Hyderabadi Biryani (Yogurt Marinated Lamb) Recipe

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Hyderabadi Biryani (Yogurt Marinated Lamb)
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Ingredients
37
Count
Nutrition
1140
Calories
Total time
46
Minutes
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Ingredients:

Directions:

  1. Place lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
  2. Begin preparing rice by soaking in water for 20 minutes. Drain and set aside.
  3. Prepare masala 1 by grinding together in a food processor the garlic clove and ginger to a fine paste.
  4. Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds then make a fine paste by adding the red chiles through the feed tube of a food processor followed by the dry ground spices.
  5. Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) through the feed tube of a running food processor.
  6. To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and toast briefly in the wok. Then, add chopped green chiles and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors.
  7. Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick.
  8. Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to toast the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool.
  9. Preheat oven to 350°F.
  10. The biryani will be layered in a dish. A 13 by 9-inch ovenproof dish (such as the type used for lasagna) or something similar would be suitable. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice.
  11. Dissolve the saffron threads in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani with aluminum foil and bake for 30 minutes. Let rest for a few minutes before serving.
  12. Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1140 Kcal (4773 kJ)
Calories from fat 433.03 Kcal
% Daily Value*
Total Fat 48.11g 74%
Cholesterol 209.26mg 70%
Sodium 1663.23mg 69%
Potassium 2016.33mg 43%
Total Carbs 134.39g 45%
Sugars 23.78g 95%
Dietary Fiber 14.11g 56%
Protein 46.31g 93%
Vitamin C 304.5mg 507%
Vitamin A 0.7mg 25%
Iron 143.7mg 798%
Calcium 453.3mg 45%
Amount Per 100 g
Calories 97.85 Kcal (410 kJ)
Calories from fat 37.17 Kcal
% Daily Value*
Total Fat 4.13g 74%
Cholesterol 17.96mg 70%
Sodium 142.77mg 69%
Potassium 173.08mg 43%
Total Carbs 11.54g 45%
Sugars 2.04g 95%
Dietary Fiber 1.21g 56%
Protein 3.98g 93%
Vitamin C 26.1mg 507%
Vitamin A 0.1mg 25%
Iron 12.3mg 798%
Calcium 38.9mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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