Lamb Pilau (Gosht Pulao)

Posted in Meat, Recipes

Meat PulaoLamb Pilau or Gosht Pulao is a delicious aromatic rice dish which can be made with boneless lamb or even lamb chops.  Potatoes can be added too which are an absolute essential in my home.  It is a wonderful one pot dish made with a handful of whole spices, some good quality meat, basmati rice, an onion and some potatoes!  What’s great is that little fussy eaters (like mine) who frown at the sight of masala, onions or tomatoes will devour this so do make sure you make enough!

Lamb Pilau (Gosht Pulao)
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Lamb Pilau or Gosht Pulao is a fragrant rice dish made with boneless lamb or lamb chops. I like to add potatoes too which the kids just love!
Ingredients
  • One large onion, sliced
  • 2 tbsp. olive oil spread
  • ½ tsp black pepper
  • 1 tsp garam masala
  • 2-3 black cardamom
  • 2 star anise
  • 2 cinnamon sticks
  • 2 bayleaves
  • 4-5 peppercorns
  • 4-5 cloves (lavang)
  • 2 tsp salt
  • 2 cups basmati rice (soak for 30 mins)
  • 750g boneless lamb or back chops
  • 3-4 potatoes, peeled and cut into 1.5 inch chunks
Instructions
  1. Heat the olive oil spread in a large heavy-bottom based the pan and add onions and salt.
  2. When the onions are slightly soft, add the meat and cook on a high heat, stirring all the time until the meat is sealed ie. changes from a reddish colour to a light pink colour.
  3. Now add the garam masala and a litre of water and let the meat boil on a high heat for 40 minutes
  4. Add the potatoes and a cup of water.
  5. Boil on a high heat for 5 minutes.
  6. Drain the soaked rice and add to the meat and potatoes.
  7. Cook on a high heat for 5 minutes, then turn down the heat to simmer with a centimetre of water above the rice.
  8. Cover with a lid and simmer until the rice is cooked.
  9. The potatoes should also be cooked.
  10. Place the pan on a tawa on the smallest burner on a simmer setting.
  11. This will evaporate any moisture and allow the potatoes and rice to cook for a few more minutes through the steam generated in the pot.
  12. Switch off the heat and serve piping hot with low fat yogurt or raita.

One Comment

  1. The ingredients look delicious but you have not indicated anywhere at what stage the spices are added. I have successfully used your ingredients in a much more simplified cooking method with great success. I fried the onions over medium heat till golden, added the spices and cooked for a further minute or two until fragrant, added the meat, drained rice, potatoes and 2 cups of water. Put the lid on and left it to simmer on a very low heat until all the water was absorbed, about 25 minutes. The rice was cooked, dry and fluffy, as were the potatoes and everything was wonderfully flavoured. Altogether it took me about 35-40 minutes to have dinner on the table.

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