Servings per package:
Cinnamon, Cumin Seed, Green Cardamom Seed, Fennel Seed, Caraway Seed, Cloves, Nutmeg, Black Pepper, Coriander Seed, Bay Leaves
- 250 g Butter/Ghee or Oil
- 500 g Onions, thinly sliced
- 50 g Garlic paste
- 50 g Ginger paste
- 100 g Green Chillies, ground to a paste
- 1 tbsp Malabar Lamb Biryani Masala
- 1 kg Lamb, diced
- 1 cup natural yoghurt
- salt to taste
- juice of 1 large lime
- 50 g cashew nut halves
- 50 g sultanas
- 1 kg Basmati rice
- 2 tsp Malabar Lamb Biryani Masala
- ½ cup coriander leaves, chopped
- ½ cup fresh mint leaves
- 2 drops rose essence or rose water, to taste
- 1 pinch yellow food colouring or powdered saffron
Melt half the butter and fry the onions, (separate half the onions for later), add the garlic, ginger and chilli paste and fry well. Lower heat, add the Malabar Lamb Biryani Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the lamb and seal well.
Lower the heat, add the yoghurt, 1/2 cup of water and salt to taste, cover the pan and cook until the meat is tender, add the lime juice.
For the rice, heat the remaining ghee and fry the cashew nuts until lightly browned. Remove and place aside, repeat this with the sultanas and set aside.
Lastly, fry the uncooked rice in the leftover oil in the pan and add double the quantity of hot water into the rice. Add salt to taste and cook the rice via the absorption method.
To assemble the biryani in a large casserole dish, put one layer of cooked lamb korma and a layer of rice, sprinkled with ONE tsp Malabar Lamb Biryani Masala. Repeat twice more to create three layers, ensuring that the last layer is rice (No Masala sprinkle on final layer). Sprinkle with the remaining fried onion, cashews, sultanas, coriander leaves, mint leaves and the rose water with the yellow food colouring/saffron dissolved in a little water.