Mutton Biryani

MATERIALS:
2 tablespoons butter
100 grams onions, finely chopped
2 cloves garlic, finely chopped
2 cm ginger, finely chopped
5 cm cinnamon
3 cloves
1 teaspoon cumin, toasted
2 grains of cardamom
1/2 teaspoon coriander powder
300 grams of lamb, cut into small pieces
250 ml of liquid milk
150 ml beef broth
400 grams of long grain rice, washed, drained
1 teaspoon tomato paste
1 teaspoon salt
Tab u ran:
2 tablespoons raisins
100 grams of cashew nuts, roasted, halved

HOW TO MAKE:
1. Heat butter, saute onions, garlic, and ginger until fragrant.
2. Enter the cinnamon, cloves, cumin, cardamom, and coriander powder. Continue sauteing until fragrant.
3. Add goat meat. Stir briefly until the meat is stiff. Pour milk and broth. Bring to a boil.
4. Enter the rice and cook, stirring occasionally so the rice does not burn. Add tomato paste and salt.
5. Cook until broth is absorbed out (rice and lamb). Lift. Steam 30 minutes until rice is cooked. Lift.
6. Biryani rice can be served with a sprinkling of raisins and cashew nuts.

Results: 5 servings

(eresep.com)