Spiced Lamb And Vegetable Pilaf Recipe

About this recipe

Spiced Lamb and Vegetable Pilaf is a delightful Indian-inspired dish combining tender lamb chunks, fluffy long-grain rice, and vibrant mixed vegetables. Flavored with aromatic spices like cardamom, cloves, and Buknu, this one-pot recipe offers a rich blend of textures and tastes. It's not only a comforting meal but also a nutritious choice packed with 48g of protein per serving, making it ideal for gym-goers and those seeking a balanced lunch option. Cooking is straightforward, with layers of flavor built step by step, resulting in a satisfying pilaf that's perfect for a cozy midday meal or even for meal prep. Share this hearty dish with your family or enjoy it as a weekday treat to elevate your lunch hour.

Ingredients

• 1 kg Basmati Rice
• 1 pack (85 g) Hachi Wilson Premium Chicken & Lamb Chucks In Gravy
• - Frozen Mixed Vegetables
• 750 g Priya Sunflower Oil
• 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves
• - Cloves Lavang Powder-10 Gm
• 500 G Mongri Fali/Radish Pods(500 Gm)
• 500 g Onion
• loose Ginger
• 100 g Garlic - Single Clove
• 25G Kp Mut Suk Mas
• 500 g Desi Tomato (Tamatar)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the rice thoroughly under cold water and soak it for 20 minutes.
2. 2. Heat the cooking oil in a large pot and add bay leaves, cloves, and cardamom pods to release their aroma.
3. 3. Add finely chopped onions and sauté until golden brown and caramelized.
4. 4. Add ginger powder, minced garlic, and Buknu spice blend, stirring for 2 minutes to toast the spices.
5. 5. Add lamb chunks and cook until browned on all sides, ensuring the meat is sealed and flavorful.
6. 6. Stir in chopped tomatoes and cook until they soften and form a thick masala base.
7. 7. Add the frozen mixed vegetables and cook for 3-4 minutes until lightly softened.
8. 8. Drain the soaked rice and add it to the pot, mixing gently to combine with the lamb and vegetables.
9. 9. Season with salt and black pepper, ensuring the flavors are balanced.
10. 10. Pour in water, bring to a boil, then reduce the heat to low and cover tightly with a lid.
11. 11. Cook for 20 minutes on low heat, allowing the rice to absorb the liquid and the flavors to meld.
12. 12. Turn off the heat and let the pilaf rest for 5 minutes before fluffing with a fork.
13. 13. Remove the bay leaves, cloves, and cardamom pods before serving for a smoother eating experience.
14. 14. Serve the lamb pilaf warm, garnished with fresh herbs if desired.