Hyderabadi Biriyani - Rice With Lamb - S. India

Recipe Ingredients

2 lbs	908g / 32oz	Lamb - cut in large pieces, washed and drained
2 lbs	908g / 32oz	Basmati rice
1		Ginger root
4		Garlic
1/4 cup	10g / 0.4oz	Coriander leaves
1 teaspoon	5ml	Mint leaves
4		Green chili peppers
8		Cloves
2		Cinnamon stick
1 teaspoon	5ml	Black cumin seeds
1/4 teaspoon	1.3ml	Nutmeg
6		Cardamom pods - skinned
8 tablespoons	120ml	Milk
1 teaspoon	5ml	Saffron
2/3 cup	157ml	Ghee
3 cups	187g / 6.6oz	Onions - halved, finely (large) sliced
2 teaspoons	10ml	Chili powder
2		Lemons - juice of
2 cups	474ml	Yogurt
3 teaspoons	15ml	Salt
12 1/2 cups	2962ml	Water
		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.

Source:
Indian Regional Cooking by Sumana Ray

Rating

Average rating:

10 (2 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.