Lamb Pulao recipe
Lamb pieces- 1 lb (1/2 kg)
Rice- 2 cups
Onions- 2 (sliced)
Cardamom pods- 2 (crushed)
Cinnamon- 1 piece
Cloves- 4
Ginger- 1 inch piece (grated)
Garlic- 5 cloves (crushed)
Cashew nuts (chopped)- 1 tablespoon
Raisins- 1 tablespoon
Bay leaves- 2
Black Peppercorns- 10
Salt to taste
Dalda or ghee- 6 tablespoons
Heat Dalda or ghee in a pan and fry ginger, garlic and
onions until golden brown.
Add all the other spices, lamb pieces and salt.
Fry for
5-7 minutes until the ghee begins to separate.
Add the rice and stir fry until translucent.
Add 4 cups of water and bring it to a boil.
Cover and cook over low heat
until the rice is half cooked.
Then add the raisins and remove the rice from fire.
Cover
and bake for 20 minutes at 325°F or until the rice is fully cooked and
the meat is tender.
If the liquid is insufficient add some water and cook.
Garnish
with cashew nuts.
Serve hot.
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