12/26/2020 Hyderabadi Biryani Recipe | Food Network

Hyderabadi Biryani
Recipe courtesy of Mahboob Alam Kahne
Show: Food Network Specials Episode: Planet Food:India

Total: 2 hr 50 min Directions:

Prep: 50 min
Cook: 2 hr 1 Lay the lamb pieces in the bottom of a flat copper dish or Dutch oven. Add
papaya paste, ginger paste, garlic paste, salt, turmeric, chile powder, cinnamon
Yield: 4 servings stick, cloves, and cardamom pods. Mix the spices into the meat with your hands.

Ingredients: 2 Heat 1-inch of refined peanut oil or sunflower oil in a saute pan to 360
degrees F. Add the thinly sliced onions and fry until light golden and crisp.
2 pounds boned leg of lamb, cut into 3/4- Remove from the oil and drain on paper towels. Reserve the oil. Crush the fried
inch cubes onions onto meat and mix with hands. Add yogurt and mix again. Add lemon juice,
fresh herbs, and 2 tablespoons of the oil that is leftover from the onions. Cover
1 tablespoons papaya paste (tenderizing
and refrigerate for 40 to 45 minutes, for the flavor to develop.
agent)
2 tablespoons grated ginger
3 While the meat is marinating, par boil the rice as if it were pasta in a 6 cups of
2 tablespoons garlic paste salted boiling water. When the rice is still crunchy in the middle, remove from
1 teaspoon salt the heat and strain, reserving the cooking liquid. In a small bowl, mix the ghee with
2 teaspoons turmeric 2 cups of the water from the boiling rice and pour over the rice. Add the saffron
2 teaspoons red chile powder and milk mixture to the rice and pour over the meat mixture. Place a lid over the
1 cinnamon stick dish, but do not remove it until completely cooked. Cook in a preheated 350
degree F, oven for 40 minutes. Serve with Nan bread and salad.
2 cloves
10 cardamom pods with shell
Refined peanut oil or sunflower oil, for frying
1 large white onion thinly sliced
5 tablespoons whole Greek yogurt
2 lemons, juiced
1/4 cup chopped mint
1/4 cup chopped cilantro
2 green chiles, finely chopped
3 tablespoons ghee or oil
3 cups basmati rice
1 teaspoon saffron (or 10 threads fresh
saffron) boiled in 1-cup milk for 5 minutes
Nan, 1 piece per person
Salad, as an accompaniment

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