Lamb And Rice Casserole-Mughlai Lamb Biryani Recipe

Ingredients

• 425 ml (15 fl oz) Long Grain Rice
• 3.6 Liters (6 ¼ pints) Water
• 3 Tbsp Sea Salt
• 1 tsp Saffron Threads
• 2 Tbsp Warm Milk
• 3 Medium Yellow Onion, peeled
• 4 Cloves Garlic, peeled
• 2 cm (3/4 inch) Fresh Ginger, peeled and coarsely chopped
• 4 Tbsp Almond Slivered
• 13 Tbsp Vegetable Oil
• 3 Tbsp Sultanas
• 750 g (1 ½ lb) Bone Lamb from the shoulder, cut into 2.5cm (1 inch) cubes
• 250 ml (8 fl oz) Natural Yoghurt
• 6 Cloves
• ½ tsp Black Peppercorns
• ½ tsp Cardamom Seeds
• 1 tsp Cumin Seeds
• 1 tsp Coriander Seeds
• 2.5 cm (1 inch) Cinnamon Stick
• 1/6 of Nutmeg
• ¼ tsp Cayenne Pepper
• 25 g (1 oz) Unsalted Butter, cut into 8 pieces
• 3 Hard-Boiled Eggs, peeled
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