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Sindhi-style Pilau

Sindhi-style Pilau is a traditional Pakistani recipe for a classic one-pot dish of rice coked with onions, spices and mutton where the rice is boiled in the spiced stock made from cooking the mutton, but which is enriched with milk. The full recipe is presented here and I hope you enjoy this classic Indian version of. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Sindhi-style Pilau.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

6–8

Rating: 4.5 star rating

Tags : CurrySpice RecipesBeef RecipesLamb RecipesMutton RecipesMilk RecipesPakistan Recipes



Ingredients:

1kg beef, mutton or lamb, cut into small pieces
4 onions, finely sliced lengthways
5 whole cardamom pods, lightly crushed
5 whole cloves
225g ghee or butter
2 tsp salt
225g basmati rice
5 black peppercorns
4 cinnamon sticks (each about 3cm long)
salt, to taste
250ml milk

Method:

Place the whole spices in a small muslin bag and tie securely. Place in a pot with the meat and pour over 1.25l water. Bring to a boil, cover and cook for about 60 minutes, or until the meat is very tender.

In the meantime, melt the ghee or butter in a pan, add the onions and fry for about 6 minutes, or until well browned. Wash the rice, drain and add to the oil. Stir to coat the rice in the oil then season with salt to taste. Continue cooking the rice for about 10 minutes over medium-high heat then add the cooked meat and the meat stock (remove the bag of spices).

Stir well to combine, then add the milk and bring to a simmer. Reduce to a very low simmer and cook, covered, for about 25 minutes or until the rice is tender. If the liquid looks like it is drying out too quickly during this time then add a little water or milk.