HYDERABADI MUTTON BIRYANI

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mutton -1 kg,

basmathi rce 3/4 kg[i used jeera rice]
8 1/2 glasses water
ginger garlic paste 11/2 tsp each
onion 4 TO 5 large sliced
g chilli 6 crushed[IF U WANT SPICY ADD MORE]
mint leaves 1 cup chopped
coriander leaves 1 cup
red chilli pwdr 1 tsp
saffron strands 10
milk 1/2 cup
yoghurt 2 cup
lemon juice 3 tbsp
cloves 7
bayleaves 2
g cardamoms 5
cinnamon 1 ''
ghee 2 tbsp
salt to taste
oil for fry onion
garam masala pwdr 1/2 tsp
PREPERATION
1 ,SOAK SAFFRON IN MILK .KEEP ASIDE
2,heat oil fry the onions till golden brown in colour.set aside to cool grind coarsely when cool and set aside
3,,RUB GINGER GARLIC PASTE ALL OVER THE MUTTON,ADD RED CHILLI POWDER ,SALT,HALF OF MINT AND CORIANDER,LEMON JUICE,GREEN CHillies,garam masala onionPASTE ,yoghurt and the little oil frm the in which onions were fried ,marinade for 2 hour,
4in a heavy bottomed pan put the mutton along with the marinade and cook on medium heat untill the mutton is tender and the liquid is not fully dries.
5,,boil water add the whole spices add salt, little iol then the rice, parbiol the rice drain out the water ,,
6,, in a seperate heavy bootomed pan apply ghee on the bottom ,place half the rice in a layer, cover the layer with the cooked mutton
cover the mutton wth the rest of the rice
sprinkle the saffron milk and balance mint & coriander over the rice ,pour the ghee all over the rice ,seal the pan tightly and cook over low fire till the rice fully cooked ,its called dum,,do not over cook rice...

recipe courtesy ;Rakesh Puri