Lamb Biryani Rice

By Chef Sekh Sabuddin

Ingredients

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

Method

For Briyani rice
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.
Lamb
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.