How to cook Mughlai Biryani

 

1. In a bowl, season 500g of lamb, saddle, free of fat and boneless, with 1 cup of natural yogurt, 1 teaspoon of ground cinnamon, 1 teaspoon of ground cloves, 1 teaspoon of ground cardamom powder, 1 teaspoon chili powder, 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground black pepper, salt to taste, juice of 1 lemon, 2 cloves of garlic, 1 tablespoon of grated ginger, 2 tablespoons of fresh mint and 2 tablespoons of fresh coriander. Leave to marinate and store in the fridge for a few hours or preferably overnight.

2. Heat a pan with 2 tablespoons of ghee and fry 2 large onions until caramelized. Drain them and reserve them on absorbent paper.

3. In the same pan, heat 2 tablespoons of ghee and fry the remaining 2 finely chopped onions until translucent. Add the marinated meat, 50ml of water and season with salt. Let cook 25 to 30 minutes.

4. For the rice, heat a pan with 300g of basmati rice, previously washed, and double the amount of rice and water. Season with salt, so that it cooks until it boils, for 16 to 18 minutes. Dissolve 150ml of hot milk with 20 saffron threads and let it rest.

5. On a baking tray, greased with ghee, place ⅓ of rice, drizzle with the saffron-scented milk, 1 handful of cashews, 1 handful of almond cashews and 1 handful of raisins, half the meat, 1/3 of the rice, 1 handful of cashews, drizzle with scented milk, 1 handful of almonds and another handful of raisins. Finally add the remaining meat, the remaining rice and the milk scented with the filaments, and the caramelized onion and drizzle with a little ghee. Place in preheated oven at 180º for 20 minutes.

6. You can serve it with raita (yogurt-based sauce with herbs) and pappadums.

Ingredients

• 500g lamb, seared, trimmed of fat and cut into 2cm cubes, boneless
• 1 cup of natural yogurt
• 1 coffee spoon of cinnamon powder
• 1 coffee spoon of powdered cloves
• 1 teaspoon powdered cardamom
• ½ teaspoon black pepper powder
• 1 tablespoon of semi-hot or spicy chilli powder (suit your taste)
• 2 teaspoons coriander powder
• 1 ½ teaspoon cumin powder
• Juice of 1 lemon
• 1 tablespoon grated ginger
• 2 crushed garlic cloves
• 2 tablespoons fresh coriander (chopped)
• 2 tablespoons fresh mint (chopped)
• 300g washed basmati rice
• 4 large onions (2 thinly sliced ​​+ 2 chopped onions)
• 4 tablespoons of ghee
• Ghee qb
• 2 handfuls of skinless almonds
• 2 handfuls of cashew nuts
• 2 handfuls of golden sultanas
• 1 teaspoon of saffron filaments
• 50ml hot milk
• Salt qb