Mughlai Biryani


  • 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


  • 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.
Mughlai Biryani, Taste of Mughlai Biryani, how to make Mughlai Biryani.

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