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.

Parboiled Rice Pilaf With Lamb (chilka Biryani Mutton)

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

  1. Wash the parboiled rice and soak in water for 30 minutes. Drain and set aside.
  2. Heat ghee in a large pot and add cumin seeds, cardamom, cloves, and cinnamon. Sauté until fragrant.
  3. Add sliced onions, garlic, and ginger. Cook until onions are golden brown.
  4. Add the lamb pieces and cook until browned.
  5. Stir in tomatoes, green chilies, turmeric, red chili powder, and salt. Cook until the tomatoes are soft.
  6. Whisk yogurt and garam masala together, then add to the pot. Cook for 5 minutes.
  7. Add the soaked rice and water. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
  8. 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