Lamb Biryani Hyderabad style Recipe

This is a type of Kutchi Biryani. Normally the dish is made with goat meat (preferably kid). I will use lamb instead

The meat is marinated. Marinated meat with marinate is transferred to a baking pan. The rice is mixed with spiced yogurt. The rice mixture is placed on top of the lamb. The baking dish is sealed and slow cooked for a few hours.

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Ingredients

Lamb Layer

1. Boneless Sirloin cubes (1" to 1½"): 1 pound

2. Shanks (Bones with meat cut about 2" long): 1 pound

3. Dry Spices

Salt: ¾ teaspoon

Cayenne pepper ground: ½ teaspoon

Green Cardamom seeds: 2 teaspoon

Black peppercorn: 10

Cinnamon stick 3"x¼" Broken: 1

Cloves: 8

Fennel seeds: ½ teaspoon

Shahi Jeera: ½ teaspoon

Nutmeg grated: ¼  medium size

Mace: 3 blades

4. Wet Ingredients

Chopped onion: ½ cup

Garlic cloves peeled: 3

Ginger chopped: 2" x 1"

Fresh Serrano: 2

Flesh of Green Papaya:½ cup

Yogurt: 2½ cup

Lemon Juice: 2 teaspoons

Ghee: 1 Tablespoon

Rice Layer

Basmati Rice: 2 cups

Yogurt: 1 Cup

Saffron strands: ¼ teaspoon

Sweet aroma milk

1. Milk: ½ cup
2. Yellow Cardamom cracked: 2
3. Saffron strands: 6
4. Kewra Essence: ½ teaspoon
5. Rose essence: ¼ teaspoon

Garnish layer

1. Ghee: ¼ cup
2. Onions thinly sliced vertically: 1 Cup
3. Almonds sliced: ¼ cup
4. Cashews halves: ¼ cup
5. Fresh Ginger sliced into thin sticks: 1 Inch
6. Fresh Cilantro chopped: ¼ cup
7. Fresh Peppermint: ¼ cup

Lid Seal

1. Flour: ¼ cup

2. Water: 1 Tablespoon

Method

Lamb layer

I have used Green Papaya as one of the ingredients. In this recipe, it is not necessary to marinate lamb

1. Put dried spices in a food processor. Process till coarse ground.

2. Add Wet ingredients to the food processor. Process to make a paste.

3. Remove the paste. Add lamb to the paste. Rub the paste on the lamb. Transfer to the Dutch-oven

Rice Layer

1. Wash and Rinse Rice. Presoak in water for at least 30 minutes. Drain

2. Crush and mix saffron to yogurt.

3. Fold yogurt and rice.

4. Transfer Rice on top of meat in the Dutch oven

Sweet aroma milk

Add Cardamom pods to milk. Warm milk to 100º F. Crush saffron. Add saffron. Let it cool about 10 minutes. Add Kewra and Rose. Cover. Pour aroma milk over rice in a circular fashion.

Garnish layer

Now we need to prepare items for the garnish layer. Keep all items separate. Sautee onions in Ghee till they are brown and caramelized. Stir-fry Almonds and Cashews so they start to turn brown. Sprinkle the Garnishing on the top.

Baking

We need to now emulate Dum cooking (Cooking on low heat) in a Handi.

Make the seal by kneading dough. Apply dough to the lid all the way around. Seal the pot with the lid.

Preheat oven to 425º F. Place the Biryani pot in the oven.

After 30 minutes turn down the oven temperature to 275º F. Cook for 6 to 8 hours

Remove the pot from the oven 15 minutes before service. At the time of service, break the seal

Note: You can use Aluminum foil in-lieu of the lid and the dough.