Hyderabadi Biryani (Yogurt Marinated Lamb)
- Ready In:
- 2hrs 15mins
- Ingredients:
- 37
- Serves:
-
4
ingredients
-
The Lamb
- 1 lb lamb, cut into 1-inch cubes
- 1 pint plain yogurt
- 4 teaspoons ghee or 4 teaspoons clarified butter
- 3 cloves
- 3 cardamom pods
- 3 cinnamon sticks
- 3 green chilies, chopped
- 3 large onions, chopped
- 3 tomatoes, diced
- 1⁄2 cup fresh cilantro, chopped
- 1⁄4 cup fresh mint leaves, chopped
- 1⁄2 cup water
- 1⁄2 teaspoon salt
-
The Rice
- 2 cups basmati rice
- 3 teaspoons ghee or 3 teaspoons clarified butter
- 3 cloves
- 3 cardamom pods
- 3 cinnamon sticks
- 1 bay leaf
- 1 teaspoon black cumin seeds
- 3 1⁄2 cups water
- 1 1⁄2 teaspoons salt
- 1 pinch saffron thread
- 1⁄4 cup milk
- 1 large onion, peeled sliced and fried (garnish)
- 1⁄8 cup cashews, chopped (garnish)
- 1⁄8 cup raisins (garnish)
- 2 hard-boiled eggs, peeled and quartered (garnish)
-
Masala 1
- 1 large garlic clove
- 1 (1 inch) fresh ginger, peeled
-
Masala 2
- 2 tablespoons coriander seeds
- 2 teaspoons fennel seeds
- 2 teaspoons poppy seeds
- 12 red chilies
-
Masala 3
- 1⁄2 cup coconut flakes, grated
- 3 teaspoons cashews, chopped
- 1⁄2 cup plain yogurt
directions
- Place lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- Begin preparing rice by soaking in water for 20 minutes. Drain and set aside.
- Prepare masala 1 by grinding together in a food processor the garlic clove and ginger to a fine paste.
- Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds then make a fine paste by adding the red chiles through the feed tube of a food processor followed by the dry ground spices.
- Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) through the feed tube of a running food processor.
- To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and "toast" briefly in the wok. Then, add chopped green chiles and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors.
- Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick.
- Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to "toast" the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool.
- Preheat oven to 350°F.
- The biryani will be layered in a dish. A 13 by 9-inch ovenproof dish (such as the type used for lasagna) or something similar would be suitable. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice.
- Dissolve the saffron threads in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani with aluminum foil and bake for 30 minutes. Let rest for a few minutes before serving.
- Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs.
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