Name: Bitter lemon, mustard seed and garlic pullao
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 6-8
Cuisine: Pakistani
Ingredients: handful of unsalted cashew nuts, roasted in a dry frying pan; 1 preserved lemon (use shop-bought), sliced into thin rounds; 4 tablespoons sunflower oil; 10 mint leaves, thinly sliced; 5 garlic cloves, thinly sliced; 1 tablespoon finely grated ginger; ½ tablespoon coriander seeds; 1 tablespoon brown mustard seeds; 1 teaspoon cumin seeds; 5-6 fresh curry leaves; 2-3 dried red chillies; ½ teaspoon black peppercorns; 2 tablespoons full-fat Greek-style yoghurt; salt, to taste; 1 large red onion, thinly sliced; 1 cinnamon stick; 350 g (1½ cups) basmati rice, rinsed, then soaked in water for at least 30 minutes; 5-6 cloves

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
1 hr 5

Appears in

Andaza

By Sumayya Usmani

Published 2023

About

A recipe inspired by my Nani’s preserved lemons. The combination of preserved lemon and mustard seeds is reminiscent of my Nani’s Karachi kitchen and the aroma of her garden-grown lemons, resulting in an unusual and unique dish that fuels my nostalgia.

Ingredients

4 tablespoons sunflower oil
½ teaspoon black peppercorns
1

Method

Heat the oil in a heavy-based saucepan with a lid over medium heat. When it is hot, add the peppercorns, cinnamon and cloves, along with the mustard, coriander and cumin seeds. Fry until fragrant but not burnt, about 10–15 seconds.
Add the curry leaves and chillies – stand back, as they will pop! Next add the onion and cook until medium brown, stirring often so i

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Bitter lemon, mustard seed and garlic pullao

Ingredients

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