Dinner
Lamb & Rice Pulao
Recipe by Tiffin and Tea
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Aromatic Rice and Lamb are cook together with whole spices, yoghurt and tomato to create the ultimate comforting one pot meal.
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Cooking mode
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- 3 tbsp Oil
- 1 tbsp Ghee
- 1 Bay Leaf
- 1/2 tsp Peppercorns
- 1 Cinnamon Stick
- 4 Cloves
- 1 tsp Cumin Seeds
- 1/2 tsp Coriander Seeds
- 1/4 tsp Fennel Seeds
- 1 large Onion, Sliced finely
- 50ml Water
- 4 Garlic Cloves, Crushed
- 1 inch Ginger, Crushed
- 1/2 tsp Green Chilli Paste
- 1.5lb Lamb Shoulder (or any other cut), cut into chunks
- 50g Tomatoes, Pureed
- 3 tbsp Natural or Plain Yoghurt
- 1 1/2 cup Basmati Rice
- 1 1/2 tsp Salt
- 315ml Water
- Fresh Coriander to garnish
Utensils
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Step 1
Select saute and add Oil and Ghee.
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Step 2
Then add Bay Leaf, Peppercorns, Cinnamon Stick, Cloves, Cumin Seeds, Coriander Seeds and Fennel Seeds and saute for 30 seconds.
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Step 3
Add chopped Onion and saute for 10 – 15 minutes until a deep golden brown. Deglaze with 50 ml Water.
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Step 4
Stir in Garlic, Ginger and Green Chilli. Saute for 2 minutes.
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Step 5
Add Lamb and cook for 3 – 4 minutes to sear all over.
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Step 6
Pour in tomato and add the Yoghurt. Saute for 2 – 3 minutes.
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Step 7
Add Rice, Salt and Water. Mix everything together.
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Step 8
Assemble lid and pressure cook on high for 6 minutes.
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Step 9
Leave to naturally release for 15 minutes and then do a quick release by turning the pressure cook dial to vent.
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Step 10
Open lid carefully. Garnish with Coriander.
