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Hyderabadi Biriyani - Rice With Lamb - S. India


Lamb – cut in large pieces, washed and drained 
2 pounds
Basmati rice
2 pounds
1” ginger root
1 piece
Garlic cloves
Coriander leaves
¼ cup
Mint leaves
1 tsp
Green chilli peppers
1” cinnamon stick
2 pieces
Black cumin seeds
1 tsp
¼ tsp
Cardamom pods – skinned
1 tsp
1 tsp
2/3 cup
Onions – halved, finely sliced
3 large
Chilli powder
2 tsp
Lemon juice of
2 cups
3 tsp
12 ½ cups
Hard boiled eggs
for garnish

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

Blend ginger, garlic, coriander, mint and green chillies to fine paste. Grind together 4 cloves, 1 piece of cinnamon, ½ 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.