Vegetable lamb pulao

There are a number of recipes for meat pulao and vegetable pulao and I have a few myself

Fenugreek Lamb Pulao
Chicken Pulao
Chinese Okra pulao

All of these are super delicious and the one I made today with meat and lots of vegetables is my new favorite. As usual, the thing which consumes the longest time is preparing the vegetables.

Go ahead enjoy this one pot dinner


Vegetable lamb pulao (Rice cooked with lamb and vegetables and spices)

Lamb and vegetable pulao

Ingredients:

1. 2 cups basmati rice
2. 1 lb lamb cut into bite size pieces
3.  1.2 cup each of yogurt, chopped carrot, peas, chopped potatoes, cauliflower florets, American eggplant peeled and chopped, 1/2 bell pepper of your choice of color, spinach leaves
4. 1 medium small onion sliced
5. 2 tablespoons oil divided
6. 2 cups chicken broth
7. 2 cups water
8. 1/2 teaspoon each of salt, turmeric, coriander powder, cumin
9. 2 cardamom pods
10. 1 bay leaf
11. 2 cloves
12. 1 inch cinnamon bark
13. 1 heaped teaspoon ginger garlic paste
14. Heaped tablespoon each of mint and coriander leaves

In a pressure cooker add 1 tablespoon oil and fry the onions till they become dark brown. Add ginger garlic paste and fry for a minuet. Add eggplant and fry for 5 minutes. Beat the yogurt and add it to the cooker. Add all the spices and the lamb and cover and cook for 3-4 whistles.

In the mean time, wash and soak the rice in water. Prepare vegetables.

Heat the remaining 1 tablespoon oil in a wide heavy bottomed pan and add cumin and let it splutter. Add the cardamon, bay leaf, cloves and cinnamon and fry for a minute. Add potatoes and cauliflower and fry for 5 minutes. Add the rest of the ingredients and fry for 5 more minutes. Add the liquids and bring to a boil. Add the mint and cilantro and rice and the meat from the cooker to the pan. Cover and cook on low heat for 20 minutes or until rice is done. Enjoy with raita

Eggplant and lamb rice

This week's trip to the Indian store got us some dill weed and I wanted to use it as fast as possible.  I made Dill and Lima Beans Rice and I was planning to make it again and make some lamb side dish to go with it. But then I decided to make some rice with lamb and I followed this Labanese lamb rice recipe to the A...meaning I changed it quite a bit

So...my recipe for today is Eggplant and lamb rice with Dill

Eggplant and lamb rice with Dill

Eggplant and lamb rice with Dill

Ingredients:

1. 1 lb lamb cut into 1 inch pieces
2. 2 tablespoons oil
3. 2 bay leaves
4. 1/2 cup chopped onions
5. 1 medium small American eggplant cut into small cubes (and if possible peel the thick skin)
6. 1 teaspoon ginger garlic paste
7. 1 cup dill weed
8. 2 cups long grain Basmati rice
9. 1 teaspoon each of salt, turmeric, coriander powder
10. 1/2 teaspoon each of chilli powder, cumin powder, garam masala
11. 1 tablespoon fresh squeezed lemon juice
12. 1 teaspoon sambar powder (Optional)

Note: Because I was feeding kids with not so strong teeth I pressure cooked the lamb pieces for 3 whistles with 1/4 cup water and half of the salt and turmeric

In a pan heat the oil and fry the bay leaf for a minute. Add the onions and fry till they start becoming brown. Add the peeled chopped eggplant with all the spices, cover and cook for 10 minutes. Add the ginger garlic paste and fry for a minute. Add the pressure cooked lamb and stir to combine. Add 2 cups of rice and sambar powder if using and stir to combine. Add 3.5 cups of hot water and bring to a boil. Simmer for 20 minutes. Add the dill and lemon juice and stir to combine. Give it a taste test and add more salt if required. 

For serving, spread a tablespoon of plain yogurt on a plate and serve lamb and dill egg plant rice on top of it. And serve with sliced onions