Hyderabadi Lamb Biryani

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  • 1 kg lamb (leg pieces)
  • ½ kg Basmati rice
  • 2 cups plain yogurt
  • 2 medium sized onions, sliced
  • 1 tbsp crushed garlic
  • 2 tsp chili powder
  • 2 tsp garam masala
  • 1 tsp saffron or color
  • ½ cup oil
  • ½ cup milk
  • 2 tbsp grounded cashews
  • 2 tsp poppy seeds
  • 2 tbsp dried coconut
  • Salt to taste
  • Bay leaf (optional)
  • Dry fruits (optional)



Grind the cashews, poppy seeds dried coconut and salt to taste.

Wash and soak rice for an hour. Boil it with one bay leaf and salt, till done. Drain the rice and keep it aside. Marinate the lamb with salt, yogurt, ginger, garlic, mint leaves, and garam masala. Keep aside for an hour. Heat oil in a pressure cooker and fry onions till brown in color. Keep aside. In remaining oil, add marinated lamb pieces, fry a bit. Add 1 cup of water and pressure. Cook till the meat is tender. In a tight lid pot, arrange alternate layers of rice, meat, and onions. There should be three layers. Mix saffron with milk and pour it on top of rice. Arrange dry fruits and put a little ghee or butter, cover the pot and cook on a very low heat for 20 to30 minutes.

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