Balochi Gosht Pulao (fragrant Balochi Lamb Pilaf)

Balochi Gosht Pulao, also known as Fragrant Balochi Lamb Pilaf, is a traditional dish from the Balochi cuisine, known for its rich and aromatic flavors. This hearty and comforting pilaf is a perfect centerpiece for a special occasion or a festive meal.

Balochi Gosht Pulao (fragrant Balochi Lamb Pilaf)

Ingredients

  • 2 cups basmati rice
  • 500g lamb, cut into chunks
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 4 cloves
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • 1/4 cup vegetable oil
  • Salt to taste
  • 4 cups water

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until golden brown.
  2. Add the lamb chunks to the pot and cook until browned on all sides.
  3. Stir in the minced garlic, grated ginger, and whole spices (cinnamon stick, cardamom pods, cloves, cumin seeds). Cook for 2-3 minutes until fragrant.
  4. Season the lamb with turmeric, red chili powder, and salt. Stir well to coat the meat with the spices.
  5. Wash the basmati rice under cold water until the water runs clear. Drain the rice and add it to the pot with the lamb.
  6. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes until the rice is cooked and the lamb is tender.
  7. Fluff the pulao with a fork and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Carbohydrates
40g
Fat
20g

Supplies

Large pot Stove Serving platter

Tools

Chef's knife Cutting board Measuring cups and spoons Large spoon

Serving suggestions

Serve the Balochi Gosht Pulao with a side of raita (yogurt sauce) and fresh salad.

Tips & tricks

For an extra layer of flavor, you can add a handful of raisins and slivered almonds to the pulao before serving.

Cost

$20