HYDERABADI BIRYANI

INGREDIENTS
 
Mutton a mix of chops,marrowbone and shoulder pieces500 grams
 
Basmati rice 1 1/2 cups
 
Salt to taste
 
Bay leaves 2
 
Green cardamoms 10
 
Black peppercorns 25-30
 
Cinnamon 3 inch sticks
 
Oil 1 tablespoon + to deep fry
 
Onions sliced5 large
 
Caraway seeds (shahi jeera) 1/2 teaspoon
 
Cloves 10
 
Ginger paste 1 tablespoon
 
Garlic paste 1 tablespoon
 
Red chilli powder 1 tablespoon
 
Yogurt 1 cup
 
Fresh coriander leaves torn2 tablespoons
 
Fresh mint leaves torn2 tablespoons
 
Pure ghee 4 tablespoons
 
Black cardamoms 2
 
Saffron (kesar) mix in 1/4 cup milka few strands
 
 
METHOD
 
Step 1
 
Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done.
 
Step 2
 
Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside.
 
Step 3
 
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 4
 
Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done.
 
Step 5
 
Heat the remaining ghee in a thick-bottomed pan. 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 under dum till done. Serve hot with a raita of your choice.