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Preserved lemon pulao

Name: Preserved lemon pulao
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: Serves 6-8, as a side
Ingredients: 4 tbsp sunflower oil; ½ tsp black peppercorns; 1 cinnamon stick; 5-6 cloves; 1 tbsp brown mustard seeds; ½ tbsp coriander seeds; 1 tsp cumin seeds; 5-6 fresh curry leaves; 2-3 dried red chillies; 1 large red onion, finely sliced; 1 tbsp finely grated ginger; 5 garlic cloves, thinly sliced; 2 tbsp greek yogurt; 350g basmati rice, rinsed then soaked in water for at least 30 minutes; 1 preserved lemon, sliced into thin rounds; 10 mint leaves, finely sliced; Handful unsalted cashew nuts, roasted in a dry frying pan

By: Sumayya Usmani

Published: 4 Apr 23
Updated: 25 Mar 24

This Pakastani bitter lemon pulao by Sumayya Usmani is a great use of preserved lemons. Sumayya says: “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.”

Recipe taken from Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen by Sumayya Usmani (Murdoch Books, £25)

Easy
May 2023

Test kitchen approved

Serves 6-8, as a side
Hands-on time 30 min, plus soaking, simmering time 7 min

Recipe taken from Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen by Sumayya Usmani (Murdoch Books, £25)

Nutrition: per serving

Calories: 255kcals
Fat: 8.3g (1.2g saturated)
Protein: 6g
Carbohydrates: 38.1g (2g sugars)
Fibre: 1.9g
Salt: 0.2g

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Ingredients

4 tbsp sunflower oil
½ tsp black peppercorns
1 cinnamon stick
5-6 cloves
1 tbsp brown mustard seeds
½ tbsp coriander seeds
1 tsp cumin seeds
5-6 fresh curry leaves
2-3 dried red chillies
1 large red onion, finely sliced
1 tbsp finely grated ginger
5 garlic cloves, thinly sliced
2 tbsp greek yogurt
350g basmati rice, rinsed then soaked in water for at least 30 minutes
1 preserved lemon, sliced into thin rounds
10 mint leaves, finely sliced
Handful unsalted cashew nuts, roasted in a dry frying pan

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Method

Heat the oil in a heavy-based saucepan with a lid over a 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.
Add the curry leaves and chillies – stand back, as they will pop! Add the onion and cook until medium brown, stirring often so it browns evenly.
Add the ginger and garlic and cook, stirring until the raw smell leaves the pan, then add the yogurt and a pinch of salt and cook until the yogurt thickens (about 3-5 minutes).

Drain the rice then add it to the pan and stir gently until combined. Top with the lemon slices and enough water to just cover the rice (about 150-200ml), it will depend on the size of your pan.
Turn the heat down to low, cover and let the pulao 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. 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 the rice out onto a platter and top with the mint and cashews.