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Moplas Pulao

Moplas Pulao


Spicy lamb mince in fragrant rice


Prep Time45 minutes


  • 750 g lamb, minced
  • 60 ml refined oil
  • 120 g onions, sliced
  • 7 1⁄2 g fenugreek seeds (methi dana), roasted
  • 1 g turmeric (haldi) powder
  • 3⁄4 g cumin (jeera) powder
  • 1⁄2 g black mustard seeds (rai)
  • 9 g ginger (adrak) paste
  • 9 g garlic (lasan) paste
  • 7 ml lemon (nimbu) juice
  • 15 g coconut (nariyal), ground to a paste
  • 8 g green coriander (hara dhaniva), chopped
  • 450 g basmati rice, washed, soaked in cold water for 30 minutes
  • 2 bay leaves (tej patta)
  • 4 cloves (laung)
  • 2 cinnamon (dalchini) sticks, 2" each


1. Heat the oil in a wok (kadhai); add the onions and saute until golden brown. Add the spice
paste and fry until brown. Add the lamb and salt; mix well. Reduce heat and cook until the
lamb is brown. Add I cup water and cook covered until little gravy remains. Add the lemon
juice, coconut paste, and green coriander; mix well.
2. For the rice, heat the oil in a large pan; add the bay leaves, cloves, and cinnamon sticks. Saute
until the cloves turn dark brown. Add the onions and saute until golden brown. Drain and
add the rice. Stir to coat the rice with the oil and add 4 1/2 cups water Bring to the boil, lower
heat and cook until the rice is tender and the water is absorbed. Mix the lamb with the rice,
cover the pan and cook till steam rises. Remove the pan and keep aside for 10 minutes.