Hyderabadi Biryani
Ingredients:
1 lb basmati rice
1.5 - 2 lb lamb, bone in (use some pieces from the ribs) --make sure
it is tender meat
Fry 2 medium onions till golden brown. Take out of the oil. Save the
oil.
Mix well the following:
the meat pieces,
the onion, some of the oil,
3/4 tbsp ginger and garlic powders each (less if using fresh paste)
2-3 green chilies, split in two
1 stick of cinnamon, broken in 3-4 pieces
6 cardamom pods, crushed by hand
6-8 cloves
half a handful of cilantro leaves
half tsp red chili powder
3/4 cup yogurt
1 tsp salt (more if you wish)
Keep the above mix standing for about 4 hours (in the fridge)
Instructions:
Boil the rice in twice as much water, till it is halfway cooked. Drain.
Place the mix at the bottom of a baking pan (the blue pans you get here
for roasting are good, or else an aluminum baking dish will do). Spread
the rice on top of the mix. Heat up a pinch of saffron in half a cup of
milk, and spread the milk around on top. Cover the pan with its cover,
or aluminum foil. Heat the oven to 400, and bake for about 45-60 minutes.
Check around 45 min -- for doneness of meat --some like it a little chewy,
others soft. By now, the fragrance of the biryani should be wafting through
the house, and you should be salivating. Enjoy it with dahi ki chatni!
Note: some people like to pour asli ghee on the mix -- while
this makes it richer, its not necessary. Also note that even in Hyderabad,
there are several minor variations, depending on the cook.
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