Fragrant Meat Pullao
- 4 Cloves
- 600 ml Water
- 4 Green Cardamon
- 2 Black Cardamom
- 8-10 Saffron strands
- 10 Black Peppercorns
- 900 gms Lamb, cubed
- 450 gms Basmati Rice
- 1 Medium Onion, sliced
- 2 Pods of Garlic, crushed
- 1 Piece of Ginger, 5 cm/ 2", crushed
- 1 Piece of Cinnamon stick, 5 cm/2" long
- 175 gms Sultanas and Blanched Almonds, sauteed to garnish
- Salt, to taste
- In a large saucepan, cook the lamb in the water with the cardamom pods, peppercorns, cloves, onions and salt until the meat is cooked.
- Remove the meat with a slotted spoon and keep warm and return to the saucepan.
- Add the rice, saffron, garlic, ginger and cinnamon to the stock and bring the contents to the boil.
- Quickly add the meat and stir well. Bring back to the boil, reduce the heat and cover. Cook covered for about 15-20 minutes.
- Remove from the heat and leave to stand for 5 minutes. Garnish witrh sultanas and almonds and serve.
