Long grain basmati rice cooked with lambs and made more delicious with conventional Indian spices - the exquisitely tasty Lamb Pulao is a non-vegetarian's first preference.
Combine all of the first ingredients in a muslin cloth and tie it with a string.
Pour 10 cups water into a pan and to it add: ginger, garlic, salt, mutton, and the muslin cloth and bring to a boil. Let simmer and cook until mutton is well tender. Sieve the mixture by separating the meat. (Do not open the muslin bag - just squeeze it firmly to extract all juice from it.)
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The Mughals were known to name certain dishes after themselves to signify where they were invented. A brilliant Khichdi made from rice and moong, this preparation is flavoured with garam masalas. Freshly grated coconut and cashewnuts are used to add volume and flavoring to the Khichdi. Enjoy it with fresh curd, papad and pickle.
Recipe by Kohinoor