LAMB BRIYANI
This evening, I'm preparing lamb briyani.
The kindergarten way.
Yes, with the Pressure Cooker.
My magic pot.
Bryan has bought a tray of Australian shoulder of lamb chops.
I should chop the meat into smaller pieces but I'm not gonna bother with that.
Let's just use them whole, shall we? :D
Ozonize the lamb chops ...
Remove the yucky white substance that is
floating on the surface of the water.
floating on the surface of the water.
The lamp chops are all clean and free of
chemical-residues and ready to be cooked.
I'm gonna use 3 pieces.
Ozonize the basmati rice too.
1. Saute Onions and Garlic
in hot sesame seed oil until fragrant.
Add mustard seeds. Add cumin seeds.
Add a packet of ready-mix briyani powder.
2. Cook Lamb first ...
Add the lamb chops already seasond with some
briyani powder, shoyu and pepper.
Add 1 small cup of filtered water.
Close lid and wait for the magic pot to hisssssss.
When it does, turn off the flame and allow the lamb to cook.
The red indicator will drop in about 15 minutes or so.
Open the lid (see photo above).
3. Add Rice
Add cashew nuts.
Add 1 small cup of filtered water.
I'm cooking 3 cups of rice and would need 2 cups of water in total.
The lamb and the pre-washed rice has water content.
I'm cooking 3 cups of rice and would need 2 cups of water in total.
The lamb and the pre-washed rice has water content.
Add a bunch of coriander leaves.
I'm adding a whole bunch so I can easily remove it later.
My daughter prefers not to have bits and pieces of greens in her food.
I'm adding a whole bunch so I can easily remove it later.
My daughter prefers not to have bits and pieces of greens in her food.
When the red button drops, allow another 15 - 20 minutes
for the rice to dry up a little, before opening the lid.
Now, open the lid ... Ta--dahhh ...
Fluff the rice up and serve immediately.
Garnish with strips of red bell peppers and carrots
and a sprig of coriander leaves.
Bon Appetite!!!
Oh Yum!
2 shakes a day keeps the belly away ... :D
