Hyderabadi Lamb Biryani

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 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.