Lamb Pulao Easy Recipe

This is a easy and predictable recipe. I will not tenderize lamb with Papaya or marinate it in the yogurt. I will make a spice rub and marinate the lamb in the spice rub.  Ask your butcher to cut Lamb stew meat from sirloin or shoulder. I will forgo the meat on bones. The cubes will be 1 to 1½". I will forgo the bones (shank). I will not use Turmeric or Saffron. I like rich red color of Rogan Josh. I will use Degi Mirch and substitute Ratan Jot and Maval with a few drops of red color.

I will use Dutch oven. Seal the lid with dough, and bake in oven to emulate Dum cooking.

Ingredients

1. Lamb boneless cubed 1 to 1½": 2 pounds

2. Basmati Rice: 2 cups

3. Rub

Zip lock plastic bag

Black Cardamom seeds: 1 teaspoon

Black Peppercorn: 10

Cinnamon 3"x¼" stick broken into half : 1

Mace: 3 blades

Nutmeg grated: ¼ of small nut

Coriander seeds: 3 teaspoons

Cumin seeds: 2 teaspoons

Cloves: 5

Crushed Red peppers: 1 Tablespoon

Salt: 1 teaspoon

3. Chopped onions: 3 cups

4. Peeled Garlic cloves: 3

5. Ginger peeled. 1"x1"

6. Ghee: ¼ cup

7. Chopped tomatoes: 2 Cups

8. Bay leaf: 2

9. Degi Mirch: 1 Tablespoon

10. Red Food color: 4 drops

11. Water: 2 cups

12 Dough seal

All purpose flour: ¼ cup

Water: 1 Tablespoon

Method

1. Wash and rinse Basmati rice. Presoak it in plenty of water for about 1 hour.

2. Use food processor or coffee grinder to grind rub spices to a coarse powder. Put the ground spices and lamb in the zip-lock bag. Shake bag so all the lamb is well coated. Set it aside for about 1 hour.

3. Process onions, garlic and ginger in the food processor to make a paste

4. Heat Ghee in the Dutch oven

5. Add onion paste sauté till onions start to turn brown about 5 minutes

6. Turn down heat to medium. Add Lamb and Spices from the Zip-lock bag. Sautés, till all sides of lamb are getting brown covered with nice toasty Masala of spices and onions garlic ginger. It will take about 10 minutes. Do Not do this at a very high heat.

7.  Add Tomatoes:, Bay leaf, Degi Mirch, Red Food color, and water. Bring it to a boil.

8. Stir in presoaked rice. Bring it to a boil.

9. Shut off heat

10. Make dough seal by mixing flour and water. Apply it to the lid of the Dutch oven. Seal the dutch oven.

11. Preheat oven to 325°F.

12. Bake about 45 minutes.

13. Check meat and rice for done and tender. Cook more if desired. But do not serve.

14. Shut off heat. Let it rest about 25 minutes. Serve