South India Recipes – Hyderabadi Biryani - PILOT GUIDES

Ingredients

• 2 lb of boned leg of lamb, cut into ¾ inch cubes
• 1 large white onion thinly sliced and deep fried in oil until light golden and crisp (refined peanut oil is recommended but sunflower will do)
• 5 tbsp whole Greek yoghurt
• juice of 2 lemons
• chopped fresh herbs – equal quantities of mint (handful) and coriander (handful) mixed with 2 green chillies (finely chopped)
• ghee (clarified butter) or oil
• 1 tsp saffron (or 10 threads of fresh saffron), boiled in ¼ litre milk
• rice (long grain or basmati)