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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 – 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