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Biryani Hyderabadi
The magnificent Hyderabadi dum biryani — fragrant basmati layered with spiced lamb and cooked sealed under dough.
Ingredients
Instructions
Marinate lamb in yoghurt, garlic, ginger and all ground spices overnight.
Cook marinated lamb with whole spices until tender, about 45 minutes.
Parboil soaked rice with whole spices until 70 percent cooked, drain.
Layer half the rice over lamb in a heavy pot.
Scatter with fried onions, mint, coriander and saffron milk.
Layer remaining rice on top.
Seal pot tightly with foil and lid, cook on very low heat 25 minutes.
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.
