Parda Pulao is an ancient dish that signifies the cultural richness of the ancient silk road. Popular in Arabia, Persia and the Indian subcontinent, Parda Pulao fed many hungry caravans travelling across the ancient silk road. This version is of Sumerian/Persian origin.
- 250g Diced Lamb
- 250g Beef Mince
- 2 Cups All Purpose Flour
- 1 Tsp Yeast
- 1 Tsp Sugar
- 2 Tbsp Oil
- 1 Cup Basmati Rice
- 1/2 Cup Frozen Peas
- 2 Brown Onion
- 2 Cloves Garlic
- Baharat Spice
Preparation – Dough
- Add 1tsp of Yeast and 1tsp of Sugar into 1 cup of warm water and mix well. Set aside.
- Add 2 cups of all purpose Flour to a mixing bowl, add salt and 2 tbsp of oil to the bowl.
- Add the 1 cup of warm water mix to the mixing bowl with the flour and mix well to form dough.
- Once dough is kneaded and ready, put aside.
Preparation – Rice
- Dice the Lamb meat and put aside.
- Place the mince meat in a bowl and add 2 cloves Garlic chopped and one 1 Brown Onion chopped.
- Add 1tsp of Baharat and salt to the bowl, mix well.
- Make small balls out of the mince mixture and put aside.
- Slice the remaining Onion.
- Wash the rice, and place in water to soak for 20 minutes.
- In a cooking pot add 2tbsp of oil, add the soaked rice, peas, sliced onion, diced lamb, meat balls, add 1tsp Baharat and salt. Mix well.
- Add water until the pot is filled up to the depth of one finger.
- Place the cooking pot in the Artisan Tandoor oven, in the middle or bottom tier of the including rack.
- The rice will cook within 20 minutes.
- Oil a separate cooking pot well.
- Use a rolling pin to open the dough into a circle.
- Line the inside of the pot with the dough.
- Once cooked and removed, add the rice mixture into the pot.
- Cover the top of the pot with some more dough. Ensure the top is connected with the rest of the dough.
- Place the cooking pot back in the Artisan Tandoor oven.
- Cooking time will be approximately 10 minutes. Pay close attention and check at intervals to ensure the dough doesn’t burn.