Classic Nasi Briyani Kambing

Bahan

• Basmati rice500g
• Lamb shoulder, bone-in1kg
• Ghee or clarified butter100g
• Onions, thinly sliced3 large
• Garlic, minced6 cloves
• Ginger, minced2 inch piece
• Tomatoes, pureed200g
• Yogurt, plain200g
• Saffron threads1 tsp
• Rose water2 tbsp
• Cardamom pods6
• Cloves6
• Cinnamon sticks2
• Star anise2
• Bay leaves2
• Coriander powder2 tbsp
• Cumin powder1 tbsp
• Turmeric powder1 tsp
• Chili powder1 tsp
• Saltto taste
• Black pepperto taste
• Wateras needed
• Fresh cilantro, choppedfor garnish
• Fried shallotsfor garnish

Langkah

1. 1

   Soak basmati rice in water for 30 minutes, then drain.

2. 2

   Marinate lamb pieces with yogurt, ginger, garlic, coriander, cumin, turmeric, chili powder, salt, and pepper for at least 1 hour.

3. 3

   Heat ghee in a large pot. Fry sliced onions until golden brown. Remove half for garnish.

4. 4

   Add whole spices (cardamom, cloves, cinnamon, star anise, bay leaves) to the pot and sauté for a minute until fragrant.

5. 5

   Add marinated lamb to the pot and sear until browned on all sides.

6. 6

   Stir in pureed tomatoes and cook for 5-7 minutes until oil separates.

7. 7

   Add soaked and drained basmati rice to the pot, gently mixing with the lamb and spices.

8. 8

   In a separate small bowl, mix saffron threads with warm water and rose water. Pour this mixture over the rice.

9. 9

   Add enough hot water to just cover the rice and lamb mixture. Season with salt and pepper.

10. 10

    Bring to a boil, then reduce heat to low, cover tightly with a lid (and a kitchen towel if needed to seal), and simmer for 25-30 minutes, or until rice is cooked and water is absorbed.

11. 11

    Let the briyani rest, covered, for 10 minutes off the heat.

12. 12

    Gently fluff the rice with a fork, mixing the layers slightly. Garnish with fried shallots and fresh cilantro before serving.