Recipe for Hyderabadi Lamb and Rice ( Hykderagadi Gosht Biryani ) 
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Yield:
4
Ingredients:
Amount Ingredient
For the marinade: ----------------
150 ml yoghurt
2 tsp ginger paste
2 tsp garlic paste
3 tsp tomato puree
3 x onions chopped finely
2 tsp turmeric powder
2 tsp chilli powder
2 tsp garam masala powder
2 tsp raisins
2 tbl flaked almonds
salt
600 gm boneless lamb trimmed and cubed
6 tbl sunflower oil
15 x black peppercorns
6 x cloves
6 x cardamoms
6 x strips mace broken
5 x star anise
4 x cm stick cinammon
2 x bay leaves
300 gm basmati rice washed and drained
----------------- To garnish: ----------------
3 tbl ghee
1 lrg onion sliced
2 tsp raisins
2 tsp flaked almonds
6 tbl coriander leaves chopped
1/2 tsp saffron strands
2 tsp milk
Mix all the marinade ingredients together.
Addthe lamb and marinate for 30 minutes.
Heat 4 tablespoons of the oil in a heavy pan.
Instructions:
Instructions: Add the drained marinated lamb and fry well.

When browned add 650ml of hot water and any remaining mannade cover and cook on a low heat until the meat is tender.

In a separate pan heat the remaining oil and add the rlce.

Stir fry until translucent.

Add 600ml of hot water cover and cook on a low heat until it is fluffy.

Make the garnishes by heating 1 tablespoon ghee in a small pan.

Fry the onion until dark golden.

Add the raisins and almonds and fry for a minute.

Reserve.

In a separate large heavy pan arrange a layer of rice then one of the meat along with its sauce. Repeat until all the rice and meat is layered.

The top layer should be rice.

Sprinkle the fried onions raisins almonds and coriander on top.

Mix the sffron into the milk and pour over.

Pour the remaining ghee over the biryani cover tightly and place in a hot oven to warm through.

Serve in the same pan or transfer to another dish and lightly mix.

Serve with a green salad.

Serves 4

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