Nasi Briyani Kambing

Ingredients(for 1 generous plate (rice + kambing + garnishes))

• 1 cup Basmati rice (long-grain, rinsed)
• 200g Lean mutton (kambing), diced (trimmed of excess fat)
• 1/4 cup Low-fat plain yogurt (for marinade)
• 1 medium Onion (sliced)
• 1 small Tomato (chopped)
• 3 cloves Garlic (minced)
• 1 inch Ginger (minced)
• 1 tablespoon Briyani spice mix (available at local markets)
• 1 piece Cinnamon stick (dalchini)
• 3 Cloves
• 3 Cardamom pods
• 1.5 cups Low-sodium chicken stock (for cooking rice)
• 1 tablespoon Cooking oil (preferably canola or sunflower oil)
• 2 tablespoons Fresh coriander leaves (chopped, for garnish) - optional
• a pinch Saffron threads (optional, soaked in 2 tbsp warm milk) - optional

Instructions

1. 1

   Marinate the diced kambing with yogurt, half the briyani spice mix, half the garlic, and half the ginger. Let it rest for at least 10 minutes to tenderize.

   10 minutes

   Marinating longer improves tenderness and flavour.

2. 2

   Heat oil in a non-stick pot. Sauté onions until golden, then add remaining garlic and ginger. Stir until aromatic.

   3 minutes

   Use minimal oil to keep the dish lighter.

3. 3

   Add chopped tomato, cinnamon stick, cloves, and cardamom. Cook until tomatoes soften, releasing the spices’ aroma.

   2 minutes

   Crush the cardamom pods slightly for extra fragrance.

4. 4

   Add marinated kambing to the pot. Stir-fry on medium heat until meat is browned on all sides.

   3 minutes

   Do not overcrowd the pan to ensure even browning.