Dried Meat Rice (Landi Pulau)

• •200 g Dried Meat (lamb or beef) (cut into 1-inch pieces)
• •1.5 cup Basmati Rice (rinsed and soaked for 20 minutes)
• •1 piece Onion (medium, thinly sliced)
• •1 tbsp Garlic-Ginger Paste
• •1 piece Green Chilies (to 2, slit lengthwise (adjust to taste))
• •1 piece Tomato (medium, chopped)
• •2 tbsp Plain Yogurt (full-fat, whisked)
• •1 tsp Cumin Seeds
• •1 piece Cinnamon Stick (1-inch)
• •3 piece Green Cardamom Pods
• •4 piece Cloves
• •1 piece Bay Leaf
• •0.5 tsp Turmeric Powder
• •1 tsp Red Chili Powder (or to taste)
• •1.5 tsp Coriander Powder
• •0.5 tsp Garam Masala
• •3 tbsp Cooking Oil or Ghee
• •to taste Salt
• •2.5 cup Water or Broth (plus extra for rehydrating meat)
• •2 tbsp Fresh Coriander (chopped, for garnish)

Instructions

1. 1

   Rehydrate the dried meat: Place the dried meat in a bowl and cover with hot water. Let it soak for at least 30 minutes, or longer if the meat is very tough. Drain thoroughly and pat dry. If using a pressure cooker, you can cook it for 1-2 whistles with some water to tenderize, then drain.

2. 2

   Prepare the aromatics: Heat oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the whole spices (cumin seeds, cinnamon stick, cardamom pods, cloves, bay leaf) and sauté for 30 seconds until fragrant.

3. 3

   Sauté onions and spices: Add the sliced onions to the pot and cook until golden brown, about 7-8 minutes. Stir in the garlic-ginger paste and green chilies, cooking for another minute until fragrant.

4. 4

   Build the masala: Add the chopped tomatoes to the pot and cook until they soften, about 3-4 minutes. Stir in the turmeric powder, red chili powder, and coriander powder. Cook for 1-2 minutes, stirring constantly, until the raw smell of spices disappears.

5. 5

   Incorporate meat and yogurt: Reduce heat to low, then stir in the whisked plain yogurt. Mix well and cook for 1 minute. Add the rehydrated dried meat to the masala and sauté for 2-3 minutes, ensuring it's well coated.

6. 6

   Add rice and liquid: Drain the soaked basmati rice and add it to the pot. Gently stir for 1 minute to coat the rice with the masala. Pour in 2.5 cups of water or broth and add salt to taste. Bring the mixture to a rolling boil over high heat.

7. 7

   Cook the pulao: Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15-18 minutes, or until all the water is absorbed and the rice is cooked through and fluffy. Do not lift the lid during this time.

8. 8

   Finish and serve: Turn off the heat and let the pulao rest, still covered, for 5-10 minutes. This allows the steam to finish cooking the rice and makes it fluffier. Gently fluff the rice with a fork, stir in the garam masala, and garnish with fresh chopped coriander before serving.

Chef's Tips

• 💡The quality of dried meat varies greatly; adjust soaking time as needed. If the meat is still tough after soaking, you can par-boil it separately before adding to the masala.
• 💡For extra richness, use ghee instead of oil, or a combination of both.
• 💡Do not over-stir the rice once it's added to prevent it from breaking. Gentle folding is key.
• 💡Serve Landi Pulau with a side of raita (yogurt dip) or a simple green salad to balance the rich flavors.