Hyderabadi Lamb Biryani

Recipe by
Total Time:
4 - 6 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more One Pot Meal Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • 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.