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Le Chaudron recipe
Biryani d'agneau hyderabadi
Hyderabadi lamb biryani
⏱ 75 minServes 4Hard640 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)lamb shoulder, cubed
400 g (14 oz)basmati rice
250 ml (1 cup)plain yogurt
3onions, sliced
2 tbspgaram masala
1 pinchsaffron
1bunch of fresh cilantro
- 600 g (21 oz) lamb shoulder, cubed
- 400 g (14 oz) basmati rice
- 250 ml (1 cup) plain yogurt
- 3 onions, sliced
- 2 tbsp garam masala
- 1 pinch saffron
- 1 bunch of fresh cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Marinate the lamb in the yogurt and garam masala for 30 minutes.
- Brown the sliced onions for 8 minutes until deep golden.
- Add the lamb and cook 5 minutes, then cover and simmer for 20 minutes.
- Parboil the rice for just 5 minutes.
- Layer the rice over the lamb, drizzle with the saffron infusion, add cilantro and seal tightly with foil.
- Cook over very low heat for 20 minutes, then fluff gently before serving.
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