Hyderabadi Biryani

Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat/chicken/vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted". Biryani was brought to the Indian Subcontinent by Muslim travellers and merchants. Local variants of this dish are not only popular in South Asia but also in the Middle East.

Lamb Marinate
• 1kg Spring Lamb (cleaned and cut into medium size pieces)
• 150gm Yogurt
• 30gm Almonds (ground)
• 2-3 Green Chillies (chopped)
• 30gm Ginger (crushed)
• 30gm Garlic (crushed)
• Garam Masala (all ½ tsp Shazeera, Nutmeg, Cardamoms & Cinnamon sticks, with half amount of cloves and bland)
• ½ tsp chilli powder
• ½ tsp turmeric
• Salt to taste

• 150gm Ghee (Fry the onion until golden brown)
• 100gm Onions (sliced finely)

Rice
• 500gm Basmati Rice (washed)
• salt water (mix with a bit of sugar)
• 1 stick Cinnamon
• 3 Cardamom
• ½ tsp Shazeera
• 3 Clove
• 2 Green chilli cut into length wise
• 50gm Ghee

Garnishing
• 1 Lemon
• 1 Bay leaf
• 150gm Ghee
• 30gm Milk
• ¼ tsp Saffron
• 2-3 Green Chillies
• 100gm Cashew nuts 100 gram
• 100gm Yellow raisins
• 1 tin Green peas
• 2 Green chilli (chopped)
• ½ bunch Mint leaves
• ½ bunch Coriander
• Fried Onions

Method
1. In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, chilli powder, turmeric and ground garam masala. Marinate for at least 4-6 hours in the fridge.
2. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture.
3. After one hour take basmati rice, washed, add in salt water, Cinnamon, Cardamom, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into length wise into the rice as you cook until the rice becomes half cooked. Drain out the water completely. Mix the rice with ghee
4. Grease the saucepan generously with ghee and transfer the meat mixture.
5. Level the surface and now spread the rice evenly over the meat.
6. Squeeze the lemon and pour the juice over the rice.
7. Warm the milk and crush the saffron into it.
8. Pour the milk/saffron mixture over the rice. Dot generously with ghee.
9. To garnish spread the fried onions, green chillies, green peas, bay leaves, mint leaves and coriander leaves over the rice.
10. Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours.
11. Before removing the pan from the cooker make sure that there is no moisture left in the meat. This can be checked by simply listening for a sizzling sound. If there is no sizzling then the Biryani is ready.