Traditional Lamb Akhni Fulab (Bengali Lamb Pilau)

Name: Traditional Lamb Akhni Fulab (Bengali Lamb Pilau)
Prep time: 70 min
Cook time: 150 min
Total time: 220 min
Yield: 10
Ingredients: 1 kg cubed stewing lamb; 700 g basmati rice; 4 large onions, sliced; 8 tbsp ghee; 3 tbsp vegetable oil; 50 g ginger crushed or grated; 100 g piece ginger peeled and cut into thick matchsticks; 5 clove garlic cloves; 10 green chillies; 4 bay leaves; 4 cinnamon sticks; 8 cardamom pods; 25 piece 20–25 whole black peppercorns; 3 tsp heaped mild curry powder; 1.5 tsp heaped ground coriander; 1.5 tsp heaped jeera powder; 1 tsp turmeric powder; 3 tsp salt

A fragrant and hearty one-pot masterpiece, this Lamb Akhni Fulab combines tender, spice-infused lamb with aromatic basmati rice. This traditional Bengali-style pilau is perfect for festive gatherings and family dinners, offering a rich depth of flavor in every fluffy grain.

Servings10 Portions

Prep Time70 Mins

Cook Time150 Mins

Difficulty

Intermediate

Ingredients

cubed stewing lamb
1 kg
basmati rice
700 g
large onions, sliced
4
ghee
8 tbsp
vegetable oil
3 tbsp
ginger crushed or grated
50 g
piece ginger peeled and cut into thick matchsticks
100 g
garlic cloves
5 clove
green chillies
10
bay leaves
4
cinnamon sticks
4
cardamom pods
8
20–25 whole black peppercorns
25 piece
heaped mild curry powder
3 tsp
heaped ground coriander
1.5 tsp
heaped jeera powder
1.5 tsp
turmeric powder
1 tsp
salt
3 tsp

Step-by-Step Instructions

Thoroughly wash the basmati rice under cold running water until the water runs clear to remove excess starch. Soak the rice in cold water for at least 20–30 minutes, then drain and set aside.

Prepare the lamb: Place the cubed lamb in a pressure cooker or a heavy-based pan. Add the sliced onions, crushed garlic, 50g of crushed ginger, bay leaves, cinnamon sticks, 4 cardamom pods, and 2 teaspoons of salt. If using a pressure cooker, secure the lid and cook on low heat for 20–25 minutes once pressure is reached (no water needed). If using a standard pan, cook over low heat for 1 to 1.5 hours, adding a splash of water only if necessary, until the meat is nearly tender.

While the meat is cooking, start the rice base. In a large saucepan, heat the vegetable oil and 4 tablespoons of ghee. Once hot, add the ginger matchsticks and fry over medium-high heat for about 10 minutes, stirring constantly until browned. Add the remaining sliced onions and fry until they turn a deep golden brown.

Check the lamb: Once the pressure has released or the meat is cooked, ensure the fat is bubbling at the edges. Transfer the meat and its juices to a large saucepan if not already in one. Stir in the curry powder, ground coriander, jeera (cumin), turmeric, and the remaining 4 tablespoons of ghee.