Will says: ‘Made with four different grains, this is essentially a lamb porridge, but don’t let that put you off! It’s perfect winter comfort food and hails from Hyderabad, where the dish made its name. Serve with a steaming bowl of rice and lightly buttered chapatis.’
This recipe is taken from Kricket: An Indian-Inspired Cookbook by Will Bowlby (£28, Hardie Grant). Photography by Hugh Johnson.