Pakistani Lamb Pulao

Preparation info
  • Serves

    6 to 8

    • Difficulty

      Complex

Appears in

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

In Pakistan, bread is generally for everyday meals and rice is for special occasions. This lamb pulao from Pakistan is a special-occasion dish of lamb and rice that is like the pulaos of Central Asia—Afghanistan, Uzbekistan, and Xinjiang, for example. Lamb or goat are traditional, but in Pakistan these days, beef might be substituted. The pulao has the blend of flavors that we associate with Moghul dishes: cinnamon, cardamom, cloves, all subtly blended.

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