Hyderabadi Pulao recipe
Lamb- 2 lbs (1 kg)
Cardamom pods- 5
Cinnamon- 2 pieces
Bay leaves- 3
Black peppercorns- 1/2 tsp
Cloves- 3
Ground nutmeg- 1/4 tsp
Long grain basmati rice- 3 cups (soak in cold water for
20 minutes)
Plain yoghurt- 1 cup
Turmeric powder- 1 tsp
Large onions- 1 (finely chopped)
Coriander seeds- 1 tablespoon
Cumin seeds- 1 tablespoon
Ginger- 1 inch piece (grated)
Garlic- 6 cloves (crushed)
Medium potatoes- 2 (cut into cubes)
Fresh green peas- 1 cup
Grated coconut- 1/2 cup
Green chilies- 2 (finely chopped)
Red chili powder or paprika- 1/2 tsp
Simple garam masala- 1 tablespoon
Fresh mint leaves- 15 (finely chopped)
Cilantro (coriander) leaves
Oil
Salt
Grind the coconut, green chilies, ginger, garlic, onion,
garam masala, nutmeg, coriander and cumin seeds together with 3/4 cup of water
and puree.
In a bowl marinate the meat with yoghurt, turmeric, salt & red
chili powder.
Heat oil in a large pan.
Add the cinnamon, cloves, cardamom,
peppercorns and bay leaves and fry for a few minutes.
Add the ground
mixture and fry for about 10 minutes until the oil separates from the mixture.
Stir constantly.
Add the marinated meat.
Mix well.
Cover and cook for about 30
minutes.
Stir occasionally to prevent the mixture from sticking to the pan.
Then
add the potatoes and mix thoroughly.
Remove from heat.
Preheat the oven to 400°F.
Boil the rice with 4 cups of water and 1 tablespoon of
oil over medium heat until half cooked.
Drain in a colander.
Add the peas to it
and keep it aside.
Transfer the meat to a large casserole.
Add mint & coriander
leaves.
Spread the rice on top of it.
Cover with aluminum foil and close
the lid.
Bake for 15 minutes at 400°F.
then reduce the heat to 300°F and cook for
15 more minutes.
Turn off the heat and let it be in the oven for 5 minutes.
Serve
hot with any raita, mint or coriander chutney.
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