Lamb Pulao (Rice Pilaf )


Lamb – 1.67 lbs.

chilli powder – 2 tbsp

Ginger-Garlic paste – 1 tbsp

Coriander Powder – 2 tbsp

Turmeric powder-1/2 Tsp

Coconut powder – 1/4 tsp

Dhagad phool – 1 tbsp

salt- as per taste

Yogurt/curd – 1/4 cup

lemon  – 1 whole medium sized.

Oil- 2 tbsp

Marinate all the ingredients above , and rest it for at least  4 hours or overnight (keep refrigerated).

Yoghurt -1/4 cup.

After 6 hours of marination the meat looks like this.

Basmati Rice- 2 cups. ( Wash the rice thoroughly and soak it for at least an  hour.)

water -3 cups.

Take a  large  and heavy bottomed pan, add the below listed ingredients:

Ghee- 2 tbsp

Cashews-  7-8 no.s

Shahi-jeera – 1/2 tsp

Dhagad phool – 1 tbsp

Bay leaves- 3 no.s

Cloves- 6 no.

Green cardamom – 3-4 nos.

Star Anise – 5 no.s

Cinnamon- 4 sticks

Onion- 1 medium sized.

Mint leaves- a cup



  1. Take a pan,  wide and heavy bottomed pan.Add ghee, all the whole masala,  thinly sliced onion and fry them until they are very light and translucent.

2.    Add the marinated lamb mix to the fried masala, and fry it it for a while. Add mint leaves to it.

3. Cook it for  a while, and close the lid for 30-40 minutes on medium flame or  until it             is 75% done.

4. Add 3 cups of water , add 1/2 tsp salt and let it come to a boil.

5. Add soaked and washed rice to the pan,  top it with ghee. Close the lid and cook it for        40 minutes or until the rice is completely cooked.


  1.  Add Dhagad Phool  which gives more flavor to the rice.
  2. Always use good quality basmati rice.
  3.  Always add 1:1.5 rice to water.


Have a great week ahead.












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