~ Hyderabadi Biryani ~

Ingredients ..

1 kg boneless meat
500 g basmati rice

Spices for rice:

2 cloves
2 cinnamon
2 cardamom
1/4 cup coriander leaves
1/4 cup mint leaves
2 green chillies, slit lengthwise

2 big onions
1/4 cup lime juice
500 g curd
4 teaspoon ginger - garlic paste
1/2 teaspoon red chilli powder
2 teaspoon green chilli paste
A pinch shajeera
2 cloves
2 cinnamon
3 cardamom
1 bunch coriander leaves, finely chopped
1/4 cup mint leaves
A pinch saffron
2 teaspoon
2 cups oil
Salt to taste

Method ...

Cut the meat into 4 - inch square pieces and wash. Add ginger - garlic paste and marinate it for an hour.

Cut onion lengthwise and fry in oil on low heat till it browns.

Remove onions and spread it on a plate. Crush it with your hands when it cools down.

Now mix the curd with three parts of the fried onions, red chilli powder, green chilli paste, cinnamon, cardamom, shajeera, clove, coriander leaves, mint leaves, salt and some oil.

Add the mixture to the marinated meat and leave for one hour.

After one hour, cook basmati rice with salt, cloves, cinnamon, cardamom, mint , coriander leaves and green chillies. When the rice is half cooked, remove from the heat and drain water.

Spread this half - cooked rice on the marinated meat, adding lime juice, saffron, remaining part of the crushed onions and ghee on top of the layer.

Cover the utensil with a tight lid and and keep on low heat for 30 - 40 minutes. Remove from the heat and serve with Raita / Mirchi Ka Salan.