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    You are in: Home / Indian / Hyderabadi Biryani (Yogurt Marinated Lamb) Recipe
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    Hyderabadi Biryani (Yogurt Marinated Lamb)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    45 mins

    1 hrs 30 mins

    Member #610488's Note:

    This recipe comes from a friend's mother. Recipe times do not list 2 hour or more marinating time.

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    Ingredients:

    Servings:

    Units: US | Metric

    The Lamb

    The Rice

    Masala 1

    Masala 2

    Masala 3

    Directions:

    1. 1
      Place lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
    2. 2
      Begin preparing rice by soaking in water for 20 minutes. Drain and set aside.
    3. 3
      Prepare masala 1 by grinding together in a food processor the garlic clove and ginger to a fine paste.
    4. 4
      Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds then make a fine paste by adding the red chiles through the feed tube of a food processor followed by the dry ground spices.
    5. 5
      Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) through the feed tube of a running food processor.
    6. 6
      To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and "toast" briefly in the wok. Then, add chopped green chiles and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors.
    7. 7
      Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick.
    8. 8
      Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to "toast" the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool.
    9. 9
      Preheat oven to 350°F.
    10. 10
      The biryani will be layered in a dish. A 13 by 9-inch ovenproof dish (such as the type used for lasagna) or something similar would be suitable. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice.
    11. 11
      Dissolve the saffron threads in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani with aluminum foil and bake for 30 minutes. Let rest for a few minutes before serving.
    12. 12
      Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs.

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    Nutritional Facts for Hyderabadi Biryani (Yogurt Marinated Lamb)

    Serving Size: 1 (1039 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 984.0
     
    Calories from Fat 341
    34%
    Total Fat 37.9 g
    58%
    Saturated Fat 17.7 g
    88%
    Cholesterol 207.2 mg
    69%
    Sodium 1421.5 mg
    59%
    Total Carbohydrate 126.6 g
    42%
    Dietary Fiber 11.5 g
    46%
    Sugars 33.1 g
    132%
    Protein 40.0 g
    80%

    The following items or measurements are not included:

    cloves

    cardamom pods

    cloves

    cardamom pods

    fresh ginger

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