Monday, May 16, 2011

Lamb Pulao

It is a simple recipe in which biryani rice is cooked with meat and spices. Serve with Raita and Chutney as main course.


  • 2 pound mutton (Goat/Lamb) cut in small pieces
  • 2 cups Basmati Rice
  • 1 Bay Leaves
  • 1” stick of Cinnamon
  • 2 Green Cardamoms
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger Paste
  • 1 medium Onion finely sliced
  • 2 Green Chilies finely chopped
  • 1 tsp Red Chili Powder
  • 1 tsp Garam Masala Powder
  • ½ cup Yogurt
  • 1 tbsp Mint Leaves chopped
  • 1 tbsp Cilantro Leaves chopped
  • Salt to taste
  • 4-5 tbsp ghee (Clarified Butter)


  • Soak rice for 30 minutes. Drain and keep aside.
  • Heat ghee in a pan; add Bay leaves, Cinnamon, Cardamoms, sliced onions and chopped green chilies; sauté well.
  • Add mutton and cook on medium heat for a 5-6 minutes.
  • Add garlic paste, ginger paste, red chili powder and ½ cup yogurt and fry on medium low heat for 15-20 minutes or till meat is just done (you can pressure cook it also).
  • Now add 3 ½ cups of hot water, chopped mint leaves, chopped cilantro leaves, salt, garam masala powder and soaked basmati rice. Mix lightly.
  • Allow rice to cook over a high heat first. Cover the pan and cook further on low heat for 10-12 minutes or until rice is done.
  • Garnish with fresh cilantro and mint leaves.
  • Serve hot with Onion Raita and Green Chutney.

Do You Know?

Pulao, a favorite-spiced rice dish in India, comes from the Persian word for cooked rice, 'polo'.

The original dish dates back to the Mughal period, with a strong Persian influence since the Mughal emperors admired and emulated Persian culture.

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