Hyderabadi Lamb Biriyani
Biriyani = flavour and flavour all along. I love that whiff of aroma that fills my home each time I'm at it. Actually, the entire process thrills me. The heap of spices that go into the marination, the tender, juicy meat, the long flavourful grains of Basmati rice, the yellow hues of saffron, all of which translate almost perfectly into a rich, flavourful royal meal.
Without much ado, let me take you straight into one of my favourite recipes.
Ingredients
3 cups Basmati Rice
1 gram powdered saffron strands
500 grams tender lamb meat cleaned and cubed into pieces
1 teaspoon red chilli powder
3 green chillies finely chopped
1 cup finely chopped mint leaves
2 bay leaves
4 cloves
2 medium sized cinnamon sticks
2 to 3 mace
2 green cardamoms
2 black cardamoms
1 cup finely chopped coriander leaves or cilantro
1 heaped teaspoon coriander powder
1 teaspoon cumin seeds powder
1/2 teaspoon pepper powder
1/2 teaspoon turmeric powder
2 1/2 cups thick yoghurt
1 cup fried onions
1 tablespoon lime juice
3 tablespoons melted butter
1 tablespoon oil
Salt to taste
Method
Cook about 3 cups Basmati rice to about 50% until its half done. For some flavour, add cumin seeds, clove and bay leaves while cooking the rice. Now, I've observed some people cooking rice in batches of 40%, 50% and 60%.I'll tell you why further down. I choose to keep it simply 50% and keep it aside.
Powder about 1 gram saffron strands, It's always easier to powder the strands when its a little warm. So you may want to heat it for about 30 to 45 seconds and then powder. Mix it with 1 tablespoon warm milk and 1 tablespoon water. Keep aside.
In a large bowl, mix meat, salt, chilli powder, green chillies, cilantro or coriander leaves, mint leaves, coriander powder, cumin powder, pepper powder, turmeric powder, 2 bay leaves, 4 cloves, 2 cinnamon sticks, 2 to 3 mace, 2 green cardamoms, 2 black cardamoms, 2 1/2 cups thick yoghurt and 1 tablespoon lime juice. Mix really well. Add 2 tablespoons melted butter. Add some fried onions, about half a cup, 1 tablespoon oil and mix well.
In a heavy bottom pan, add the lamb mixture and spread it out into a nice evenly thick layer. It's very critical to use a heavy bottom pan because you don't want this meat layer to burn. If you don't have one, use a skillet and place your biriyani pan over this so it doesn't get direct heat, thereby reducing your chances of burning the meat.
Add the half done rice and spread into a uniform layer. Now, if you have cooked in batches, add only the 40% cooked rice. Sprinkle some coriander leaves, mint leaves and fried onions on top. Add the 50% cooked rice. Sprinkle some coriander leaves, mint leaves and fried onions. Finally add the 60% cooked rice. Add coriander leaves, mint leaves and fried onion. Add the saffron mixture.
If you've just cooked rice to 50%, simply put the rice over the meat layer and add coriander leaves, mint leaves, fried onion and saffron mixture and cover tightly. Cook on high heat for 5 to 10 minutes. Once you see water droplets forming on the insides of your tight lid, reduce the flame, use very low flame thereafter and cook for about 30 to 40 minutes.
Remember to use very low flame. That way, your spices are gradually infused into the rice giving out very nice aroma. Also, I'm stressing on the use of heavy bottom pan. Else, you'll end up burning your biriyani.
Once done, turn off the flame. Pour about a tablespoon of melted butter. Cover and keep aside for about 5 minutes. Serve with some vegetable raita.
Without much ado, let me take you straight into one of my favourite recipes.
Ingredients
3 cups Basmati Rice
1 gram powdered saffron strands
500 grams tender lamb meat cleaned and cubed into pieces
1 teaspoon red chilli powder
3 green chillies finely chopped
1 cup finely chopped mint leaves
2 bay leaves
4 cloves
2 medium sized cinnamon sticks
2 to 3 mace
2 green cardamoms
2 black cardamoms
1 cup finely chopped coriander leaves or cilantro
1 heaped teaspoon coriander powder
1 teaspoon cumin seeds powder
1/2 teaspoon pepper powder
1/2 teaspoon turmeric powder
2 1/2 cups thick yoghurt
1 cup fried onions
1 tablespoon lime juice
3 tablespoons melted butter
1 tablespoon oil
Salt to taste
Method
Cook about 3 cups Basmati rice to about 50% until its half done. For some flavour, add cumin seeds, clove and bay leaves while cooking the rice. Now, I've observed some people cooking rice in batches of 40%, 50% and 60%.I'll tell you why further down. I choose to keep it simply 50% and keep it aside.
Powder about 1 gram saffron strands, It's always easier to powder the strands when its a little warm. So you may want to heat it for about 30 to 45 seconds and then powder. Mix it with 1 tablespoon warm milk and 1 tablespoon water. Keep aside.
In a large bowl, mix meat, salt, chilli powder, green chillies, cilantro or coriander leaves, mint leaves, coriander powder, cumin powder, pepper powder, turmeric powder, 2 bay leaves, 4 cloves, 2 cinnamon sticks, 2 to 3 mace, 2 green cardamoms, 2 black cardamoms, 2 1/2 cups thick yoghurt and 1 tablespoon lime juice. Mix really well. Add 2 tablespoons melted butter. Add some fried onions, about half a cup, 1 tablespoon oil and mix well.
In a heavy bottom pan, add the lamb mixture and spread it out into a nice evenly thick layer. It's very critical to use a heavy bottom pan because you don't want this meat layer to burn. If you don't have one, use a skillet and place your biriyani pan over this so it doesn't get direct heat, thereby reducing your chances of burning the meat.
Add the half done rice and spread into a uniform layer. Now, if you have cooked in batches, add only the 40% cooked rice. Sprinkle some coriander leaves, mint leaves and fried onions on top. Add the 50% cooked rice. Sprinkle some coriander leaves, mint leaves and fried onions. Finally add the 60% cooked rice. Add coriander leaves, mint leaves and fried onion. Add the saffron mixture.
If you've just cooked rice to 50%, simply put the rice over the meat layer and add coriander leaves, mint leaves, fried onion and saffron mixture and cover tightly. Cook on high heat for 5 to 10 minutes. Once you see water droplets forming on the insides of your tight lid, reduce the flame, use very low flame thereafter and cook for about 30 to 40 minutes.
Remember to use very low flame. That way, your spices are gradually infused into the rice giving out very nice aroma. Also, I'm stressing on the use of heavy bottom pan. Else, you'll end up burning your biriyani.
Once done, turn off the flame. Pour about a tablespoon of melted butter. Cover and keep aside for about 5 minutes. Serve with some vegetable raita.
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