Honey In The Rock: Pulao

A Davis Family Recipe

"But I would feed you

with the finest of the wheat,

And with honey from the rock

I would satisfy you.”

PSALM 81:16

Pulao is derived from a Persian name, "Pilaf", which translates to rice dish cooked in stock or broth.

This originated from Persia and traveled to India. Over the years it moved to other countries in Central and South Asia, the Middle East, and Europe.

Ingredients:

  • Meat (Beef/Lamb/Chicken) - 750g, cubes with bones (can be separated while dishing it out) is preferred. Meat with fat would add more flavor and in that case can reduce the quantity of Oil/Ghee accordingly.

  • 750 grams Rice Basmati - washed and soak for 30 minutes

  • 4 medium Onions - sliced (not too thick)

  • 2 tablespoon Ginger Paste

  • 2 tablespoon Garlic Past

  • 1 1/2 cups Oil/Ghee

  • 1 1⁄2 teaspoon Fennel Seed Powder

  • 3⁄4 teaspoon Cumin Powder

  • 1.5 teaspoon Coriander Powder

  • 2 each Cloves, Bay Leaf, Cinnamon Stick - (two each)

  • 2-3 pieces Black Pepper

  • 6 each Green Chilies crushed (or per taste)

  • 1-1.5 tsp Salt (or per taste)

  • 2 tablespoons Yogurt

  • 1.5 tablespoon Cilantro crushed (Fresh Coriander)

  • 1 tablespoon Mint (crushed)

Cooking Instructions:

  1. For marination, add Fennel Seed Powder, Cumin Powder, Coriander Powder, Cloves, Bay Leaf, Cinnamon Stick, Black Pepper, Green Chilies, Cilantro, Mint, and Yogurt in meat and leave it after mixing well for at least 30 minutes.

  2. In 7 cups of water add marinated meat, salt, garlic, and ginger paste. Cover and boil on low heat until the meat is completely tender and soft.

  3. Remove the meat from the stock. Measure the stock and make it exactly equal to 6 full teacups. If the stock is less add water, if it is more then boil to evaporate it.

  4. Sieve the stock, remove and discard the whole spices. At this point, you can taste it for an acceptable level of salt while keeping in mind that rice would have to be added that would bring the salt level slightly down.

  5. In hot ghee/oil fry onions until light golden.

  6. Add meat and stock and bring to a boil.

  7. Drain the soaked rice thoroughly and stir it into the boiling meat and stock.

  8. Cover tightly and cook undisturbed on low heat for exactly 20 minutes. Remove from the heat and after 10 minutes. Mix the Pilau very gently (by Sliding a spatula with the side wall of the cooking container) and dish it out on the serving plate.