Cumin Pilaf with mint-flavoured ribs

Cumin Pilaf with mint-flavoured ribs

Cumin is a common spice in Indian cuisine and it complements the light, fluffy basmati rice perfectly. The addition of lamb ribs, enriched with fresh mint, give this recipe a rich flavour.

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To Serve

  • Basmati rice
    600 grams
  • Lamb ribs, double
    1 kg
  • Green cardamoms
  • Cloves
  • Cinnamon sticks, 2" each
  • Carolino Rice
    1 tsp
  • Butter or refined oil
    200 ml
  • Cumin seeds
    2 tsp
  • Onions, sliced
  • Garam masala
    1.5 tsp
  • Onions, thinly sliced
    60 grams
  • Garlic-ginger paste
    4 tsp
  • Green chillies
  • Mint leaves, fresh
    1 tbsp
  • Green coriander, fresh
  • Water
    1.1 litres
  • Saucepans with covers
  • Strainer



Cook the ribs in 5 cups water with the green cardamoms, cloves, cinnamon sticks, black peppercorns, and salt till it is tender. Strain the stock into another pan. Keep the ribs aside.


Heat the butter/ oil in a pan on low heat until the foam subsides. Add the cumin seeds and sauté for a few seconds. Increase the heat add the onions and sauté till golden. Add the garam masala and the fine paste; cook until the water evaporates.


Add the cooked ribs and sauté, adding a few tablespoons of water Add the stock, topping up with warm water to make 5½ cups. Bring to the rapid boil and add the rice. Stir to mix well. Lower heat and cook covered until the rice is cooked and the stock is absorbed.

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