Lamb chop pulao: an Easter recipe from Indian cook Mallika Basu

Gloriously fragrant in deep dark whole spices, this pulao makes the most of spring lamb with no oven in sight. An easy centrepiece for Easter feasting, it makes a change from lamb roast with just as much holiday appeal.

Despite the aromatic whole spices, this is a pulao rather than a biryani. The quickest way to tell the difference is the relatively small number of spices and absence of layering in the recipe. Read More!

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