Entree: Pakistan – Balochistan – بلوچی پلو ➤ Balochi Pulao (Fragrant spiced rice cooked with tender mutton and potatoes in the Baloch style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 5 min

Total 2 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in mutton or lamb, cut into large chunks
- 3 cups (555 g) basmati rice, rinsed and soaked 30 minutes
- 4 tbsp (60 ml) ghee or vegetable oil
- 1 large onion, thinly sliced (7 oz (200 g))
- 2 medium potatoes, peeled and halved, about 12 oz (340 g)
- 4 cups (960 ml) water or meat stock
- 1/2 cup (120 g) plain yogurt
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) black pepper
- 1 tsp (4 g) salt, or to taste
- 1 cinnamon stick
- 4 green cardamom pods
- 4 whole cloves
- 2 bay leaves
- 1/4 cup (15 g) chopped fresh cilantro
- 1/2 cup (50 g) fried onions for garnish (optional)

Show original ingredient measurements

- 2 lb (900 g) bone-in mutton or lamb, cut into large chunks
- 3 cups (555 g) basmati rice, rinsed and soaked 30 minutes
- 4 tbsp (60 ml) ghee or vegetable oil
- 1 large onion, thinly sliced (200 g)
- 2 medium potatoes, peeled and halved, about 12 oz (340 g)
- 4 cups (960 ml) water or meat stock
- 1/2 cup (120 g) plain yogurt
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) black pepper
- 1 tsp (4 g) salt, or to taste
- 1 cinnamon stick
- 4 green cardamom pods
- 4 whole cloves
- 2 bay leaves
- 1/4 cup (15 g) chopped fresh cilantro
- 1/2 cup (50 g) fried onions for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 2 tbsp (30 ml) ghee in a heavy-bottomed pot over medium-high heat. Add the sliced onion and sauté until deep golden brown; remove half for garnish and leave the rest in the pot.
2. Add the mutton pieces to the pot and brown on all sides for 6–8 minutes. Stir in the yogurt, ground cumin, ground coriander, black pepper, salt, cinnamon stick, cardamom, cloves, and bay leaves. Reduce heat, cover, and simmer until the mutton is about 70% tender, approximately 40–50 minutes; add a splash of water if the pot becomes too dry.
3. In a separate skillet, heat remaining 2 tbsp (30 ml) ghee and shallow-fry the potato halves until lightly browned; set aside.
4. Drain the soaked basmati rice. Layer the browned potatoes over the partly cooked mutton, then spread the rice evenly on top of the potatoes and meat. Sprinkle the reserved fried onion and chopped cilantro over the rice.
5. Gently pour 4 cups (960 ml) hot water or stock over the rice (enough to cover the rice by about 1/2 inch (1.27 cm)) and check seasoning. Bring to a gentle boil, then reduce heat to low, cover tightly, and cook on low (dum) for 18–22 minutes until rice is tender and steam has been absorbed.
6. Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork, mix meat and rice as desired, and serve garnished with additional fried onions.

1. Heat 2 tbsp (30 ml) ghee in a heavy-bottomed pot over medium-high heat. Add the sliced onion and sauté until deep golden brown; remove half for garnish and leave the rest in the pot.
2. Add the mutton pieces to the pot and brown on all sides for 6–8 minutes. Stir in the yogurt, ground cumin, ground coriander, black pepper, salt, cinnamon stick, cardamom, cloves, and bay leaves. Reduce heat, cover, and simmer until the mutton is about 70% tender, approximately 40–50 minutes; add a splash of water if the pot becomes too dry.
3. In a separate skillet, heat remaining 2 tbsp (30 ml) ghee and shallow-fry the potato halves until lightly browned; set aside.
4. Drain the soaked basmati rice. Layer the browned potatoes over the partly cooked mutton, then spread the rice evenly on top of the potatoes and meat. Sprinkle the reserved fried onion and chopped cilantro over the rice.
5. Gently pour 4 cups (960 ml) hot water or stock over the rice (enough to cover the rice by about 1/2 inch) and check seasoning. Bring to a gentle boil, then reduce heat to low, cover tightly, and cook on low (dum) for 18–22 minutes until rice is tender and steam has been absorbed.
6. Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork, mix meat and rice as desired, and serve garnished with additional fried onions.