2Remove all foam and impurities from the boiling water.
3Transfer the clean meat to a clean pressure cooker or pot.
4Add one whole onion, bay leaves, cumin seed, cardamom, and black peppercorns to the pot.
5Add fresh water to the pot.
6Add a healthy amount of salt.
7Pressure cook on high for about 15 minutes if the meat is thin, or in a pot, bring to a boil, drop to a simmer, cover, and cook low and slow for 1 to 2 hours.
8Soak aged basmati rice in cold water for about 30 minutes while the meat cooks.
9Add ghee to a pan and a whole lot of shredded carrots.
10Let the carrots caramelize with sugar for a couple of minutes.
11Add lots of raisins to the caramelized carrots.
12Remove the meat from the broth and strain the broth into a new pot after the pressure cooker naturally depressurizes.
13Once the broth boils, cook the soaked rice in it for 6-7 minutes, until almost cooked through but still firm.
14On a low heat, start layering the dish with some ghee.
15Add half of the rice as the first layer.
16Sprinkle cardamom, ground clove, and cumin over the rice.
17Drizzle in a little bit of burnt sugar.
18Make a layer out of the roasted lamb.
19Repeat the exact layering process one more time.
20For the final layer, add some carrots and raisins.
21Add a quick ladle of the leftover stock.
22Properly seal and cook on a super low heat for 30 minutes.
23Flip the Pulao onto a tray in one clean motion.
24Top with some extra saved meat, carrots, and raisins.
Ingredients
4 lbs lamb shoulder or shanks
1 large onion, quartered
2 bay leaves
1 cinnamon stick
2 tsp cumin seed
8 cardamom pods
2 tsp black peppercorns
8 cups water
2 tbsp salt
3 cups aged basmati
2 tbsp ghee
2 cups shredded carrots
1 tbsp sugar
0.5 cup raisins
2 tbsp ghee
0.5 rice
0.5 tsp cardamom
0.25 tsp cumin
0.25 tsp nutmeg
0.25 tsp clove
1 tsp burnt sugar (browning)
Lamb
carrots
raisins
lamb
Equipment
pressure cookerpotpantray
Tips
Use lamb shoulder with lots of fat and bone for flavor.
Soak aged basmati rice in cold water for 30 minutes.
Caramelize shredded carrots with sugar for a couple of minutes until beautiful.
Add raisins to the carrots for authentic flavor, even if not a fan.
Properly seal the pot for the final cooking stage to let the flavors meld.
Flip the finished Pulao in one clean motion onto a serving tray.