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From ARRSEpedia

Minced Meat Pulao

Ingredients

Rice 4 lb
Lamb (lean and boneless) 2 lb
Onions 1 lb
Ginger Powder 2 tsp
Garlic 4 cloves
Frozen Peas 2 lb
Cloves 8
Ghee (or butter) 1 lb
Garam Masala 2 tbs
Yoghurt ¼ pt
Cumin seed 2 tsp
Salt to season

Method

1. Coarsely mince the lamb.
2. Pick and wash the rice.
3. Grind the onion, garlic and ginger powder together.
4. Heat the ghee (or butter) to a blue haze, add the cumin seed and cloves, fry until the cloves rise to the surface.
5. Add the onion mixture and fry for 2 minutes.
6. Add the minced meat, fry for 3 minutes, add the yoghurt and cook until the meat is rich brown.
7. Add the peas and simmer until the peas are cooked.
8. Add the rice and salt to the mixture, add enough boiling water to come 1 inch above the surface of the rice. Return to boil, cover and simmer until the water has evaporated.
9. Turn into heat-proof dishes, sprinkle with masala, cover and cook in a moderate oven for 20 minutes.
10. Serve.

Try other Recipes from the Brigade of Gurkhas.