Name: Hyderabadi Spring Lamb Biryani
Yield: Serves 6-8
Cuisine: Indian
Ingredients: 1 tsp garam masala; 1 lemon juiced; more fried onions; ½ tsp black cumin seeds (kala jeera); 1 tsp saffron strands soaked in 125 ml (4 fl oz) milk for 30 minutes; almonds or pine nuts toasted; 225 g (8 oz) ghee; 1 tsp ground turmeric; 1-2 tsp red chilli powder according to taste; 4 cloves; 2 x 5 cm (2 inch) cinnamon sticks; 8-10 black peppercorns; 2 medium onions sliced and fried to a golden brown; 2 bay leaves; 1 tbsp green chillies chopped; 4-6 garlic cloves crushed; 1 tbsp fresh coriander chopped; 2-4 green chillies finely chopped; 350 ml (12 fl oz) vegetable oil; 2-3 medium onions sliced and fried until golden brown; 3-4 large black cardamoms; sprinkling of rosewater; raisins; 1 kg (2¼ lb) lean spring lamb preferably leg, cut into 5 cm (2 inch) cubes, plus bones, if available; hard-boiled eggs quartered; 3 tbsp green papaya finely grated; fresh coriander or mint chopped; 2 tbsp ginger finely grated; 1 tbsp fresh coriander finely chopped; 1 tbsp fresh mint finely chopped

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

What makes this dish so special is that, unlike most biryanis, the lamb and rice are cooked together from the start. First, though, the lamb is marinated for several hours, the green papaya and yoghurt being natural tenderisers. It is essential, too, that you use the best, leanest, youngest meat. Mutton dressed as lamb will not do.

It’s best to marinate the lamb overnight in the refrigerator and then cook it the next day. Make sure, however, that you have everything ready to hand be