GROUND LAMB PULAO
The aroma of fresh mint and spices permeates this bright, turmeric-painted pulao made with basmati rice and ground lamb. This recipe, which has origins in the ground meat pulaos of India, is quite flexible and open to additions: a handful of fresh dill, a generous sprinkling of fried peanuts or other nuts, or crispy, fried onions tossed in just before serving. It also works well if you substitute beef for the lamb, and really needs no sides, except maybe some raita, creamy plain yogurt or a salad.
Provided by Nik Sharma
Categories dinner, weekday, grains and rice, meat, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Check the rice and discard any debris. Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. Place the rice in a bowl, cover with water by 1 inch, and soak for 30 minutes.
- As the rice soaks, cook the lamb: Place a medium saucepan with a heavy lid or a Dutch oven over medium heat. When the saucepan is hot, break the lamb into chunks, and cook until the fat renders, about 2 minutes. Drain most of the fat, leaving behind 1 to 2 tablespoons, and continue to cook the lamb until it browns, another 2 minutes.
- Add the ghee and heat over medium until it melts, 30 to 45 seconds. Add the garlic and ginger and sauté for 1 minute.
- Add the garam masala, chile powder, black pepper and 1 teaspoon salt and sauté until the spices are fragrant, 1 minute. Add 1 tablespoon lime juice and stir until the flavors come together, about 1 minute.
- Transfer the lamb mixture to a large bowl and keep warm. (To do so, you could transfer it to a 250-degree oven.) Clean the saucepan and wipe dry.
- Drain the soaked rice. Add to the same saucepan and cover with water by 1 inch. Stir in 1 tablespoon lime juice, the turmeric and the remaining 1 teaspoon salt. Bring to a boil over medium heat, then cover, and reduce heat to simmer until the rice absorbs all the water, about 10 minutes. (Do not stir the rice as it cooks, or the grains might break.) Remove the saucepan from heat, and let sit, uncovered, for 5 minutes.
- Stir the rice into the cooked lamb mixture, then drizzle with the remaining 1 tablespoon lime juice. Fold the scallions and mint into the rice, and serve immediately.
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GULLAB KHATTAK
[email protected]I've tried a lot of different pulao recipes, but this one is by far the best. It's the perfect balance of spices and flavors.
miracle taranchokov
[email protected]This recipe is a great way to use up leftover lamb. It's also a great dish to make ahead of time.
Shadia Oganda
[email protected]I made this for a party and everyone loved it. It was the perfect dish to serve a crowd.
Buddha Tv
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The end result is a delicious and impressive dish.
Shani Bacha
[email protected]I'm not a huge fan of lamb, but this recipe changed my mind. The lamb was so tender and flavorful.
Tyriq Allen
[email protected]This is my favorite pulao recipe. It's so flavorful and the lamb is always cooked perfectly.
HussamX1
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's the perfect dish to serve at a party or potluck.
Ms Lubna
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Ayman Ahmed
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the pulao turned out great. I'm definitely going to try more recipes from this site.
Stenelle Brewer
[email protected]This recipe was easy to follow and the end result was delicious. I will definitely be making it again.
Ilyaas G
[email protected]I've tried a lot of different pulao recipes, but this one is by far the best. It's the perfect balance of spices and flavors.
SHELTONMARWEYI SHELTONMARWEYI
[email protected]This recipe is a great way to use up leftover lamb. It's also a great dish to make ahead of time.
Cristopher Caballero soto
[email protected]I made this for a party and everyone loved it. It was the perfect dish to serve a crowd.
Ayesha Chaudhary
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The end result is a delicious and impressive dish.
Nuku Penitusi
[email protected]I'm not a huge fan of lamb, but this recipe changed my mind. The lamb was so tender and flavorful.
Ali Hossen
[email protected]This is my new favorite pulao recipe. It's so flavorful and the lamb is cooked perfectly.
Stecy chanda Kabwe
[email protected]I've made this recipe several times now and it's always a winner. It's easy to make and always turns out great.
Patience Laryea
[email protected]Delicious! I used a little less spice than the recipe called for, but it was still plenty flavorful. The lamb was tender and the rice was fluffy.
Rahama Salifu
[email protected]Just made this for dinner and it was a hit! The family loved it. Will definitely be making it again.
Tech Guru
[email protected]This ground lamb pulao is a delightful and flavorful dish. The combination of spices and lamb is perfect, and the rice is cooked to perfection. I highly recommend this recipe!