Mughlai Lamb Biryani

Name: Mughlai Lamb Biryani
Prep time: 12 h
Cook time: 2 h
Total time: 14 h
Yield: 4 to 6
Ingredients: 425 ml basmati rice; 3.6 water; 3 tbsp salt; 1 tsp saffron; 2 tbsp milk; 3 onion; 4 cloves garlic; 2 cm ginger; 2 tbsp almond meal; 2 tbsp almonds; 3 tbsp sultanas; 13 tbsp vegetable oil; 750 gms lamb shoulder with bone; 250 ml yogurt; ¼ tsp clove powder; ½ tsp black pepper; ½ tsp cardamom powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp cinnamon; ¼ tsp nutmeg; ¼ tsp cayenne pepper; 25 gms butter; 3 egg

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

Pierce Benson

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

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Ingredients

Servings

425 ml basmati rice 15 oz
3.6 water 6 ¼ pints
3 tbsp salt
1 tsp saffron threads
2 tbsp milk warm
3 onion 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 ginger peeled and coarsely chopped (I used ½ tbsp ginger paste, fresh, 3/4 inch piece
2 tbsp almond meal
2 tbsp almonds slivered
3 tbsp sultanas
13 tbsp vegetable oil
750 gms lamb shoulder with bone cut into 2.5cm - 1 inch cubes (I used leg chops, 1 ½ lbs
250 ml yogurt 8 oz
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 or chilli powder
25 gms butter cut into 8 pieces, unsalted, 1 oz
3 egg peeled, hard-boiled