One-Pot Lamb Pilaf

A comforting, simple meal made with lamb and rice that comes together in one pot.

Watch the Video here:

This delicious one-pot lamb and rice pilaf is my version of a Pakistani dish I made my own with the spices I use and keep on hand. It’s aromatic, delicious, and the hardest part is waiting for the lamb to cook. Lamb shanks are the perfect cut of meat for this, pre-cut or whole, and my favorite kind of rice to use is basmati. It’s light and cooks up quickly and easily. Using one pot builds the flavors and makes this pilaf simple for any night. Just make sure you leave enough time for the lamb to cook. Everyone will love it!

Why you’ll make this often

Melt in your mouth lamb

Light basmati rice

Tons of aromatic spice

Slight heat from peppercorns

Simple one-pot flavor

A simple, comforting, flavorful one-pot lamb and rice pilaf with warm aromatic spice!

Everything you need

• Lamb shanks -lamb shoulder or chicken would be good substitutes
• Onion -finely chopped
• Olive oil –The one in our shop is straight from Crete
• Salt
• Freshly cracked black pepper
• Garlic clove -grated
• Plain yogurt
• Black peppercorns
• Cumin seeds
• Cloves
• Bay leaves
• Cinnamon stick
• Basmati rice -rinsed and soaked in cool water for 15 minutes

How to make One-pot Lamb Pilaf

1. Heat the olive oil over medium heat in a large pot.
2. Brown the lamb shanks on all sides in a few batches, then remove from the pot and set aside.
3. Add the onion and cook until golden brown -about 15 minutes.
4. Then, add the garlic and spices to warm through until toasted -about 1 minute.
5. Add the yogurt, lamb shanks, salt and pepper, and enough water to cover the lamb.
6. Bring to a boil and cover the pot with the lid.
7. Cook over medium-low heat for an hour and a half or until the meat falls off the bones.
8. Meanwhile, about 30 minutes before the lamb should be done, add the rice to a bowl and rinse four or five times with cool water.
9. Then, soak the rice in cool water while the lamb cooks.
10. Optional: remove the cloves, cinnamon sticks, and bay leaves. Then, remove the meat from the bones and discard the bones. Add the meat back to the pot.
11. Drain the rice and add it to the pot with three teaspoons of salt and enough water to cover the rice. There should be 1 inch of liquid above the rice (see video) or 3 cups of liquid (if adding 3 cups of rice).
12. Bring to a boil.
13. Cover the pot and reduce the heat to low.
14. Simmer for 15-20 minutes.
15. Gently toss the rice and serve.

Serving

I serve this family style with a nice salad, tzatziki sauce, or a refreshing yogurt-cucumber sauce. Homemade crusty bread would go well, too. Sometimes I miss a clove or bay leaf, so everyone just puts them aside if they find one. This is not a creamy, risotto-style dish. It’s definitely a pilaf with the rice holding its shape. I gently stir it when the rice is done to keep it from falling apart. It all comes together in one pot, so simple to make and simple to clean up. I can’t wait for you to try it. Kali Orexi!

More One-pot meals

• One-Pot Lamb, Spinach & Orzo Stew
• ONE POT LEMONY CHICKEN & POTATOES
• “ONE POT” CHICKEN & OLIVES WITH PASTA
• ONE POT CHICKEN PARM PASTA
• ONE-POT PASTA WITH MEAT SAUCE: MACARONIA ME KIMA

Continue to Content

One-Pot Lamb Pilaf

Yield: Serves 6

A comforting meal made with lamb and rice that comes together in one pot. Aromatic and delicious.

Print

Ingredients

• 4-6 lamb shanks
• 1 onion, finely chopped
• 1/4 cup olive oil
• salt, to taste
• freshly cracked black pepper, to taste
• 5-6 garlic cloves, grated
• 2-3 tablespoons plain yogurt
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 2-3 cloves
• 2 Bay leaves
• 1 cinnamon stick
• 2-3 cups Basmati rice, rinsed and soaked in cool water for 15 minutes

Instructions

1. Heat the olive oil over medium heat in a large pot.
2. Brown the lamb shanks on all sides in a few batches. Remove from pot and set aside.
3. Add the onion and cook until golden brown. About 15 minutes.
4. Add the garlic and all of the spices and warm through until toasted. 1 minute.
5. Add the yogurt, the lamb shanks, salt and pepper and enough water to cover the lamb.
6. Bring to a boil and cover the pot with the lid. Cook over medium-low heat for an hour and a half or until the meat is falling off the bones.
7. Optional: remove the meat form the bones and discard the bones. Add the meat back to the pot.
8. Drain the rice and add it to the pot along with 3 teaspoons salt and enough water to cover the rice. There should be 1 inch of liquid above the rice (see video) or 3 cups of liquid (if adding 3 cups of rice).
9. Bring to a boil. Cover te pot and reduce the heat to low. Simmer for 15-20 minutes. Gently toss the rice and serve.
10. Kali Orexi!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Olive Oil- Greek Extra Virgin Olive Oil (500ml/15.9 oz)
• 
  Traditional Cretan Aprons (heavier fabric)
• 
  J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black
• 
  Lodge Enameled Dutch Oven, 6 Qt, Midnight Chrome
• 
  TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5