Fragrant layered rice and spiced lamb.
Layers of saffron-scented basmati rice and slow-cooked spiced lamb, sealed and steamed to perfection.
Serves 6
Marinate lamb in spiced yogurt, then brown and braise until tender.
Boil rice until 70% done, drain.
Layer lamb and rice in pot, drizzle saffron milk, seal with foil, cook on low 25 min.
Use aged basmati for the best grain separation.
Substitute chicken or goat for lamb.
Store in fridge up to 3 days.
Per serving (400g / 14.1 oz) Β· 6 servings total
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