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Hyderabadi Biriyani - Rice With Lamb - S. India

Cuisine: Indian
Courses: Dressings
Serves: 1 people

Recipe Ingredients

2 lbs 908g / 32ozLamb - cut in large pieces, washed and drained
2 lbs 908g / 32ozBasmati rice
1   Ginger root
4   Garlic
1/4 cup 10g / 0.4ozCoriander leaves
1 teaspoon 5mlMint leaves
4   Green chili peppers
8   Cloves
2   Cinnamon stick
1 teaspoon 5mlBlack cumin seeds
1/4 teaspoon 1.3mlNutmeg
6   Cardamom pods - skinned
8 tablespoons 120mlMilk
1 teaspoon 5mlSaffron
2/3 cup 157mlGhee
3 cups 187g / 6.6ozOnions - halved, finely (large) sliced
2 teaspoons 10mlChili powder
2   Lemons - juice of
2 cups 474mlYogurt
3 teaspoons 15mlSalt
12 1/2 cups 2962mlWater
  Hard-boiled eggs - garnish

Recipe Instructions

Wash drain and cook the rice for 15-20 minutes.

Blend ginger, garlic, coriander, mint and green chiles to fine paste. Grind together 4 cloves, 1 piece of cinnamon, 1/2 teaspoon black cumin seeds, nutmeg and 3 cardamom pods to fine powder. Warm 2 tablespoons milk and soak the saffron; put aside. Heat ghee and fry onions until golden brown; drain and put aside. Place meat in large bowl, add coriander paste and with back of spoon, pound the meat for 15-20 minutes. turning frequently. To the meat add chili powder, lemon juice, yogurt, 2 teaspoons salt, powdered spices and half the fried onions, mix and set aside 4 hours. In saucepan melt ghee again over medium high heat and add meat and marinade. When it boils, lower heat, cover, and stirring occasionally, cook for 1 hour, until meat is tender and gravy thickened. While meat is cooking, bring boil water in large saucepan. Add remaining spices and 1 teaspoon salt. When water is boiling rapidly add drained rice, bring back to boil and boil rice for 3-4 minutes until rice is nearly cooked. Remove and drain rice. Lightly grease large casserole dish and place half the cooked rice evenly at the bottom. put meat and gravy evenly on rice and remaining rice on top. Sprinkle saffron milk, remaining milk and rest of fried onions on top. Cover tightly with aluminum foil and lid and place in preheated oven at 375F for about 45 minutes until rice is cooked.

Serve with Baghare Baigan and a Raita.

Indian Regional Cooking by Sumana Ray


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10 (2 votes)

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