Lucknowi Lamb Pulao Recipe
Since the festival season will soon be ending, we will be moving on to the summer holidays which is generally the time when schools close and families plan for summer fun activities. For this time of the year, it's essential to keep everyone happy and fed. Therefore, I've come up with the recipe of 'Lucknowi Lamb Pulao', a mild yet flavourful rice dish originating from Lucknow, India. The pulao is perfect for both adults and children alike and something that provides all the necessary nutrients to all ages, because of the meat content added to it.
The Major Ingredient - The Lamb!
Lamb is one of the most exciting ingredients that can be used to create lot of different recipes.
Lamb Try it, Love it
The EU funded Lamb Try it, Love it campaign has enabled people to discover the unique flavours of lamb at their convenience. The protein packed premium lamb produced by European farmers ensures the use of sustainable practices and is a praiseworthy contribution to the local economies.
Variety of Cuts of Lamb
Being a versatile ingredient, lamb can be used to prepare lots of dishes and the availability of different cuts enables us to create incredible lamb dishes that aren't just quick and easy to prepare, but the health benefits are immense too!
Health Benefits of Lamb
Lamb contains essential nutrients and proteins as well as 7 vitamins and minerals including vitamin B12 and niacin that leads to a healthy lifestyle. Once you try it, you're definitely going to love it! For more information on the campaign and for interesting new recipes, check out lamb try it, love it.
INGREDIENTS FOR LUCKNOWI LAMB PULAO:
(Serves 4)
For the curry:
For the curry:
1 kg lamb cubes with bones (washed well)
1 tsp salt, or as required
2 tsp papaya paste
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp red chilli powder
6 whole black pepper-corns
2 medium cinnamon sticks
1 large bay leaf
5 whole cloves
2 medium sized fresh green chillies
2 tbsp natural full fat yogurt
For the rice:
1 1/2 cups rice
1 large bay leaf
Pinch of orange food colouring
Pinch of ground nutmeg
3-4 whole mace
1 tsp salt, or as required
2 tsp papaya paste
1 tsp ginger paste
1 tsp garlic paste
6 tbsp cooking oil (for frying onions)
3 medium finely sliced onion (fried until golden brown) 1/2 tsp red chilli powder
6 whole black pepper-corns
2 medium cinnamon sticks
1 large bay leaf
5 whole cloves
2 medium sized fresh green chillies
2 tbsp natural full fat yogurt
For the rice:
1 1/2 cups rice
1 large bay leaf
1 tsp salt, or as required
2 tbsp cooking oil
2 tbsp Kewra water Pinch of orange food colouring
Pinch of ground nutmeg
3-4 whole mace
INSTRUCTIONS:
Add salt, papaya, ginger and garlic paste to the lamb cubes, cover and keep in the fridge for an hour.
In a pot, add oil, fry the onions and add the marinated lamb along with chilli powder, peppercorns, cinnamon sticks, bayleaf and cloves and cook on medium heat for 5 minutes.
Add the chillies, 2 cups of water, and cook the lamb until tender.
Once the lamb is cooked, make sure the water content is evaporated and the sauce of the stew is thick.
Add the yogurt and cook for another 5 minutes.
In another bigger pot, add rice and wash well.
Drain all the water after washing and then add 2 cups of hot water to it.
Add a bay leaf, salt, oil and cook on a high flame until the water boils.
Reduce the heat to low, cover the lid and leave the rice to cook.
Once the rice is cooked, keep the lid covered, and keep on very low flame for 2 minutes.
Meanwhile, mix orange food colouring with Kewra water and mix well.
Turn off the flame, and add the orange mixture to the rice, with the ground nutmeg and mace.
Mix the rice very gently, and let the rice rest for 5 minutes.
Remove half the rice from the pot and keep them aside.
Add the lamb stew curry to the remaining rice in the pot, until fully layered.
Add the remaining rice on the top of the previous layer of the meat.
Turn on the flame on very low heat, put a kitchen heat diffuser or simmer ring on the flame and keep the pot of rice on it for 5 minutes.
In a pot, add oil, fry the onions and add the marinated lamb along with chilli powder, peppercorns, cinnamon sticks, bayleaf and cloves and cook on medium heat for 5 minutes.
Add the chillies, 2 cups of water, and cook the lamb until tender.
Once the lamb is cooked, make sure the water content is evaporated and the sauce of the stew is thick.
Add the yogurt and cook for another 5 minutes.
In another bigger pot, add rice and wash well.
Drain all the water after washing and then add 2 cups of hot water to it.
Add a bay leaf, salt, oil and cook on a high flame until the water boils.
Reduce the heat to low, cover the lid and leave the rice to cook.
Once the rice is cooked, keep the lid covered, and keep on very low flame for 2 minutes.
Meanwhile, mix orange food colouring with Kewra water and mix well.
Turn off the flame, and add the orange mixture to the rice, with the ground nutmeg and mace.
Mix the rice very gently, and let the rice rest for 5 minutes.
Remove half the rice from the pot and keep them aside.
Add the lamb stew curry to the remaining rice in the pot, until fully layered.
Add the remaining rice on the top of the previous layer of the meat.
Turn on the flame on very low heat, put a kitchen heat diffuser or simmer ring on the flame and keep the pot of rice on it for 5 minutes.
TIP:
For the raita dip, add salt, red chilli powder, dry mixed herbs, chaat masala and mix well.
For the raita dip, add salt, red chilli powder, dry mixed herbs, chaat masala and mix well.
Preparation time: 5-10 minutes
Cooking time: 45 mins
Serves: 4
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This sounds delicious! I love lamb but we don't have it nearly as often as I'd like.
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