Hyderabadi Biryani

Ingredients

Long grain rice	1 kg
Mutton	2 kgs
Yogurt	3/4 kg
Small green chillies	8 number
Mint leaves	1 cup
Onion	2 large
Corriander leaves	1 cup
Tenderiser	1 tea spoon
Cloves	8 number
Cardamom	8 number
Black cumin seeds	2 teaspoons
Cinamon sticks	3 (1 inch long)
Ginger garlic paste	4 table spoons
Salt	To taste
Saffron	1/2 tea spoon
Milk	1 cup
Oil	1 cup
Pure Ghee (butter)	1/2 cup

Preparation:

Garam Masala powder: Grind 5 cloves, 5 cardamom, 1 tea spoon black cumin seeds & 2 pieces of cinnamon into fine powder.
Hara Masala Paste : Grind 4 green chillies, 1/2 cup corriander leaves, 1/2 cup mint leaves into a fine paste by adding very little yogurt.
Onions : Deep fry sliced onions till just about to turn light golden. Drain well. Keep open in fridge for 1/2 hour. Take out & crush well with hand.
Saffron: In 2 table spoons of milk soak saffron strings.

Marination:

Wash mutton. Drain it well. Marinate the mutton with the garam masala powder, hara masala paste, ginger garlic paste, crushed onions, whipped yogurt & tenderiser for 2 to 3 hours.

Cooking (45 mins):

Step 1:

• Wash rice & soak for 10 minutes.
• Bring 8 cups water to a boil with remaing cloves, cinnamon, cardamon, black cumin seeds, green chillies, mint leaves, corriander leaves.
• When water is boiling add drained rice & cook until 1/4 done.
• Drain all ingredients through sieve.

Step2:

• In a separate vessel warm the butter & remaing oil left after frying onions.
• Add the marinated mutton to it & let it cook for five minutes.

Step3:

• Add drained rice to cover the mutton well.
• Steam it on simmer till mutton & rice done. Keep moving the vessel on the burner so that the heat reaches the vessel evenly.
• When half done add the soaked saffron in remaining milk.
• Sprinkle this milk on the rice to form a yellow circle over it.
• Cover again & steam till done.
• Serve in a oval or round platter after mixing well the rice & mutton.
• Serve hot as a main course.

Really try this it is very delicious............