Servings per package:
Cinnamon, Cumin Seed, Green Cardamom Seed, Fennel Seed, Caraway Seed, Cloves, Nutmeg, Black Pepper, Coriander Seed, Bay Leaves
- 250g Ghee/Oil
- 500g onions, thinly sliced
- 50g Garlic paste
- 50g Ginger paste
- 100g Green Chillies, ground to a paste
- 1kg Lamb, diced
- 1 cup natural yoghurt
- juice of 1 large lime
- 50g cashew nut halves
- 50g sultanas
- 1kg Basmati rice
- Salt to taste
- 1 tbsp Malabar Lamb Biryani Masala
- 1/2 cup coriander leaves, chopped
- 1/2 cup fresh mint leaves
- 2 drops rose essence or rose water to taste
- 1 pinch yellow food colouring or powdered saffron
- Heat 1/2 the ghee and fry 1/2 the sliced onions.
- Add the garlic, ginger and chilli paste and fry well.
- Add the lamb pieces and seal well on high heat.
- Lower the heat and 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 absorbption method.
- To assemble the biryani in a large casserole dish, put one layer of cooked lamb korma sprinkled with biryani masala and a layer of rice, also sprinkled with biryani masala, repeat this twice more to create two more layers ensuring that the last layer is a rice. Sprinkle with the fried onion, cashews, sultanas, coriander leaves, mint leaves and the rose water with the yellow food colouring/saffron dissolved in a little water.