- Lamb- 2 lbs (1 kg)
- Long grain basmati rice- 3 cups (soak in cold water for 20 minutes)
- Plain yoghurt- 1 cup
- Turmeric powder- 1 tsp
- Large onions- 1 (finely chopped)
- Cardamom pods- 5
- Cinnamon- 2 pieces
- Bay leaves- 3
- Black peppercorns- 1/2 tsp
- Cloves- 3
- Ground nutmeg- 1/4 tsp
- Coriander seeds- 1 tablespoon
- Cumin seeds- 1 tablespoon
- Ginger- 1 inch piece (grated)
- Garlic- 6 cloves (crushed)
- Medium potatoes- 2 (cut into cubes)
- Fresh green peas- 1 cup
- Grated coconut- 1/2 cup
- Green chilies- 2 (finely chopped)
- Red chili powder or paprika- 1/2 tsp
- Simple garam masala- 1 tablespoon
- Fresh mint leaves- 15 (finely chopped)
- Cilantro (coriander) leaves
- Oil
- Salt
Hyderabadi Pulao
Grind the coconut, green chilies, ginger, garlic, onion, garam masala, nutmeg, coriander and cumin seeds together with 3/4 cup of water and puree. In a bowl marinate the meat with yoghurt, turmeric, salt & red chili powder.
Heat oil in a large pan. Add the cinnamon, cloves, cardamom, peppercorns and bay leaves and fry for a few minutes. Add the ground mixture and fry for about 10 minutes until the oil separates from the mixture. Stir constantly. Add the marinated meat. Mix well. Cover and cook for about 30 minutes. Stir occasionally to prevent the mixture from sticking to the pan. Then add the potatoes and mix thoroughly. Remove from heat.
Preheat the oven to 400°F.
Boil the rice with 4 cups of water and 1 tablespoon of oil over medium heat until half cooked. Drain in a colander. Add the peas to it and keep it aside.
Tranfer the meat to a large casserole. Add mint & coriander leaves. Spread the rice on top of it. Cover with aluminum foil and close the lid. Bake for 15 minutes at 400°F. then reduce the heat to 300°F and cook for 15 more minutes. Turn off the heat and let it be in the oven for 5 minutes. Serve hot with any raita, mint or coriander chutney.
Serves: 6
