My previous post on the Biryani shed some light on the way the simple rice dish has travelled over the centuries, assumed different names and forms and become a mainstay of that place's cuisine. Now, Hyderabad is known for its Biryani's. I remember way back in 2002, I had dropped in to Hyderabad on some official work ( half my businesses were operating out from this city) and how I feasted on it. When the time came to go back, I ordered a parcel of 2 Kgs of Biryani to take with me to Delhi. Once the Biryani landed up in my Hotel Room, I realized that its aroma had filled up the entire hotel room. Somewhat embarrassed that everyone in the airplane is going to be looking up to me as the glutton who hasn't got enough of the Biryani, I made my way to the airport and boarded my flight ...only to find almost every second passenger on the flight carrying a parcel of the Biryani with them.Till date, my favorite haunts for good Hyderabadi biryani in the city (Hyderabad) are Shaadab, Bahaar and hold your breath ...ITC Kakatiya Sheraton. It's true! though Shaadab and Bahaar in Hyderabad is understandable, but a five star cooking up a great local fare... well, you got to try it.
250 gm Basmati Rice
500 gm lamb
Onions -2 ( Sliced and fried in oil till golden brown. Drained from the oil. Oil saved for marination)
Ginger-Garlic Paste - 3 Tblsp
Green Chillies, split in half - 2-3
Cinnamon Stick, broken - 1 Stick
Cardamom - 6
Cloves - 8
Cilantro Leaves - a few sprigs
Red Chili Powder - 1 Tsp
Yogurt - 3/4 Cup
Salt - To Taste
Oil - For frying onions
Milk - 1/2 Cup
Saffron - few strands
1. Marinate the lamb pieces in yogurt, ginger-garlic paste, green chillies, cinnamon, cardamom, cloves, red chili powder, salt, onion and some of the oil that we had used for frying the onions.
2. Keep covered in the fridge for 4-5 hrs.
3. Boil the rice in twice as much water till it is half cooked. Drain.
4. Take a pan for making the Biryani and apply some oil(leftover from frying) and ghee at the bottom.
5. Place the marinated meat at the bottom of the pan evenly.
6. Spread the rice on top of the mix.
7. Soak saffron in half a cup of warm milk. Spread this saffron milk on top of then rice.
8. Cover the pan with a cover or aluminum foil.
9. Switch on your gas range and place a tava or flat girdle on top. Arrange the Biryani pan on top of this.
10. Cook for 45-60 minutes on slow flame. Check after 45 minutes for doneness of meat.
11. Mix well and garnish with chopped cilantro before serving.
12. Serve hot with raita, papad and Mirch ka Salan.