LANDI PULAO
Landi Pulao, a traditional dish made with tender dry meat and aromatic spices, is a must-try for any food enthusiast. The process of soaking the dry meat, preparing the pulao masala, and cooking the rice to perfection results in a dish that is bursting with flavor. Garnished with caramelized carrots, plump raisins, and crunchy almonds, this Pulao is a true delight for the senses. Treat yourself to a taste of this classic recipe and savor the rich flavors of this Landi Pulao today!
Landi is a type of dried meat, particularly popular in Pashtun cuisine. It's traditionally made from lamb or sheep, though beef can also be used. The meat is cured with salt and then dried, often in cold, dry climates. This process preserves the meat for extended periods, making it a valuable food source in regions with harsh winters.
- 1.5 kg - Dry Meat
- 2 medium - Onions, sliced
- 1/2 cup - Oil
- 2 liters - Water
- 1 tbsp - Pulao Masala
- 5 cups - Rice
- Water, as required
- 4 tbsp - Cumin Seeds
- 1 tbsp - Cloves
- 7 pieces - Cinnamon Sticks
- 1 tbsp - Black Peppercorns
- 5 - Black Cardamoms
- 3 tbsp - Green Cardamom
- 500 g - Carrots, matchstick cut
- 100 g - Raisins
- 20 g - Almonds, sliced
- 1 tbsp - Sugar
- 2 tbsp - Oil
- 1. Prepare the Pulao Masala by grinding cumin seeds, cloves, cinnamon sticks, black peppercorns, black cardamoms, and green cardamom into a fine powder.
- 2. Soak the dry meat in water for 3 hours to remove excess salt. Drain the meat and allow it to drip to remove excess moisture.
- 3. In a large pot, heat oil over medium heat and add the sliced onions. Cook until they are slightly golden brown.
- 4. Add the drained dry meat and the Pulao Masala powder to the pot. Cook until the meat changes color and caramelizes.
- 5. Pour in 2 liters of water and bring to a boil. Reduce heat and simmer for about an hour or until the meat is tender. Remove the meat from the broth and set aside, keeping the broth for later use.
- 6. Wash the rice thoroughly and soak it for 2-3 hours. Drain the rice and place it in a pot with enough water. Boil the rice until it is 70% cooked, then drain and transfer it back to a pan.
- 7. Sprinkle the Pulao Masala powder and garam masala over the rice.
- 8. Pour the reserved meat broth over the rice and gently mix it in. Place the cooked meat on top of the rice.
- 9. Cover the pan with a muslin cloth and seal it tightly with a lid. Steam the Pulao for 20-30 minutes over medium to low heat.
- 10. Turn off the heat and let the Pulao rest for 10 minutes. After Open the lid and gently fluff the rice.
- 11. In a separate pan, heat oil over medium heat. Add the matchstick-cut carrots and cook for 2 minutes. Add sugar and cook until caramelized. Then, add the raisins and cook for a few more minutes. Finally, add the sliced pistachios and cook briefly before removing from heat. Set aside for garnishing.
- 12. Garnish the Pulao with the prepared carrots, raisins, and pistachios.
- 13. Serve the Landi Pulao hot and enjoy the delicious flavors!
Servings 10
- Amount Per Serving
- Calories 976.93kcal
- % Daily Value *
- Total Fat 24.63g38%
- Saturated Fat 4.98g25%
- Cholesterol 160.5mg54%
- Sodium 2775.64mg116%
- Potassium 454.29mg13%
- Total Carbohydrate 114.34g39%
- Dietary Fiber 4.5g18%
- Sugars 10.4g
- Protein 79.2g159%
- Vitamin A 2241.65 IU
- Vitamin C 4.68 mg
- Calcium 93.48 mg
- Iron 9.04 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ensure the dry meat is soaked thoroughly to remove excess salt. Adjust soaking time based on saltiness.
Grinding the spices fresh will enhance the flavor. You can also buy pre-ground Pulao Masala.
Soaking the rice helps in even cooking. Adjust cooking time based on rice variety.
Check the meat for tenderness before proceeding with the next steps.
The rice should be 70% cooked before adding the broth. When you bite the grain, slight hard but cooked.
Ensure the pan is tightly sealed for proper steaming.
Allowing the Pulao to rest after steaming helps in absorbing flavors.
Taste the broth before adding it to the rice and adjust seasoning if needed.
Preparing Landi Meat;
Landi meat is a versatile ingredient that can be used in various dishes. While the process of making Landi is quite involved, cooking it is relatively simple.
Preparing Landi for Cooking;
Landi is often very salty due to the curing process. To remove excess salt, soak the Landi in cold water for several hours, changing the water a few times.After soaking, rinse the Landi thoroughly under cold water to remove any remaining salt.
Cooking Landi
The method of cooking Landi depends on the desired dish. Here are some methods:
1- This is a common method to rehydrate the Landi and remove excess salt. Boil the Landi in plenty of water until tender. The cooking water can be used as a base for soups or stews.
2- After boiling or soaking, Landi can be fried until crispy. It's often used as a topping for pilau or as a snack.
3- Landi can be added to stews or curries for extra flavor. It adds a rich, meaty taste to the dish.
Note: Cooking times can vary depending on the thickness and dryness of the Landi.
Popular Landi Dishes
Landi Pulao, Landi Shorwa, Landi Qorma.