Pakistani Style Pulao
A fragrant and flavorful rice dish cooked with aromatic spices, meat, and sometimes vegetables, popular in Pakistani cuisine.
Ingredients
- 2 cupsBasmati rice
washed and soaked for 30 minutes
- 500 gramsMeat (mutton or chicken)
cut into pieces
- 2 mediumOnion
thinly sliced
- 1 mediumTomato
chopped (optional)
- 1 tablespoonGarlic paste
- 1 tablespoonGinger paste
- 2 piecesGreen chilies
slit
- 0 ½ cupYogurt
- 1 tablespoonWhole spices (cinnamon stick, cloves, cardamom, bay leaf)
mixed
- 1 teaspoonCumin seeds
- 4 tablespoonsCooking oil or ghee
- 1 ½ teaspoonsSalt
or to taste
- 3 cupsWater
- 0 ¼ cupFresh coriander leaves
chopped, for garnish
- 0 ¼ cupFresh mint leaves
chopped, for garnish
Instructions
Heat oil or ghee in a large pot over medium heat. Add whole spices and cumin seeds. Sauté until fragrant.
Add sliced onions and fry until golden brown.
Add ginger and garlic paste. Cook for 1-2 minutes until raw smell disappears.
Add meat pieces and cook until lightly browned on all sides.
Add chopped tomatoes (if using) and cook until soft.
Stir in yogurt, green chilies, and salt. Cook for about 5 minutes.
Drain soaked rice and add it to the pot. Mix gently to combine.
Add water and bring it to a boil. Then reduce heat to low, cover, and cook until rice is tender and water is absorbed (about 20-25 minutes).
Turn off heat and let the pulao rest covered for 10 minutes.
Fluff rice with a fork and garnish with chopped coriander and mint leaves. Serve hot.
