Ingredients

• 2 lbs - spring lamb (cleaned and cut into medium size pieces)
• 4 ozs - yoghurt
• 4 ozs - ghee
• 1 lb - rice (washed)
• 4 ozs - onions (sliced finely)
• 1 oz - ginger & garlic equal amounts crushed)
• 1 - lemon
• 1 oz - almond (ground)
• 2 - cinnamon sticks
• 4-6 - cardamoms
• 1 oz - milk
• 1/4 tsp - saffron
• 2-3 - green chillies
• 1/2 tsp - black cumin/jeera
• 2-3 - cloves
• 1/2 tsp - garam masala (equal amounts of black jeera, cardamom & cinnamon sticks, with half the amount of cloves)
• 1 tsp - salt
• 1 tbsp - coriander
• 2 tbsp - fried onions to garnish

How to Make Hyderabadi Lamb Biryani

• In a large bowl mix the meat, yogurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala.
• To the mixture, add half a teaspoon each of chilli powder and turmeric.
• Marinate for at least 4-6 hours in the fridge.
• Fry the onions in ghee until golden brown and crisp.
• Drain away any excess ghee 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 this to the marinated meat mixture.
• Fill half a pan with water and add salt, whole garam masala and one green chilli.
• Bring this to the boil and add the washed rice and cook until the water boils.
• Once the water has boiled drain the rice in a colander and rinse with a little cold water.
• Grease the saucepan generously with ghee and transfer the meat mixture.
• Level the surface and now spread the rice evenly over the meat.
• Squeeze the lemon and pour the juice over the rice.
• Warm the milk and crush the saffron into it.
• Pour the milk/saffron mixture over the rice.
• Add generous amounts of ghee.
• To garnish spread the fried onions and coriander over the rice.
• Cover the saucepan tightly.
• Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1.5 to 2 hours.
• Before removing the pan from the cooker ensure that there is no moisture left in the meat.
• This can be checked by simply listening for a sizzling sound.
• If there is no sizzling, the biryani is ready.
• Biryani is traditionally served with mirch salan and yoghurt chutney.