Fragrant Meat Pullao Recipe


  • 4 Cloves
  • 600 ml Water
  • 2 Black Cardamoms
  • 4 Green Cardamoms
  • 8-10 Saffron Strands
  • 10 Black Peppercorns
  • Salt according to taste
  • 2 Garlic pods, crushed
  • 1 medium Onion, sliced
  • 1 piece Cinnamon stick, 5cm
  • 1 piece Ginger, 5cm, crushed
  • 450 gms Basmati Rice, washed and drained
  • 900 gms Chicken pieces or Lean Lamb, cubed
  • 175 gms Sultanas and Blanched Almonds, sauteed


  1. In a large saucepan, cook the chicken or lamb in the water with the cardamom pods, peppercorns, cloves, onion and salt until the meat is cooked.
  2. Remove the meat with a slotted spoon and keep warm. Strain the stock if you wish, and return to the saucepan.
  3. Add the rice, saffron, garlic, ginger and cinnamon to the stock and bring the contents to the boil.
  4. Quickly add the meat and stir well. Bring back to the boil, reduce the heat and cover. Cook covered for about 15-20 minutes.
  5. Remove from the heat and leave to stand for 5 minutes. Garnish with sultanas and almonds and serve.

Tip: When grilling chicken, place bony or rib-cage side of chicken down next to heat first. The bones act as an insulator and keep chicken from browning too fast.

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