Indian Lamb Biriyani, made easy with a rice-cooker

500g lamb leg roast Dice and trim off excessive fat 1/4 tsp fennel powder 5 cloves peeled garlic Green chilies to your taste 3cm of ginger 1/4 tsp of cumin powder Add a little water and blend until smooth Add to diced lamb and mix well Let marinate until ready to cook Heat 1 tbsp olive oil on medium low heat Add wedges of 2 onions Saute until slightly brown Add marinated lamb into pan Cook until browned allover Add 1 chopped tomato 1/4 cup chopped coriander leaves 1 tbsp garam masala Turn heat to high Add a little water, cover and bring to boil Then turn heat down and simmer until ready to use Here I transferred it into a claypot for faster cooking Melt 2 tbsp butter over medium low heat Add to pan half a cinnamon stick 4 cloves 3 cardamon pods Stir for 2 mins Add 2 cups of washed Basmati rice Stir and cook for about 5 mins Tip it out into a rice cooker Add 3 cups of water Close the lid and switch it on When the rice is halfway done, about 20 mins Add lamb to rice cooker Mix through Cover and cook until rice cooker switches to ‘warm’ Done and enjoy!

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