Kimball Lamb Briyani

Ingredients

• 2 tbsp ghee
• 4 shallots, thinly sliced
• 3 cloves garlic, thinly sliced
• 4cm ginger, thinly sliced
• 1 cinnamon stick
• 2 cardamoms
• 3 cloves
• 2 star anise
• 1 tbsp briyani powder, add 3 tbsp water to form a paste
• 400g lamb, cubed
• 250g basmathi rice, soaked 20 mins and drained
• Water as needed
• 100g Kimball Mushroom Spaghetti Sauce
• 2 tbsp evaporated milk
• Red colouring, as needed
• Salt to taste

• For Garnishing
• Roasted cashew nuts, as needed
• Crispy fried shallots, as needed
• Mint leaves, as needed

Method

1. Heat ghee in pan. Sauté sliced ingredients and dry spices.
2. When fragrant, add briyani paste and lamb. Stir for 2 minutes.
3. Add water, bring to a boil then simmer until lamb is tender. Strain and set aside the lamb and reserve the liquid stock.
4. Combine stock with Kimball Mushroom Spaghetti Sauce and evaporated milk to obtain 450ml.
5. Transfer into rice cooker, add rice and salt.
6. Once cooked, add a few drops of red colouring onto rice. Scatter lamb on top.
7. Cover and cook for 5 minutes more. Toss well.
8. Garnish with fried shallots, cashew nuts and mint leaves.
9. Chef's tip: To garnish, you may sprinkle sliced red chillies and spring onions.