INGREDIENTS
  • 1 kg lamb shoulder meat
  • 4 cups Water
  • 2 tablespoons Ghee
  • 2 medium Onions
  • 1 cube MAGGI Chicken Stock
  • 3 teaspoon ground black pepper
  • 3 teaspoon Sweet pepper
  • 3 teaspoon ground cumin
  • 3 teaspoon ground coriander
  • 3 teaspoon ground cloves
  • 1 Cinnamon stick
  • 1 cup pine seeds
  • 1 cup Almonds
  • 3 tablespoons fresh parsley
  • For the yoghurt sauce:
  • 2.5 cups yoghurt
  • 1.5 tablespoons corn flour

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NUTRITIONAL INFORMATION
Source: https://www.maggime.com/en/recipes/Saudi%20Chicken%20Biryani/14375

  • Energy 866 (Kcal)
  • Protein 44 (g)
  • Total Fat 68 (g)

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HOW TO PREPARE
1
Place the lamb pieces and water in a large saucepan, bring to boil and skim forth.
2
Heat the ghee or oil in a frying pan, add onions and cook for 4-5 minutes until softened. Then add to the lamb in the pot.
3
Add MAGGI Chicken Stock cubes, all the spices and the cinnamon stick. Cover and simmer over low heat for 1 hour or until the meat is tender but still firm.
4
In a saucepan, combine yoghurt and corn flour. Bring to boil under constant stirring and simmer for 2 minutes.
5
Stir the yoghurt sauce slowly into the pot of meat, and simmer uncovered over low heat for 5 minutes. Taste and adjust the seasoning.
6
Spoon the meat mixture in a large bowl, garnish with the toasted pine seeds, almonds and parsely and serve with rice.

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