Erachi Choru Lamb pulao
Recipe provided by Chef Sanjeev Kapoor
This South Indian dish is an easy, one-pot dinner that contains both lamb and rice. The spice trio of
cinnamon, cardamom, and cloves gives it a wonderful flavor.
- ¼ cup (60 ml) vegetable oil
- 3 (1-inch) cinnamon sticks
- 6 green cardamom pods
- 6 whole cloves
- 4 large (440 grams) red onions, thinly sliced
- 6 green chiles, stemmed and slit
- 1½-inch piece fresh ginger, julienned
- 1 tablespoon fresh garlic paste (page 000)
- 14 ounces (400 grams) boneless lamb, cut into 1½-inch pieces
- 3 tablespoons chopped fresh cilantro
- 3 teaspoons table salt
- 1 tablespoon freshly squeezed lemon juice
- 1½ cups (300 grams) basmati rice, soaked
1. Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the
bottom of the pan, add the cinnamon, cardamom, cloves, and onions, and sauté until the onions are
browned. Add the chiles, ginger, and garlic paste, and sauté until fragrant.
2. Add the lamb and sauté for 2 minutes. Add half of the cilantro and sauté for 2 minutes.
3. Stir in 1½ cups (300 ml) water, 2 teaspoons of the salt, and the lemon juice. Lower the heat to low,
cover, and cook for 45 minutes or until the lamb is tender.
4. Drain and add the rice to the lamb, along with the remaining 1 teaspoon salt and 1 cup (200 ml) water.
Cover and cook 15-20 minutes, or until the rice is done.
5. Garnish with the remaining cilantro and serve hot.