In India, you’re just as likely to have biryani as a lunchtime delivery at the office as you are to see it as a stunning centerpiece at a wedding feast. The dish is pervasive, with many modern interpretations and regional permutations rooted in Muslim communities of the subcontinent. Hyderabad is famous for its style of biryani, which traditionally involves a layer of raw meat and gravy that cooks the rice as it steams in a tightly sealed pot. This Sindhi-style biryani is the one I make for special Sunday lunches and parties. With multiple layers of parcooked rice, fresh herbs, caramelized onion, saffron-infused milk and braised lamb, it’s a project, but a rewarding one. Two tips: Meat on the bone isn’t a rule, but it’s consistently better than meat off the bone. Potatoes are welcome; add a pound of small boiled potatoes to the cooked meat if you want to stretch the pot and feed a few extra people.
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|Serving Size: 1 recipe (1160g)|
|Recipe Makes: 1|
|Calories from Fat: 853 (25%)|
|Amt Per Serving||% DV|
|Total Fat 94.8g||126 %|
|Saturated Fat 49.1g||245 %|
|Monounsaturated Fat 26.4g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 184.3mg||57 %|
|Sodium 3336.5mg||115 %|
|Potassium 2927.1mg||77 %|
|Total Carbohydrate 575.5g||169 %|
|Dietary Fiber 42.6g||170 %|
|Sugars, other 532.9g|
|Protein 65.3g||93 %|
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Calories per serving: 3375
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