Yogurt Marinated Lamb with Tri-Masala and Basmati Rice (Hyderabadi Biryani)
Recipe courtesy Prem Kumar, Culinary Institute of America, 2007
Show: Dinner: Impossible
Episode: Infiltrating the CIA
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- Recipe categories: Dairy, Vegetables, Rice, Fruit, Raisins, Coconut, Meat, Lamb,
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Total Reviews: 3
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By A cook from Detroit
Detroit, MI
on November 07, 2010
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Delish! Authentic to a Hyderabadi or not, this recipe, bastardized with the Hyderabadi Biryani recipe and made with catfish instead of lamb was superb!
By pasesak_8741689
Hawaii, HI
on October 16, 2007
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This recipe sounded so delicious that I sank a pretty penny into all the ingredients and spent a good amount of time preparing it, exactly as the recipe so vaguely instructs. As I was cooking the recipe, I realized two things; 1 that the ingredient amounts and instructions were very poorly written (exactly what type of chiles are green and red chiles? what size are they, are they mild or spicy, etc; "until it thickens" doesn't sound long, but it is and 2 the picture at the top of the recipe is not the recipe! This is a layered casserole, and the picture shows a nice saucy curry on rice with completely different sides garnishes pictured as the recipe states. The recipe came out so bad, I actually felt a little sad and cheated at the end! My recommendation (and I am a very experienced chef: Stay away from this abomination! I think next time, I will make Indian food from my own made up recipe, which would have turned out infinitely better. I don't even think a dog would eat this.
By mondira_roy_7542190
jacksonville, FL
on April 04, 2007
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Biryani is hot and spicy but a few more spices r traditionally added like star anise to the masala 2.
The biryani was brought to india in the 13th century by the central asian invaders. It has many varieties for the numerous regions of India but is universally popular.