Recipe: Hyderabad Style Biryani

View Photos (1) Image © 2004 Habeeb Salloum

Serves 8 to 10

2 pounds lamb, cut into1/2 inch cubes and fried over medium heat for 10 minutes
1 tablespoon grated fresh ginger
1 teaspoon salt
1 teaspoon turmeric
1/4 teaspoons chilli powder
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
2 medium onions thinly sliced, then deep fried until light golden brown
1 cup yogurt
2 tablespoons lemon juice
4 tablespoons fresh mint, chopped
4 tablespoons fresh coriander, chopped
1 small chilli, finely chopped
4 tablespoons cooking oil
3 cups basmati rice
10 cups water
1/8 teaspoon saffron

Place meat, ginger, salt, turmeric, chilli, cinnamon, cloves and cardamon in a bowl, then thoroughly mix and allow to stand for 10 minutes. Add onions, yogurt, lemon juice, mint, coriander, chilli and 2 tablespoons of the oil, then mix and leave to marinade for 1 hour.

In the meantime, place rice and water in a saucepan bring to boil, cook over medium hear for 10 minutes, then drain (reserve 3 cups of the water), and place in a casserole. Cover evenly with meat mixture, then sprinkle with remaining oil. Mix reserved water with saffron, then pour evenly over top. Cover and bake in a 350º F preheated oven for 1 hour. Serve hot.

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Published on 10/15/04