- Serves: 3-4
2 1/2 cups or 500g of kohinoor basmati rice, washed and drained
1kg lamb, pieces with bones
8 cups of water or 2000ml
2 cubes chicken stock
2 tbsp ghee
3 medium onions or 500g, finely chopped
1 cup or 250g of yoghurt
2 medium tomatoes or 300g, finely chopped 3/4 tsp while ground pepper
3/4 tsp ground coriander
3/4 tsp ground turmeric
3/4 tsp ground cardamom
3 cloves garlic, crushed
Cooking time: 30min
Place lamb pieces and water in a large pot. bring to boil and remove froth as it appears.
Add the chicken stock cubes, cover and simmer over low heat for 1 1/2 hours or until the lamb pieces are cooked.
Remove lamb pieces from the stock. Add the kohinoor rice to the stock which should be around 6 cups or 1500ml. and boil it for 10 minutes or until almost cooked. Drain the rice and set aside.
Heat ghee in a large pot, add and cook the onions, stirring for 5-7 minutes or until golden brown, add the cooked lamb pieces to the onions and mix carefully.
Combine the yoghurt with the tomato, spices and the garic and pour over the lamb pieces.
Add the cooked rice over the meat mixture cover, and cook over low heat for 25-30minutes or until the rice is cooked.