Lamb Pulao

Pulao is traditional aromatic family favourite dish with subtle flavours. Rice cooked in rich meat stock to perfection.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In muslin cloth, add fennel seeds, coriander seeds, black cardamoms, black peppercorns, cloves, green cardamoms, cumin seeds, cinnamon stick and bay leaves. Wrap it to make a potli and set aside.

Step 2

In a pressure cooker, add lamb , potli, ginger, garlic , green chillies, onions, water and salt. Cover and cook for 20 minutes. If you are making in a pot, it will take around 1 hour.

Step 3

After remove potli and discard. Takeout the meat and set aside.

Step 4

In a pot, heat up the oil and add sliced onions. Fry until golden brown.

Step 5

Add little bit of water to release colour of fried onions.

Step 6

Crush ginger , garlic and green chillies, add in onions and fry for a minute.

Step 7

Add cooked meat and mix well. Fry for a minutes.

Step 8

Add yogurt and cook until all water dries.

Step 9

Add salt and garam masala. Mix well.

Step 10

Sieve through the stock and bring to boil.

Step 11

Add green chillies and soaked rice. Cook until water dries from top of rice and only one to half cup of water remaining in bottom.

Step 12

Sprinkle nutmeg and mace powder on top.

Step 13

Cover and steam cook for 20 minutes.

Step 14

Ready to serve. Enjoy with raita.