Lamb Pilau (Pulao) Recipe

Lamb Pilau / Lamb Pulao / Lamb Pilaf is a common and favourite dish in India as well as in many European and African countries.

Ingredients:

=> Lamb - 500 gm.

=> Fine rice (Basmati variety) - 2 cups.

=> Butter - 3-4 tbsp.

=> Salt to taste.

=> Onion - 2 medium sized (sliced).

=> Cinnamon powder - ½ tsp.

=> Tomato puree - 2 tbsp.

=> Apricot - ½ cup.

=> Pepper powder - 1 tsp.

=> Pistachio nuts - 50 gm.

For Garnishing:

=> Parsley - 4 tbsp (chopped)

Method:

Rinse the rice and keep aside, draining all the water. Heat butter in a pan and fry the onions till soft and translucent. Add the lamb pieces and fry on a low flame till brown on all sides. Add the cinnamon and season with salt and pepper. Cover with a lid and cook on a low flame for 10 - 12 minutes. Add the tomato puree and water to cover the meat. Cover with a lid and cook the lamb on medium flame till almost tender.

Now mix in the apricots, pistachio, the washed rice and 3½ cup of water. Stir gently and again cover with a lid and cook on a low flame till all the water is evaporated as the rice also becomes tender.

Lamb Pilau (or Lamb Pulao or Lamb Pilaf) is ready to be served hot after garnishing with parsley.

Difficulty level: Average.