Pallow Masala

Preparation

PREP:

1. Clean, soak, and rinse 4 lamb shanks
2. Wash and soak 3 cups of Royal^® Sella Basmati Rice. Set it aside for 30 minutes to an hour
3. Set oven to 375

PRESSURE COOKER:

1. Saute on saute mode – one onion in 1/4 cup oil
2. Once sauteed, add in cleaned lamb shanks with 1 tbsp minced garlic and 1 tbsp salt
3. Sear until golden for at least 10 minutes until you see sear marks
4. Add 4 cups of water and let it come to a full boil
5. Close the lid. Change to pressure cooker function on high for 25 minutes
6. Begin to fry 2-3 medium sliced onions in 1/4 cup oil in a pot until golden- very golden.
7. Once golden, add 2 cups of water and 1 tbsp bouillon
8. Let it simmer on low for 10 minutes with the lid closed then turn off
9. Once lamb shanks are done, place them into the pot with the onions and add 3 cups of the liquid from the instant pot (discard the rest)
10. Let this simmer on medium heat with lid closed for 10-20 minutes or until the meat is fork tender. Taste test here and add more salt if needed
11. Bring to boil water in a separate pot for your rice
12. Once water is boiling, add in washed and drained rice and 1 tbsp salt
13. Let it come to a full boil then check on rice grains. They should be just under fully soft with a slight bite
14. Strain liquid once done and place back into pot
15. To it, add only the liquid from the lamb shank meat (I run mine through a strainer)
16. Add 1 tbsp pallow masala and gently mix
17. Place lamb shanks to the side of the rice and bake on 375 for 30 minutes
18. Gently mix again once done

SERVE + ENJOY

*Note: The longer you fry your onions for this dish will determine the depth of the color for your rice. If you fry less- the color will be a light brown. If you fry longer, the color will be a dark brown. This part is completely up to you- it doesn’t change the taste.