With all the ceremonies and rituals Indian weddings have, catering for guests is extremely stressful for the bride and groom’s family. Who’s going to cook and what are they going to cook? This decision for Indian wedding food is not taken lightly for Indians as there is so much at stake if it goes wrong. Any Indian celebration is incomplete without a grand feast- it is part of the culture to share an abundance of food with friends and family.

At Indian wedding functions, guests hope to find an array of mouth-watering dishes and one that is sure to please is Biryani – an exquisite rice dish filled with spiced flair. Biriyani was once considered to be a royal dish, fit for kings.

Hyderabadi Lamb Biryani

So if you want to add royalty to the grand wedding feast try out our delicious Hyderabadi Lamb Biryani recipe, inspired by Khana Khazana’s Sanjeev Kapoor:

Hyderabadi Lamb Biryani

[color-box color=blue]Ingredients


For the lamb:

500g of lamb cut into small pieces
1 cup (Greek) yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chilli powder
1 tsp garam masala
2 tablespoons fresh coriander leaves, torn
1 tablespoon fresh mint leaves, torn
One large onion thinly sliced

For the rice:

280g Basmati rice
4 tablespoon ghee/butter oil + 1 tablespoon oil
2 bay leaves
10 green cardamoms + 2 black carmamoms
25 black peppercorns
3 cinnamon sticks
2 large onions thinly sliced
½ teaspoon caraway seeds (shahi jeera)
10 cloves
Few saffron (kesar) strands soaked in ¼ cup milk


1. Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. Drain and set aside.

2. Heat sufficient butter oil in a medium-sized saucepan and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside.

3. Marinating the lamb: Place the pieces in a bowl and then add ginger, garlic and salt. Mix well in order to coat the lamb pieces properly. Add the garam masala, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and 1 tablespoon oil. Mix well again. Leave it to marinate in the fridge for at least 2 hours.

4. Heat two tablespoons ghee/butter oil in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated lamb, stir and cook on high heat for 3-4 minutes. Cover, reduce heat and cook till almost done.

5. Heat the remaining ghee/butter oil in a thick pan. Spread half the rice in a layer and spread the lamb over the rice. Then thrown in the remaining torn mint leaves and spread the remaining rice on top.

6. Sprinkle the saffron on the top and then cover the pan and cook until done. Serve hot. Recommended to add raita on the side.[/color-box]

Voila, you can now cook a scrumptious royal Hyderbadi Lamb Biryani dish that will surely impress your hungry guests.



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