Ghos Pilaau
Transport your taste buds to the heart of traditional South Asian cuisine with this irresistible Ghos Pilaau recipe. A fragrant medley of tender, bone-in goat or lamb meat and long-grain basmati rice, this dish is layered with rich spices like cinnamon, cardamom, and cumin, then slow-cooked to perfection using the "dum" method. Infused with creamy yogurt, aromatic fried onions, and the comforting heat of green chilies, every bite bursts with bold and complex flavors. Garnished with fresh coriander, mint leaves, and a drizzle of ghee, this luxurious one-pot meal is both hearty and elegant, making it the perfect centerpiece for family gatherings or festive occasions. Serve it hot and enjoy the magic of authentic pulao, prepared with love and tradition.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 500 grams Goat or lamb meat (bone-in, cut into pieces)
- 1 cup Yogurt
- 2 large Onions (thinly sliced)
- 2 medium Tomatoes (chopped)
- 1.5 tablespoons Garlic paste
- 1.5 tablespoons Ginger paste
- 2 Green chilies (slit)
- 1 teaspoon Cumin seeds
- 1 piece Cinnamon stick
- 4 pieces Cloves
- 4 pieces Green cardamom pods
- 2 pieces Bay leaves
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Salt
- 4 tablespoons Ghee or cooking oil
- 4 cups Water
- 2 tablespoons Fresh coriander leaves (chopped, for garnish)
- 2 tablespoons Fresh mint leaves (chopped, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain and set aside.
Heat 2 tablespoons of ghee or oil in a large pot over medium heat. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish.
In the same pot, add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaves. Sauté the spices for 1 minute until fragrant.
Add garlic paste, ginger paste, and green chilies. Cook for another 2 minutes to release the aromas.
Add the goat or lamb meat to the pot and sauté for 10 minutes, stirring occasionally, until the meat is lightly browned.
Mix in yogurt, chopped tomatoes, coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Cook for 5-7 minutes until the spices are well incorporated and the mixture starts to release oil.
Add 2 cups of water, cover the pot with a lid, and let the meat simmer on low heat for 30 minutes or until the meat is tender. Stir occasionally.
In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice to the boiling water. Cook the rice until it is 70% cooked, then drain and set aside.
Once the meat is tender, layer the partially cooked rice over the meat mixture in the pot. Drizzle the remaining 2 tablespoons of ghee or oil over the rice.
Sprinkle the reserved fried onions, chopped coriander leaves, and mint leaves over the rice.
Cover the pot with a tight-fitting lid or seal it with aluminum foil to trap the steam. Reduce the flame to low and cook for 15-20 minutes (dum cooking) until the rice is fully cooked and fluffy.
Switch off the heat and let the pulao rest for 5 minutes before opening the lid. Gently fluff the rice with a fork to mix the layers.
Serve hot, garnished with additional coriander and mint leaves, if desired.
Nutrition Facts
Calories |
3025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.2 g | 232% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 6742 mg | 293% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 41.9 g | ||
| Protein | 141.8 g | 284% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 970 mg | 75% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 4542 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
