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Huzoor Pasand Pulao (Pilaf)
Printable
version (Adobe Acrobat Reader required)
(Need a pressure cooker for this dish)
Serves 10-12
Ingredients:
- 3 cups Basmati rice
- 120 gm (4.2 oz.) Ghee (Butter or Oil)
- 1 kg (2.2 Lbs) Boneless lamb meat, cut in 1" cubes
- 3 onions finely sliced
- 4 cups curd (plain yogurt)
- 4 cloves, garlic ground
- 1" piece fresh ginger, minced
- 1 tsp. pepper powder
- 6 cloves
- 5-6 green cardamoms
- 1 1/2 tsp. saffron
- 1/4 cup blanched, slivered almonds
- 1/4 cup blanched, slivered pistachios
- 1/2 cup seedless raisins
- Salt to taste
Clean, wash and soak the rice in cold water for half an hour, then drain and keep aside.
Heat ghee in the pressure cooker, add onion and the lamb meat and fry on low heat until brown.
Add curd (yogurt), garlic, ginger, cloves, cardamoms, salt and pepper.
Stir well for 4-5 minutes, close and place on medium heat. When the steam escapes from the vent tube, place vent weight and pressure cook for 13-15 minutes. Remove pressure cooker and cool, open and put back on the stove.
Add rice, dissolved saffron in 2 tbsp. boiled water and 4 1/2 cups of water, close cooker. When the steam escapes from the vent tube (on high heat), put vent weight in place and pressure cook for 1 minute.
Cool cooker, and add fried raisins, almonds and pistachios. Toss lightly and keep on low flame with lid removed for 1-2 minutes.
Serve hot.
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