Awadhi Mutton Biryani
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 700 g diced lamb shoulder
- 350 g basmati rice
- 150 g natural yoghurt
- 2 onion, finely sliced
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp garam masala
- 1 tsp kashmiri chilli powder
- 1 saffron strands
- 3 tbsp ghee
- 10 g fresh mint
Nutrition (per serving)
- Calories
- 884 kcal
- Protein
- 39.8 g
- Carbohydrate
- 78.9 g
- of which sugars
- 7.4 g
- Fat
- 46 g
- of which saturates
- 22.3 g
- Fibre
- 3 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the lamb with the natural yoghurt, garlic, ginger, garam masala and kashmiri chilli powder, and marinate for 30 minutes.
- 2
Rinse the basmati rice and soak for 15 minutes, then boil in salted water for 6 minutes until three-quarters cooked, and drain. Soak the saffron in 3 tbsp warm water.
- 3
Heat the ghee in a large pan and fry the sliced onion over medium heat for 10 minutes until deep golden, then add the marinated lamb and cook for 8 minutes.
- 4
Pour in 100ml water, cover and simmer over low heat for 40 minutes until the lamb is almost tender.
- 5
Scatter the parboiled rice and mint over the top, drizzle with the saffron water, cover tightly and cook over the lowest heat for 20 minutes until the rice and lamb are fully cooked with no pink remaining.
- 6
Rest for 5 minutes, then fold through gently and serve.
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