There are 4 steps for the 4 layers but for multi-taskers…No probs.
He suggested that you soak your rice for 2 hours and then rinse it well.
He said it lengthens the grain!!! I don’t know about that but it did cook more quickly than normal
Step 1:
Soak wash and cook 2 cups basmati rice in plenty of boiling water till rice just cooked.
Mine took about 7 minutes
Don’t over cook as it will become gluggy.
Step 2:
Fried onions
2 tablespoons Vege oil (I like rice bran)
3 large onions sliced
1 cinnamon stick
6 cardamom pods
2 tablespoons garlic chopped
2 tablespoons grated ginger
1 teaspoon ground cumin
2 tablespoons garam masala
Gently fry onions in oil with cinnamon & cardamom about 20 minutes till brown
Add garlic ginger cumin and garam masala stir around 2-3 minutes
Put to one side.
Step 3:
½ cup Puy lentils
Add garlic ginger cumin and garam masala stir around 2-3 minutes
Put to one side.
Step 3:
½ cup Puy lentils
Cook lentils in unsalted water for about 20 minutes till lentils just cooked.
Step 4:
500 gms lamb mince
2 tomatoes chopped
2 chilies chopped
2 tablespoons ginger grated
2 tablespoons finely chopped garlic
1 cup chicken stock
2 tablespoons yoghurtR>3 tablespoons chopped mint
3 tablespoons chopped coriander
Pinch saffron in ¼ cup warm water
Into a hot pan throw in the lamb…no fat there is plenty of fat in the lamb
Don’t overcrowd the pan, do it in 2 lots if it doesn’t fit.
Step 4:
500 gms lamb mince
2 tomatoes chopped
2 chilies chopped
2 tablespoons ginger grated
2 tablespoons finely chopped garlic
1 cup chicken stock
2 tablespoons yoghurtR>3 tablespoons chopped mint
3 tablespoons chopped coriander
Pinch saffron in ¼ cup warm water
Into a hot pan throw in the lamb…no fat there is plenty of fat in the lamb
Don’t overcrowd the pan, do it in 2 lots if it doesn’t fit.
Brown the lamb...I also drained the excess fat off and then put the lamb to one side.
In the oil remaining in the pan
Add the tomatoes chilies, ginger and garlic stir around then return lamb to pan.
Add enough stock and simmer 15-20 minutes
Add yoghurt, and chopped herbs
You are now ready to layer
G
rease a pudding basin very well with butter. 
In the oil remaining in the pan
Add the tomatoes chilies, ginger and garlic stir around then return lamb to pan.
Add enough stock and simmer 15-20 minutes
Add yoghurt, and chopped herbs
You are now ready to layer
G
rease a pudding basin very well with butter. 
Now here we go
A little rice on the bottom
Scatter some Puy lentils
Sprinkle saffron water over just a little
Little bit more rice then a good layer meat mixture
Fried onions,
Good layer of rice, Puy lentils, little rice saffron water, onions, meat etc
Finish with rice.
Sprinkle with the remainder if the saffron water.
Dot with butter.
Cover with foil
Cook 170C for 50 minutes.
Hold your breath and turn outA little rice on the bottom
Scatter some Puy lentils
Sprinkle saffron water over just a little
Little bit more rice then a good layer meat mixture
Fried onions,
Good layer of rice, Puy lentils, little rice saffron water, onions, meat etc
Finish with rice.
Sprinkle with the remainder if the saffron water.
Dot with butter.
Cover with foil
Cook 170C for 50 minutes.
Voila a wonderful savoury rice pudding
It was delicious we ate far too much.
Long walk next day
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