Hello, I wish you all the best.
Hello and welcome to Pakistani Kitchen.I'm Atif Mahmood, and this time I'm creating mutton or
lamb pilau for people who don't know what pelao pilau is. Pulao It is a rice dish cooked with
a thick sauce. It's very tasty and filling. flavorful I'll demonstrate the greatest I'm going to serve pilau
this way. wonderful pillow with a delicious sauce.
Let's get this party started, shall we?
We're going to start with the chef's presentation. The rice is soaked This is basmati rice that will be
soaked. If you cook them for 60 to 90 minutes, You're using regular basmati rice, right? It'll take about
half an hour once you've finished soaking them. Just wash them three times to remove the excess
starch and drain the excess water before we start cooking. I just wanted to clarify that this is the cup that I'm using to make my rice; it doesn't matter which cup you use, you just need to use the same cup
to measure your water as well.
I'm going to utilize some garlic, so grab your molten pestle and some garlic and ginger.So for the lamb, I'm using lamb shoulder, but you could use any other color you like. So in a pan, I'm going to add our lemon, thinly sliced onions, ginger, and garlic. black pepper garam masala We'll also use this
cassia bark, which has a really strong aroma, and a pinch of salt to help break down the mixture. Finish with the tetra file just to touch it up. Now we're going to cover it in water, one and a half cups of water for every cup of rice.Mix this with 2000 ml of Turn the heat up to medium and cook for another hour.
Let's have a look. three cardamom pods, black bay leaves, whole black peppercorns, whole cloves,
and green cardamom pods coriander powder cardamom powder garam masala I'm hoping the blender
will get weary of me with the garlic, ginger, and green chilies for a little heat, and I'm simply going to add a little water so we can blend this.Let's get this over with. Turn the heat to medium-high. We're
going to add a decent amount of oil since we're going to use roughly four cups of rice, so we'll need
a lot of it. So use around five huge tablespoons of this, along with your thinly sliced onions.
Break down those onions and get a good color on them. You don't want it to be too dark, just a light brown. Cover for a few minutes to allow our onions to soften.Once we have this great light brown
color, we're going to add our ginger, garlic, and chile and mix it all together. ginger and chile Give it another two minutes. Now we're going to add our lamb and cook it for about five minutes just to get a nice color on the lamp. I'm also going to add our spices except the cumin seeds, so let's cook our lamb and the rawness of the spices smells amazing. Now add the lamb stock, which should be nice and rich.
Give everything a good stir, and then bring it to a simmer. Now, any guesses what we're going to do
next? We're going to add our rice.As I'll show you, it's best if you leave it covered so the rice has
started to absorb all the water. Not long to go now here's a pro tip: you can check the salt in this water at this point. I'm just going to add our cumin seeds on top. As you can see, there is some water left at this point. You just want to turn the heat to low and add our cumin seeds.We're going to start with some coriander and mint leaves, green chili, a pinch of salt, cumin powder, and some water so we can blend this. Cover the soap and blend until nice and smooth. Oh my gosh, blend until nice and smooth. Remove that into a bowl. Add in the yogurt. Give that a mix. You want this to be nice and thick. Just have a little taste to make sure the yogurt is acceptable So it's nicely steaming. Let's check the rice.
Remove all the covering smell. Oh man, just look at that. Just turn off the heat at this point. Just going to fluff up those rice. Oh look at that beauty. Be careful it's really hot. Look at those beautiful rice.
All right, let's plate up our rice. Look at that intense flavor of lamb mutton. Wow. Let's try with a bit
of the sauce. What a beautiful sauce goes perfectly with this perfectly cooked all right so let's '
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