Zapappy

Name: Hyderabadi Biryani
Prep time: 65 min
Cook time: 90 min
Total time: 635 min
Yield: 6
Cuisine: Indian
Ingredients: 2 1/2 lb bone-in goat or lamb shoulder, cut into pieces no larger than 2 inches; 1 cup plain whole-milk yogurt; 1/2 cup fried onions, crushed; 2 tbsp ginger-garlic paste; 2 tbsp lemon juice, freshly squeezed; 2 tbsp chopped mint; 2 tbsp chopped cilantro; 2 tsp kosher salt; 2 tsp Kashmiri chile powder; 1 tsp ground coriander; 1 tsp garam masala; 1/2 tsp ground turmeric; 1/2 tsp ground mace; 1/4 tsp freshly grated nutmeg; 1 tbsp raw papaya paste, for goat or lamb only; 2 tbsp ghee; 2 1/2 cups aged basmati rice; 2 bay leaves; 6 green cardamom pods; 6 cloves; 2-inch cinnamon stick; 1 tsp shahi jeera; 1/4 cup warm milk; 1/2 tsp saffron threads; 1/2 cup fried onions; 1/2 cup mint leaves; 1/2 cup cilantro leaves; 2 tbsp ghee, melted; 1 tbsp rose water or kewra water; 1 tbsp kosher salt, for rice water

Cooking

Ingredients

Meat Marinade

2 1/2 lb bone-in goat or lamb shoulder, cut into pieces no larger than 2 inches
1 cup plain whole-milk yogurt
1/2 cup fried onions, crushed
2 tbsp ginger-garlic paste
2 tbsp lemon juice, freshly squeezed
2 tbsp chopped mint
2 tbsp chopped cilantro
2 tsp kosher salt
2 tsp Kashmiri chile powder
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp ground mace
1/4 tsp freshly grated nutmeg
1 tbsp raw papaya paste, for goat or lamb only
2 tbsp ghee

Rice and Dum

2 1/2 cups aged basmati rice
2 bay leaves
6 green cardamom pods
6 cloves
2-inch cinnamon stick
1 tsp shahi jeera
1/4 cup warm milk
1/2 tsp saffron threads
1/2 cup fried onions
1/2 cup mint leaves
1/2 cup cilantro leaves
2 tbsp ghee, melted
1 tbsp rose water or kewra water
1 tbsp kosher salt, for rice water

Directions

Marinate the Meat

Combine the goat or lamb, plain whole-milk yogurt, first fried onions, ginger-garlic paste, lemon juice, first mint, first cilantro, kosher salt, Kashmiri chile powder, ground coriander, garam masala, turmeric, ground mace, nutmeg, raw papaya paste, and ghee. Cover and refrigerate for 8 hours.

Prepare the Rice and Meat Layer

Rinse the aged basmati rice until the water runs mostly clear, soak for 30 minutes, and drain.
Spread the marinated goat or lamb in one even layer in a heavy 5-6 quart Dutch oven, with no piece stacked over another. Let it stand out of refrigeration for 30 minutes—no longer—while the rice water heats.

Parboil and Layer

Preheat the oven to 325°F. Boil 10 cups water with the bay leaves, green cardamom pods, cloves, cinnamon stick, shahi jeera, and kosher salt. Add the rice and cook until about 60 percent done, 4-5 minutes, then drain.
Layer the rice over the raw marinated meat. Top with the saffron bloomed in the warm whole milk, second fried onions, second mint, second cilantro, melted ghee, and rose or kewra water.

Dum-Cook and Rest

Seal tightly with foil under the lid. Set over medium-high heat just until a steady simmer is audible and steam reaches the lid, 8-10 minutes; reduce the heat if a scorched smell develops. Transfer immediately to a 325°F oven and dum-cook for 65-75 minutes.
Rest sealed for 20 minutes before opening. Check one of the largest pieces at the thickest point: goat or lamb should register about 190-200°F and yield easily to a fork. If it is still firm, reseal and bake at 325°F in 15-minute increments. Lift portions gently from the bottom.