Hyderabadi Biryani

Ingredients

500g Mutton,a mix of chops,marrow-bone and shoulder pieces

1 1/2 cups Basmati rice

Salt (as per taste)

2 Bay leaves

10 Green cardamoms

25-30 Black peppercorns

3 inch Cinnamon

Oil to deep fry

5 large onions, sliced

1/2 tsp Caraway seeds (shahi jeera)

10 Cloves

1 tbsp Ginger paste

1 tbsp Garlic paste

1 tbsp Red chilli powder

1 cup Yogurt

2 tbsp Fresh coriander leaves,torn

2 tbsp Fresh mint leaves,torn

4 tbsp Pure ghee

2 Black cardamoms

Few Saffron,mix in 1/4 cup milk

Method

Step 1 - Heat five to six cups of water in a deep pan.

Step 2 - Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done.Drain and set aside.

Step 3 - Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper.

Step 4 - Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside.

Step 5 - Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator. 

Step 6 - Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant.

Step 7 - Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes.

Step 8 - Cover, reduce heat and cook till almost done. Heat the remaining ghee in a thick-bottomed pan.

Step 9 - Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook until done. Serve hot and enjoy!!!