Hyderabadi Biryani

Name: Hyderabadi Biryani
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 1 serving
Ingredients: 150 g mutton or lamb on the bone; 125 g basmati rice; 60 g thick yoghurt; 1 onion; 1 tbsp sunflower oil; 1.5 tsp ginger-garlic paste; 2 green chillies; 0.5 tsp red chilli powder; 0.25 tsp ground turmeric; 0.5 tsp garam masala; 4 tbsp mint leaves; 2 tbsp coriander leaves; 2 tsp lemon juice; 1 pinch saffron; 1 tbsp milk; 1 tsp ghee; 1.25 tsp salt; 4 green cardamom pods; 4 cloves; 1 cinnamon stick; 1 bay leaf; 0.5 tsp shahi jeera; 1 litre water; 2 tbsp plain flour

The Hyderabadi kacchi biryani: raw marinated mutton sealed under part-cooked basmati with saffron, mint and fried onions, then cooked slowly on dum so the meat and rice finish together in one pot.

Lunch & dinner 25g+ protein 8g+ fibre

95 min25 prep · 70 cookHard973 kcalper serving

Method

Heat 1 tbsp of sunflower oil in a small frying pan over medium heat and fry 1 very thinly sliced onion, stirring often, for 10-12 minutes until evenly deep golden brown. Lift out with a slotted spoon onto kitchen paper; it will crisp as it cools. Keep any oil left in the pan.
In a bowl, mix 150 g of mutton on the bone with 60 g of whisked yoghurt, 1.5 tsp of ginger-garlic paste, 0.5 tsp of red chilli powder, 0.25 tsp of turmeric, 0.5 tsp of garam masala, 2 slit green chillies, 3 tbsp of chopped mint, 1 tbsp of chopped coriander, 2 tsp of lemon juice, 0.75 tsp of salt and half the fried onions crushed between your fingers. Rub it well into the meat, cover and marinate in the fridge for at least 4 hours, then leave it at room temperature for 30 minutes before cooking.
Rinse 125 g of basmati in several changes of cold water until it runs clear, then soak it in fresh cold water for 30 minutes and drain in a sieve.