For 2 Person(s)
- 1 1/2 pound(s) lamb, cut in cubes
- 1 1/2 inch of ginger
- 3 cloves of garlic
- 1/4 cup(s) blanched almonds
- 2 tablespoon(s) chopped fresh coriander leaves, or 1-tablespoon parsley and 1 tablespoon chives
- 1/2 teaspoon(s) cayenne pepper
- 6 teaspoon(s) clarified butter
- 2 medium-sized onions, thinly sliced
- 2 teaspoon(s) salt
- 1 teaspoon(s) lime juice
- 1 cup(s) water
- 1 cup(s) yogurt
- 1 bay leaf, crumbled
- 3 cup(s) half-cooked rice
- 1/4 teaspoon(s) ground cardamom
- 4 tablespoon(s) milk
- 1/4 teaspoon(s) ground cloves
- 1/4 teaspoon(s) saffron
- 1/4 teaspoon(s) cinnamon
- 1/4 teaspoon(s) turmeric
- 1 teaspoon(s) rose water
- 1 tablespoon(s) chopped mint leaves
Mughlai Biryani Directions
- Grind together the ginger, garlic, almond and cayenne pepper in an electric blender.
- Heat 3 tablespoons of the butter and brown the onions.
- Remove onions and set aside.
- Heat remaining 3 tablespoons of butter and fry the ground ginger-nut paste for 2 or 3 minutes.
- Add the lamb, sprinkle with 1-teaspoon salt, and fry until brown.
- Put in water, cover and simmer about 1 hour.
- In a bowl, combine the bay leaf, cardamom, cloves, cinnamon, turmeric, remaining teaspoon salt, mint leaves, green chili, coriander leaves, limejuice and yogurt. Mix well.
- When lamb cubes are tender and very little gravy remains, add spiced yogurt. Stir well.
- Butter a heavy casserole. Put in layers of lamb, browned onion, and rice. Repeat until all ingredients are used.
- Dissolve the saffron in 1 tablespoon of milk.
- Pour the remaining 3-tablespoons milk over the top of the casserole. Then sprinkle on the saffron milk. Cover tightly. Seal edges of the casserole with aluminum foil.
- Put in a 300 degree oven for 40 minutes.
- Sprinkle with rose water before serving.