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

METHOD

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.

/a>