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Hyderabadi Lamb Biryani

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Total Time:
4 - 6 hours
Serves:6
Rated 4 based on 100 votes
4
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Healthy Vegetable Hakka Noodles, Best Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Easy Khao Pad Goong (Thai Shrimp Fried Rice)

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4

Ingredients

How to Make

  • 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.