AuthorNureen SCategoryIndian, Main Dishes, Rice
Marinate lamb in all the listed ingredients. Cover and let sit in the fridge for 30 minutes or more but no longer than 24 hours.
Preheat oven to 400
In a large wide pot, start boiling water. You want your pot to be large enough that the rice can float freely.
Add all ingredients except the rice.
Once the water comes to a rolling boil and changes color, add the rice.
Clear you area and set up a colander or large strainer in the sink and leave a coaster or mat on the counter to keep your hot pot.
In about 5 minutes, check the rice. It should be 3/4 of the way boiled. Meaning 3/4 of the kernel should become translucent. Drain Immediately.
Layer meat and rice in a large pan or oven safe pot. Leaving a small bit of rice.
Layer on the cilantro and jalapenos.
Layer the top layer of your rice.
Garnish the top of the rice with the oil, butter, saffron milk and fried onions.
Cover very tightly with foil. NO air should leak in or out at all.
Put in the oven at 400 F for 15 minutes. Lower the heat to 350 (do not remove from the oven)
Cook for 1 more hour
Open very carefully. Mix well. Serve hot and with yogurt chutney!
Ingredients
Directions
Marinate lamb in all the listed ingredients. Cover and let sit in the fridge for 30 minutes or more but no longer than 24 hours.
Preheat oven to 400
In a large wide pot, start boiling water. You want your pot to be large enough that the rice can float freely.
Add all ingredients except the rice.
Once the water comes to a rolling boil and changes color, add the rice.
Clear you area and set up a colander or large strainer in the sink and leave a coaster or mat on the counter to keep your hot pot.
In about 5 minutes, check the rice. It should be 3/4 of the way boiled. Meaning 3/4 of the kernel should become translucent. Drain Immediately.
Layer meat and rice in a large pan or oven safe pot. Leaving a small bit of rice.
Layer on the cilantro and jalapenos.
Layer the top layer of your rice.
Garnish the top of the rice with the oil, butter, saffron milk and fried onions.
Cover very tightly with foil. NO air should leak in or out at all.
Put in the oven at 400 F for 15 minutes. Lower the heat to 350 (do not remove from the oven)
Cook for 1 more hour
Open very carefully. Mix well. Serve hot and with yogurt chutney!
2 replies on “Hyderabadi Dum Lamb Biryani”
So excited!!! Makes it sound so easy!
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