India > Rice > Pulao

Paya Pulao Recipe

Ingredients with Measurements:
- 1 kg lamb trotters (paya)
- 2 cups basmati rice
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 tbsp ginger-garlic paste
- 2 green chilies, sliced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1/2 cup yogurt
- 1/4 cup ghee
- Salt to taste
- Water as required

Special equipment needed:
- Pressure cooker

Step-by-step instructions:

1. Clean and wash the lamb trotters thoroughly. In a pressure cooker, add the trotters, sliced onion, chopped tomatoes, ginger-garlic paste, green chilies, cumin seeds, coriander powder, garam masala powder, red chili powder, turmeric powder, and salt to taste. Add enough water to cover the trotters and pressure cook for 30 minutes or until the trotters are tender.

2. Once the trotters are cooked, remove them from the pressure cooker and strain the broth. Keep the broth aside.

3. In a separate pan, heat ghee and add the cooked trotters. Fry the trotters until they turn golden brown. Remove the trotters from the pan and keep them aside.

4. In the same pan, add the soaked basmati rice and fry for 2-3 minutes. Add the yogurt and fry for another 2-3 minutes.

5. Add the strained broth to the pan and bring it to a boil. Add the fried trotters and salt to taste. Cover the pan and cook on low heat until the rice is cooked.

6. Once the rice is cooked, turn off the heat and let it rest for 5-10 minutes.

7. Serve hot with raita or salad.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Pressure cook on high heat and cook rice on low heat.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 50g
Protein: 20g

Substitutions for ingredients:
- Lamb trotters can be substituted with chicken or beef trotters.
- Ghee can be substituted with vegetable oil or butter.
- Basmati rice can be substituted with any long-grain rice.

Variations:
- Add vegetables like carrots, peas, and potatoes to the pulao.
- Add nuts like cashews and almonds for extra crunch.

Tips and tricks:
- Soak the basmati rice for at least 30 minutes before cooking.
- Fry the trotters until they turn golden brown for extra flavor.
- Use a pressure cooker to save time.

Storage instructions:
Store the leftover pulao in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pulao in a microwave or on the stove with a little bit of water.

Presentation ideas:
Serve the pulao in a large serving dish and garnish with fresh coriander leaves.

Garnishes:
Garnish with fresh coriander leaves and sliced onions.

Pairings:
Pair the pulao with raita or salad.

Suggested side dishes:
Serve with naan or roti.

Troubleshooting advice:
- If the rice is not cooked properly, add a little bit of water and cook for a few more minutes.
- If the pulao is too dry, add a little bit of water and cook for a few more minutes.

Food safety advice:
Make sure to clean and wash the lamb trotters thoroughly before cooking.

Food history:
Paya pulao is a traditional Pakistani and Indian dish that is often served during special occasions.

Flavor profiles:
The dish has a rich and spicy flavor with tender pieces of lamb trotters and fragrant basmati rice.

Serving suggestions:
Serve the pulao hot with raita or salad.

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Region: Indian

Taste: Spicy, Tangy, Savory, Aromatic