Ingredients
| 425 ml basmati rice |
| 3⅗ l water |
| 3 tbsp salt |
| 1 tsp saffron |
| 2 tbsp milk |
| 3 whole onions |
| 4 cloves garlic |
| 2 cm ginger (fresh) |
| 2 tbsp almond meal |
| 2 tbsp almonds |
| 3 tbsp sultanas |
| 13 tbsp vegetable oil |
| 750 g lamb shoulder |
| 250 ml yoghurt |
| ¼ tsp cloves |
| ½ tsp black pepper |
| ½ tsp cardamom |
| 1 tsp cumin |
| 1 tsp coriander powder |
| 1 tsp cinnamon |
| ¼ tsp nutmeg |
| ¼ tsp cayenne pepper (or chilli powder) |
| 25 g unsalted butter |
| 3 whole eggs (hard-boiled; peeled) |
Preparation
Read full directions on Manu's Menu at https://www.manusmenu.com/mughlai-lamb-biryani
