Lamb Pullao Recipe


  • 1 tsp Salt
  • 2 tbsp Yogurt
  • 2 tbsp Corn Oil
  • 1 tsp Garlic Pulp
  • tsp Ginger Pulp
  • 1 tsp Garam Masala
  • 1 tbsp Butter or Ghee
  • 450 gms minced Lamb
  • tsp Turmeric Powder
  • 2 Medium Onions, sliced
  • 2 tbsp Chopped Coriander
  • 2 Medium Chillies, chopped
  • 2 Medium Tomatoes, sliced
  • Tomato slices for Garnishing

  • Rice
  • 4 Cloves
  • 1 tsp Salt
  • 1.2 Litre Water
  • 1 tbsp Coriander
  • 1 tbsp Lime Juice
  • 4 Green Cardamoms
  • 6 Black Peppercorns
  • 450 gms Basmati Rice
  • tsp Black Cumin seeds
  • 2 Green Chillies, chopped
  • tsp Saffron strands, soaked in 2 tbsp milk


  1. Wash the rice twice, drain and set aside in a sieve.
  2. Heat the oil and ghee in a deep round bottomed frying pan or a large karahi. Add the onions and fry and untill golden brown.
  3. Lower the heat to medium and add the garlic, chilli powder, ginger, tuirmeric, garam masala, salt, yogurt and tomatoes and stir-fry gently for about 1 minute.
  4. Add the minced lamb and turn up the heat to high.Use a slotted spoon to fry for the lamb, scraping the bottom of the pan to prevent it from burning.
  5. Add the fresh coriander and chillies, and continue to stir, breaking up and continue to stir, breaking up any lumps in the meat as you work. Once the lamb is thoroughly cookedm set it to one side.
  6. Put the rice into a large saucepan with the water, cloves, cardamoms, cumin seeds, peppersorns and salt, and bring to the boil. When the rice has boiled for 2 minutes, drain off the water along with half the rice, leaving the rest in the saucepan.
  7. Spread the cooked lamb over the rice in the saucepan and cover with the rice left in the strainer.
  8. Add the fresh coriander, green chillies, lime juice and saffron in milk, if using.
  9. Cover the saucepan with a tight-fitting, lid and cook over a low heat for 15-20 minutes.
  10. Check that the rice is cooked through and mix gently with a slotted spoon before serving. Garnish with slices of tomato if wished.

< Prev    Next >