid and towel, fluff the rice gently.
Serve on a large platter, arranging lamb pieces on top.

Prep Time: 40 minutes (including rice soaking)
Cook Time: 1 hour 30 minutes
Total Time: Approximately 2 hours 10 minutes
Servings: 8
Equipment: Large aluminum pressure cooker (brand not specified), non-stick large pot/pan with grey handles (brand not specified), clear glass lid with a silver/gold knob ("HOMEWARE" brand), stainless steel colander/strainer (brand not specified), wooden spoon/spatula (brand not specified), black and white plaid kitchen towel (brand not specified), gas stove/hob (no brand visible)