Ingredients with Measurements:
- 2 cups cooked basmati rice
- 1 pound lamb, cut into small pieces
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tablespoons ginger-garlic paste
- 2 tablespoons red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon garam masala
- 1/2 cup chopped coriander leaves
- 3 tablespoons oil
- Salt to taste
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Heat oil in a wok or large frying pan over medium heat.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté for a minute.
4. Add lamb pieces and cook until browned on all sides.
5. Add chopped tomatoes and cook until they are soft and mushy.
6. Add red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt to taste. Mix well.
7. Cook until the lamb is tender and the masala is well combined.
8. Add cooked rice and mix well.
9. Garnish with chopped coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 50g
Protein: 25g
Substitutions for ingredients:
- Lamb can be substituted with chicken or beef.
- Basmati rice can be substituted with any other type of rice.
Variations:
- Add vegetables like carrots, peas, and bell peppers to the fried rice.
- Use leftover Laal Maans curry instead of cooking lamb separately.
Tips and tricks:
- Use leftover rice that has been refrigerated overnight for best results.
- Cook the lamb until it is tender and well cooked.
- Adjust the amount of red chili powder according to your spice preference.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Pair with a side of raita or cucumber salad.
Suggested side dishes:
Cucumber salad, raita, or naan bread.
Troubleshooting advice:
- If the rice is too dry, add a tablespoon of oil or water to moisten it.
- If the rice is too sticky, add a tablespoon of oil and fluff it with a fork.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Laal Maans is a traditional Rajasthani dish made with lamb and a spicy red chili paste.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve hot with a side of raita or cucumber salad.
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Region: Indian