Shahi Hyderabadi Biryani

Shahi Hyderabadi Biryani

Ingredients :

Mutton - 1 kg

Onions - 5 to 6 chapped onions

Garlic - 1 cup

Ginger - 3/4 cup

Green chillies - about 10

Mint leaves - 1 bunch

Coriander leaves - 1 bunch

Cloves - 10 to 15

Cinnamon - three 5"pieces 

Nutmeg of jaiphal - less then 1/4 piece

Mace or Javitri - 1 piece

small Cardamoms - 10

Black Cardamoms - 1

Tomatoes - approx 3

Yogurt - 3 to 4 tbsp

Lemon juice - about 1/2 lemon's juice

Red food colour

Salt to taste

For Rice :

Rice - 6 cups

Cloves - 2

Cinnamon - 1"stick

Small Cardamoms - 2 

Mint Leaves - handful

Coriander Leaves - a handful

Lemon juice - juice of 1 lemon

Water - 12 cup

Salt to taste.

Preparation :

Grind cloves, cardamoms,mace, nutmeg, cinnamon to a fine powder.To this add garlic, ginger, coriander leaves,mint leaves,green chillies and salt and grind to a smooth paste. Add water if necessary. Marinate mutton, with this paste for atleast 15 minutes. Heat 2 tbsp oil and 2 tbsp ghee. Fry onions till light brown. Keep aside some onions for garnishing. Add marinated mutton and cook for a while. Add tomatoes,yogurt,lemon juice and little water and cook till mutton is tender.(Take care not to make too much gravy ).Meanwhile, keep 12 cups of water to boil.Add cloves,cinnamon,small cardamoms,mint leaves and coriander leaves, lemon juice, salt and let it boil. Add rice and let it cook. When rice is 3/4th done strain & transfer over mutton. Do not mix. With big spoon, make slits for air. Add ghee & red colour. Cover first wed cloth. Then with lid, and keep a weight over the lid. Simmer for about 15 minutes. Garnish with fried onions and cashewnuts.

Raita :

Beat 1 cup yogurt.Add 1/4 cup water, finely sliced green chillies, finely chopped onions,tomatoes, coriander leaves and 1/2 tsp salt. Beat well and serve with biryani.