India Hyderabadi Biryani (Spicy Rice)
Biryani is made by cooking basmati rice in a rich sauce of yogurt, ghee, and meat (although vegetarian versions are also popular). The mixture is seasoned with a wide range of spices, including ginger, cinnamon, mace, cloves, cardamom, mint, and saffron. Hyderabad is the capital of southern India's Telangana state, and its cuisine is known for being extremely spicy, so this version differs from the more subdued biryanis enjoyed in the country's northern regions.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lb (907 g) lamb
- Oil, for frying
- 1 onion, thinly sliced
- 1 Tbsp (15 ml) salt
- 1 tsp (5 ml) ginger paste
- 1 tsp (5 ml) garlic paste
- 1 tsp (5 ml) red chili powder
- 1 tsp (5 ml) green chili paste
- ½ Tbsp (7.5 ml) cardamom powder
- 4 cinnamon sticks
- 1 Tbsp (15 ml) cumin seeds
- 4 whole cloves
- Pinch of mace powder (javitri)
- 1 Tbsp (15 ml) mint leaves
- 2 Tbsp (30 ml) lemon juice
- 1 cup (240 ml) yogurt
- 4 Tbsp (60 ml) ghee
- 1½ lb (675 g) parboiled rice
- 5–6 saffron strands
- ½ cup (120 ml) water
- ½ cup (120 ml) vegetable oil
Directions
- Clean and cut lamb into pieces.
- Heat oil in a heavy pan and fry onions until golden brown.
- Add cut lamb, salt, ginger paste, garlic paste, red chili powder, green chili paste, cardamom powder, cinnamon sticks, cumin seeds, cloves, mace, mint leaves, and lemon juice, and mix well.
- Add yogurt, ghee, rice, saffron, water, and oil and mix well.
- Cover the pot and cook for about 25 minutes over medium heat.
- Serve hot. Garnish with hard-boiled eggs and serve with sliced carrots and cucumbers on the side.
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