Lamb Pilau

  • Prep Time

    20 mins

  • Cooking Time

    90 mins

  • Serving


  • Non Veg
  • Lamb
  • Middle Eastern
  • Main course

Awaken the chef in you by trying this lamb pilau made from a fragrant mix of lamb, rice and spices for a filling dinner. For more intense flavour, add in nuts and mint. Feel free to experiment by substituting the meat in this recipe with prawns or chicken.


  1. Pour six glasses of water in a large pan and place the lamb, salt, garlic, aniseed, coriander seeds, cumin, cinnamon, cloves and cardamom within.
  2. Put it on a high heat until the water starts boiling. Once the water begins to boil, reduce the heat and let it simmer until the lamb becomes tender.
  3. Drain the meat, saving Yakhni or meat stock for later use.
  4. In a separate pan, heat some oil and fry onions until they are golden brown in colour; add in the grated carrot till it is sautéed well.
  5. Add all the spices and sauté for around 5 minutes.
  6. Add lamb and continue to sauté for 5 minutes.
  7. Now it is time to put in rice with the stock.
  8. Turn up the heat and start drying the water.
  9. Once the water starts to evaporate, lower the flame and place a tea towel over the pan and put the lid on top.
  10. Allow the rice to cook for 15-20 minutes, stirring once. Serve hot.


For the Rice:

  • 1 kg Laila basmati rice
  • 2 onions (thinly sliced)
  • 1 carrot (grated)
  • 3 black cardamom
  • 6 cloves
  • 4 tsp salt
  • ½ cup cooking oil

For the Lamb:

  • 1 kg mutton/lamb
  • 1 tsp salt
  • 1 garlic cloves
  • 3 tsp aniseed
  • 2 tbsp coriander seeds
  • 1 tsp black cumin
  • 3 tsp white cumin
  • 2 inch cinnamon stick
  • 6 cloves
  • 4 black cardamom