Bitter lemon, mustard seed and garlic pullao (rice)

Name: Bitter lemon, mustard seed and garlic pullao (rice) recipe
Yield: 6
Ingredients: 60ml sunflower oil; 1/2 tsp black peppercorns; 1 cinnamon stick; 5-6 whole cloves; 3 tsp brown mustard seeds; 2 tsp coriander seeds; 1 tsp cumin seeds; 5-6 fresh curry leaves; 2-3 dried red chillies; 1 large red onion, thinly sliced; 3 tsp finely grated ginger; 5 garlic cloves, thinly sliced; 30.00 ml full-fat Greek-style yoghurt; 350g basmati rice; 1 preserved lemon (or 6-8 preserved lemon wedges), sliced into thin rounds; 10 mint leaves, thinly sliced; Handful of unsalted cashew nuts, roasted in a dry frypan

Rate now

P100 Bitter lemon, mustard seed and garlic pullao

Jump to recipe

by Sumayya Usmani

AUTHOR

Jun 02, 2023

"This is a recipe inspired by my Nani’s (maternal grandmother’s) preserved lemons. The combination of preserved lemon and mustard seeds is reminiscent of my Nani’s Karachi kitchen and the aroma of her garden-grown lemons, resulting in an unusual and unique dish that fuels my nostalgia.” – Sumayya Usmani

1/4 cup (60ml) sunflower oil
1/2 tsp black peppercorns
1 cinnamon stick
5-6 whole cloves
3 tsp brown mustard seeds
2 tsp coriander seeds
1 tsp cumin seeds
5-6 fresh curry leaves
2-3 dried red chillies
1 large red onion, thinly sliced
3 tsp finely grated ginger
5 garlic cloves, thinly sliced
1 1/2 tbs full-fat Greek-style yoghurt
1 3/4 cups (350g) basmati rice, rinsed, then soaked in water for at least 30 minutes
1 preserved lemon (or 6-8 preserved lemon wedges), sliced into thin rounds

To garnish

10 mint leaves, thinly sliced
Handful of unsalted cashew nuts, roasted in a dry frypan

Method

1.

Heat the oil in a heavy-based saucepan with a lid over medium heat. When it is hot, add the peppercorns, cinnamon and cloves, along with the mustard, coriander and cumin seeds. Fry until fragrant but not burnt, about 10-15 seconds.
2.

Add the curry leaves and chillies – stand back, as they will pop! Next add the onion and cook until medium brown, stirring often so it browns evenly.
3.

Next, add the ginger and garlic and cook, stirring, until the raw smell leaves the pan, then add the yoghurt and salt to taste, and cook until the yoghurt thickens, about 3-5 minutes. Add the rice to the pan and stir gently until combined. Top with the lemon slices and enough water to just cover the rice – about 150-200ml, depending on the size of your saucepan.
4.

Turn the heat down to low, cover and let the pullao cook for 7 minutes, then check to see if the rice has absorbed all the water and is cooked through, with its grains standing on end. If not, give it another few minutes, then check again.
5.

If the water runs dry before the rice is cooked, add a little more water, then cover and cook until rice is done. To serve, gently spoon rice out onto a platter and top with mint and cashews.