Meatball Pulao

  • 2 cups minced mutton / lamb / beef
  • 1 tsp garlic-ginger paste
  • 1 tsp salt
  • 1/4 tsp powdered black pepper
  • oil for deep frying
  • 1/2 cup onions-browned crisp and brown
  • 2 cups rice-cleaned and soaked in water for 1 hour
  • 4 green cardamoms
  • 4 cloves
  • 1/2 tsp black cumin
  • 1/8 tsp cinnamon-powdered
  • 1 tsp salt or to taste
  • 1/2 tsp saffron soaked in 1/4 cup milk
  • 2tbsp ghee


Mix together the meat, garlic-ginger paste, salt and black pepper.Form into small balls and refrigerate for an hour.

Deep fry the meat balls over high heat, first then over lower heat, till cooked through.

Drain the rice. Heat the 2 tbsp ghee and add the cumin, cardamom, clove and cinnamon.Turn around a few times, and add the rice and the salt.

Add 2 1/2 cups water, and bring to a boil.

Lower the heat, cover and let the rice cook, for 8 minutes.

Shut off the heat, leaving the pan on the stove.The rice should be almost done.

About 30 minutes before serving, divide the rice and meat into half each.Layer half the meatballs in a pan.

Now cover this with a layer of half the rice, sprinkle half the saffron flavoured milk over it,then the rest of the meat and finally the other half of the rice.

Sprinkle the rest of the milk and saffron mixture over the rice.

Seal the pan with atta and place the whole thing over a tava /griddle, which is over low heat, for 1/2 an hour.

Serve hot.

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