Raan Hyderabadi Biryani
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A traditional Hyderabadi biryani made with a whole leg of lamb, marinated in a blend of spices, and slow-cooked with basmati rice, yogurt, nuts, and aromatic essences. This dish is a celebration of heritage, flavor, and the art of cooking with respect and love.
01:45:00 total
Serves 4
medium
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Ingredients
- whole leg of lamb - 1kg (approximately 1kg)
- ginger garlic paste - watch the video to see (made from a blend of ginger, garlic, and few green chilies)
- raw papaya - watch the video to see (small piece, blended into the paste)
- chili powder - watch the video to see
- turmeric - watch the video to see
- coriander powder - watch the video to see
- garam masala - watch the video to see
- whole garam masala - watch the video to see
- bay leaf - watch the video to see
- mint - watch the video to see
- brown onion - watch the video to see
- stock or water - watch the video to see
- salt - watch the video to see (to taste, should taste like sea water)
- yogurt - 1 cup (one cup)
- basmati rice - 2 cups (soaked, premium quality)
- ghee - watch the video to see
- nuts - watch the video to see
- rose essence - watch the video to see
- kewra water - watch the video to see
- coriander leaves - watch the video to see
Instructions
- Prepare the marinade: Make a paste of ginger, garlic, few green chilies, and a small piece of raw papaya. Blend it to a fine paste.
- Marinate the lamb: In a pot, add the whole leg of lamb, chili powder, turmeric, coriander powder, garam masala, whole garam masala, bay leaf, mint, brown onion, and the prepared paste. Mix well.
- Cook the lamb: Add stock or water to the pot along with salt. Let it cook for 1 hour on a medium flame until the meat is tender.
- Prepare the rice layer: Add one cup of yogurt to the pot. Adjust the total moisture to 4 cups for 2 cups of rice. Add more salt to taste. Add the soaked basmati rice on top.
- Cook the biryani: Cover the pot and let it cook till most of the moisture is absorbed. Then add ghee, nuts, rose essence, kewra water, some mint, and coriander leaves. Cover and cook on a slow flame for 3-4 minutes.
- Rest and serve: Switch off the flame and let the biryani rest for 4-5 minutes before serving. Enjoy it hot.
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