Ingredients
500g lamb meat, chopped in chunks
1 onion, sliced
2 inches ginger, sliced
4 cloves garlic, minced
3 cups rice
1/2 cup ghee
1 packet briyani spices (if you don’t have it use- 1 tsp coriander powder, 1 tsp cumin powder, a cinnamon stick and 2 cardamom pods)
A little bit of saffron (optional)
31/2 cups chicken stock
Salt to taste
1 pandanus leaf
Coriander leaves
Mint leaves
1 onion, sliced
2 inches ginger, sliced
4 cloves garlic, minced
3 cups rice
1/2 cup ghee
1 packet briyani spices (if you don’t have it use- 1 tsp coriander powder, 1 tsp cumin powder, a cinnamon stick and 2 cardamom pods)
A little bit of saffron (optional)
31/2 cups chicken stock
Salt to taste
1 pandanus leaf
Coriander leaves
Mint leaves
Method
Fry garlic, onion and ginger in the ghee until fragrant.
Add the briyani spices and saffron, stirring it a little so that it’ll infuse the ghee.
Stir in lamb and fry it until it’s half-cooked.
Add in the rest of the ingredients and cook for about 5 minutes.
Turn down fire to a low simmer and let it cook for about 25 minutes until the rice is fluffy.
Scatter some almond flakes, fried shallots, sultanas, mint and serve.
credit: friedchillies
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