Scented Pulav

Ingredients

Marinate lamb with rosemary, ginger and garlic and 1 tbsp oil for 2 hours in refrigerator.
Heat oil in non-stick sauce pot. Splutter peppercorn, bay leaf and then add onion. Cook until turn soft. Now add marinated lamb and saffron. Saute until it start leaving oil from the side.
Add 2 cups of hot water and cook on slow flame until meat is cooked. When water is almost absorbs.
Sprinkle half mint, coriander and fried onion. Spread evenly cooked rice and cover the pot with lid tightly. Cook it on dum for 15 minutes.
Serve hot.

Oregano Mozzarella Baked Eggs is known to be the yummiest and most...

Tamatar Ka Dolma is a delectable side dish made with simple ingredients...

Grilled Fruit Skewers with a cinnamon honey glaze is tasty and ideal...