Indian cuisine · Dough, Pasta & Rice

Hyderabadi Mutton Biryani

Lamb and basmati layered and cooked in a sealed dum pot, with saffron milk, mint and crisp fried onions.

Ingredients · for 6 servings

• 1 kg lamb shoulder (cubed)
• 600 g basmati rice
• 400 g yogurt
• 4 large onions
• 2 tbsp ginger-garlic paste
• 2 tsp Kashmiri chili powder
• 2 tsp garam masala
• 1/2 tsp saffron threads
• 100 ml milk
• 1 bunch mint
• 4 tbsp ghee
• 300 ml oil, salt

Instructions

1. Slice the onions into thin strips and deep-fry in batches in the hot oil for 10–12 min until golden brown; drain on paper towels until crisp and set aside half for the marinade.
2. Mix the lamb with yogurt, ginger-garlic paste, chili powder, 1 tsp garam masala, half the fried onions, plenty of chopped mint and salt, and marinate chilled for at least 2 hours.
3. Soak the rice for 30 min, drain, and boil in plenty of salted water for just 5 min until 70% cooked – it will fall apart later otherwise; drain immediately.
4. Soak the saffron threads in the warm milk; spread the marinated lamb in a heavy pot with 2 tbsp ghee and let it sear for 10 min over medium heat.
5. Layer the rice on top, cover with saffron milk, remaining ghee, remaining fried onions, mint and garam masala, seal the pot airtight with dough or foil, and dum-cook for 45 min over the lowest heat.
6. Open the lid only after 10 min of resting, gently fluff the rice from bottom to top with a fork, and serve with raita.