Mughlai Lamb Biryani Recipe

Saffron-infused rice paired with spiced lamb gives this Mughlai Lamb Biryani its signature aroma and rich, flavour-packed finish.

Course: Main

Cuisine: Indian

Prep Time: 12 hours

Cook Time: 2 hours

Total Time: 14 hours

Servings: 4 to 6

Author: Recipe adapted from Madhur Jaffrey's Indian Cooking

425 ml – 15 oz. basmati rice
3.6 litres – 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 – ¾ inch fresh ginger – peeled and coarsely chopped, I used ½ tbsp ginger paste)
2 tbsp almond meal
2 tbsp slivered almonds
3 tbsp sultanas
195 ml – 13 tbsp vegetable oil
750 g – 1½ lb bone-in lamb shoulder – cut into 2.5 cm – 1 inch cubes, I used leg chops
250 ml – 8 oz. yoghurt
¼ tsp clove powder
½ tsp ground black pepper
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 g – 1 oz. unsalted butter – cut into 8 pieces
3 hard-boiled eggs – peeled

Wash the rice in several changes of water until the water runs clear. Drain it well, place it in a large bowl, add 2 litres – 3 ½ pints of water and 1 tbsp of salt, mix, and leave it to soak overnight.
Put the saffron threads in a small heavy frying pan over medium heat and toss them until they turn a few shades darker. Place the warm milk in a small cup, crumble the saffron into it, and leave it to soak for 3 hours.

Roughly chop 1 onion, then place it in a blender with the garlic, ginger, almond meal, and 3 tbsp of water. Blend until a paste forms.
Cut the remaining 2 onions in half, then slice them into fine half rings. Heat 6 tbsp of oil in a frying pan over medium-high heat. When hot, add the sliced onions and fry, stirring, until brown and crisp. Remove them with a slotted spoon and spread them out on a plate lined with kitchen paper.
Note: You can skip this step and use ready-made fried onions instead.
Add the sultanas to the same oil and remove them as soon as they turn plump. Spread them out on a plate lined with kitchen paper.
Add the 2 tbsp of almonds to the same oil and fry them until golden brown in colour. Remove with a slotted spoon and spread them out beside the sultanas. Set aside for garnish.

Brown the meat in the same oil on all sides, working in batches to let it fry properly and not braise. Remove it from the pan and set aside.
Add the remaining 7 tbsp of oil to the pan and reduce the heat to medium. When hot, add the onion, garlic, ginger, and almond paste. Cook, stirring constantly, until the paste turns a medium-brown colour.
Return the meat along with any accumulated juices to the pan. Add the yoghurt 1 tbsp at a time, stirring well between each addition. Add 1 ¼ tbsp of salt and 150 ml – 5 oz. of water. Mix well. Bring to a simmer, cover, and cook on low heat for 30 minutes.
While the meat cooks, mix together the clove, pepper, cardamom, cumin, cinnamon, cayenne pepper, and nutmeg powders.
After 30 minutes, add the spice mixture to the meat and mix well. Cover again and continue to cook on low heat for another 30 minutes.
Remove the lid and increase the heat to medium. Cook, stirring constantly, until about 200 ml – 7 oz. of thick sauce remains at the bottom of the pan. Turn off the heat and skim off any excess grease. The meat should be tender and fully cooked at this stage.

Spread the meat and sauce at the bottom of a heavy casserole dish. Cover and keep warm.
Preheat the oven to 150°C – 300°F.
Bring 3.6 litres – 6 pints of water to a rolling boil in a large pan. Add 1 ½ tbsp of salt. Drain the rice and rinse it under running water. Scatter the rice into the boiling water, return to the boil, and cook for exactly 5 minutes. Drain well.
Work quickly and pile the rice over the meat in the shape of a hill. Using a chopstick or the handle of a long spoon, make a 2.5 cm – 1 inch hole going down like a well from the peak of the rice hill to its bottom.
Pour the saffron milk in thin streaks along the sides of the rice. Place the butter pieces over the surface and scatter the fried onions on top.
Cover first with aluminium foil, sealing the edges well, then place a lid on top. Bake for 1 hour. Remove from the oven.
Just before serving, quarter the eggs and gently mix the rice and meat together.
Serve the biryani on a warmed platter, garnished with the eggs, sultanas, and almonds.