6 Servings
1000 g Lamb cubes with bones
8 cups Water
2 pieces Dried lime
2 cubes MAGGI® Chicken Bouillon
0.75 tsp Ground Black Pepper
0.75 tsp ground cumin
0.75 tsp Coriander powder
0.75 tsp Turmeric Powder
0.75 tsp Ground cardamom
0.75 tsp Ground 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 pieces and water to a large pot. Bring to a boil and remove froth as it appears. Add in the dried limes and MAGGI®Chicken Bouillon cubes. Cover and simmer over low heat for 30-40 mins or until lamb is tender.
Step 2 Remove the lamb pieces from the stock, then add the rice to the lamb stock, around 6 cups or 1500 ml, and boil the rice for 10 mins or until almost cooked. Drain the rice and set aside.
Step 3 Heat ghee in a large pot, add and cook onions occasionally stirring for 5-7 mins or until golden brown. Add the cooked lamb pieces to the onions and stir to combine.
Step 4 Combine the yoghurt with the spices and the garlic and pour over the lamb. Add half the quantity of the cooked rice to cover the lamb in the pot.
Step 5 Sprinkle half the quantity of saffron water over the rice, cover the rest of the rice and then sprinkle with the rest of saffron water.
Step 6 Cover and cook over low heat for 25–30 mins or until the rice is cooked.
Step 7 Serve on a large serving dish and garnish with fried nuts.
