Superb Lamb Biryani with Quail Eggs

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Biryani is indeed a celebration of aromas, colours, and flavours, with perfectly cooked, fluffy basmati rice beautifully scented and tender spiced lamb chunks. Honestly, it cannot get any better.

6
900 g lamb meat (2 lb or 4 cups) add some bones too, trim the meat of any excess fat and cut into 2cm 1 inch cubes
400 g basmati rice 2.1 cups 14.1 oz
250 ml stock or water chicken, lamb, beef or vegetable stock (low sodium)
250 ml yoghurt (approx 1 cup) plain Greek Style min 2% fat
12 large quail eggs boiled for 2 min
2 large onions at least 500g 1.1 lb thinly sliced
4 pods cardamom or 1/4 tsp powder
4 cloves garlic crushed or minced
2 tbsp fresh ginger grated
2 tsp salt Kosher or pink Himalayan
2 tbsp olive oil ghee or butter
1 small cinnamon stick
3 cloves
2 small bay leaves fresh or dried
1/3 tsp turmeric powder
1 tsp gram masala homemade or bought
2 med lemons juiced
10 tbsp coriander or cilantro
4 tbsp mint fresh
1/2 tsp black pepper freshly ground

1. Place the lamb chunks – bones including (if any) in a large bowl. Add the yoghurt, minced garlic, grated ginger, 2 tbsp lemon juice and 1 tsp of salt. Mix well until well coated. You may transfer this...
See the full directions on my site

Nutritions

Calories
390961

Sodium
119567mg
4981% DV

Fat
29549g
45460% DV

Protein
23716g
47432% DV

Carbs
1685g
573% DV

Fiber
1460g
5843% DV