Hyderabadi Biryani (Yogurt Marinated Lamb)

Name: Hyderabadi Biryani (Yogurt Marinated Lamb)
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 4 servings
Cuisine: Deccani (Hyderabadi)
Ingredients: 1 lb lamb; 2 cup plain yogurt; 4 tsp ghee; 3 cardamom pods; 3 cinnamon sticks; 3 green chilies; 3 large onions; 3 tomatoes; 0.5 cup fresh cilantro; 0.25 cup fresh mint leaves; 0.5 cup water; 0.5 tsp salt; 2 cup basmati rice; 3 tsp ghee; 3 cardamom pods; 3 cinnamon sticks; 1 bay leaf; 1 tsp black cumin seeds; 3.5 cup water; 1.5 tsp salt; 1 pinch saffron thread; 0.25 cup milk; 1 large onion; 0.125 cup cashews; 0.125 cup raisins; 2 hard-boiled eggs; 1 large garlic clove; 1 fresh ginger (1 inch); 2 tbsp coriander seeds; 2 tsp fennel seeds

Lamb, yogurt and green chilies come together in this biryani, fragrant with cardamom and cinnamon and baked in the oven.

2 hr 15 min · Serves 4 · Takes some skill

Method

Start cooking mode

Time: Prep 45 min · Cook 90 min · 135 min total
Difficulty: hard

1
Place lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
120 min
2
Begin preparing rice by soaking in water for 20 minutes. Drain and set aside. Prepare masala 1 by grinding together in a food processor the garlic clove and ginger to a fine paste.
20 min
3
Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds then make a fine paste by adding the red chiles through the feed tube of a food processor followed by the dry ground spices.
4
Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) through the feed tube of a running food processor.
5
To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and "toast" briefly in the wok. Then, add chopped green chiles and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors.
6
Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick.
7
Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to "toast" the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool.
8
Preheat oven to 350°F. The biryani will be layered in a dish. A 13 by 9-inch ovenproof dish (such as the type used for lasagna) or something similar would be suitable. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice.
9
Dissolve the saffron threads in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani with aluminum foil and bake for 30 minutes. Let rest for a few minutes before serving.
30 min
10
Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs.