🇵🇰 Pakistan recipe
Pulao
Pulao is the everyday cousin of biryani, a one-pot rice dish where the meat and rice cook together in a seasoned broth, absorbing flavor uniformly. In Pakistan, pulao is beloved for its elegant simplicity — fewer spices than biryani, but each one chosen with purpose. The Kabuli Pulao of Peshawar and the Yakhni Pulao of Lahore are the most cherished variations, both highlighting the purity of well-made stock and perfectly cooked rice.
Prep20 mins + soaking
Cook1 hr 10 mins
Serves6
Difficultymedium
Ingredients
- 500g basmati rice, soaked for 30 minutes
- 500g bone-in lamb or beef, cut into large pieces
- 2 large onions, thinly sliced
- 1 tablespoon ginger-garlic paste
- 4 green cardamom pods
- 4 whole cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 3 tablespoons ghee or vegetable oil
- 900ml water or meat stock
- 1 teaspoon salt (adjust to taste)
- Garnish: fried onions, raisins, sliced almonds, fresh coriander
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 380
- Protein
- 16 g
- Carbs
- 50 g
- Fat
- 12 g
