Rice Dishes Recipes -  Hyderabad-style Lamb Pulao Rice Recipe

Ingredients

• 900g/2 lb boneless lamb, cubed

• 250ml/8 fl oz natural (plain) yoghurt

• 5ml/1 tsp ground turmeric

• 1.5ml/1/4 tsp ground red chili

• salt

• 1.2l/2 pts water

• 100g/4 oz grated (shredded) coconut

• 1 onion, chopped

• 5 cloves garlic, chopped

• 1cm/1/2 in ginger root, chopped

• 2 green chilies, chopped

• 15ml/1 tbsp garam masala

• 1.5ml/1/4 tsp grated nutmeg

• 15ml/1 tbsp coriander (cilantro) seeds

• 10ml/2 tsp cumin seeds

• 45ml/3 tbsp oil

• 5 cardamom pods

• 2 cinnamon sticks

• 2.5ml/1/2 tsp black peppercorns

• 1.5ml/1/4 tsp cloves

• 2 bay leaves

• 2 potatoes, peeled and cubed

• 900g/2 lb long-grain rice, soaked

• 225g/8 oz peas

• 30ml/2 tbsp chopped fresh mint

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

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Method:

1. Place the lamb in a bowl with the yoghurt, turmeric, chilies and salt. Puree 120ml/4 fl oz/1/2 cup of water, the coconut, onion, garlic, ginger, chilies, garam masala, nutmeg, coriander and cumin seeds, adding a little more water if necessary.

2. Heat the oil and fry the cardamom, cinnamon, peppercorns, cloves and bay leaves until slightly darkened. Mix in the puree and simmer for 8-10 minutes, stirring, until the oil appears on the surface. Add the meat and yoghurt, cover and simmer for 30 minutes, stirring occasionally. Add the potatoes and remove from the heat.

3. Preheat the oven to 200C/400F/gas mark6. Boil the rice in 2.8l/5 pts/12 cups of water for 5 minutes then drain. Stir in the peas. Transfer the meat to a casserole dish and sprinkle with mint and coriander.

4. Spread over the rice, cover with foil and the lid and bake in the oven for 15 minutes. Reduce the oven temperature to 150C/300F/gas mark 2 and cook for a further 20 minutes. Turn off the heat and leave the casserole in the oven for a further 5 minutes. Serve hot with papadums, spinach, dal and mango chutney.