Hyderabadi Lamb Biryani
Fragrant basmati layered with richly spiced, yogurt‑tender lamb and golden caramelized onions, slow-steamed until each grain is perfumed and perfectly separate — a dramatic, celebratory one-pot that rewards careful timing and technique.
3 lb lamb shoulder, cut into 1 to 1½-inch cubes
1 ½ cup plain yogurt, full-fat
2 tbsp ginger paste
2 tbsp garlic paste
2 tsp garam masala
2 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
1 tsp red chili powder
1 ¾ tsp salt, plus more for parboiling rice
2 tbsp lemon juice, fresh
3 tbsp oil
3 tbsp ghee
3 cup onion, thinly sliced (about 2 large)
3 green chili, slit lengthwise
½ cup fresh mint leaves, loosely packed, chopped
½ cup fresh cilantro, loosely packed, chopped
3 cup basmati rice, washed and soaked 30 minutes
6 cup water, for parboiling rice
6 whole garam masala, mixed: 2 cinnamon sticks, 6 green cardamom pods, 6 cloves, 2 bay leaves
¼ tsp saffron, pinch, soaked
2 tbsp warm milk
1 tsp rose water
½ tsp kewra water, optional
¼ cup fried cashews, optional
¼ cup raisins, optional, soaked if dry
2 tbsp butter
½ cup water, for braise (in addition to oil/ghee)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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