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.

Ingredients:

• 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)

Method:

• 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.