Name: Hyderabadi Biryani
Prep time: 45 min
Cook time: 60 min
Yield: 8
Ingredients: 2 lbs bone-in goat or lamb; 3 cups basmati rice; 2 cups yogurt; 2 large onions; 0.5 cup vegetable oil; 4 tbsp ghee; 0.5 cup warm milk; 1 pinch saffron threads; 2 tbsp ginger-garlic paste; 1 tbsp biryani masala; 1 tsp turmeric; 2 tsp red chili powder; 6 green cardamom pods; 4 cloves; 2 bay leaves; 1 stick cinnamon; 0.5 cup fresh mint; 0.5 cup fresh cilantro; 2 green chilies

Fry onions in oil until deep golden brown (birista). Remove half for garnish. Mix remaining with yogurt, ginger-garlic paste, biryani masala, turmeric, chili powder, mint, and cilantro.

Marinate meat in this mixture for at least 2 hours, preferably overnight.

Steep saffron in warm milk for 15 minutes.

Parboil rice with whole spices (cardamom, cloves, bay leaves, cinnamon) until 70% cooked. Drain.

In a heavy-bottomed pot, spread marinated meat in an even layer. Top with parboiled rice.

Drizzle saffron milk and ghee over the rice. Add green chilies.

Seal the pot with foil and a tight-fitting lid. Cook on high heat for 5 minutes, then reduce to lowest heat for 45 minutes (dum cooking).

Let rest for 5 minutes. Gently mix layers when serving, garnish with reserved fried onions.

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Hyderabadi Biryani

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Priya Sharma

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