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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook lamb with oil, butter, onions, tomato, cinnamon sticks, bailey leaves, cardamon, dried lemons, star spice, cloves, and salt for over 2 hours until tender.
Remove lamb and grill for a few minutes until slightly charred.
Add soaked rice to lamb stock and cook until rice is fully cooked.
Mix saffron water and fried sliced onions into the cooked rice.
Place hot coal in oil for extra flavor.
Top the rice with fried almonds, raisins, and onions before serving.
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For a smokier flavor, ensure the lamb is grilled until slightly charred.
Using hot coal in oil adds a unique smoky aroma to the dish.
Can I use chicken instead of lamb?
Yes, chicken can be used as a substitute for lamb, but the cooking time will be shorter.
What is the purpose of using hot coal in oil?
The hot coal in oil adds a smoky aroma and enhances the flavor of the dish.
Can I prepare the rice separately?
Yes, you can cook the rice separately and then mix it with the saffron water and fried onions.
Is it necessary to use saffron water?
Saffron water adds a distinct flavor and color, but it can be omitted if unavailable.
How do I know when the lamb is tender?
The lamb is tender when it can be easily pierced with a fork and starts to fall off the bone.
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