Hyderabadi Biryani

Ingredients: For Rice: 2 cups basmati rice 3 1/2 cups water 1 1/2 tsp salt 3 tsp ghee or butter 3 each of cloves, cardamoms, & cinnamon 1 bay leaf 1 tsp black cumin seeds For Mutton: 1/2 kg mutton 3 green chilies 3 large onions 3 tomatoes 3 each of cloves, cardamom & cinnamon 4 tsp ghee 1 bunch coriander leaves 1/2 bunch mint leaves Masala 1: 1 large pod garlic 1 large piece ginger Grind together to a fine paste. Masala 2: 12 red chilies 2 tbsp coriander seeds 2 tsp fennel seeds 2 tsp khus khus seeds Grind together to a smooth paste Masala 3: 1/2 cup grated coconut 3 tsp chopped cashew nuts 1/2 cup yogurt Grind together to a smooth paste Hard boiled eggs for decoration

Hyderabadi Biryani

Method: For Rice: Soak the rice in water for 20 minutes, drain and keep aside. Heat ghee, add the remaining spices for rice preparation and fry for 1 minute. Add rice and fry for further 2 to 3 minutes. Add water, salt and cook till the water is absorbed. Allow rice to cool. For Mutton: Clean the meat, cut into pieces and soak in the yogurt. Heat ghee, add spices, chopped green chilies and onions and fry till mixture turns brown. Also add masala 1 and 2 and stir well. Now add the tomatoes and fry for 2 minutes. Then add mutton pieces, coriander and mint leaves and simmer for 5 minutes. Add 1/2 cup of water and salt to taste. Cook for 15 minutes and add masala 3. Cook till the gravy becomes thick. Arranging the Biryani: Divide rice into 3 parts and mutton into 2 parts. Grease a dish and arrange alternate layers of meat and rice and meat, beginning and ending with rice. Dissolve a little saffron or yellow coloring in 1/4 cup of milk. Pour over rice, cover and bake for 20 to 30 minutes. Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hardboiled eggs.