Update on COVID-19 preparedness
Prepared With
Ingredients
Stock Ingredients:
- 1 lb or 500 gm Boneless Lamb Stew
- 2 whole garlic pods unpeeled
- 5″ fresh ginger cut thickly
- 2 medium-sized red onions quartered
- 2 tablespoon fennel seeds
- 2 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 2 black cardamom
- 5 green cardamom
- 8-10cloves
- 1 teaspoon black peppercorns
- salt to taste
Pilaf Ingredients
- 3 cups or 600 gm Basmati rice rinsed and drained
- 4 tablespoon cooking oil
- 1 bay leaf
- 3-4cloves
- 3-4green cardamom
- 5 teaspoon black peppercorns
- 1 small cinnamon stick
- ½ teaspoon cumin seeds
- 1 medium-sized onion thinly sliced
- 2 tablespoon ginger-garlic paste
- 3 tablespoon yogurt whisked
- salt to taste
Method
- Tie all the stock ingredients (except meat and salt) in a small cheesecloth or muslin bag.
- Place the meat and spice bag you made in step 1 in the steel insert of your instant pot. Fill the pot with water so that it covers the meat and spice bag completely. Add salt. Secure the lid and make sure the steam release handle is on ‘sealing.’ Press the pressure cooking button (high) and set the timer to 15 minutes. When the timer beeps, let the pressure release naturally. If using a stovetop pressure cooker, pressure cook for 10-12 minutes only.
- Open the pot and remove the meat and spice bag from the stock. Let the spice bag cool down, then hold it above the steel insert and squeeze it lightly so that the liquid in the bag falls into the pot. Open the bag and discard the spices.
- For this step, you can continue using the instant pot or make the pulao in a large dutch oven on the stovetop. If opting for the former, transfer the stock to a bowl and wash the steel insert lightly. Put it back in the instant pot and press sauté. Add the oil and the whole spices and when they start to sizzle, slide in the sliced onions. Fry until reddish brown.
- Add the ginger-garlic paste and cook for 5 minutes or until the oil floats on top.
- Add the yogurt followed by salt and the meat you kept aside in step 3. Let the meat cook in the masala for about 5 minutes.
- Finally, add the rice and 4 cups stock. Secure the lid again and pressure cook on high for 5 minutes. When the timer beeps, let the pressure release naturally and open the pot. Fluff the rice with a fork and garnish with some fried onions. Serve hot with chutney or raita.
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