Hyderabadi Biryani
Layered dum-cooked basmati rice with marinated lamb, saffron, crispy onions, and fresh mint.
- prep 30 min
- cook 80 min
- total 110 min
- serves 6
- intermediate
- India
Ingredients
- 500 g basmati rice
- 600 g lamb
- 200 g yogurt
- 3 onion
- 30 g mint
- 30 g coriander
- 2 tbsp ginger garlic paste
- 1 tbsp garam masala
- 1 pinch saffron
- 50 ml warm milk
- 80 g ghee
- 2 bay leaves
Steps
- Marinate lamb in yogurt, ginger-garlic paste, spices, and fried onions for 2 hours.
- Parboil rice with whole spices and salt until 70% done.
- Layer marinated lamb with herbs and rice in a heavy pot.
- Drizzle saffron milk and ghee, seal with foil and lid.
- Cook on low heat 45 minutes for dum, rest 15 minutes before opening.
≈ 640 kcal · 32 g protein · 70 g carbs · 26 g fat — per serving, estimate