Lamb Pilau – Akhni Fulab

• lamb1 кг, нарізана кубиками kg

  (shoulder or leg)

• onion↗2 великі

  sliced into rings

• garlic↗5

  pressed

• ginger↗50 г g

  pressed or grated

• bay leaf↗4
• cinnamon sticks↗4
• cardamom pods4
• curry powder↗3 щільно набиті ч. л. м’якого tsp
• ground coriander↗1½ щільно набиті ч. л. tsp
• cumin powder↗1½ щільно набиті ч. л. tsp

  (ground cumin)

• turmeric↗1 ч. л. tsp
• clarified butter↗4 ст. л. tbsp
• basmati rice↗700 г g
• vegetable oil↗3 ст. л. tbsp
• clarified butter↗4 ст. л. tbsp

  plus extra for serving (optional)

• імбир↗100 г, шматок

  очищений та нарізаний товстими паличками

• цибуля↗2 великі

  нарізана кільцями

• лавровий лист↗4
• палички кориці↗4
• кардамон↗4
• гвоздика↗5
• чорний перець горошком20–25 цілих
• зелені чилі↗10

Step-by-step instructions

1. 1

   Rinse the rice under cold running water until the water runs clear. Soak it in a large bowl of cold water, fully covering the rice, and set aside.

2. 2

   Place the lamb in a pressure cooker (or a regular pot if you don’t have a pressure cooker). Add the sliced onion, pressed garlic, grated ginger, bay leaves, cinnamon sticks, cardamom pods and 2 teaspoons of salt. Mix well, cover with a lid and seal. In the pressure cooker cook on low heat for 20–25 minutes after pressure is reached (do not add water). If using a pot, braise the meat on low heat for 1–1.5 hours, adding a little water as needed. While the meat cooks, prepare the pilau ingredients.

3. 3

   In a large pot heat the vegetable oil, add 4 tbsp of clarified butter. When the butter melts and the oil is hot, add the grated ginger and sauté over medium‑high heat, stirring constantly, for 10 minutes. Then add the onion and fry uncovered, stirring occasionally, until golden.

4. 4

   If you are using a pressure cooker, remove the lid, let the steam escape and make sure the fat is bubbling at the edges – a sign the meat is ready. Transfer the meat to a large pot, place on the stove if needed and add curry, ground coriander, cumin powder, turmeric and another 4 tbsp of clarified butter. Mix the spices with the butter, cover and cook another 15–20 minutes, stirring occasionally.

5. 5

   When the onion in the pot is golden, add whole spices (cloves, black peppercorns, green chilies). Sauté them for a few minutes, then add the drained rice. Add 1 teaspoon of salt and fry over medium heat for 8–10 minutes, stirring constantly so the rice does not stick.

6. 6

   Check the meat for tenderness; if it is done, add it to the sautéed rice. If the meat is still tough, finish cooking it, then combine with the rice.

7. 7

   Sauté the meat with the rice for a few minutes over medium heat, stirring frequently, then increase the heat to high. Add a little of the broth that remained in the pot after cooking the meat, and pour it into the pilau. You should hear a sizzle – a sign the water is hot enough for fluffy rice.

8. 8

   Keep the heat high, add enough broth (about 1 L) to just cover the rice and meat. Season the water to taste – it should be salty. Stir with a wooden spoon so the water reaches the bottom.

9. 9

   Cover the pot with a lid and cook on high heat for 5 minutes, then reduce to medium and simmer for another 5–7 minutes. Check if all the water has been absorbed; if not, lift the rice at the edges with a wooden spoon so the water distributes, and stir.

10. 10

    Reduce the heat to minimum, cover the pilau with aluminum foil and place a lid on top. The foil traps steam, returning moisture to the dish, so no extra water is needed. Cook for another 12–15 minutes until the rice is tender to the touch. If desired, melt a little extra clarified butter, drizzle on top, cover and serve.