Hyderabadi Lamb Biryani
Lamb Biryani a priced dish and real labour of love and hence made at special occasions. Its roots date back to the 16th century as moguls and maharajas popularised it throughout the Indian subcontinent with numerous regional differences. It’s a signature dish for gatherings full of taste and mesmerising aroma to which basmati rice is key to this jewel of a dish.
- Time: 30 min
Source: Tilda Rice UK
Ingredients
- Lamb curry
- star anise
- coriander seeds
- cloves, or 1/2 tsp ground cloves
- black peppercorns
- cumin seeds
- cardamom seeds
- fennel seeds
- cm cinnamon stick
- large onions
- cm ginger, peeled
- of garlic
- tbps rapeseed oil
- lamb shoulder, chopped into 3cm cubes
- ground turmeric
- chilli powder
- tin of tomato
- Salt to taste
- Rice
- Tilda Grand basmati rice
- rose water
- large pinch of saffron, soaked in 2 tbsp hot water
- Handful of cashew nuts
- Handful of sliced pistachio