
175 Min
GF
Sindhi Lamb Biryani

180 Minutes + soak & marination time
6
Biryani Masala
Lamb Mixture
Cumin Pilaf
Assembling the Biryani

Notes & Variations
- The biryani can be made and assembled a day or two before – bake it the day you are serving it.
- Instead of lamb, substitute with chicken but do use meat with bones as well for maximum flavor. Reduce the cooking time as chicken does cook faster than lamb.
- Use the nuts of your choice – cashews, walnuts or pine nuts are just as delicious as pistachios and almonds.Â
Biryani Masala
Lamb Mixture
Cumin Pilaf
Assembling the Biryani

Notes & Variations
- The biryani can be made and assembled a day or two before – bake it the day you are serving it.
- Instead of lamb, substitute with chicken but do use meat with bones as well for maximum flavor. Reduce the cooking time as chicken does cook faster than lamb.
- Use the nuts of your choice – cashews, walnuts or pine nuts are just as delicious as pistachios and almonds.Â
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A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Ghee is a class of clarified butter that originated in ancient India.
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