Lamb Biryani – Food & Home Magazine

Ingredients

• ***For the marinade
• 2 cups (500 ml) plain or Greek yoghurt or buttermilk
• 2 green chillies, halved
• 1 ripe tomato, skinned and grated
• 2 tsp (10 ml) ground cumin
• ½ tsp (2.5 ml) turmeric or
• ½ tsp (2.5 ml) saffron
• 1 tsp (5 ml) biryani masala or roasted masala
• 3 cinnamon sticks
• 3 cardamom pods, bruised
• 5 whole cloves
• 5 allspice pimentos
• ***For the biryani
• 1.5 kg mutton pieces
• 1 Tbsp (15 ml) peeled and finely grated ginger
• 3 cloves garlic, crushed
• 2 tsp (15 ml) salt
• 1 cup (250 ml) brown lentils, rinsed
• 2 cups (500 ml) water
• 500 g parboiled or basmati rice
• 1 cup (250 ml) vegetable, canola or sunflower oil
• 300 ml hot water
• 6 large potatoes, quartered
• 4–5 onions, thinly sliced
• 50 g butter
• 6 hard-boiled eggs
• Few strands of saffron for garnish