Spicy Nasi Briyani Kambing with Regional Spices
80% asli · Indonesian/Malaysian Fusion
A vibrant and fiery take on Nasi Briyani Kambing, incorporating Indonesian chili pastes (sambal) and a broader spectrum of spices for an intense flavor profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Basmati rice400g
- Lamb shoulder, cubed800g
- Coconut oil4 tbsp
- Onions, finely chopped2 large
- Garlic, minced5 cloves
- Ginger, minced1.5 inch piece
- Lemongrass, bruised1 stalk
- Galangal, minced1 tsp
- Sambal oelek or chili paste2 tbsp
- Turmeric powder1.5 tsp
- Coriander powder1.5 tbsp
- Cumin powder1 tbsp
- Cardamom pods4
- Cloves4
- Cinnamon stick1
- Star anise1
- Tamarind paste1 tbsp
- Coconut milk200ml
- Saltto taste
- Black pepperto taste
- Wateras needed
- Fried shallotsfor garnish
- Fresh mint leavesfor garnish
Langkah
- 1
Rinse basmati rice and soak for 30 minutes, then drain.
- 2
Heat coconut oil in a large pot. Sauté onions until golden. Add garlic, ginger, lemongrass, and galangal, cook for 2 minutes.
- 3
Add lamb cubes and brown on all sides.
- 4
Stir in sambal oelek, turmeric, coriander, and cumin powder. Cook for 2 minutes.
- 5
Add whole spices (cardamom, cloves, cinnamon, star anise) and cook until fragrant.
- 6
Add tamarind paste and coconut milk. Stir well.
- 7
Add soaked and drained rice to the pot, gently mixing.
- 8
Add enough water to just cover the rice and lamb. Season with salt and pepper.
- 9
Bring to a boil, then reduce heat, cover tightly, and simmer for 25-30 minutes, or until rice is cooked.
- 10
Let rest, covered, for 10 minutes off the heat.
- 11
Gently fluff the rice, mix layers slightly. Garnish with fried shallots and fresh mint leaves.
