Elements
6 Servings
1000 g Lamb cubes with bones
8 cups Water
2 items Dried lime
2 cubes MAGGI® Hen Bouillon
0.75 tsp Floor Black Pepper
0.75 tsp floor cumin
0.75 tsp Coriander powder
0.75 tsp Turmeric Powder
0.75 tsp Floor cardamom
0.75 tsp Floor cinnamon
2.5 cups basmati rice, washed and drained
2 tbsp Ghee
3 Mediums Onions, finely chopped
1 cup Yoghurt
3 Cloves Garlic, finely chopped
1 tsp Saffron filaments
0.25 cup Kadi Water
Instruction
Step 1 Add lamb items and water to a big pot. Carry to a boil and take away froth because it seems. Add within the dried limes and MAGGI®Hen Bouillon cubes. Cowl and simmer over low warmth for 30-40 minutes or till lamb is tender.
Step 2 Take away the lamb items from the inventory, then add the rice to the lamb inventory, round 6 cups or 1500 ml, and boil the rice for 10 minutes or till nearly cooked. Drain the rice and put aside.
Step 3 Warmth ghee in a big pot, add and prepare dinner onions often stirring for 5-7 minutes or till golden brown. Add the cooked lamb items to the onions and stir to mix.
Step 4 Mix the yoghurt with the spices and the garlic and pour over the lamb. Add half the amount of the cooked rice to cowl the lamb within the pot.
Step 5 Sprinkle half the amount of saffron water over the rice, cowl the remainder of the rice after which sprinkle with the remainder of saffron water.
Step 6 Cowl and prepare dinner over low warmth for 25–30 minutes or till the rice is cooked.
Step 7 Serve on a big serving dish and garnish with fried nuts.
