Hyderabadi Biryani

Basmati Rice 500 gms.

Mutton cut into small

pieces 1kg.

Garam Masala 2 tsp.

Red chilies 6 nos.

Cashewnuts A handful

Onions (sliced fine and

fried till crisp) 5 nos.

Cloves 2 nos.

Dalchini 2 pieces

Elaichi 3 nos.

Green chilies 6 nos.

Kothmir, chopped 1

small bunch

Pudina chopped 1 small

bunch

Ginger Garlic paste 3

tsp.

Saffron (dissolved in ¾

cup milk) 2 pinches

Curd beaten 1 cup

Lime juice 2 nos.

Eggs boiled 4 nos.

Ghee /Oil 5 tbsp.

1. Grind the red chilies and cashewnuts to a fine paste.

2. To the mutton apply the ginger - garlic paste and beaten

curd. Set aside.

3. Heat 4 tablespoons ghee and fry the red chili masala.

4. Add the marinated mutton, ¼ of the fried onion, one

teaspoon garam masala and salt to taste.

5. Keep frying till ghee separates. Add 1½ cups warm water.

Pressure cook till tender.

6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.

7. Add the rice and fry a little. Add the green chilies and salt

to taste.

8.Add enough warm water. Cook till rice is done, remove

and spread on a thali, discarding the whole masala.

9. Mix together the chopped kothmir, pudina, garam masala

and fried onion.

Set aside.

10.Take a heavy bottlomed dekchi and line it with ghee.

11.Spread a layer of rice and cover it with half of the mutton.

Sprinkle half of the pudina / kothmir mixture and juice of 1

lime.

12.Cover with rice, followed by a mutton layer. Finish with a

rice layer.

13.Sprinkle the rice with saffron milk and dot with ghee.

14.Cover tightly and place over a griddle for dum for 20

minutes. Serve hot, garnished with eggs cut into halves.