Gosht Pulao

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INGREDIENTS

Cereal bowl amount of leftover lamb curry
2 Cups Lubna Super Kernel Rice, rinsed and soaked in cold water for 30 minutes
4 cups water
Salt to taste
Serve with raita and Supreme Madras Papadums

METHOD

Place a pot over medium-high heat. Add leftover curry and warm through. Strain the rice, add to the pot along with 4 cups of water and salt to taste. Bring to a boil then reduce heat to low, cover and simmer until all water has been absorbed and rice is fully cooked. Fluff pulao gently with a fork and serve with raita and papadums.

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