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Hyderabadi biryani

Manju Malhi from Food Uncut
A wonderfully aromatic lamb and rice dish accompanied by a refreshing mint chutney from Manju Malhi

Hyderabadi biryani

Method

1. To make the adrak lahsun ka masala (ginger and garlic paste); in a food processor blend the ginger and garlic to a smooth paste. If necessary, add 1 teaspoon cold water. Store in a covered container in the refrigerator for up to 2 weeks.

2. Mix the lamb with the adrak lahsun ka masal, cinnamon, cloves, cardamom seeds, chilli powder, yogurt, lemon juice, 1 tablespoon groundnut oil and the salt. Cover and refrigerate for 30-45 minutes.

3. Heat 3 tablespoons groundnut oil in a small frying pan, and fry the onion for 5 minutes until crisp and golden brown. Set aside.

4. Rinse the rice thoroughly in cold running water and place in a medium pan with the boiling water. Cover and boil for 8 minutes or until the rice is half cooked. The grains should be soft on the outside but still hard in the centre.

5. Gently warm the milk and soak the saffron strands for a few minutes.

6. Preheat the oven to 180C/gas 4.

7. Heat the remaining oil in a heavy-based pan and fry the marinated meat for 15 minutes until well browned.

8. Stir in the fried onion. Grease the base of a large heavy-based casserole with butter or ghee. Add the meat mixture followed by the partly cooked rice.

9. Pack the rice firmly into the casserole. Pour the saffron-infused milk over the rice. Cover tightly and cook for 45-50 minutes.

10. To make the mint chutney; place all the ingredients in a blender or food processor and blend to a thick paste. Store in an airtight, non-metallic container in the fridge for up to 4 days.

11. Serve the lamb and rice with the mint chutney.

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Prep: 25 min, plus 30-45 mins chilling
Cook: 1 hr 20 min

Ingredients

For the mint chutney

50g mint leaves
1 Spanish onion, coarsely chopped
2 green finger Chillies, coarsely chopped
1 tbsp lemon juice
1/2 tsp Salt
30g coriander leaves, roughly chopped
1 tsp demerara sugar
3-4 tbsp water

For the ginger and garlic paste

115g ginger root, coarsely chopped
115g garlic cloves

For the lamb

500g stewing lamb, cut into bite-size chunks
2.5 cm cinnamon stick
2 Cloves
4 cardamom pods, seeds only
1/2-1 tsp medium-hot Chilli powder
1 tbsp plain yogurt
1 tbsp lemon juice
6 tbsp groundnut oil
1/2-1 tsp Salt
1 Spanish onion, finely sliced
200g white long grain or basmati rice
400ml boiling water
4 tbsp full-fat or semi-skimmed Milk
a few saffron strands
15g butter or ghee