Hyderabadi Lamb Biryani
Bismillahir Rahmanir Raheem
I believe, Hyderabadi Biryani is the most popular biryani in the whole World. It is cooked with marinated meat and basmati rice, half-boiled with fragrant spices . It is best cooked on stove with the lid of the bowl sealed with dough. But, my way of baking it in the oven gives me the results which is very close to being cooked in the traditional way. My pictures prove this fact:)
(I have to mention that I use the Zafrani Reserve Basmati rice, that I get from the Indian Grocers that make the grains of rice turn out perfect-not too soft and not too hard.)
To marinate the meat...
Lamb meat-2 lbs
salt to taste
ginger-garlic paste-1 1/2 tbs
garam masala( 6 cloves, cardamom, cinnamon and few pieces of mace)- roughly 1 tbs
green chillies-4, mint leaves-1 cup, cilantro-1 cup (to be ground to a fine paste )
yogurt- 1 1/2 cup, beaten
onions- 2 medium, finely sliced and fried till golden brown, removed from oil
Oil- 1 cup ( half to be used to marinate the meat and half set aside for the end)
Long grain Basmati Rice- 6 cups
water-enough to boil rice and drain
cinnamom-5 1 inch pieces
caraway seeds-1 tsp
Milk 1/2 cup
saffron strands-3/4 tsp ( boil milk with the saffron and set aside )
Method: Begin with slicing the onions and frying them until they turn golden brown and remove from oil and set them aside.
Trim fat from the meat , wash well and put it into a colander and let all the water drain. Add ginger-garlic paste and mix well. Put the salt, garam masala, ground greens and mix well. Put all the fried onions, half of the oil and the yogurt and mix well and let it marinate for three hours.
Two hours before you want the Biryani to be ready, soak rice in cold water for 30 minutes, preheat the Oven to 500 deg F and set a pot of water to boil. Add the spices and the salt. Add the soaked rice to the boiling water and let it boil for 6-8 minutes. While the rice is boiling, grease an Aluminum pan or a Turkey Roaster with oil and put the marinating meat into it. Turn off the stove and drain all the water from the rice using a colander and pour the boiled rice over the meat. Pour the remaining oil all over the rice ans also sprinkle the saffron infused milk over the rice. Seal the pan securely with a heavy duty aluminum foil and then place the lid, if using the turkey roaster. Carefully put the pan into the oven and bake at 500 deg F for 30 minutes. Reduce the heat to 400 deg F and cook for 30 minutes and then turn off the oven and let it sit there for 20 more minutes before you serve. Enjoy!
Sending this to http://kitchenflavours.blogspot.in/2012/07/joy-from-fasting-to-feasting-v-event.html