#Kamini pather manual

Season to taste before pouring over the lamb. Crumble half the onions into the marinade. To this paste, add the tomato and lemon juice. In a pestle and mortar, grind the oomph and jeera spices with the chilli, garlic and ginger. Drain and set aside.Ĭhop the lamb into bite-sized cubes. Slice the red onion and allow to fry in the coconut oil for 20-25 minutes until golden. Believe me THIS will be worth it.ġ tsp garam masala 1 clove garlic (6g) 3g ginger, gratedġ whole tinned tomato, squashed (70g) 1tsp lemon juice It also increases the number of veggies in this dish, adding another notch to your 5-a-day count.ĭon't be alarmed, while this recipe takes two days to prepare the first day is really just creating the marinade and allowing time to have its way with the lamb - no grunt work from you. This cauliflower rice biriyani merges the worlds of intensely flavourful lamb that is marinated over-night with the light and lower carbohydrate count in the cauliflower. I don't need to be eating rice AND potato in the same dish.

#Kamini pather manual

The days of manual labour are SO done, friend. The other issue is the daring use of double carbs.

But one of the issues I have with this dish is that recipes always cater for a family-sized portion AND more often than not, I am only cooking for 2. In its own rite, biriyani is a perfect dish, but I always want to eat it more often during my day-to- day life. The fact that everything is cooked on low heat, over a few hours and then topped with rice to steam through makes this layered dish feel like opening a present - the anticipation is palpable! Whether it's meat or vegetables, the unctuous flavours that seep into the hero ingredients always leave a person feeling deeply satisfied.