4.8 from 15 votes
Mughlai Lamb Biryani
The recipe for a classic of North Indian cooking: Mughlai Lamb Biryani!
Prep Time
12 hrs
Cook Time
2 hrs
Total Time
14 hrs
Servings:
4
to 6
Course:
Main Course
Cuisine:
Indian
Ingredients
- 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