Nasi Beriani Kambing

Yes, My lamb has been converted! 

But somehow, i only managed to capture this image, when breaking of fast were over & as it is, only 'remnants' left. Kambing pun ala ala menyorok kat celah celah nasi tu

Just to share this simple recipe;

 

1 kg basmathi rice cleaned & drained {1 kg rice= 3 cans(*)}

200 ml evaporated milk (about 1/2 can)

4 Tablespoon beriani powder

1 small tub natural yoghurt 

Water (pls refer notes below) 

Saute:

1 capsicum - diced

1 small carrot - diced or julienne 

2 big onion - sliced

2" ginger - bruised

5-6 garlic - sliced

1 tomato - diced

1 Cinnamon bark

3 star anise

4-5 cardamom 

oil/ghee/butter.

A

• In a pot, saute ingredients in oil/ghee/butter until fragrant.
  
• Stir in beriani powder, followed by milk.
  
• Add in lamb, yoghurt and water.
  
• Cook until lamb is tender
  
• Add salt to taste.
  

B

• Arrange pieces of cooked lamb in a rice cooker.
  
• Pour rice evenly on top of lamb.
  
• Measure the liquid from lamb that you cook earlier. Top up with water to make a total of 4 1/2 cans liquid. Pour on top of rice.
  
• Cook rice as normal in the rice cooker and you should know the rest (ie serve & eat :-)) 
  

Serve hot with air asam tomato & kerabu timun.

Notes:

1. (*) Can= eveporated milk can
   
2. I use the evaporated milk can to measure. You can use any cups, but use the same one to measure rice & liquid; ratio of rice: liquid = 1: 1.5
   

Pancake for sahur