Hyderabadi Lamb Biryani

Name: Hyderabadi Lamb Biryani
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 8 Portionen
Cuisine: Deutsch
Ingredients: 1 kg Lamb, bone-in pieces; 3 cups Basmati rice; 2 cups Yogurt; 4 large Onions, thinly sliced; 2 tbsp Ginger-garlic paste; 1 cup Fresh mint; 1 cup Fresh cilantro; 1 tsp Saffron strands; 0.5 cup Milk, warm; 4 tbsp Ghee; 2 tbsp Biryani masala; 4 Green chilies

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This legendary biryani from Hyderabad is known for its 'kacchi' method where raw marinated lamb is layered with partially cooked rice and slow-steamed together. The result is incredibly tender meat and fragrant rice where every grain remains separate. The layers of saffron, fried onions, and mint create a symphony of flavors that's truly royal.

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Hyderabadi lamb biryani in a traditional pot

Prep Time60 min

Cook Time90 min

Servings8 Portionen

Equipment

Heavy-bottomed potLarge bowl for marinating

Ingredients

1 kg Lamb, bone-in pieces3 cups Basmati rice2 cups Yogurt4 large Onions, thinly sliced2 tbsp Ginger-garlic paste1 cup Fresh mint1 cup Fresh cilantro1 tsp Saffron strands0.5 cup Milk, warm4 tbsp Ghee2 tbsp Biryani masala4 Green chilies

Instructions

1
Marinate lamb with yogurt, half the fried onions, ginger-garlic paste, biryani masala, and herbs for 4 hours.
2
Soak basmati rice for 30 minutes. Parboil with whole spices until 70% cooked.
3
Soak saffron in warm milk. Layer marinated lamb in heavy pot.
4
Top with parboiled rice. Drizzle with saffron milk, ghee, and remaining fried onions.
5
Seal pot with dough or foil. Cook on low heat for 45 minutes.
6
Let rest for 15 minutes, then gently mix layers. Serve with raita.