Yogurt Marinated Lamb with Tri-Masala and Basmati Rice (Hyderabadi Biryani) Recipe

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Yogurt Marinated Lamb with Tri-Masala and Basmati Rice (Hyderabadi Biryani)
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  1. Place lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
  2. Begin preparing rice by soaking in water for 20 minutes. Drain and set aside.
  3. Prepare masala 1 by grinding together garlic clove and ginger to a fine paste. This can be done through the feed tube of a running food processor and finished with a mortar and pestle or molachete.
  4. Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds (either manually with a mortar and pestle or with a coffee grinder). Then make a fine paste by adding the red chiles through the feed tube of a food processor followed by the dry ground spices.
  5. Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) through the feed tube of a running food processor.
  6. To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and toast briefly in the wok. Then, add chopped green chiles and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors. Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick.
  7. For the rice:
  8. Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to toast the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool.
  9. Preheat oven to 350 degrees F.
  10. The biryani will be layered in a dish. A 13 by 9-inch ovenproof dish (such as the type used for lasagna) or something similar would be suitable. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice. Dissolve the saffron (or yellow food coloring) in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani (with foil) and bake for 30 minutes. Let rest for a few minutes before serving.
  11. Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1134.93 Kcal (4752 kJ)
Calories from fat 500.83 Kcal
% Daily Value*
Total Fat 55.65g 86%
Cholesterol 209.26mg 70%
Sodium 1649.7mg 69%
Potassium 1568.26mg 33%
Total Carbs 118.66g 40%
Sugars 16.11g 64%
Dietary Fiber 11.39g 46%
Protein 44.06g 88%
Vitamin C 29.5mg 49%
Vitamin A 0.8mg 25%
Iron 142.5mg 792%
Calcium 431.1mg 43%
Amount Per 100 g
Calories 111.43 Kcal (467 kJ)
Calories from fat 49.17 Kcal
% Daily Value*
Total Fat 5.46g 86%
Cholesterol 20.55mg 70%
Sodium 161.97mg 69%
Potassium 153.98mg 33%
Total Carbs 11.65g 40%
Sugars 1.58g 64%
Dietary Fiber 1.12g 46%
Protein 4.33g 88%
Vitamin C 2.9mg 49%
Vitamin A 0.1mg 25%
Iron 14mg 792%
Calcium 42.3mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.5
  • 30

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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