Mughlai Lamb Biryani

User Reviews

4.8

15 reviews
Excellent
  • Prep Time

    12 hrs

  • Cook Time

    2 hrs

  • Total Time

    14 hrs

  • Servings

    4 to 6

  • Course

    Main Course

  • Cuisine

    Indian

Mughlai Lamb Biryani

The recipe for a classic of North Indian cooking: Mughlai Lamb Biryani!

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Ingredients

Servings
  • 425 ml – 15 oz. Basmati Rice
  • 3.6 lt – 6 ¼ pints water
  • 3 tbsp salt
  • 1 tsp saffron threads
  • 2 tbsp warm milk
  • 3 onions peeled or 1 onion and ¾ cup ready made fried onions (I bought mine at my local Indian store)
  • 4 cloves garlic peeled (I used 2 tsp garlic paste)
  • 2 cm – 3/4 inch fresh ginger peeled and coarsely chopped (I used ½ tbsp ginger paste)
  • 2 tbsp almond meal
  • 2 tbsp almonds slivered
  • 3 tbsp sultanas
  • 13 tbsp vegetable oil
  • 750 gms – 1 ½ lbs. bone lamb from the shoulder cut into 2.5cm – 1 inch cubes (I used leg chops)
  • 250 ml – 8 oz. yoghurt
  • ¼ tsp clove powder
  • ½ tsp black pepper ground
  • ½ tsp cardamom powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp cinnamon powder
  • ¼ tsp nutmeg powder
  • ¼ tsp cayenne pepper / chilli powder
  • 25 gms – 1 oz. unsalted butter cut into 8 pieces
  • 3 hard-boiled eggs peeled
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Overall Rating

4.8

15 reviews
Excellent

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