Ingredients
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For Soaking the Rice
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1.5 lbs Basmati Rice
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2 qts Water
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For Marinating the Lamb
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3 lbs Lamb
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1 Tbsp Salt
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2 tsp Freshly Ground Black Pepper
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2 tsp ground Cumin
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1 tsp Cayenne Pepper
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1.5 tsp ground Turmeric
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For Making the Stew
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4 oz Ghee
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1 Cinnamon
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1 Tbsp Cardamom
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½ tsp Cloves
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1.5 lbs Yellow Onion
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2 oz Garlic
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2 oz Ginger
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¼ tsp Nutmeg
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½ tsp Freshly Ground Black Pepper
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1 Tbsp ground Coriander
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Marinated Lamb
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1 lb Diced Tomatoes
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3 Bay leaves
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Basmati Rice
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1 qt Water
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Salt
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Black Pepper
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½ bunch Cilantro
Directions
Puloas have a clear Moghul (via Persia) influence and are found in what was once a stronghold of the Moghul Empire. The use of cardamom, cinnamon, and cloves is a hallmark of this cuisine and can be found in this recipe.
Steps
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1
Done
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For Soaking the RiceRinse rice in a china cap under cool running water until the water runs clear. |
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2
Done
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Transfer rice to a mixing bowl or another container large enough to hold the rice and water. Combine the rice with 2 qts of water, and allow the rice to soak for at least 1 hour before proceeding with the recipe. (This step is important for the rice to cook properly; if it is skipped, this recipe will not have enough liquid.) |
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3
Done
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For Marinating the LambCombine the lamb and all of the spices in a mixing bowl, and mix thoroughly to coat the lamb evenly with the seasoning. |
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4
Done
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Place the lamb in the refrigerator, and allow it to marinate for 1 hour before proceeding. |
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5
Done
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For Making the StewPreheat the oven to 300°F. |
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6
Done
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In an appropriately sized heavy-bottomed pot, heat the ghee over a medium flame; add the cinnamon stick, cardamom, and cloves, and stir to “toast” the spices and draw out flavor for 1 minute. |
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7
Done
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Add the sliced onions, garlic, and ginger; lower the heat and sweat the ingredients until the onions are very tender and translucent (approximately 15–20 minutes). |
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8
Done
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Add the dry ground spices, and turn the heat up to a medium-high flame. Continue to cook until the pot begins to look dry and the spices are very fragrant. |
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9
Done
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Add the marinated lamb to the pot, and turn the heat up to a high flame. Continually stir to brown the lamb while making sure not to burn the bottom of the pot. |
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10
Done
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Once the lamb is caramelized, add the diced tomatoes, bay leaves, soaked rice, and water; bring the entire mixture to a simmer. |
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11
Done
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Once the mixture comes to a boil, cover the pot with aluminum foil, making sure to crimp the ends to prevent moisture from leaving the pot; place a lid on top of the pot to hold the foil in place. |
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12
Done
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Place the covered pot in the preheated oven, and bake for 1 hour. |
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13
Done
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Remove from the oven and check seasoning; serve. |
