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Discover · spicy + eid-al-adha + yogurt + onion

5 recipes

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Biryani

Biryani

Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then assembled in layers where flavors permeate through steam cooking. This isn't a one-step rice dish; rather, it's an architectural construction where yogurt-marinated lamb develops tenderization and flavor, then cooks slowly with warm spices and tomato, while basmati rice is independently flavored with saffron infusion and whole spices. Upon assembly, the two elements marry through steam, creating a unified dish where lamb and rice are inseparable in flavor. Traditionally cooked during festivals and royal celebrations, biryani requires patience and multiple steps but rewards with sophistication.

Indian 6 hours 45 minutes Serves4
Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani

Bone-in mutton (or lamb) marinates for 4 hours in yogurt, ginger-garlic paste, deep-fried onion (birista), garam masala, chilli and saffron. Basmati rice par-boils for 4 minutes with whole spices to 70% done. Half the rice layers on top of the marinated mutton at the bottom of a heavy pot; saffron milk, mint, more birista and ghee drizzle on top; the rest of the rice on top of that. Sealed (cover + dough or foil tight), cooked on the lowest heat 1 hour. The meat cooks from raw inside the steaming rice. Opened at the table.

Indian 6 hours Serves6
Seekh Kebab Roll

Seekh Kebab Roll

Lamb mince (with enough fat for tenderness; 20%) combines with grated onion (squeezed dry), ginger, garlic, green chilli, fresh coriander, mint, garam masala, ground cumin, ground coriander, salt and a small spoon of besan (chickpea flour, helps the mince cling to the skewer). Mixed vigorously for 3 minutes to develop the proteins. Rested for 1 hour. Shaped into long sausages on metal skewers (or wooden skewers soaked for 30 min). Grilled hard over charcoal (or under a screaming-hot grill) 8-10 minutes turning often, until charred and just-cooked. Pulled off the skewers onto warm parathas; rolled with sliced onion, fresh coriander, mint chutney; eaten by hand.

Snacks 1 hour 48 minutes Serves4
Sindhi Biryani

Sindhi Biryani

Mutton on the bone marinates for 2 hours in yogurt, ginger-garlic paste, ground spices (red chilli, turmeric, coriander, cumin, garam masala), mint, coriander and salt. Sliced onions fry slowly in oil to deep gold, then crispy, and drain on paper (some go in the marinade, some on top of the biryani). The marinated mutton browns; tomatoes go in; the meat braises for 45 minutes until tender. Basmati rice parboils with whole spices and salt to 70% done; drains. The layering: mutton at bottom, half the rice, fried onions and prunes and green chillies, the remaining rice, more onions, saffron-milk and ghee on top. Dum cook for 25 minutes sealed.

Pakistani 4 hours 5 minutes Serves6