Name: How to Make Lamb Pilau: East African Pilau Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: Lamb – 1.5lb; Black pepper and lamb or beef masala - 1/2 tsp@ (for seasoning the meat); Long grain basmati rice – 2 cups (soaked for 20 minutes); Red onions - 2 cups (chopped); Ginger-garlic paste - 2 tbsp; Tomato paste - 1.5 tbsp; Vegetable oil - 1/4 cup; Pilau or Garam masala - 1.5 tbsp; Water (plus the broth from boiled meat) - 3 cups; Salt to taste

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Lamb Pilau, also known as Lamb Pulao or Pilaf, is a deliciously spiced rice dish infused with tender, slow-cooked lamb, fragrant basmati rice, and a medley of aromatic spices. Unlike biryani, which has layers, pilau is cooked in one pot, allowing the flavors to meld beautifully. This dish is a staple in East African, South Asian, Middle Eastern, and Central Asian cuisines, and is perfect for festive occasions, family gatherings, or when you crave a warm, aromatic, and comforting meal. This particular recipe is East African – Kenyan to be more specific. You can also check out my beef pilau and chicken pilau recipes right here on the blog.

Why You’ll Love This Recipe

It is a one-pot dish – Minimal cleanup and all the flavors come together in one pot.
Rich in fragrance and flavor – The slow-cooked lamb releases its juices, creating a naturally flavorful broth that soaks into the rice. Also, the spices used make the dish as fragrant as it can ever get.
Customizable – Adjust the spice level, use different cuts of lamb, or add vegetables like peas or thinly sliced cabbage.
Meal-Prep Friendly – Stays delicious for days and freezes well for easy meals later. Easy to bring to work for lunch!
Nutritious and filling – Well, that goes without saying.

Ingredients for Lamb Pilau

Lamb: You’ll need about 1.5lb (3/4kg) of lamb. I used boneless meat but bone-in would be even better as bone broth would contribute to a richer flavor of the pilau.

Basmati rice: 2 cups of Basmati rice, a long-grain rice that cooks perfectly and does not clump together. It is important that you use good quality rice for this dish for it to come out perfectly. Any other type of long-grain rice besides basmati could do the job as long as it is of good quality.

Pilau masala (or Garam masala): 1.5 tablespoons of either. These two masalas are barely distinguishable, and you can use one in place of the other as they both contain the same ingredients – cumin, cardamom, cinnamon, cloves, black pepper, and coriander. There may be slight differences, of course, but nothing bothersome.

Speaking of using pilau or garam masala in your pilau recipe, this is simply my preferred choice because I do not like the idea of picking out whole spices like cloves or cardamoms from my meal when eating. God forbid you accidentally chew on them! That said, many pilau cooks actually prefer to use whole spices over ground spices. I hope you are like me and that you don’t mind using ground spices. For the love of it, it saves time too!

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Ginger-garlic paste: You’ll need 2 tablespoons. This paste adds significant aroma and flavor to the dish, so it is a must-have. Grab some fresh ginger root and a few garlic lobes and make a fresh paste, which is way better than store-bought pastes. Equip yourself with this small mortar and pestle (Commissions Earned) or this mini processor (Commissions Earned) that you can fully dedicate to that job.

Red onions: 2 cups of finely chopped onions. Go for red onions for this recipe because their flavor, aroma, and texture contribute significantly to the overall appearance and taste of the pilau. I cannot say for sure that any other type of onion would do the same job.

Cooking oil: Ingredients like onions, ginger-garlic paste, and masala must be fried for the lamb pilau to have its signature, look, fragrance, and flavor. You’ll need a quarter cup of oil for this job.

Liquid: This could be water or beef broth plus the broth from boiled meat. You will need about 3 cups of liquid altogether, assuming that you soaked your rice for 20 minutes before cooking. Otherwise, you’ll need 4 cups of liquid.

Tomato paste: Our first optional ingredient in this recipe, tomato paste adds a deeper color and a more intense flavor to the pilau. You’ll need 1.5 tablespoons of tomato paste. You can also use two fresh tomatoes, blended or grated, in place of the paste. Either way, a little goes a long way. Do not overuse this ingredient as it can add sourness to the dish.

Beef masala and ground black pepper: These are also optional, and are for seasoning lamb before boiling it. They help deepen the flavor of the broth and hence the pilau. You will need half a teaspoon of each.

Steps for Lamb Pilau

Step 1: Boil the Meat

In a large pot, add the lamb pieces and optionally season them with black pepper and masala. Add a quarter cup of water, cover, and bring to a boil, then lower the heat and simmer for 30-45 minutes until the lamb is tender. Strain the broth and set it aside.

Step 2: Soak the Rice

Rinse and soak rice for 20 minutes. Soaking cuts down on cooking time besides ensuring that the rice cooks evenly. If twenty minutes elapse before it’s time to add rice to the pot, just drain the water and set the rice aside.

Step 3: Cook the Base of the Pilau

Heat vegetable oil in a heavy-bottomed pot over medium heat. Add the sliced onions and cook until they turn golden brown (this step is crucial for color and flavor). Stir frequently to ensure even browning. Then, add the ginger-garlic paste and fry for another minute. Add pilau masala or garam masala and salt to taste. Fry for two more minutes until fragrant. Add the lamb pieces and keep frying for another minute to allow the meat to absorb the flavors. Then, add the tomato paste (optional) and cook for two additional minutes, stirring constantly until it is well incorporated into the mixture. Then, add the broth and water, altogether totaling to 3 cups. Stir it in then bring to a boil.

Step 4: Cook the Rice with the Lamb Broth

Gently add the rice to the pot and stir to ensure it is well distributed in the broth. Cover with a tight lid and bring to a boil, then reduce the heat to low, and let it cook for 15-20 minutes, or until the rice is cooked through. Once the rice is tender and all the liquid is absorbed, turn off the heat and let it rest for about 10 minutes before fluffing.

Tips for the Best Lamb Pilau

Use bone-in lamb if you can – Bones release natural flavors that enrich the broth.
Fry the onions well – Golden-browned onions give the pilau its characteristic depth and color.
Rinse and soak rice ahead of time – Soaking removes excess starch, preventing sticky rice. Also, the rice will cook evenly.
Let it rest before fluffing – Allowing the pilau to sit for 10 minutes before serving ensures all lingering moisture is absorbed and the rice gets firm.
Don’t over-stir the rice – Once the rice starts cooking, avoid excessive stirring to keep grains intact.

What to Serve with Lamb Pilau

Pilau is commonly served with a fresh salad such as Kachumbari (onion-tomato-cilantro salad) or a cabbage-carrot-peppers salad, and with a cold drink like soda or fruit juice.

Sauces may also be added to the meal considering that it is quite dry. Any sauce (or gravy) such as from a stew could be used. Also, chutneys like mint or tamarind chutney pair beautifully with the pilau’s spices.

Storing Leftover Lamb Pilau

Place the leftover pilau in an airtight container and store it in the fridge. Use it within five days to ensure freshness.

To freeze, place in Ziplocs or Tupperware in sizeable batches. Squeeze the air out and flatten it out so it is easier to defrost later. Your pilau will be safe in the freezer for up to two months.

Reheating Leftover Pilau

You can reheat leftover pilau in the microwave or on the stovetop. Allow it to defrost fully before reheating for even heating.

In the microwave: Place it in a bowl and reheat for one or two minutes. Cover it to prevent any mess as the meat can pop.

On the stovetop: Place it in a cooking pot. Add 2 tbsp of water per single serving, cover, and heat on low until it is heated through. Stir it gently halfway through. Fluff and serve.