Parsi Mutton Pulao Dar
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 700 g diced lamb shoulder
- 100 g toor dhal (split pigeon peas)
- 300 g basmati rice
- 2 onion, finely sliced
- 5 garlic cloves
- 15 g fresh ginger, grated
- 1 cinnamon stick
- 1 tsp ground cumin
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 894 kcal
- Protein
- 42.3 g
- Carbohydrate
- 80.6 g
- of which sugars
- 4.9 g
- Fat
- 44.8 g
- of which saturates
- 16 g
- Fibre
- 6.5 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice and toor dhal and soak separately for 15 minutes.
- 2
Heat the vegetable oil in a large pan and fry the cinnamon stick for 30 seconds, then add the sliced onion and cook over medium heat for 10 minutes until deeply golden.
- 3
Add the garlic and ginger and the lamb, and brown for 8 minutes.
- 4
Stir in the ground cumin, then add 500ml water, cover and simmer for 40 minutes until the lamb is almost tender.
- 5
Add the drained rice and dhal, bring back to a simmer, then cover and cook over the lowest heat for 15 minutes until the rice and dhal are tender and the lamb has no pink remaining.
- 6
Rest, covered, for 5 minutes, then scatter with the chopped coriander before serving.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.