Lamb Rendang Biryani Rice with Acar Jelatah
Serves: 4
Featured product: VegeWorld Vege Lamb
Course: Main
Ingredients:
- 1 Packet Vege Lamb
- Vegan Biryani Paste (Store bought)
- Vegan Rendang Paste (Store Bought)
- Potato Crackers
- Cucumber
- Chilies
- Carrot
- Basmati Rice
- Fresh Coconut Milk
- Kerisik Kelapa (Optional)
- Raisins
- Nuts
Rendang Sauce:
- ½ pkt Vegan Rendang sauce (Store Bought)
- 30 gm Kerisik Kelapa
- 1 tsp Sea salt (to taste)
- 2 tsp cane sugar (to taste)
- 2 tsp mushroom seasoning (to taste)
- 1 cup water
- 2 tbsp Coconut oil (optional)
Briyani Rice :
- 2 cup washed Basmati Rice
- ½ pkt Vegan Biryani Paste (store bought)
- 2 cup of Crystal water
- Cashew Nuts
- Raisins
- 3 pcs Star Anise
- 5 pcs Cloves
- 2 pcs Bayleaf
- Coconut oil (optional)
- Garlic, red onion (optional for aroma)
Acar Jelatah:
- 1 pcs Japanese Cucumber (thin slice)
- ½ pcs Carrot (Julienne)
- 2 pcs Chili padi (thin slice)
- 1 pcs Red Chili (slice)
- ½ cup White Vinegar
- ½ cup Crystal water
- 2 tbsp Cane Sugar (to taste)
- 1 tsp Sea Salt (to taste)
- shallot,red onion (optional )
Preparation:
Rendang Sauce
- Drizzle oil into a pot, add in the rendang paste.Saute for 1-2mins, add in Kerisik kelapa.Cook for 1-2 min until fragrant.Add in water & all the ingredients.
- Cook & simmer for 5-8 mins until texture is slightly thicken. Set it aside.
Basmati Rice:
- Saute the herbs & spice in a pan together 1-2 mins until fragrant.Then add in the paste and cook for 1-2 mins.Set it aside
- Put washed Basmati rice in the rice cooker, raisins,nuts & paste. Add in water and cook it.
Acar jelatah :
- Slice the cucumber,carrot & chillies.
- Mix all the ingredients in a bowl, mix it well.Keep in the chiller for 1-2 hours and ready to serve.
Serving:
- Air-fry the Vegan Lamb for 15 min @ 180c or Bake in oven for 10 minutes @ 180c
- Layout the banana leaf on a plate
- Place a bowl of hot Biryani Rice on it
- Place Cooked Vegan Lamb, Acar Jelatah, Vege Crackers at the side
- Pour Rendang sauce on top of Vegan Lamb, serve while it is hot.
