Sunday, February 28, 2016

Hydrebadi Mutton/lamb Dum Biriyani

One post a month, that’s my goal now. It’s almost the end of February and I can’t let this month go without any recipe so here I am with a family favourite lamb biriyani which I make often when I have friends over. This biriyani is something you can prep a day ahead which makes your job easier next day. If I am cooking it for Sunday lunch, like I did today, I do all the marination part the previous night so next day all I have to do is half cook the rice, layer and dum. All you need for this biriyani is some raita but if you have time make  Mirch ka salan with this and it is a match made in heaven J That’s one Sunday lunch sorted for you and  maybe even Monday and Tuesday too ! This biriyani freezes well and I freeze it straight away once it comes to room temperature and it comes as a life saver on days when I am too tired to cook in the evening.

Recipe source - here

Ingredients (serves 8-10)
Rice – 3  1/2cups 
Lamb /mutton – 1 kg
Meat tenderiser (optional) – 1tsp
Onion – 4 large ( fried) or 2 cups fries onions
Mint leaves
Coriander leaves

To Marinate
Shahi jeera – 1 tsp
Yogurt – 2 cups
Lime juice – 1 ½ tbs
Fried onion – ½ of it
Mint leaves – 1 small bunch
Coriander leaves – 1 small bunch
Ginger garlic paste – 2 tbs
Red chilli powder – 2 tsp
Turmeric powder – ½ tsp
Coriander powder – 2 tbsp
Cumin powder  - 1tsp
Green chillies – 4 -5
Crushed pepper – 1 tsp
 cinnamon stick – 1 small stick
cloves – 6 number
cardamom – 5
fennel seeds – 1 tsp

  • Marinate the lamb with meat tenderiser for 1/2 hour
  • Meanwhile soak the rice for an hour.
  • Add all the ingredients under ‘To marinate’ and keep it for another 1 hour.
  • In the meantime boil some water adding salt. Add rice and cook until its half done. Drain it and keep it aside.
  • In a big pot, tip the marinated lamb and spread it evenly.
  • Add one layer of rice on top and sprinkle some reserved fried onions on top. Add some chopped coriander leaves and mint as well. Repeat layering until all rice is used up.
  • Cover the pot with a lid and seal the edges with a plain flour dough/chapathi dough.
  • Place the pot on top of another flat plan and cook it on a medium low flame for about an hour (Placing  the pot directly on the flame can burn your biriyani on bottom hence always  place the pot on top of another pan )