Ground Lamb Pulao Food

GROUND LAMB PULAO

Steps:

• Check the rice and discard any debris. Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. Place the rice in a bowl, cover with water by 1 inch, and soak for 30 minutes.
• As the rice soaks, cook the lamb: Place a medium saucepan with a heavy lid or a Dutch oven over medium heat. When the saucepan is hot, break the lamb into chunks, and cook until the fat renders, about 2 minutes. Drain most of the fat, leaving behind 1 to 2 tablespoons, and continue to cook the lamb until it browns, another 2 minutes.
• Add the ghee and heat over medium until it melts, 30 to 45 seconds. Add the garlic and ginger and sauté for 1 minute.
• Add the garam masala, chile powder, black pepper and 1 teaspoon salt and sauté until the spices are fragrant, 1 minute. Add 1 tablespoon lime juice and stir until the flavors come together, about 1 minute.
• Transfer the lamb mixture to a large bowl and keep warm. (To do so, you could transfer it to a 250-degree oven.) Clean the saucepan and wipe dry.
• Drain the soaked rice. Add to the same saucepan and cover with water by 1 inch. Stir in 1 tablespoon lime juice, the turmeric and the remaining 1 teaspoon salt. Bring to a boil over medium heat, then cover, and reduce heat to simmer until the rice absorbs all the water, about 10 minutes. (Do not stir the rice as it cooks, or the grains might break.) Remove the saucepan from heat, and let sit, uncovered, for 5 minutes.
• Stir the rice into the cooked lamb mixture, then drizzle with the remaining 1 tablespoon lime juice. Fold the scallions and mint into the rice, and serve immediately.

TURKISH LAMB PILAU

Steps:

• Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
• Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.

MASOOR PULAO (LAYERED MINCED LAMB AND LENTILS WITH RICE)

Steps:

• Make the saffron water by soaking the saffron strands in 200ml of hot water. Leave to stand until needed.
• Wash the rice in warm to hot water and leave to soak in a bowl of water while you prepare the other ingredients.
• Add the lentils to a large pan filled with 400ml hot water . Place over a low to medium heat and cook for approximately 30-45 minutes, until the lentils are tender. If necessary, add more hot water during cooking.
• Heat two thirds of the vegetable oil in another large pan and heat until smoking hot. Add half the onions and fry until they are golden brown and crispy. Remove with a slotted spoon and place on kitchen paper to drain. Set aside.
• In the same hot oil, add the potatoes and fry till they are almost done. Remove and drain on kitchen paper. Set aside.
• Leave the oil in the pan and add the cinnamon sticks and cardamom pods. Allow the spices to sizzle for a few seconds then add the remaining raw onions and fry until golden brown.
• Now add the garlic and ginger and stir for a few seconds.
• Add the chopped tomatoes, green chillies, ground cumin, garam masala , turmeric and red chilli powder and stir for a minute or two.
• Add the minced lamb and cook until browned then add the yoghurt and stir through. Cover the pan and cook on a low heat for 30 minutes.
• Meanwhile, bring a large pan of water to the boil and add the rice. Add three teaspoons of salt and a drizzle of oil to prevent the rice from sticking. Cook until the rice becomes tender but not completely cooked through - about three minutes. Drain well and leave to stand.
• Add the remaining oil to the empty rice pan and add a layer of the crispy-fried onions and a drizzle of the saffron water.
• Next add a thin layer of rice, then a thin layer of the lentils and some of the lamb mixture. topped with a layer of the fried potatoes.
• Repeat steps 11 and 12 several times until all the ingredients have been used up and you have a number of layers. Finish with a layer of fried onions and sprinkle over the chopped coriander and mint.
• Cover the pan and cook over a low heat for 8-10 minutes.
• Serve warm with Yogurt Raita or Mint Yogurt .

UZBEK PLOV (LAMB AND RICE PILAF)

Steps:

• Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
• Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
• Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.

AFGHANISTAN: KABULI PULAO

Steps:

• Saute the carrots and raisins in butter. Set them aside.
• Heat about a tablespoon of oil in a medium sized pan and cook the onions until translucent. Then add the rice and broth, bring to a boil, cover and cook for 20 minutes until the rice is tender.
• Add the spices to hot oil and cook for a few seconds, until fragrant. Then add the meat and saute until just done.
• Place the meat in an oven-safe dish, then cover it with the rice and bake at 250 degrees for 20 minutes.