Hyderabadi Lamb Biryani is a festive dish made with layers of succulent lamb curry, luscious spices and fragrant & aromatic saffron rice.

This delicious rice and meat dish is very easy to prepare and is perfect for family celebrations or dinner parties.

These are the ingredients for marinating the lamb. You can see the full list if you click on 👇 "learn more" button.

Start with preparing the marinade. Place all the ingredient a large enough bowl and mix them well until all combined.

Add the chunky diced lamb pieces (deboned or bone in) into the bowl and mix them well until all the pieces are covered with the marinade.

Add the sliced onions into a pan and caramelise them until they are dark brown but not burnt. Stir it often to avoid them burning.

Spare the half of the onions and add the cinnamon stick, bay leaves, cardamoms, turmeric, chilli, garam masala and mace, sauté for 45 seconds.

Add the liquid, chopped coriander, and chilli flakes and bring it to a boil. Put the lid on and cook on low heat until the meat is tender.

Stir occasionally to avoid it sticking to the bottom of the pan. Start preparing the rice when the lamb is almost cooked.

Wash the rice in a sieve under running water until the water from the rice is clear. Cook it for a few minutes and start layering the biryani.

After layering the biryani, cover the pan with tin foil and place the lid on top . Cook in the preheated oven for 20 minutes.

Let it rest for 10 minutes before serving. Click on 👇 "learn more" for the full recipe and ingredients list.