Biryani Hyderabadi
The magnificent Hyderabadi dum biryani — fragrant basmati layered with spiced lamb and cooked sealed under dough.
Total time
140 min
Prep
60 min
Cook
80 min
Difficulty
hard
Cuisine
Indian
gluten-free
Ingredients
800glamb shoulder, diced
400gbasmati rice, soaked 30 minutes
300mlfull fat yoghurt
2large onions, thinly sliced and fried until crispy
4 clovesgarlic, minced
2cmfresh ginger, minced
1 tspsaffron soaked in 3 tbsp warm milk
2 tspgaram masala
1 tspturmeric
1 tspchilli powder
4cardamom pods
1cinnamon stick
4cloves
4 tbspghee
1 handfulfresh mint and coriander
Instructions
1
Marinate lamb in yoghurt, garlic, ginger and all ground spices overnight.
2
Cook marinated lamb with whole spices until tender, about 45 minutes.
3
Parboil soaked rice with whole spices until 70 percent cooked, drain.
4
Layer half the rice over lamb in a heavy pot.
5
Scatter with fried onions, mint, coriander and saffron milk.
6
Layer remaining rice on top.
7
Seal pot tightly with foil and lid, cook on very low heat 25 minutes.
8
Rest 10 minutes before opening — the aroma when you lift the lid is extraordinary.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1033
Protein
60.7g
Fat
62.7g
Carbs
64.6g
Fiber
15.4g
Sodium
237mg
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