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Whole lamb leg Mughlai Biryani

Print Recipe
Prep Time 35 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Indian
Servings 5 People

Ingredients
  

Set 1

  • 1.5 kg Whole lamb leg (9 Score the lamb leg with a sharp knife)

Set 2

Masala paste (Grind everything together)

  • 2 tbsp Kashmiri chilli powder
  • 2 tbsp Biriyani masala
  • 1/2 bunch Mint
  • 1/2 bunch Coriander
  • 80 gm Ginger and garlic paste
  • 200 ml Yoghurt
  • Salt -as per requirement

Set 3

  • 750 gm Basmati rice (wash and soak it for ½ hr)
  • 3 ltr water
  • 3 finely sliced Onion
  • 40 gm Whole spices
  • 200 ml Ghee
  • Salt-as per requirement
  • 1 pinch Saffron (soaked in 40 ml milk)
  • 50 gm Fried onion

Instructions
 

  • Marinate the whole lamb in ground masala and keep it for ½ hr.
  • Heat up a thick bottom pot. Add ghee and crackle whole spices
  • Add sliced onion and Sautee until brown.
  • Place the marinated lamb and add 3 litter of water .let it get cook until lamb is soft.
  • Remove the lamb leg. Add more water to cook the rice.
  • Add rice into the stock, salt and stir it until the rice well mixed.
  • Leave it until most of the water absorbed.Immerse the cooked lamb leg in the rice, sprinkle rose water, rest of the ghee and seal it with a lid and cook it in slow fire for ½ hr.
  • Switch of the fire and let it cook for another 15 min. Open the lid, remove the lamb leg and place it a platter topped with rice, sprinkle with fried onion and coriander leaf.

Notes

A wonderful meal for winter time – best choice of spices from Yes Yes.