Lamb Shanks Pulao, Mutton Pulao Recipe

lamb shanks

🥗Healthier: chicken thighs

💰Cheaper: beef shanks

Chicken thighs are leaner, while beef shanks are more affordable.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice offers more fiber, while long-grain rice is budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is creamier and healthier, while sour cream is often less expensive.

whole spices

🥗Healthier: ground spices

💰Cheaper: mixed spice blends

Ground spices are easier to use, and blends can save money.

Heat oil in a large pot over medium heat until shimmering.

Add sliced onions and sauté until golden brown, about 5-7 minutes.

Stir in minced ginger and garlic; cook until fragrant, about 1 minute.

Add lamb shanks and brown on all sides, about 8-10 minutes.

Mix in chopped tomatoes and cook until softened, about 3-4 minutes.

Incorporate yogurt, green chilies, and whole spices; stir well.

Pour in water to cover the lamb and bring to a boil.

Reduce heat, cover, and simmer until lamb is tender, about 1.5-2 hours.

Remove lamb and set aside; strain the broth, reserving the liquid.

Return the strained broth to the pot and bring to a boil.

Add rinsed basmati rice and cook until water is absorbed, about 10-12 minutes.

Layer the reserved lamb shanks on top of the rice; cover and steam on low for 15 minutes.

Garnish with chopped cilantro and lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level: