Fragrant Lamb Pulao
Indulge in the aromatic flavors of this delectable Mutton Pulao, infused with a medley of spices, succulent lamb, and fragrant basmati rice. This rich and flavorful dish is sure to transport your taste buds to culinary bliss.
ingredients
- 1 lb lamb meat, cut into cubes
- 2 cups basmati rice
- 4 cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1-inch ginger, grated
- 4 garlic cloves, minced
- 1 large onion, thinly sliced
- 2 star anise
- 3 tbsp edible oil
- 2 tbsp ghee (clarified butter)
- 2 green chilies, slit
- 1 tomato, chopped
- 1/4 tsp nutmeg powder
- 1/2 tsp shah Jeera (black cumin)
- Salt and pepper to taste
steps
- 1.
Rinse the basmati rice under cold water, then soak it for 30 minutes. Drain and set aside.
- 2.
In a large pot, heat the edible oil and ghee. Add the cardamom pods, cloves, cinnamon stick, star anise, and shah Jeera. Sauté for a minute until fragrant.
- 3.
Add the sliced onions and cook until golden brown. Then, add ginger and garlic, and cook for another minute.
- 4.
Toss in the lamb cubes, season with salt and pepper, and cook until browned on all sides.
- 5.
Stir in the chopped tomato and green chilies, and cook until the tomato softens.
- 6.
Add the soaked and drained rice to the pot, along with nutmeg powder. Gently mix everything together.
- 7.
Pour in enough water to cover the rice, about 3 cups. Bring to a boil, then reduce the heat to low and cover the pot. Let it simmer for 15-20 minutes or until the rice is cooked through and the flavors meld together.
- 8.
Once cooked, fluff the rice with a fork. Serve the fragrant lamb pulao hot, garnished with freshly chopped cilantro if desired.
