Special Meatball and Pea Pulao Recipe


Meatball and Pea PulaoIngredients

300g basmati rice

Enough stock to cover the rice (lamb or vegetable) from a cube is fine

300g Fresh or Frozen peas

1 Lemon juice

1 medium size onion

1 tsp ginger garlic paste

1 teaspoon cumin seeds

Salt to taste

6-8 tablespoon oil

For meatballs:

400g minced lamb

1 tsp ginger garlic paste

1 tsp red chilli powder

1/4 tsp turmeric

1/2 tsp chopped green chillies

Salt to taste

1/2 tsp garam masala powder

2 tsp corn flour


  1. Wash rice nicely and drain. keep it aside for 10min.
  2. Take a bowl and mix the lamb minced with the corn flour, turmeric, red chilli powder, ginger garlic paste, salt, garam masala powder and chopped green chillies.
  3. Mix well and shape into about 16 balls – it’s easier if you wet your hands.
  4. Heat a large frying pan (with a lid for later), then fry the meatballs for about 8 mins until golden and cooked through.
  5. Remove from the pan, get aside.
  6. Heat more oil in this pan adds chopped onion.
  7. Once onion turns slightly golden, add 1 tsp ginger garlic paste and add 1 tsp cumin seeds and add green peas and sauté till peas are nicely cooked.
  8. Now add salt the rice and add enough stock so that it reaches about 1.5 cm above the level of the rice.
  9. Cover and cook till the rice become tender and the water dries.
  10. Now add the meatballs top on the rice and cover again. stir in the lemon juice and the remaining mint.
  11. Reduce flame to minimum and allow to cook for another 5 minutes in its own steam.
  12. To finish the pulao, stir in the lemon juice and the remaining mint.
  13. Serve with the cooling cucumber yogurt.