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Pulao Rice with Meatball Popular

Category : Lamb

Author : TajRecipe

Date : 12/8/2006

Rating: Rating 3.8 ( 3.8 ) by 8 users

2 slices bread
150ml/1/4 pt milk
2 onions
450g/1 lb minced (ground) lamb
juice of 1/2 lemon
2 eggs
100g/4 oz breadcrumbs
ghee for deep-frying
5ml/1 tsp cumin seeds
2 black cardamom pods
450g/1 lb long-grain rice, soaked
1.2l/2 pts water

For Seasoning:

2 green chilies
5ml/1 tsp coriander (cilantro) seeds
4 cloves garlic
2.5ml/1/2 tsp ginger root
5ml/1 tsp garam masala

For Tomato sauce:

15ml/1 tbsp ghee
3 cloves
1 cinnamon stick
4 cloves garlic
450g/1 lb tomatoes, skinned
10ml/2 tsp chili powder
25g/1 oz plain (all-purpose) flour
300ml/1 1/2 pt coconut milk
1) Mix all the seasoning ingredients and Grind together. Soak the bread in the milk for 10 minutes then squeeze out the excess.

2) Mince 1 onion then mix with the bread, meat, ground spices, lemon juice and 1 egg.

3) Shape the mixture into small balls, dip in beaten egg, roll in breadcrumbs and deep-fry in hot oil until golden brown.

4) Heat 15ml/1 tbsp ghee, slice the remaining onion and fry it until soft. Add the cumin seeds, cardamom and rice and stir together well.

5) Add the rice and water, bring to the boil, cover and simmer until the rice is almost cooked. Transfer to a casserole dish, gently place the meatballs into the rice, cover and cook in a preheated oven at 180C/350F/gas mark 4 for about 15 minutes until almost dry.

6) To make the sauce, heat the ghee and fry the cloves, cinnamon and garlic for 2 minutes. Add the tomatoes and cook until soft. Add the chili powder and mix well, squashing the tomatoes with the back of a spoon. Bring to the boil, add the flour and coconut milk and simmer until thick and creamy. Serve the pulao with the sauce poured over.

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