One Pot Spicy Lamb Pulao

ONE POT SPICY PULAO RECIPE:

INGREDIENTS:

Oil/Ghee
Lamb with bones (or any meat of choice)
2.25 Cup soaked rice
2 Tsp Ginger Garlic Paste
2 Onions sliced
6-7 Tbsp of Crushed Tomatoes (I have used store bought crushed tomatoes but you can use two chopped tomatoes instead as well)
1 Tbsp Greek Yogurt (Instead, you can use natural yogurt as well)
2 whole green chillies
1 Tsp chopped coriander

Whole Spices:
1 Cinnamon Stick
2 Bay Leaves
2 Green Cardamoms
2 Black Cardamoms
5-6 Black Peppercorns
1/3 Tsp Fennel Seeds
2/3 Tsp Cumin Seeds

Powder Spices:
Salt (to taste)
2/3 Tsp Crushed Red Chillies
1/2 Tsp Red Chilli Powder
1/3 Tsp Turmeric Powder
1/3 Tsp Paprika Powder (Optional)
1 Tsp Coriander Powder
1/3 Tsp Cumin Powder
1/2 Tsp Garam Masala
1/4 Tsp Black Pepper powder

METHOD:
- Fry Onions in oil until golden brown.
- Add meat, ginger garlic paste and whole spices. Fry until meat changes colour.
- Add powder spices and fry for 1-2 minutes.
- Add yogurt and fry for 1-2 minutes.
- Add tomatoes and fry for 1 minute.
- Add 2 Cups water.
- Cover and cook on medium to low heat until meat is tender and meat broth reaches a rich, flavourful consistency. (The lamb in the video took about 35-40 minutes)
- When broth is ready, add rice and adjust salt and water. In the video, I have added 1 tsp. more salt and 1/2 cup water in this step.
- Add 2 whole green chillies and chopped coriander.
- Let the water boil once and then cover and put the dish for 'dum' (steam/simmer at very low heat) for 15-20 minutes .
- After 15-20 minutes, check if your rice is cooked and ready.
- Enjoy!

TIPS:
- Make sure that the base of the pot is thick when the dish is put for 'dum' or add another flat base as shown in the video.
- Also make sure that no air should be able to escape when dish is put for 'dum'. You can use foil to cover the lid for this purpose as shown in video.