Ingredients:
2 / 3tbs of Oil
2 Sliced Large onions
Half a tsp of Turmeric
Whole Breyani mix
3 Green chillies
Fresh thyme
Fresh curry leaf
Dhania
Mint
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Marinade:
1kg of Lamb
3 Quarters of a cup of Sour milk
1 tsp of heaped Roasted Coriander/Dhania powder
1 tsp of heaped Cumin/Jeera powder
Half a tsp of Somph powder
1 tsp of Garam masala
1 tsp of heaped Turmeric
1 tsp of heaped Breyani mix
4 tbs of Masala
2 tbs of Chilli powder
Salt
1 tsp of heaped Ginger & garlic
Rice:
3 Cups of Basmathi rice
1 Stick of Cinnamon
Half a tsp of Turmeric
Salt
2 or 3 Cadimon pods
1 tsp of egg yellow
2 tbs of Melted butter
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Potatoes:
1 Quarter tsp of Turmeric
Salt
1 tsp of heaped Butter
Lentils:
250g of Black Lentils
1 Stick of Cinnamon
1 Quarter tsp of Turmeric
Salt
Fresh mint
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Perima’s Kitchen “Soul food like Amma use to make, sometimes with a twist”