Spiced Lamb Pulao (Rilla Pulao)

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8 oz. Patna or Basmati rice
1 lb. lean lamb
3 onions
1 green chili
Oil for frying
Scant pint (U.S. 2 ¼ cups) boiling water
2 green chillis
Bunch coriander leaves 1-inch fresh root ginger Sprig mint leaves
1 teaspoon powdered cummin seeds
1 teaspoon pepper
½ - teaspoon turmeric powder
½ teaspoon ground cloves
½ teaspoon garam masala salt to taste
How to make Spiced Lamb Pulao (Rilla Pulao)


Wash rice and soak in water. Trim lamb and cut into cubes. Chop onions and chili. Now prepare the ingredients for the masala paste. Finely grate or mince the chillis, coriander leaves, ginger and mint together. Mix with the cummin, pepper, turmeric, cloves and garam masala, to make a paste. Heat some oil in a large pan and fry the sliced onions and green chilli until golden brown. Add the lamb. Fry for 10 minutes before adding a little of the water to prevent the meat from sticking to the bottom of the pan. Cook very gently until lamb is tender. Add the masala paste and season with salt. Fry for 10 min¬utes. Drain the rice and add, fry for 2-3 minutes. Add the boiling water and cook very gently until all the liquid is absorbed and the rice cooked. Serve with a crisp salad.

Note: Preparation time 30 minutes, Cooking time 1 hour, To serve 4
Posted By: daani, Karachi

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This is Premila Lal’s recipe from her book Indian Cooking for Pleasure (1970). It is an excellent dish and a family favourite for decades.

  • Prem,