Lamb Pilau

Lamb Pilau

Ingredients

500 gm of lamb

2 cups of fine-grained rice

3 tbsp of butter

1 large onion sliced

salt to taste

1/2 tsp of cinnamon powder

2 tbsp of tomato puree

3 tbsp of chopped fresh parsley

1/2 cup of apricots – packeted

1 tsp pepper powder

50 gm of pistachio nuts

For garnishing: parsley

Method

Rinse the rice and keep aside, draining out all the water.

Heat the butter in a pan and fry the onions till soft and translucent.

Add the lamb pieces and fry on low fire till brown on all sides.

Add the cinnamon and season with salt and pepper.

Cover with a lid and cook on low fire for 10 minutes.

Add the tomato puree and enough water to cover the meat.

Mix in the parsley.

Cover with a lid and cook the lamb on low fire till almost tender.

Now, mix in the apricots, pistachio and the washed rice and 3 cups of water.

Stir gently and again cover with a lid and cook on low fire till all the water is evaporated and the rice is tender.

Garnish with parsley and serve warm.