Rice Dishes Recipes - Sindhi Pulao Rice Recipe

Ingredients

• 100g/4 oz ghee

• 225g/8 oz onions, chopped

• 675g/1 1/2 lb boneless lamb, cubed

• 150ml/1/4 pt natural (plain) yoghurt

• 15ml/1 tbsp coriander (cilantro) seeds

• 6 cardamom pods

• 30ml/2 tbsp cumin seeds

• salt

• 15ml/1 tbsp chili powder

• 450g/1 lb long-grain rice, soaked

• 3 bay leaves

• 15ml/1 tbsp peppercorns

• 50g/2 oz pistachios

• 50g/2 oz blanched almonds

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Method:

1. Heat 60ml/4 tbsp of ghee and fry the onions until browned. Remove and reserve half the onions. Add the meat to the pan and fry until golden brown. Add the yoghurt and simmer for 5 minutes. Grind together the coriander, cardamom and cumin seeds.

2. Add to the meat with salt and chili powder. Cover and simmer until the meat is tender and the gravy thick. Heat 45ml/3 tbsp of ghee in a separate pan and fry the bay leaves peppercorns, drained rice and salt for 3 minutes. Add the reserve onion.

3. Remove the pan from the heat and spoon three-quarters of the rice on to a dish. In the pan, put layers of rice, cooked meat, chopped onion and nuts. Pour over enough water to come 2.5cm/1 in above the level of the rice and simmer until the rice is cooked and the water has been absorbed.