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Lamb Briyani
I like to cook the meat together with the rice because you can use one pot and the flavour of the meat will infuse into the rice making it richer and more fragrant. Then I'll serve it with a jelatah (sweet-sour cucumber salad).
"I make briyani when there’s a celebration."
Ingredients
500g lamb meat, chopped in chunks
1 onion, sliced
2 inches ginger, sliced
4 cloves garlic, minced
3 cups rice
1/2 cup ghee
1 packet briyani spices (if you don't have it use- 1 tsp coriander powder, 1 tsp cumin powder, a cinnamon stick and 2 cardamom pods)
A little bit of saffron (optional)
31/2 cups chicken stock
Salt to taste
1 pandanus leaf
Coriander leaves
Mint leaves
1 onion, sliced
2 inches ginger, sliced
4 cloves garlic, minced
3 cups rice
1/2 cup ghee
1 packet briyani spices (if you don't have it use- 1 tsp coriander powder, 1 tsp cumin powder, a cinnamon stick and 2 cardamom pods)
A little bit of saffron (optional)
31/2 cups chicken stock
Salt to taste
1 pandanus leaf
Coriander leaves
Mint leaves
Serves...
4 - 5
This is an earthier briyani great eaten on cold nights
Method
Fry garlic, onion and ginger in the ghee until fragrant.
Add the briyani spices and saffron, stirring it a little so that it'll infuse the ghee.
Stir in lamb and fry it until it's half-cooked.
Add in the rest of the ingredients and cook for about 5 minutes.
Turn down fire to a low simmer and let it cook for about 25 minutes until the rice is fluffy.
Scatter some almond flakes, fried shallots, sultanas, mint and serve.
Add the briyani spices and saffron, stirring it a little so that it'll infuse the ghee.
Stir in lamb and fry it until it's half-cooked.
Add in the rest of the ingredients and cook for about 5 minutes.
Turn down fire to a low simmer and let it cook for about 25 minutes until the rice is fluffy.
Scatter some almond flakes, fried shallots, sultanas, mint and serve.
Foodster's Verdict
Lamb Briyani
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
Nothing is better than a beryani with lamb. I am already hungry looking at all these pictures.
And I just ate. (Tummy making hungry sounds...~)
by Kazama Jin February 09, 2012 11:00AM
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