Fragrant Mughlai Lamb Biryani Recipe

About this recipe

A rich and aromatic lamb biryani layered with fragrant basmati rice and infused with spices for a royal feast.

Ingredients

• 500 g Jaggery Powder
• 100 g White Till
• 200 ml Ghee
• Loose Cardamom
• - Gallo Ready In 2Mins
• 200 G Authentic Greek Yogurt
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 300 g Trs Ginger & Garlic Paste 300G
• - Trs Ginger Paste
• - Cofresh Whole Green Chilli 350g
• 100 g Wijaya Coriander Seeds 100G
• 25G Natco Mint
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• 400 g Trs Turmeric Powder 400G
• - Jalpur Cumin Seeds
• - Jalpur Coriander Powder Dhana Powder
• 10 g 10G Indian Bay Leaves (Indian Tej Patta Leaf)
• - Schwartz Whole Cloves
• 45G Natco Cinnamon Sticks, 45G
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water

Instructions

1. 1. Wash and soak the basmati rice in water for 30 minutes, then drain the excess water.
2. 2. Slice the onions thinly and fry them in hot oil until golden brown, then set aside.
3. 3. Marinate the lamb with yogurt, turmeric, ginger paste, garlic paste, and garam masala for at least 20 minutes.
4. 4. Heat oil in a large pot and add cumin seeds, bay leaves, cloves, cinnamon, and cardamom pods; sauté until aromatic.
5. 5. Add the marinated lamb to the pot and cook until the meat is browned and partially cooked.
6. 6. Stir in chopped tomatoes, coriander powder, and green chilies; cook until the tomatoes are softened.
7. 7. Layer the drained rice over the lamb mixture and sprinkle fried onions, mint, and coriander leaves on top.
8. 8. Add water to the pot and cover with a tight-fitting lid; cook on low heat for 20 minutes until the rice is tender.
9. 9. Turn off the heat and let the biryani rest for 10 minutes before fluffing it gently with a fork.
10. 10. Serve hot, garnished with fresh mint and coriander leaves for added flavor and aroma.