Parboiled Rice Pilaf With Lamb (chilka Biryani Mutton)
This Parboiled Rice Pilaf with Lamb, also known as Chilka Biryani Mutton, is a traditional dish from Jharkhandi Cuisine that is packed with aromatic flavors and tender meat.
Ingredients
- 2 cups parboiled rice
- 500g lamb, cut into pieces
- 2 onions, thinly sliced
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 1/2 cup yogurt
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 4 green cardamom pods
- 4 whole cloves
- 1 cinnamon stick
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- Salt to taste
- 4 cups water
- 2 tablespoons ghee
Instructions
- Wash the parboiled rice and soak in water for 30 minutes. Drain and set aside.
- Heat ghee in a large pot and add cumin seeds, cardamom, cloves, and cinnamon. Sauté until fragrant.
- Add sliced onions, garlic, and ginger. Cook until onions are golden brown.
- Add the lamb pieces and cook until browned.
- Stir in tomatoes, green chilies, turmeric, red chili powder, and salt. Cook until the tomatoes are soft.
- Whisk yogurt and garam masala together, then add to the pot. Cook for 5 minutes.
- Add the soaked rice and water. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Once the rice is cooked, fluff it with a fork and garnish with chopped cilantro and mint leaves.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 20g
Supplies
Large pot Whisk Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Parboiled Rice Pilaf with Lamb hot, accompanied by raita and salad.
Tips & tricks
For a richer flavor, marinate the lamb in yogurt and spices for a few hours before cooking.
Cost
$20