Moplas Pulao (Spicy lamb mince in fragrant rice) recipe
ingredients
750 g (27 fl oz Lamb, minced
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 cup (120 g) 4 oz Onions, sliced
Salt to taste
1 1/2 tsp (7 ml) Lemon (nimbu) juice
1 tbsp (15 g) Coconut (nariyal), ground to a paste 2 tbsp (8 g) Green coriander (hara dhaniya), chopped
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 cup (120 g) 4 oz Onions, sliced
Salt to taste
1 1/2 tsp (7 ml) Lemon (nimbu) juice
1 tbsp (15 g) Coconut (nariyal), ground to a paste 2 tbsp (8 g) Green coriander (hara dhaniya), chopped
Grind together to make a fine paste:
2 1/2 tsp (7 1/2 g) Fenugreek seeds (methi dana), roasted
1/2 tsp (1 g) Turmeric (haldi) powder
1/2 tsp (3/4 g) Cumin (jeera) powder
1/4 tsp Black Mustard seeds (rai)
1 1/2 tsp (9 g) Ginger (adrak) paste
1 1/2 tsp (9 g) Garlic (lasan) paste
1/2 tsp (1 g) Turmeric (haldi) powder
1/2 tsp (3/4 g) Cumin (jeera) powder
1/4 tsp Black Mustard seeds (rai)
1 1/2 tsp (9 g) Ginger (adrak) paste
1 1/2 tsp (9 g) Garlic (lasan) paste
For the rice:
2 1/4 cups (450 g) 1 lb Rice, Basmati, washed, soaked in cold water for 30 minutes
2 tbsp (30 ml) 1 fl oz Vegetable oil
2 Bay leaves (tej patta)
4 Cloves (laung)
2 Cinnamon (dalchini), 2 inch sticks
1/4 cup (30 g) 1 oz Onions, sliced
Salt to taste
2 tbsp (30 ml) 1 fl oz Vegetable oil
2 Bay leaves (tej patta)
4 Cloves (laung)
2 Cinnamon (dalchini), 2 inch sticks
1/4 cup (30 g) 1 oz Onions, sliced
Salt to taste
method
1. Heat the oil in a wok (kadhai); add onions and saute until golden brown. Add the spice paste and fry until brown. Add the lamb and salt; mix well. Reduce heat and cook until the lamb is brown. Add 1 cup water and cook covered until little gravy remains. Add the lemon juice, coconut paste, and green coriander; mix well.
2. For the rice, heat the oil in a large pan; add the bay leaves, cloves, and cinnamon sticks. Saute until the cloves turn dark brown. Add the onions and saute until golden brown. Drain and add the rice. Stir to coat the rice with the oil and add 4 1/2 cups water. Bring to the boil, lower heat and cook until the rice is tender and the water is absorbed. Mix the lamb with the rice, cover the pan and cook till steam rises. Remove the pan and keep aside for 10 minutes.
2. For the rice, heat the oil in a large pan; add the bay leaves, cloves, and cinnamon sticks. Saute until the cloves turn dark brown. Add the onions and saute until golden brown. Drain and add the rice. Stir to coat the rice with the oil and add 4 1/2 cups water. Bring to the boil, lower heat and cook until the rice is tender and the water is absorbed. Mix the lamb with the rice, cover the pan and cook till steam rises. Remove the pan and keep aside for 10 minutes.
serving amount
serves: 4
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