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Biryani Mutanjan

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Tender lamb layered with fragrant rice


Prep Time45 minutes


  • 400 g basmati rice, washed in a number of changes of water, soaked in enough water to cover for 30 minutes, drained
  • salt to taste
  • 700 g lamb, boneless pieces
  • 9 g garlic-ginger (lasan-adrak) paste
  • 100 g ghee
  • 60 g onions, sliced
  • 100 g yoghurt (dahi)
  • 3 g sugar, dissolved over low flame, taking care not to overcook to avoid it turning bitter
  • 100 ml milk
  • 2 green cardamoms (choti clan -hi)
  • 1⁄2 g saffron (zafran)
  • 2 cinnamon (dalchini) sticks, 2" each
  • 1 g black cumin (shah jeera) seeds
  • 1⁄2 juice of lemon (nimbu)


1. Heat the ghee in a pan; add the onions and saute until light brown. Add the lamb with the marinade. Stir to mix well and continue to cook until the water has evaporated. Reduce the heat to low and add the yoghurt and some water; cook until the lamb is tender
2. Add the sugar syrup (do not add sugar syrup if the lamb is not tender as it will not tenderlse further) and milk; mix well. Bring the mixture to the boil and cook for a further 5 minutes.
3. Bring 3 cups water to the boil and add the drained rice, salt, green cardamoms, saffron, cinnamon sticks, black cumin seeds, and lemon juice. Stir carefully to mix. Bring back to the boil, reduce heat and cook covered until the rice is half done.
4. Layer as with other biryanis and place in a preheated oven (I70°C / 325°F) for 15 minutes.