PUBLISHED November 06, 2021

Tarique Aziz
Executive Chef
Noku Maldives

Chef Tarique Aziz loves bringing out the freshest ingredients to prepare his truly tantalising dishes. His culinary journey started off at the Le Meridian Bangalore at the age of 21 as a Kitchen Executive. Two years of hard work later, he was promoted to Chef de partie. He honed his skills, working in numerous top-notch hotels such as the Sheraton Gambia Hotel Resort & Spa as Executive Sous Chef, W Doha as Executive Chef De Cuisine, Sunset Beach Resort Marina and Spa as Executive Chef and much more. Known for being a ‘Multi-Cuisine Master’, Chef Tarique says that the culinary world is a never-ending learning process. Chef Tarique is now the esteemed Executive Chef of the luxurious and intimate private island retreat, Noku Maldives.
Lamb and urad dal dumplings, simmered in an exotic gravy, turns this original rice delicacy into a truly magnificent meal.



·       250 g basmati rice

·       800 ml milk

·       Whole garam masala:

o   5 green cardamoms

o   1 Black cardamom

o   5 cloves

o   1 stick cinnamon(1-inche)

o   1 bay leaf

o   a pinch of mace

·       Salt


The lamb

·       450 g leg of spring lamb

·       200 g yoghurt

·       5 g red chili powder

·       3 g coriander powder

·       Salt

·       5 g ginger paste

·       5 g garlic paste

·       100 g ghee

·       125 g onion

·       Whole garam masala

o   5 green cardamoms

o   1 black cardamom

o   5 cloves

o   1 stick cinnamon(1-inche)

o   1 bay leaf

o   A pinch mace

·       10 g ginger

·       4 green chilies


Preparation / Method


·       Wash the rice under running water and soak for 30 minutes. Drain.

·       Clean and cut the lamb into 1 ½ inch chunks.

·       For the marination, whisk the yoghurt in a bowl and save half of it. In the remaining yoghurt, add red chilies, coriander powder, salt and the ginger and garlic pastes. Leave the lamb chunks in this marinade for at least 30 minutes

·       For the gravy, peel, wash and slice onions. Scrape, wash and julienne the ginger. Remove stems, wash, slit, deseed and chop the green chili.

·       Heat oil in kadhai and deep fry the wadi until golden brown. Cool and break into pieces.

·       For the garnish, clean, wash and chop mint and coriander. Wash and cut tomatoes into quarters. Scrape, wash and julienne the ginger. 

·       Dissolve 5g of asafetida in 30 ml/2 tbsp of water. Dissolve saffron in warm milk.

·       Pre-heat the oven to 350°F



To prepare rice, boil water (approx. 1 litre) and milk together in a handi, add whole garam masala, salt and rice, cook until almost done (7-8 minutes)

To prepare lamb, heat ghee in a handi, add onion, and sauté over medium heat until light brown. Add whole garam masala, ginger juliennes and green chilies, sauté until onions are brown. Then add the marinated lamb and cook over low heat until tender. Use as much water as is required to make the meat tender.



Into the handi with the cooked lamb, sprinkle vadi and the garnish of mint, coriander, tomato, ginger julienne, golden brown onions, the remaining yoghurt and asafetida. Spread the rice over the garnished lamb. Sprinkle saffron, cover and seal with homemade paratha dough and dum for 10 minutes. Served with cucumber yoghurt raita, papadum as per above photo.