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.
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
- In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until golden brown.
- Add the lamb chunks to the pot and cook until browned on all sides.
- Stir in the minced garlic, grated ginger, and whole spices (cinnamon stick, cardamom pods, cloves, cumin seeds). Cook for 2-3 minutes until fragrant.
- Season the lamb with turmeric, red chili powder, and salt. Stir well to coat the meat with the spices.
- Wash the basmati rice under cold water until the water runs clear. Drain the rice and add it to the pot with the lamb.
- 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.
- 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