Hyderabadi Lamb Biryani
A classic Indian dish from the city of Hyderabad, made with lamb, basmati rice, and a blend of spices.
Ingredients
- ●1 pound Lamb shouldercut into small pieces
- ●2 cups Basmati ricesoaked for 30 minutes
- ●2 tablespoons Gheeclarified butter
- ●1 large Onionschopped
- ●2 inches Gingergrated
- ●1 teaspoon Cumin seedswhole
- ●1 teaspoon Coriander powderground
- ●1/2 teaspoon Turmeric powderground
- ●1/2 teaspoon Red chili powderground
- ●to taste Salt
Instructions
- 1
Heat ghee in a large pan over medium heat.
- 2
Add cumin seeds and let them sizzle for a few seconds.
- 3
Add onions and sauté until they are lightly browned.
- 4
Add ginger and sauté for another minute.
- 5
Add lamb and sauté until it is browned on all sides.
- 6
Add coriander powder, turmeric powder, and red chili powder. Mix well.
- 7
Add 2 cups of water and bring to a boil.
- 8
Reduce heat to low and simmer for 20 minutes.
- 9
Soak basmati rice in water for 30 minutes. Drain and set aside.
- 10
In a large pot, combine 2 cups of water and 1 tablespoon of ghee. Bring to a boil.
- 11
Add basmati rice to the pot and cook until it is 75% done.
- 12
Add the cooked lamb mixture to the pot and mix well.
- 13
Cover the pot with a tight-fitting lid and cook for another 10 minutes.
- 14
Turn off the heat and let the biryani rest for 5 minutes before serving.