Friday, June 18, 2010

Lamb Biryani

Hyderabad Biryani is simple to make, but requires a lot of experience. The variables are complicated such as right proportion of spices, moisture of yogurt meat mixture at the time of ‘dum’(cooking in sealed container), lamb portions, quality of rice etc. All the variables have to be carefully balanced so everything will cook together and come out perfectly.


For Rice:

For Meat:

For Layering:

  • 2 Big onion
  • 2 tbsp lemon juice
  • Pinch of saffron color
  • ¼ tsp of saffron dissolved in ½ cup of milk
  • 1 tbsp garam masala
  • 1 Cup oil
  • Salt to taste
  • ¼ cup mint leaves
  • 2 tbsp Ghee (Clarified Butter)


  • In a large bowl mix the meat, yoghurt, ginger garlic paste, red chili powder, chopped green chilies, salt, and ground garam masala. Marinate for at least 4-6 hours in the fridge.
  • Chop the onions lengthwise and sauté them in the oil on low heat till light brown. Drain away any excess oil and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled, crush the onions with your fingers and add half of this to the marinated meat mixture. Keep aside remaining half for later use.
  • In a large pan half fill with water and add salt, whole garam masala, mint and coriander leaves and one green chili. Bring this to the boil and add the washed rice. When rice becomes half cooked, remove it from the flame. Drain the rice in a colander and rinse with a little cold water. Mix one tsp of oil and keep aside for later use.
  • Heat the oil in which sliced onions were fried, in a pan. Add shahjeera and lamb pieces with marinade and fry for about 20-25 minutes on medium heat. Add water and cook till the lamb pieces are tender and the curry thickens. Remove from heat.
  • Grease heavy bottom saucepan generously with ghee and transfer half of the meat mixture in to it. Spread half quantity of boiled rice over the meat. Garnish with half quantity of chopped mint leaves, lemon juice, garam masala powder and deep fried onions. Place the second layer of meat over the rice and repeat the same. Pour the ghee on the edges of the layered biryani. Warm the milk and crush the saffron into it. Add saffron color in it. Pour the milk saffron mixture over the rice. Cover the saucepan tightly. It is better to seal the container with the dough and cook over high flame for 10 minutes in the beginning and then on low flame for at least 30 minutes later. Break the seal just before serving.
  • Biryani is traditionally served with Mirch Ka Saalan, Tomato Kut and Dahi Ki Chutney.

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