Recipe: Minced Lamb and Poha ( Rice Flakes) Pulav

I’m so thrilled that today’s post is my official entry for the innovative recipe challenge by Mother's Recipe

Btw, all the images are clicked on my iPhone.




What is love? ( Baby, don’t hurt me?) Yes, I am feeling philosophical today. I will cut to the chase and say, love is food. And food is love.  No, wait. Love is good food. And to be honest, nothing evokes the feeling of pure love in me than eating something delicious and creating something even more wonderful. I believe my passionate relationship with food is getting some attention as well. No wonder Mother’s Recipe sent me a fabulous hamper (see above) of their ready to eat and gravies but with one condition; I will have to create a unique new dish with either or all of their ingredients. Hmmmm….did you see the packet of Poha? Poha is basically cooked rice flakes and tastes absolutely delicious (and my favorite!) so I thought, lets try something with poha and mutton. Minced lamb to be specific.




So the basic ingredients are tomatoes an minced lamb. I am kinda hungry already.




Then there are the taste-makers in the form of onions, garlic, coriander, olive oil. And how I can forget the beautiful spices ( picture below).  Flavorful and rich….sigh. Pure love.





  1. Poha by Mother’s Recipe – 1 packet
  2. Raw Minced Lamb – 250 gms
  3. Chopped Tomatoes  – 2 or 3
  4. Diced Medium Sized Onions  – 2
  5. Finely Chopped Garlic – 2 or 3
  6. Turmeric Powder – 1/2 tsp
  7. Red Chilly Powder – 1/2 tsp
  8. Whole pepper – 1/2 tsp
  9. Cardamom  – 1/2 tsp
  10. Mustard seeds – 1/2 tsp
  11. Saffron – 1/2 tsp
  12. Cumin Seeds – 1/2 tsp
  13. Olive Oil – 2 tbsp
  14. Chopped Coriander – 1 tbsp
  15. Salt – to taste

Preparation Method

For the Poha

Take a flat bottomed vessel with 180 ml of water, bring it to a boil and empty the entire packet of poha. Cover the lid for 6 min ( they should be slightly raw), remove the lid, mix well, drain and keep aside.

For the Minced Lamb

Heat the olive oil in a nonstick deep pan and splutter mustard seeds.Add the onions, tomatoes and garlic.  Fry until soft. Reduce heat and add turmeric powder, red chilly powder, whole pepper, cardamom and cumin seeds.  Fry for 2 minutes. Now add the  minced meat and break it up well. Cook until tender and fragrant.

For the Biryani

Once the meat is cooked, reduce flame and gently add the cooked poha. Mix well. Add saffron for flavor and fragrance, salt and lemon juice. Garnish with chopped coriander leaves and serve hot.

Bon apetit!
Credits: Neha Ghosh -