Pulao with lamb, onions, chickpeas and rice
Last edited Mon Feb 24, 2025, 07:54 AM - Edit history (2)
This is sort of a mix between an azerbaijani Shakh Pilaf and a pakistani Golden Pulao.
* 1 pound/500g lamb, diced to less than an inch
* 2 large onions, cut into thin slices
* a small piece of ginger, peeled, sliced finely
* a few cloves of garlic, peeled, chopped roughly
* 0.2 pounds / 100g / 2-3 handful of golden raisins
* 0.5 pounds / 250g canned, rinsed chickpeas
I strongly recommend using a spice strainer / spice cage. It makes life a lot easier. You can boil whole spices in a broth without needing to finagle them out afterwards.
* spices: each a large pinch of:
** cumin-seeds
** salt
** optional, whatever you got: green cardamom-pods black pepper-corns, cloves, star-anise, cinnamon-stick
Best take exactly the same cup for both measurements:
* 2.5 large cups of water (you will lose some to evaporation)
* 1 large cup of washed basmati-rice
1. In a large pot, portion by portion, fry the lamb-bits in some oil until crunchy. Set aside.
2. In the same pot, fry the onions, garlic, ginger until deeply brown. (This will take some time.)
3. Add lamb back into the pot, along with the water, raisins, chickpeas, salt, and the spices in a spice-cage. Simmer for 30 minutes or so, so the aromas get to know each other.
4. Wash the rice: Put in a pot or bowl. Add water, mix until cloudy, then strain off the water. Repeat 3-5 times until water runs clear. Strain. This will prevent the rice later from sticking to the bottom of the pot.
5. When the broth smells good, add the washed rice, stir, reduce heat to minimum. Stir occasionally to prevent sticking and so the rice cooks evenly.
Pulao is traditonally eaten with your bare fingers in a 3-finger-technique, but I prefer a spoon.
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