Recipe Ingredient
- Preparation of the rice:
- 1kg briyani rice (basmathi type of rice)
- 230g ghee Oil
- 250ml condense milk
- 15g briyani spices
- 5g tomato puree
- 10g cashew nuts
- 1 stalk coriander leaf
- 1 stalk mint leaf (whole)
- 30g onion (slices)
- 3 cloves garlic (sliced)
- 50g ginger (sliced)
- 150ml water
- 30g salt
- 3g cloves
- 15g cardamom
- 3g cinnamon stick
- 4pcs pandan leaf
- Preparation of the lamb:
- 1kg lamb
- 15g ground turmeric
- 15g black pepper
- 100g onion
- 3 cloves garlic
- 30g ginger
- 15g rose water
- 50ml water
- 15g cardamom
- 1pc cinnamon stick
- 4pcs pandan leaf
- 30g salt
- 100ml oil
Instructions
- Wash rice three times with cold water.
- Heat ghee.
- Add onions, garlic, ginger, cardamom and cinnamon stick.
- Add tomato puree, add briyani spices, and pandan leaves.
- Pour water, add clean rice, pour milk and salt.
- Transfer the mix to rice cooker.
- Heat oil in stir-fry pot.
- Add onions, garlic, turmeric, pepper, ginger, cloves, cardamom, cinnamon stick and pandan leaves.
- Add lamb.
- Pour water on top of lamb and add salt.
- Cook till lamb is tender - approx. 30 minutes.
- Add the mixture to the cooked briyani rice.
- Decorate with cashew nuts, mint leaf and coriander leaf on top of the rice.
- Sprinkle with rose water.
For Briyani rice
Lamb
