If you’re a fan of flavorful rice dishes, get ready to fall in love with this delectable Kothukari Pulao. Packed with tender minced lamb, aromatic spices, and a luscious cashew nut paste, it’s a complete meal in itself. With each bite, you’ll be transported to the heart of rich, Indian cuisine.
About the Recipe
This Kothukari Pulao recipe is a true gem in Indian rice dishes. It’s a harmonious blend of succulent minced lamb, fragrant basmati rice, and a myriad of spices that will tantalize your taste buds. The addition of a creamy cashew nut paste adds a delightful richness, making every bite nothing short of heavenly.
Why You’ll Love This Recipe
If you’re a fan of flavour-packed, comforting dishes, this Kothukari Pulao is sure to become a staple in your kitchen. The combination of tender minced lamb, aromatic spices, and the richness of the cashew nut paste creates a truly irresistible taste sensation. Plus, it’s a one-pot wonder, making it a convenient and satisfying meal for busy weeknights or special occasions.
Kothukari Minced Meat Pulao
Cooking Tips
For the best results, use high-quality basmati rice and allow it to soak for about 30 minutes before cooking. This will make sure perfectly fluffy and separate grains. Also, don’t skimp on the ghee – it adds a lovely richness and depth of flavor.
Serving and Storing Suggestions
This Kothukari Pulao serves 4-6 people and takes around 1 hour to prepare. Serve it hot, straight from the pot, garnished with fresh coriander leaves. It pairs beautifully with a refreshing raita or a simple salad on the side. Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of water or broth.
Similar Recipes
- Shahi Tukda (Bread Pudding)
- Biryani (Chicken or Mutton)
- Keema Curry
- Nargisi Kofta Curry
Kothukari (Minced Meat) Pulao
Ingredients
- 300 gms Basmati Rice
- 300 gms Minced Lamb
- 100 gms Ghee - 100
- 2 tbsp Curd
- 100 gms Onions (chopped)
- 3 Green Chillies (finely chopped)
- 2 Tomatoes
- Juice of 1/2 Lemon
- 2 tbsp Ginger Garlic Paste - 2 tblsp
- 1 1/2 tbsp Biryani Masala Powder (available in most major stores)
- Curry Leaves (handful)
- Mint Leave (handful)
- Coriander Leaves (handful)
- 100 gms Cashewnut Paste
- Salt as per taste
Instructions
- Heat ghee in a pan over medium flame.
- Saute the tomatoes, onions, green chillies, curry leaves, mint leaves and coriander leaves.
- Add ginger garlic paste and mix well.
- Add biryani masala powder, minced lamb and cook for a few minutes or till the lamb pieces are tender.
- Pour 600 ml of water (twice the quantity of rice) and bring to a boil.
- Now add the rice and salt.
- Add the cashewnut paste and cook till it starts to thicken.
- Add the curd, lemon juice and stir well.
- Simmer for a minute or two or till the water has been absorbed fully and the pulao is ready.
- Transfer to a serving plate.
- Serve hot with raita.
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Frequently Asked Questions
Can I use beef instead of lamb?
Surely. If you prefer, you can substitute the minced lamb with minced beef or even chicken. Just adjust the cooking time accordingly, as different meats may require slightly longer or shorter cooking times.
Is this dish spicy?
While this dish does contain green chilies, the level of spiciness is relatively mild. However, you can adjust the amount of chili to suit your preference. If you prefer a little more heat, add an extra chili or two.
Can I make this dish vegetarian?
Yes, you can easily adapt this recipe to suit a vegetarian diet. merely omit the minced meat and replace it with your favorite vegetable, such as potatoes, cauliflower, or chickpeas. The cashew nut paste will provide a delicious richness.
What is Biryani Masala Powder?
Biryani Masala Powder is a blend of spices commonly used in Indian biryani dishes. It typically contains spices like cumin, coriander, cardamom, cloves, and chili powder. You can find it in most Indian grocery stores or make your own at home.
Can I use regular milk instead of curd?
While curd (yogurt) is traditional in this recipe, you can substitute it with regular milk if you don’t have curd on hand. The milk will still provide a creamy texture, but the tanginess from the curd will be missing. Adjust the seasoning accordingly if using milk.
