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09 September 2014,15:33 by
J.Sujatha

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LAMB PILAU

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Place the lamb, water, both types of cardamom, peppercorns, cloves, onion, and salt in a medium pot and over medium heat and bring to a boil.
  • Cover and simmer over low heat until the lamb is tender, about 40 minutes. Remove the lamb with a slotted spoon and set aside.
  • Strain the stock. Return to the pot and bring to a boil. Add the rice, saffron, garlic, ginger, cinnamon stick, and lamb. Simmer over low heat until the rice is cooked, 20 minutes.
  • Melt the butter in a small frying pan over medium heat. Fry the almonds and raisins for 5 minutes. Spoon over the pilau and serve hot.

INGREDIENTS

  • 2 kg boned lean lamb, cut in small cubes
  • 5 green cardamoms pods
  • 4 black cardamom pods
  • 4 black peppercorns
  • 8 cloves
  • 2 onions, sliced
  • 1 teaspoon salt
  • 500 grams basmati rice
  • 2 teaspoon saffron threads
  • 4 cloves garlic, finely chopped
  • 4 teaspoons finely grated fresh ginger
  • 2 short cinnamon stick
  • 4 tablespoons butter
  • 300 grams almonds
  • 250 grams golden raisins (sultanas)

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