Hyderabadi Dum Lamb Biryani

Hyderabadi Dum Lamb Biryani

Yields10 Servings

Lamb Marinade
 4 lbs lamb
 2 cups yogurt
 2 tsp cayenne pepper
 ½ tsp garam masala
 2 tbsp ginger garlic paste
 1 cup fried onions
 2 tbsp jalapenos, chopped
 ¾ cup cilantro, chopped
 3 tbsp oil
 2 tbsp lemon juice
 1 pinch saffron
Rice
 5 cups rice
 15 cups water
 2 tsp shah zeera (black cumin)
 3 small cinnamon sticks
 2 tsp salt
 6 cloves
 6 cardamom
 2 tbsp oil
Garnish
 4 tbsp butter or ghee
 ½ cup oil
 ½ cup fried onions
 ¾ cup warm milk with a pinch of saffron in it
 ½ cup cilantro, chopped

Lamb
1

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.

Rice
2

Preheat oven to 400

3

In a large wide pot, start boiling water. You want your pot to be large enough that the rice can float freely.

4

Add all ingredients except the rice.

5

Once the water comes to a rolling boil and changes color, add the rice.

6

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.

7

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.

Assembly
8

Layer meat and rice in a large pan or oven safe pot. Leaving a small bit of rice.

9

Layer on the cilantro and jalapenos.

10

Layer the top layer of your rice.

11

Garnish the top of the rice with the oil, butter, saffron milk and fried onions.

12

Cover very tightly with foil. NO air should leak in or out at all.

13

Put in the oven at 400 F for 15 minutes. Lower the heat to 350 (do not remove from the oven)

14

Cook for 1 more hour

Open very carefully. Mix well. Serve hot and with yogurt chutney!

Ingredients

Lamb Marinade
 4 lbs lamb
 2 cups yogurt
 2 tsp cayenne pepper
 ½ tsp garam masala
 2 tbsp ginger garlic paste
 1 cup fried onions
 2 tbsp jalapenos, chopped
 ¾ cup cilantro, chopped
 3 tbsp oil
 2 tbsp lemon juice
 1 pinch saffron
Rice
 5 cups rice
 15 cups water
 2 tsp shah zeera (black cumin)
 3 small cinnamon sticks
 2 tsp salt
 6 cloves
 6 cardamom
 2 tbsp oil
Garnish
 4 tbsp butter or ghee
 ½ cup oil
 ½ cup fried onions
 ¾ cup warm milk with a pinch of saffron in it
 ½ cup cilantro, chopped

Directions

Lamb
1

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.

Rice
2

Preheat oven to 400

3

In a large wide pot, start boiling water. You want your pot to be large enough that the rice can float freely.

4

Add all ingredients except the rice.

5

Once the water comes to a rolling boil and changes color, add the rice.

6

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.

7

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.

Assembly
8

Layer meat and rice in a large pan or oven safe pot. Leaving a small bit of rice.

9

Layer on the cilantro and jalapenos.

10

Layer the top layer of your rice.

11

Garnish the top of the rice with the oil, butter, saffron milk and fried onions.

12

Cover very tightly with foil. NO air should leak in or out at all.

13

Put in the oven at 400 F for 15 minutes. Lower the heat to 350 (do not remove from the oven)

14

Cook for 1 more hour

Open very carefully. Mix well. Serve hot and with yogurt chutney!

Hyderabadi Dum Lamb Biryani

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