LAMB BIRYANI | Colombo Kitchen

Instructions

1
Marinate the lamb with ginger and garlic paste, yoghurt, turmeric and saffron powder, green chillies or yellow capsicum, tomatoes, mint, coriander leaves, pepper corns, black or green cardamoms, cloves, coriander powder, cumin seeds, star anise, dried plums, salt and rose essence.
2
Set aside for few hours (minimum half an hour).
3
Wash the basmati rice and set aside for five to ten minutes.
4
Melt the ghee and oil in a heavy bottom pan.
5
Add onions and fry for a minute until golden brown and add the soaked rice and fry for a minute.
6
Add the marinated lamb and water.
7
Stir well until mixed.
8
Cover and cook on slow flame for half an hour.
9
Fluff the rice with a fork or with the handle of a wooden spoon and sprinkle rose essence.

- Quickest method is to transfer all this into the rice cooker pan and cook for half an hour. Marinated lamb could be cooked separately and added to the cooked ghee rice if preferred.