Meeta says, “In this version I use the Katchi biryani method, but tuning it down so that it is simpler to cook at home. Katchi is (raw) biryani, raw meat marinated in yogurt and spices is sandwiched between layers of aromatic rice. The vessel is then sealed and steamed for hours over hot coals. The result is a simple yet incredible oven baked biryani, full of aromatic flavor. The rice and meat are baked until the lamb is succulent and falls apart at the touch of a fork. Irresistibly good!”
Hyderabadi Lamb Biryani
For the lamb
500g boneless leg of lamb, cut into small cubes
250g Greek yogurt
2 tablespoons ginger, crushed
1 tablespoon garlic, crushed
2 teaspoon Kashmiri chili
1 teaspoon garam masala
1/2 teaspoon turmeric powder
Handful each of mint and coriander leaves, finely chopped
For the rice
300g Basmati rice
2 tablespoon ghee or butter oil
2 bay leaves
1 teaspoon black cumin seeds
2 black cardamom pods
2-3 cinnamon sticks
2 red onions, cut in half then thinly sliced
1/2 teaspoon saffron threads, soaked in 1-2 tablespoons warm water for about 15-20 minutes
2 tablespoon Ghee or butter oil
Handful mint leaves chopped
To marinate the lamb, combine lamb cubes with all the spices, herbs and ginger, garlic and yogurt. Toss well to coat the meat pieces. Refrigerate, covered overnight so that the flavours blend with each other.
Wash and rub the rice well until the water runs clear. Place rice in a bowl and fill with water about halfway up the bowl, set aside for about an hour until the rice soften. Drain well.
In a medium sized saucepan heat the ghee or butter oil, and then add the cumin seeds cardamom pods, bay leaves and cinnamon sticks. Cook the spices until they begin to sizzle and take on a golden colour – about 15 seconds. Add the onion slices and stir-fry for 3 to 5 minutes until they are fragrant and turn light brown.
Stir in the saffron and water and allow to gently simmer for 3-4 seconds, and then add rice. Toss to coat the rice with the saffron and onions.
Pour about 230 ml water, season with salt. Stir the rice to incorporate the ingredients, and then bring to a boil. Cook for approx. 5 minutes until the water had been soaked up. Remove pan from heat and set aside.
Heat the oven to 170 degrees C. Prepare a large casserole dish by lightly brushing the inside with some ghee or butter oil.
Spread the lamb, together with the marinade over the bottom of the casserole dish. Drizzle the remaining ghee over the meat, and then add the rice, spreading it evenly over the lamb. Cover casserole and bake for an hour or until the rice is cooked and the lamb is succulent and tender.
Serve in the casserole topped with chopped mint leaves.
Michael’s wine recommendation – CLICK HERE
Meeta – that’s my name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul. I now have settled down in Germany, with my two men, Tom my husband and Soeren, my adorable son.
Hotels are not a part of my life in Germany. After graduating I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about – it just happened!
Now I am in Weimar and for the first time in my life I feel grounded at having found a great place to lay my hat. But my traveling feet continue to itch! Let’s see where life takes me.
I love photography, always have, but it was with the start of this blog that I discovered the world of Foodography. Since then the passion for photography I developed has taken a complete new angle and opened so many exciting doors. I try to capture shots that speak a thousand words, that makes one feel as if they were a part of the scene and experience the photo with their senses.
Click here for Meeta’s website.