Ingredients

1. 1.2 kg lamb pieces (cut into matchbox sizes)
2. 3–4 cups basmati rice (soaked for 1 hour)
3. 1 cup peas (parboiled)
4. 6 tbsp pilau masala
5. 2 tbsp ginger-garlic paste
6. Juice of 1 lime
7. ½ cup oil (from fried onions)
8. 2 tbsp ghee
9. 2 green chillies (slit)
10. 1 cup yoghurt (well beaten with 50/50 water)
11. 4 medium onions (sliced evenly, fried until golden brown; drain and set aside)
12. 4 large potatoes (quartered, mixed with salt and 1 tsp turmeric powder, fried until golden; set aside)
13. 2 medium tomatoes (grated)
14. 1 cup fresh coriander (chopped)
15. ½ cup fresh mint (chopped)
16. Salt to tastE

Method

1. Marinate the Lamb: In a large bowl, combine lamb, ginger-garlic paste, pilau masala, lime juice, green chillies, mint, coriander, fried onions, tomatoes, yoghurt, and ½ cup oil. Mix well and marinate for 2 hours.
2. Cook the Meat: Heat 2 tbsp ghee in a large pot. Add the marinated lamb and cook over medium heat, stirring occasionally. Add hot water as needed to prevent sticking and simmer until tender (about 45–60 minutes).
3. Build the Gravy: Pour in 3 cups of hot water and stir until blended. Add about 1½ tbsp salt for the rice.
4. Layer & Combine: Add fried potatoes, pressing them gently into the gravy. Stir in peas. Layer the soaked rice evenly over the lamb mixture and make sure to add sufficient water to cover rice.
5. Bake or Steam: Preheat the oven to 180°C. Cover and bake for 1 hour until the Pilau is cooked through and all water has evaporated. Alternatively, cook on low heat on the stovetop for 40–45 minutes.
6. Serve & Garnish: Fluff gently and serve hot with salad.

Contains no additives or preservatives

Allergen(s): Mustard Seed