Chickpea & lamb chop polow from Khazana: A Treasure Trove of Modern Mughal Dishes (page 184) by Saliha Mahmood Ahmed

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Notes about this recipe

  • Eat Your Books

    Pre-soak basmati rice for at least 1 hour.

  • joneshayley on January 11, 2020

    This is very nice and quite flavourful, but for nearly two hours work I’m not certain it’s worth it. I could make rice and chickpeas with lamb chops on half the time with the same flavour tbh.

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