The cuisine of Hyderabad, the capital city of Andhra Pradesh, ranges from the Hyderabadi style, with its strong Islamic influence, to a pure Andhra hot and spicy style. The cooking of Hyderabad is rich and aromatic and uses many exotic spices, as well as ghee, nuts, dried fruit and lamb. Hyderabad is also famous for its biryanis – rice dishes flavoured with meat or vegetables.

Serves 4 Ingredients: 500g (1lb 2 oz) stewing lamb cut into bite-size chunks 2 tsp adrak lahsun ka masala or 4 cloves garlic and 1 tsp peeled and finely grated root ginger 2.5cm (1 inch) cinnamon stick 2 cloves 4 green cardamoms, seeds only 1/2-1 tsp medium-hot chilli powder 1 tbsp natural unsweetened yogurt	Picture by Werner van Peppen
1 tbsp lemon juice 6 tbsp groundnut oil ½ tsp salt 1 medium Spanish onion, finely sliced 200g (7 oz) white basmati rice, or any other long-grain rice 4 tbsp full-fat or semi-skimmed milk a few saffron strands 15g (½ oz) butter or ghee

Preparation:

Preheat the oven to 180C/350F/gas mark 4. Heat the remaining oil in a heavy-based pan and fry the marinated meat for 15 minutes until well browned. Stir in the fried onion. Grease the base of a large heavy-based casserole with the butter or ghee. Add the meat mixture followed by the parboiled rice. Pack the rice firmly into the casserole.