Hyderabadi Biryani

Ingredients:

• ½ kg Basmati Rice (half-cooked)

• 1 kg Boneless Meat (washed and chopped into small pieces)
• 500 gm Curd
• 4-6 tsp Ginger-Garlic Paste
• 2 Big Onions (sliced)
• 4-6 Green Chilli
• ¼ cup Lime Juice
• ½ tsp Red Chilli Powder
• 5-6 twigs Coriander Leaves (chopped)
• A pinch of Caraway Seeds
• 5-6 twigs Mint Leaves (chopped)
• 2 pinch Saffron
• 1-2 Cinnamon
• 2-3 pods Cardamom
• 2-3 drops Saffron Color
• 1-2 pods Clove
• 2 cup Oil
• 2-3 tsp Ghee
• Salt as per taste

How to Cook:

•Smear the pieces of meat with ginger-garlic paste.

•Keep them to marinate for an hour.
•fry the sliced onions in a heated pan on low flame till light brown.
•Let the onions cool down and crush them.
•Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon,
green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint
leaves and salt to the marinated meat.
•Leave the meat as it is for 1 hour.
•Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove,
cardamom, mint leaves and coriander leaves in a little water.
•Now spread a layer of semi-cooked rice in a heavy bottomed vessel.
•Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of
rice.
•Spread a layer of marinated meat over this, and again spread the remaining semi-cooked
rice.
•Add the aromatic water in a circular motion over the rice layer.
•Now tightly cover the vessel with a lid. Keep it on a low flame.
•Remove the vessel from the flame after 15 minutes.
•Your Hyderabadi Biryani is ready to eat and Serve.