Lamb Pulao | Lamb Pilaf | How to make pulao
Lamb Pulao | Lamb Pilaf – A lamb and rice preparation which is served with raita. Rice are cooked in seasoned lamb stock.
Servings Prep Time
5-6people 20mins
Cook Time
30mins
Servings Prep Time
5-6people 20mins
Cook Time
30mins
Ingredients
Recipe Notes

Method for Lamb Pulao –

  • Wash and soak rice (if necessary, according to variety of rice you are using).

  • In a pressure cooker, take lamb meat, chopped onion, ginger paste, garlic paste, coriander powder, red chilli powder and salt.

  • Add water as much as required for cooking rice. This way you can prepare lamb stock and cook lamb.

  • Pressure cook lamb till it is almost done.

  • Strain lamb pieces and keep stock aside to use it later in the recipe.
  • In a large and thick bottomed vessel heat oil. Add whole spices mix. Stir fry for few seconds.

  • Add onions and green chillies. Fry for few minutes.

  • Next, add lamb pieces in the vessel.

  • Add chopped tomato and curd. Mix well and cook till oil starts separating.

  • In the lamb masala add garam masala. Mix well.

  • Lastly, add the lamb stock and if required plain water to cook pulao.

  • Let the stock boil, add rice.

  • Cover and cook the pulao on high flame for first 5 mins. Rest of the time till pulao is cooked completely cook on low flame.

  • Garnish with chopped coriander leaves. Serve hot with raita.
Lamb Pilaf
Lamb Pilaf