One Pot Lamb Pulao

This is my favourite one pot meal with lamb, basmati rice and aromatic spices.
Bursting with flavour this is a rice dish for any occasion. In this recipe, two
fabulous ingredients lamb and basmati rice come together beautifully to form a
delicious final dish. If you fancy something speical but do not have much time
at hand, this is the perfect pulao.
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Servings: 2 people

Author:

Prep Time
30 minutes

Cook Time
1 hour

Resting time
15 minutes

Total Time
1 hour, 45 minutes

Course:

Main Course Dinner

Cuisine:

Indian

Keywords:

Lamb Pulao Pulao

Instructions

1 Heat ½ cup ghee in a large heavy based pan on medium heat.
2 Add onions and fry for 8-9 minutes.
3 Add the diced lamb and brown evenly.
4 Add whole spices, ground fennel, ground mace, ginger garlic paste, green
chillies, water and salt. Mix well to combine. Bring to a boil and reduce heat
to low and simmer covered with a tight-fitting lid for 25 minutes or until the
lamb is tender, bearing in mind that we will be cooking the lamb for a further
12-15 minutes once we add the rice. Stir from time to time to avoid sticking or
burning.
5 While the lamb is cooking, wash the rice and soak it for 20 minutes.
6 Drain the rice and add to the lamb and add another 450mL-500mL water. Stir well
to combine and adjust seasoning if required. Bring to the boil. Reduce heat to
lowest setting. Cook covered for 12-15 minutes without opening the lid at any
time. Remove pan from heat and set aside for 15 minutes with the lid closed.
7 Open lid carefully and fork the rice. Add half the coriander and half the mint
leaves and give a gentle stir.
8 Garnish with garam masala, ghee, reserved coriander and mint leaves.
9 Serve immediately with mint and yogurt raita.

One Pot Lamb Pulao

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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