Spicy Lamb Pulao

45 min


  • 1 1/2 cups Abu Bint Golden Parboiled Rice
  • 1 1/2 Tbsp unsalted butter
  • 1 onion, finely chopped
  • 1 pound ground lamb
  • 2 garlic cloves, minced
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground allspice
  • 1 can (15 oz) chickpeas, drained
  • Kosher salt and freshly ground pepper
  • 1 cup Turkey Stock or low-sodium chicken broth
  • 1 cup water
  • 1 Tbsp extra-virgin olive oil
  • 1/2 cup pine nuts

Cooking Instructions

Step 1

In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened about 4 minutes. Add the lamb, garlic, cinnamon, cardamom, and allspice and cook, stirring, until the lamb is no longer pink, and the liquid has evaporated about 4 minutes.


Add the rice and chickpeas along with 2 teaspoons of salt and a pinch of pepper and cook, stirring, until evenly coated. Add the stock and water and bring to a boil. Cover and cook over low heat until the rice is tender, about 20 minutes. Remove from the heat, cover, and let stand for 10 minutes.


Step 2

Meanwhile, heat the oil in a small skillet. Add the pine nuts and cook over moderate heat, stirring constantly, until browned, about 4 minutes. Transfer the pine nuts to a plate and season with salt.


Step 3

Fluff the rice and transfer it to a bowl. Sprinkle the toasted pine nuts over the dressing and serve.


One-Pot Rice Recipe

Lamb and chicken are great protein staples for any family week meal. If you’re looking for a recipe with bold flavors, this Spicy Lamb Pulao, also known as Lamb Pilau, is just for you. Using lamb instead of chicken will intensify the dish’s taste, but we guarantee it will be equally delicious if you decide to prepare it with poultry.


What makes this recipe unique is the ease of cooking everything in a single pot. One-pot meals are true wonders in the kitchen, saving cleanup and time doing the dishes. Plus, adding all of the ingredients together in the same pot gives them time to blend, resulting in a more flavorful meal. If this is your first-time cooking rice in the same pot along with other foods, not to worry, there are a few tips that will help you ace this recipe.


It all comes to choosing the right rice and cooking it properly. We recommend you always start your recipes with high-quality ingredients, like the Premium variety of Abu Bint Golden Parboiled Rice. These grains are crafted to never overcook, as they’re partially boiled first in the husk. This process ensures rice that cooks up to fluffy perfection without sticking together or forming any clumps. For these kinds of recipes, grains should remain separate, so they blend best with the spices, meat, and vegetables.


The second tip to make the most special Lamb Pulao is to top with toasted pine nuts. The seeds will add an extra layer of flavor and crunch that will make your meal unique in every bite. The process is quite simple, and you can toast some extra nuts and save in an air-tight container to reuse for other meals. They will pair great with anything from rice salads to a delicious Kabsa.