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

Salt

Oil

Method

• 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 )