Ingredients for Sultanpuri Pilau:
- 1 1/2 cups long grain rice
- 750 g (1 1/2 lb) lamb forequarter chops
- 4 cups water
- 1 small onion, chopped
- 2 cardamom pods, lightly bruised
- 2 bay leaves
- Small piece cinnamon stick
- 2 1/2 teaspoons salt
- 1/2 cup milk
- 1 tablespoon ghee
- 2 tablespoons oil
- 1 large onion, finely sliced
- 1 tablespoon finely shredded fresh ginger
- 2 teaspoons finely sliced garlic
- 1/2 teaspoon black cummin seeds
- 2 fresh red chillies, seeded and sliced
- 1/8 teaspoon saffron strands or pinch powdered saffron
- Pinch red colouring powder
Directions for making Sultanpuri Pilau:
- Wash rice well and leave to drain.
- Put lamb into a large saucepan with water, the chopped onion, cardamom pods, bay leaves, cinnamon stick and salt.
- Bring to the boil, then skim surface, cover and simmer gently for at least 1 hour until meat is tender.
- Remove meat from pan and leave until cool enough to handle.
- Measure stock. If more than 2 1/2 cups continue cooking with lid off pan until it is reduced to this amount.
- Add milk to make 3 cups.
- Cut meat into cubes, discarding bones and fat.
- Heat ghee and oil in a large, heavy saucepan and fry the finely sliced onion until soft.
- Add ginger and garlic and continue frying and stirring frequently until they are golden. Remove to a plate.
- Add meat to pan and fry, stirring, until meat is browned, remove with slotted spoon and set aside with the fried onion mixture.
- Fry the black cummin seeds and the chillies for 1 minute and set aside separately.
- Put half the washed and drained rice into the saucepan and spread with the meat and onion mixture, then cover with remaining rice.
- Sprinkle the black cummin seeds and chillies over rice.
- Reserve 1 tablespoon of milk and stock and gently pour the stock over the rice.
- Bring to the boil, then turn heat very low, cover tightly and allow to cook for 20 minutes.
- Meanwhile, heat the reserved stock and dissolve the saffron in it.
- If saffron strands are used, pound them first in mortar and pestle. If powdered saffron is used, put it straight into the hot stock.
- Add a very little red colouring also to give a bright orange-red colour.
- When the rice has cooked for 20 minutes, pour the saffron liquid over the top. It will not colour many grains, but this is the way it should be.
- Replace the lid and leave for a further 5 minutes.
- Before serving, gently fork the coloured grains through the rice. Serve hot.
- Enjoy your Sultanpuri Pilau. Hope you love this Indian recipe.
This recipe was contributed by content editors at ifood.tv.
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