01 January 2013,23:34 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Place the lamb in a large pan with the water; cardamoms, peppercorns, cloves and sliced onion.
  • Add salt to taste and cook until the meat is tender. Remove the meat with a slotted spoon and keep warm. Strain the stock and return it to the pan.
  • Add the drained rice, saffron, garlic, ginger and cinnamon to the stock and bring to the boil.
  • Add the meat and stir well. Simmer to low flame, cover and cook for about 20 minutes.
  • Remove from the heat and allow to stand for few minutes. Transfer to a warmed serving platter and garnish with the sultanas and sauteed almonds.


  • 1 kg lamb shanks
  • 500 grams basmati rice, washed and drained
  • 500 ml water
  • 1 onion, sliced
  • 4 green cardamom pods 
  • 3 black cardamom pods 
  • 9 whole peppercorns 
  • 4 cloves
  • 2 inches piece fresh root ginger, crushed
  • 2 inches piece cinnamon stick
  • Few saffron threads
  • 2 garlic cloves, crushed
  • Salt, to taste
  • 1 cup sauteed golden raisins and almonds, to garnish

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