Pakistani Peshawari pulao is a famous dish that comes from the historic city of Peshawar in Pakistan. This finest rice dish is known for its rich flavor, aromatic spices, and tender meat, making it a favorite for festive occasions and special family gatherings. Peshawari pulao is distinctive in its use of subtle yet aromatic spices, providing an enjoyable culinary experience that is deeply rooted in Pakistani culture.
Ingredients:
1 kg mutton or beef, cut into pieces
3 cups basmati rice
2 large onions, thinly sliced
3-4 tomatoes, chopped
1 cup yogurt
1 cup oil or ghee
4-5 green chilies, slit
1 tablespoon ginger-garlic paste
4-5 whole cloves
4-5 whole black peppercorns
2-3 bay leaves
1 cinnamon stick
4-5 green cardamom pods
2 black cardamom pods
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon garam masala powder
Salt to taste
Fresh coriander and mint leaves for garnish
Fried onions and almonds for garnish (optional)
Instructions:
1] Prepare the meat:
Heat oil or ghee in a large pot over medium heat. Add thinly sliced onions to it and fry until golden brown. Add the ginger-garlic paste and cook for another minute until aromatic.
2] Cook the meat:
Add the pieces of meat to the pot and cook until browned on all sides. Add chopped tomatoes, green chillies, curd and all the spices (cloves, black pepper, bay leaf, cinnamon, green and black cardamom, cumin, coriander powder, garam masala and salt). Cook until the tomatoes break down and the mixture forms a thick gravy. Add water as needed and simmer until the meat is soft.
3] Prepare the rice:
While the meat is cooking, rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for about 30 minutes.
4] Combine the rice and meat:
When the meat is soft and the gravy is good, drain the soaked rice and add it to the pot. Add enough water to cover the rice and meat by about 1 inch. Bring to a boil, then reduce the heat to low, cover the pot and let it cook over low heat until the rice is fully cooked and the water has absorbed. This should take about 20-25 minutes.
5] Finish and serve:
When the rice is cooked, fluff it gently with a fork. Garnish with freshly chopped coriander and mint leaves, fried onions and almonds. Serve hot with raita (curd chutney) and refreshing salad.
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