Lamb Pulao

A delicious rice dish made with aromatic spices, caramelized onions, and ground lamb.

5 from 3 votes

2 Cups Jasmine or Basmati Rice
3 Cups Broth or water. If you use water instead of broth, you should also add about 1/4 tsp of sea salt.
1/2 tsp Adobo by Goya or Badia
1/2 tsp Yellow Curry Powder
1/4 tsp Garam Masala
1/4 tsp Garlic Powder
1/8 tsp Cinnamon
1/4 tsp Saffron If you do not have saffron, you can use 1/4 tsp Goya Sazon
1/2 tsp sea salt use a little less if you are using Sazon in the step above.

This step will take about 40 minutes, however, it is not a lot of work. This is something that can be done while watching TV, sending an email, talking on the phone, etc.
You have to slice your onion thin, but not too thin: about 1/4 inch thick. Then, cut each onion slice in half, and then in half again. You will have onion quarters.
Next, heat up about 1 tbsp of olive oil in a pan with 1 tbsp of butter on medium heat. Once it gets hot and melted, add your onion and mix so that all of the onions are covered in the oil mixture.
Add about 1/4 tsp salt per onion, mix, and then turn the heat down to low. Let the onions cook on low heat and mix every 5 minutes or so. Once the onions are evenly browned, they are finished cooking.

Soak your rice. You can do this by setting your rice in a large sieve or colander with small holes and then putting that in a large bowl full of enough water to cover the rice. Switch out the water a couple of times. Let it sit for at least 30 minutes and then rinse it before you use it.
Finely dice your garlic and grate your fresh ginger.
Then, heat a large dutch oven on medium heat and add your lamb. Break it up with a spatula a little and add your garlic, ginger, cumin and salt.
When it starts to brown, continue to mix it and the majority of the caramelized onions. You will want to keep a few onions to top off your dish later on. Once there is just a little pink left in your lamb, turn off your heat.
Spread the meat and onion mixture out evenly on the bottom of the pan. Then top with 2 cups of rice, the broth, and then all of the rice spices. Using a spatula or spoon, try to make sure all of the rice is submerged in the broth, and make sure the spices are swirled around in the broth, without messing up your bottom layer of meat and onions.
Bring your rice mixture to a boil on high heat. Once it starts to boil, turn heat to low and cover it. You will cook it for 15 minutes, then turn off the heat completely. Fluff up the rice, by mixing it, but then keep it covered for an additional 5 minutes. Once the rice is finished absorbing the water, give the whole mix a stir and top with the remaining onions and some fresh cilantro.