Spring Lamb Pilaf (Pulao)

Pilaf – known in India as pulao – is a lighter cousin of biryani. The rice cooks together with the meat and spices, creating a comforting one-pot meal that’s perfect for the changing season.

Our Saag adds spinach, herbs, and warm spices that give this dish a beautiful color and fresh flavor.

Ingredients

• 2 cups basmati rice

• 1 lb lamb, cubed

• 1 jar Rupen’s Saag Sauce

• 1 onion, sliced

• 2 tablespoons oil

• 5 cups hot water (total)

• Cashews (optional)

• Fresh cilantro

Instructions

1. Heat oil in a large pot and sauté the sliced onion until soft and lightly golden.

2. Add the lamb and cook until the pieces are browned on all sides.

3. Add 2 cups of water, cover, and cook on low heat for 30–45 minutes until the lamb becomes tender and easily pulls apart with a fork.
   If the water dries out during cooking, add about ¼ cup more water as needed.

4. Once the lamb is tender, add the basmati rice, 3 cups hot water, and Rupen’s Saag Sauce. Mix gently to combine.

5. Cover and cook on low heat until the rice is tender and fluffy and the liquid has been absorbed.

6. Garnish with cilantro and cashews before serving.

Serve with a simple cucumber salad or yogurt.