Lamb Pulao

Lamb Pulao

Lamb Pulao

The inspiration for this recipe came from watching a lot of cooking shows on Youtube in Russian. I wanted to make the famous plov that they make that is excellent. The recipe below came from a combination of cooking shows and was obviously adapted from the metric. Despite the spices listed, it’s actually not at all a spicy dish. It’s sort of a cross between Russian plov and a more Middle Eastern plov. You can sub in chicken for the lamb, but lamb is definitely the traditional meat for the dish. I like the fact that you can reheat it or freeze it as well. It makes a ton and goes amazingly with either green salad or pickled veggies. Try Sharlotka for dessert.

Serves 4-6

Reheats: Yes

Freezes: Yes

Kid Friendly Tasks: Pour water on rice


  •  1 lb lamb
  •  2 c basmati rice
  •  6 c thinly sliced onions
  •  2 tomatoes, diced
  •  4 cloves garlic
  •  6 green cardamom pods
  •  20 black pepper corns
  •  1 bay leaf
  •  1 cinnamon stick
  •  1/4 tsp mace
  •  1/4 tsp nutmeg
  •  2 tbsp whole cumin seeds
  •  2 tbsp whole coriander seeds
  •  1/2 tsp turmeric
  •  5 cloves
  •  2-4 dried chilies
  •  2 c water



  1. Soak rice in water to cover for 2 hours. Cut the lamb into cubes
  2. Crush garlic and ginger. Blend spices to a powder (pepper corn, cumin, coriander, mace, nutmeg, chilies)
  3. Heat 3 tbsp ghee or oil in a dutch oven. Add the large spices, cardamon, cinammon, cloves and bay. Fry two minutes.
  4.  Add ginger garlic paste and fry until puree softens and colors. Add onions and cook about 10 minutes or until onions are soft.
  5. Add ground spice mix and cook two minutes longer.
  6. Add lamb and brown on all sides. Add tomatoes, salt and turmeric. Fry a few minutes more until the tomatoes start to break down.
  7. Add 2 cups of water. Drain the rice and add that too. Bring to a boil.
  8. Wrap in foil to seal and bake at 325 for 40 mins. Sprinkle with cilantro and enjoy.
Lamb Pulao

Lamb Pulao


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