Rice Dishes Recipes - Carnataka Pulao Rice Recipe

Ingredients

• 900g/2 lb boneless lamb, cubed

• 450ml/2 cups natural (plain) yoghurt

• salt

• 45ml/3 tbsp water

• 5ml/1 tsp ground turmeric

• 45ml/3 tbsp paprika

• seeds from 8 cardamom pods

• 1 cinnamon stick

• 6 cloves

• 15ml/1 tbsp ground coriander (cilantro)

• 15ml/1 tbsp ground cumin

• 1.5ml/1/4 tsp grated nutmeg

• 1.5ml/1/4 tsp ground mace

• 1.5ml/1/4 tsp ground red chili

• 8 cloves garlic, chopped

• 5cm/2 in ginger root, chopped

• 3 green chilies

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• 120ml/1/2 cup oil

• 8 onions, sliced

Rice

• 5ml/1 tsp saffron strands

• 45ml/3 tbsp hot milk

• 900g/2 cups long-grain rice, soaked

• 2.8l/12 cups water

• 15ml/1 tbsp oil

• 6 cloves

• 5ml/1 tsp ground cardamom

• 1 cinnamon sick

• 2.5ml/1/2 tsp black peppercorns

• salt

• 30ml/2 tbsp raisins

• 3 potatoes, peeled and cubed

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Method:

1. Mix the meat with the yoghurt and salt and leave to marinate. Puree the remaining meat ingredients except the oil and onions. Heat the oil and fry the onions until browned and crisp then remove from the pan, leave to cool then crush. Mix half the crushed onions with 30ml/2 tbsp of oil from the pan and the marinated meat and set aside for 3 hours.

2. Reheat the oil in the pan and add the meat and marinade. Bring to the boil, cover and simmer gently for 1 hour, stirring occasionally, until the meat is tender and the sauce thick. Remove from the heat.

3. Meanwhile, dissolve the saffron in the hot milk. Bring the rice to the boil with water, oil, cloves, cardamom, cinnamon, peppercorns and salt and simmer for 4 minutes. Drain. Spread the meat in a greased casserole dish, top with the raisins and potatoes and sprinkle with saffron milk.

4. Sprinkle over half the remaining onions then add the rice and the remaining onions. Seal with foil then lid and cook in a preheated oven at 150C/300F/gas mark 2 for 45 minutes until the meat is tender. Turn off the heat and leave in the oven for a further 5 minutes. Serve hot with tomato chutney and papadums.