IndiaПулао — это рис, приготовленный вместе с мясом в одном горшке. В отличие от бирьяни, это блюдо проще и чище по вкусу. Каждый регион Индии имеет свою версию — кашмирский пулао с сухофруктами, делийский с бараниной, гуджаратский вегетарианский.
Never lift the lid during the final rice cooking stage — the steam does the work. And always rest the pulao 5 minutes off heat before opening. This is what gives each grain its perfect texture.
Meat Pulao
An Indian one-pot rice dish — basmati rice cooked together with tender lamb or beef, whole spices, onion, and ginger until every grain is fluffy and fragrant. Simpler and cleaner than biryani, with the same deeply satisfying spiced rice and meat combination. Serve with yogurt and fresh salad.
What you'll need
Ingredients
- 400 gSee recipes with lamb or beef
lamb or beef (boneless, cut into cubes)
i - 1.5 cupsSee recipes with long-grain rice
long-grain rice (basmati)
i - 1See recipes with onion
onion, thinly sliced
i - 2See recipes with garlic cloves
garlic cloves
i - 1 cmSee recipes with fresh ginger
fresh ginger
i - 2 tbspSee recipes with ghee or butter
ghee or butter
i - 3 cupsSee recipes with water or broth
water or broth
i - See recipes with salt to taste
salt to taste
i - 1 tspSee recipes with coriander seeds
coriander seeds
i - 1 tspSee recipes with cumin seeds
cumin seeds
i - See recipes with black pepper
black pepper
i - 2See recipes with cloves
cloves
i - 1See recipes with cinnamon stick
cinnamon stick
i - 1See recipes with bay leaf
bay leaf
i - 2See recipes with green cardamom pods
green cardamom pods
i - See recipes with saffron or turmeric
saffron or turmeric (optional)
i
How to make it
Instructions
- 1
Brown the onion in ghee until golden. Add grated ginger and garlic, then the meat. Brown for 5–7 minutes.
- 2
Add the whole spices, stir and toast for 1–2 minutes until fragrant.
- 3
Pour in water or broth, reduce heat and braise covered for about 30 minutes until meat is tender.
- 4
Rinse the rice, add to the pot. Salt. Cook on the lowest heat covered for 15–20 minutes until all liquid is absorbed.
- 5
Rest covered for 5 minutes off the heat. Fluff gently with a fork without breaking the grains. Serve with yogurt or fresh salad.
Frequently Asked Questions
What is the difference between pulao and biryani — are they the same dish?
No. In pulao rice is cooked together with meat in one pot with gentle spices. In biryani rice and meat are cooked separately then layered and slow-cooked together. Biryani is more complex, more aromatic, and richer in spices. Pulao is simpler, cleaner, and quicker.
Why does pulao rice come out sticky instead of fluffy and separate?
Three reasons: the rice was not rinsed (excess starch), too much water was added, or it cooked on too high a heat. Rinse basmati until the water runs clear, use a 1:1.5 ratio of rice to water, and cook on the lowest possible heat with a tight lid.
Why rest the rice under a lid after cooking — what does it do?
5 minutes of resting off the heat is a mandatory step. The steam inside the pot finishes cooking the top grains evenly and moisture redistributes. If you open the lid immediately — the top layer will be undercooked and the bottom overcooked. Never stir rice immediately after cooking.
Can pulao be made without ghee — what can replace clarified butter?
Ghee gives a characteristic nutty aroma. Substitute: regular butter (95% of the result) or neutral vegetable oil. Coconut oil also works and adds a subtle sweetness.
What cut of lamb is best for meat pulao and why does the meat come out tough?
Shoulder or ribs on the bone are best — the bone gives flavor to the broth. Tough lamb means not enough braising time. Lamb needs at least 30–40 minutes on medium heat. If the meat is older — marinate in yogurt with ginger for an hour before cooking.
Turkey
USA
France
Russia
Join the conversation
Comments
Loading comments…