Lamb Mince & Rice Recipe – Authentic Indian One-Pot Pilaf

Last Updated on 4 months by Neha Deshmukh

Lamb Mince & Rice Recipe – Authentic Indian One-Pot Pilaf

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful meals that don’t take all day to make. This Lamb Mince & Rice Pilaf is exactly that – a beautiful, aromatic one-pot wonder that’s become a real favourite in my kitchen. I first made this when I was craving something warm and spiced, and it’s been a go-to ever since. It’s perfect for a weeknight dinner, or even a small gathering. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another rice dish. It’s a complete meal packed with flavour, thanks to the warming spices and tender lamb. It’s incredibly easy to make – seriously, everything cooks in one pot, meaning fewer dishes! Plus, it’s wonderfully adaptable. You can tweak the spice level to your liking, add different veggies, or even make it vegan. It’s a real crowd-pleaser, and I think you’ll absolutely love it.

Ingredients

Here’s what you’ll need to create this delicious pilaf:

• 500g lamb mince
• 1 onion, chopped
• 2 bay leaves
• 1 cinnamon stick (5cm)
• 1 tsp ginger garlic paste
• 2 tsp chilli powder (adjust to your spice preference!)
• 1 tsp ground cumin
• 0.5 tsp ground fennel
• 2 tbsp tomato paste
• 2 cups vegetable stock
• 1 cup long grain rice
• 1 cup water
• 0.5 red pepper, sliced
• 0.5 cup sweetcorn
• 3 cups baby spinach
• Salt to taste
• 0.25 tsp pepper

Ingredient Notes

Let’s talk ingredients for a moment. The spices are key here. The cinnamon stick and bay leaf add such a lovely warmth and depth of flavour – don’t skip them! I prefer using long grain rice like basmati for its fluffy texture, but any long grain rice will work.

Traditionally, this kind of pilaf would use a blend of garam masala, but we’re keeping it simple with cumin and chilli powder for ease. Feel free to experiment with your favourite spice blends though! Some families add a pinch of turmeric for colour, or a dash of cardamom for extra fragrance.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, brown the lamb mince in a large pan over medium-high heat. Break it up with a spoon as it cooks. Add the bay leaf and cinnamon stick – let those flavours infuse the mince as it browns.
2. Once the lamb is browned, add the chopped onion and sauté until it becomes translucent. Then, stir in the ginger-garlic paste and cook for about a minute until fragrant. Your kitchen should be smelling amazing right about now!
3. Now, it’s spice time! Mix in the cumin, fennel, and chilli powder, along with the sliced red pepper and sweetcorn. Cook on low heat for about 5 minutes, stirring occasionally, to let the spices bloom.
4. Stir in the tomato paste and rice, cooking for another minute. This helps toast the rice slightly, which adds to the flavour. Then, pour in the vegetable stock and season with salt and pepper.
5. Bring everything to a boil, then cover the pan and simmer for 20 minutes, or until the rice is tender. If it seems to be drying out, add a little more water.
6. During the last 2 minutes of cooking, stir in the baby spinach. It will wilt quickly, adding a lovely freshness and colour.
7. Finally, remove from heat and garnish with fresh coriander or parsley. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan when browning the lamb. Work in batches if necessary to ensure it browns properly.
• Keep a close eye on the liquid level while simmering. You want the rice to be cooked through, but not mushy.
• For extra flavour, you can toast the cinnamon stick and bay leaf in a dry pan for a minute before adding them to the lamb.

Variations

This recipe is super versatile! Here are a few ideas to make it your own:

• Vegan Adaptation: Swap the lamb mince for a plant-based mince alternative and use vegetable stock. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level: My family prefers a medium spice level, but you can easily adjust it. Use less chilli powder for mild, or add a pinch of cayenne pepper for hot.
• Festival Adaptations: This pilaf is lovely for celebratory meals like Eid or Diwali. You can add a handful of dried fruits like raisins or apricots for a touch of sweetness.

Serving Suggestions

This Lamb Mince & Rice Pilaf is a complete meal on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• A simple salad
• Warm naan bread

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of lamb mince is best for this recipe?

I usually use lamb mince with around 15-20% fat for the best flavour and texture.

Can I use a different type of rice?

Yes, you can! Basmati rice is my preference, but any long grain rice will work. You might need to adjust the cooking time slightly depending on the type of rice you use.

Can this be made ahead of time?

You can definitely prep some of the ingredients ahead of time, like chopping the onion and slicing the red pepper. However, it’s best to cook the pilaf fresh for the best flavour and texture.

What is the best way to adjust the spice level?

Start with a smaller amount of chilli powder and taste as you go. You can always add more, but you can’t take it away!

Can I add other vegetables to this pilaf?

Absolutely! Feel free to add other vegetables like peas, carrots, or potatoes. Just adjust the cooking time accordingly.

Enjoy making this recipe! I hope it brings a little bit of Indian flavour into your home. Let me know how it turns out in the comments below!