Preserved lemon pulao

Preserved lemon pulao

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.”

Preserved lemon pulao

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

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

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)

Nutrition: per serving

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

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.

Nutrition

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

Buy ingredients online

Recipe By:

Sumayya Usmani

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Paneer recipes

Spinach and paneer pulao

This quick-prep spinach pulao is the perfect vegetarian dinner for...

Save recipe icon Save recipe icon Save recipe

Indian side dishes

Mixed vegetable pilau (Subz mutter pulao)

Vivek Singh’s aromatic mixed vegetable pilau (subz mutter pulao) is...

Save recipe icon Save recipe icon Save recipe

Jeera pulao rice

A traditional Punjabi rice dish packed with the aromatic flavours...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.