Name: Keema Pilau Pot with Garlic Raita
Yield: Serves 4-5
Cuisine: Indian
Ingredients: 4 green cardamom; ½ tsp cloves; ½ tsp fennel seeds; 1 or 2 finger green chillies, finely chopped; 2 tsp salt; 3 tbsp fresh coriander, finely chopped; 400 g lamb mince; 450 ml water; 2 tsp cumin seeds; 1 tsp peppercorns; 5 black cardamom; 1 tsp coriander seeds; 380 g Basmati rice; 1 medium sized onion, finely sliced; 2 ½ tbsp ghee, melted; 1 ½ tbsp ginger and garlic paste; 1 tsp cumin powder; 1 tsp garam masala; ¾ tsp salt; 2 cloves garlic, roughly chopped; 1 tbsp lemon juice, freshly squeezed; 380 g Greek yoghurt; 1 tsp cumin seeds, roasted

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Dip In Brilliant

By Dipna Anand

Published 2018

About

I remember coming up with this recipe quite randomly while at home and feeling hungry one evening. I knew I had some lamb mince in the fridge and I always have Basmati Rice in the pantry, so I decided to experiment. I used whole spices that go exceptionally well with lamb including cardamom, cloves and coriander seeds. Those flavoured the lamb and rice, which I cooked together in one pot. The name I gave the final dish was a Keema Pilau Pot. The pilau tastes yum as it is but is extraordinar