HYDERABADI CHAAP BIRYANI
From the kitchens of the Nizams of hyderabad comes an iconic dish known as the ‘Hyderabadi Biryani’. This dish brings together the combination of both, the Mughal and Persian flavours.
This recipe celebrates the lamb chaap.
Preparation time: 40 minutes (Serves 2)
For Biryani
Ingredients:
• 8 lamb chops
• Kachri powder (as tenderiser)
• Long grain basmati rice
• ½ cup ginger-garlic paste
• ⅓ tsp cardamom powder
• 1 inch ginger (minced)
• ½ cup brown onions
• 2 tbsp fresh coriander
• 1 cup yoghurt
• 1 tsp turmeric
• 2 onions (sliced)
• 2 green chillies
• 2 tbsp fresh mint
• ⅓ tsp pine water
• ½ gm saffron
• 2 tsp red chilli powder
• 2 tbsp garam masala
• 2 tbsp cumin powder
• 3 tbsp ghee
• Green cardamom
• Bay leaf
• Mineral salt as required
• Salt as required
Preparation:
• Marinate the lamb chops with yoghurt, ginger-garlic paste, spice powder, kachri and salt
• Let it rest for 2 hours
• In a casserole, sauté onions and add the lamb chops with the marinade
• Sauté the lamb for 15 minutes
• Add 1 cup water, chillies, herbs, all the spices and cook for 20 minutes
• Soak basmati rice for 30 minutes
• Boil the water with salt, cardamom, bay leaf and ghee
• Boil rice till 75% is done
• Take the rice out from the strainer and pour over the lamb gravy
• Add brown onion, mint leaves, pine water, cardamom powder and saffron
• Seal it for 25 minutes by keeping a griddle under the casserole on a slow flame
• Serve it with raita
For Raita
Ingredients:
• 2 cups yoghurt
• 2 green chillies (chopped)
• 1 cucumber (small diced)
• 1 tsp roasted cumin powder
• ½ red chilli powder
• 1 onion (chopped)
• Mint (chopped)
• Mineral salt as required
Preparation:
• Whisk the yoghurt in a bowl
• Add the vegetables and the seasoning
• Let it rest in a cool place for an hour
