Ingredients
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1 & ½ lb Lamb
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1 tsp Saltor acc. to taste
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2 tsp Garam masala
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1\4 Cup Oil
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2 Cinnamon Stick
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1 tsp Cumin (Zeera)
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6 Cloves
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5 Black Cardamom
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2 Bay Leaves
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1 tsp Black peppercorns
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4 tbsp Ginger Garlic Paste
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3 Medium Onionssliced
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2 tsp Coriander Powder
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1 & ½ tsp Cumin Powder
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½ tsp Mace Powder
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½ tsp Nutmeg Powder
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½ tsp Cayenne Pepper Powder
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2-3 Medium Tomatoesdiced
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1 tsp Turmeric Powder
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1 & ½ tsp Saltor acc. To taste
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3 Cups Water
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2 Cups Basmati RIce
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½ Cup Almondssliced and roasted
Description
This super flavorful and aromatic dish combines tender lamb meat with fragrant basmati rice, spices, and herbs. This recipe infuses the meat and rice with an array of flavors, resulting in a delightful one-pot meal that is perfect to treat yourself or your guests to a flavorful feast. This flavorful and delightful Lamb Pulao is a true comfort food when paired with a cooling and smooth yogurt veggie salad.
Here’s the recipe for this scrumptiously flavorful Lamb Pulao;
Directions
- Marinate lamb with salt and garam masala for hail an hour.
- Heat oil in a pan.
- Add cinnamon, cumin seeds, cloves, cardamom, bay leaves, and black peppercorns.
- Saute until fragrant.
- Add ginger garlic paste.
- Saute for a couple of minutes.
- Add onions and saute until golden.
- Add coriander, cumin powder, mace and nutmeg powder, and cayenne pepper powder.
- Saute for a min.
- Add the marinated lamb and cook until the color changes to brown.
- Add tomatoes, turmeric powder, and salt.
- Saute for 1-2 mins.
- Add water and bring to a boil.
- Drain the rice and add to the boiling water.
- Let cook on medium flame until water evaporates.
- Cover and let steam cook for about 5-7 mins on low flame.
- Sprinkle roasted and sliced almonds.
- Serve hot with raita.
