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Lamb Pulao......
Lamb Pulao
800 gm lamb
2 cups basmati rice
6 cups thinly slices onions
400gm peeled tomatoes
4 garlic cloves
1 piece ginger
6 green cardamom pods or 3 black
1 bay leave
1 stick cinnamon
sea salt
2 tablespoons whole coriander seeds
2 tablespoons whole cumin seeds
ground turmeric
5 cloves
2-4 dried red chilies
2 cups water
Method:
The first step is very important - you need to to wash the rice a couple times, then leave it in a bowl filled with water for 30 to 40 mins.
Cut the meat in cubes and Season them with salt and pepper.keep it aside. chop the ginger garlic. make powder of coriender, cumin and red chillies.
Heat some ghee and put cardamom, cinammon, cloves and the bay leaves.Fry over high heat until the turn brownish.
Add ginger-garlic and cook about 3 minutes .
Add onions and cook over medium heat until onions are soft, about 10 minutes.
Add ground spices, mix, and cook for a further 2 minutes.
Add the lamb and cook until colored on every side, mixing all the time.
Add tomatoes, salt and turmeric ...
... and then the 2 cups water. Bring to a strong boil.
Drain the soaked rice and pour it in.
Mix well.
Wrap a foil all around as tight a seal as you can. Cover and cook this on very low heat on your stove.
Here is the dish after 30-40 minutes. Put on top some chopped coriander leaves. Serve with a cucumber raita.
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