¤ Hyderabadi Pulao Recipe - Indian Food Recipes ¤

:: Ingredients for Hyderabadi Pulao
Lamb- 2 lbs (1 kg)
Cardamom pods- 5
Cinnamon- 2 pieces
Bay leaves- 3
Black peppercorns- 1/2 tsp
Cloves- 3
Ground nutmeg- 1/4 tsp
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)
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

:: How to make 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.
Transfer 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.

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