Hayderabadi Biryani

Hayderabadi Biryani

Hayderabadi BiryaniHyderabadhi biryani

1  Lb  stewing lamb cut into bite size

3 Tsp  adark lashun ka masala

1  Inch cinnamon stick

3  Cloves

4  Cardomom

1  1/2 tsp medium hot chilli powder

2  tbsp plain yoghurt

1  tbsp lemon juice

6  tbsp groundnut oil

1  medium onion finely sliced

7/8 cup white basmathi rice

4  tbsp low-fat milk

1  tbsp butter or ghee
A few safforn strands
Salt to taste


1.   Mix the lamb with the adark lashun ka masala,cinnamon.cloves ,cardamom,chilli, yoghurt

lemon juice,1 tbsp of the oil and salt,cover and refrigerate for 30-45 minutes


2.   In a saucepan heat 3 tbsp of oil and fry the onions for 5 minutes until golden brow

set a sideRinse the rice well and place in a pan with 1 3/4  cups boiling water.Cover

and boil for 8-10 minutes until rice is half cooked.


3.   Gently warm the milk and soak the safforn stradnds for a few minutes


4.   Preheat the oven 350 f .heat remaining oil in a heavy -based  pan and fry the the

marinated meat for 15 minutes until well browned and stir in the fried onions.


5.   Grease the base of a large heavy-based casserole with the butter of ghee.


6.   Add the meat mixture followed by the para boiled rice


7.   Cover tightly and bake for 45-50 minutes.