hyderabadi Biriyani /

Ingredients 

For marination 

1 kg Mutton

3 nos Cinnamon 

10 nos Cardamom 

7 nos Cloves 

3 tbsp Ginger garlic paste 

1 tbsp Chilly powder 

1 tbsp Garam masala 

1 tsp Salt 

100 ml Curd 

100 ml Oil 

3 nos Green chillies ( slit)

3 tbsp Fried Onion 

1 tbsp chopped mint leaves 

For frying 

200 ml Oil

4 nos Onion 

For Boiling 

1 kg Basmati Rice

3 nos Cinnamon

5 nos Cloves 

6 nos Cardamom 

3 nos Bay leafs 

1 tbsp Salt 

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4 tbsp Mint leaves ( chopped) 

4 tbsp  Ghee 

1 pinch Saffron 

2 tbsp milk 

Method 

1. Wash the mutton well then add all the marination ingredients like curd, chilly powder, garam masala, ginger-garlic paste, salt, cinnamon, cardamom and cloves, keep it aside for minimum 1 hour 

2. Fry the onion in golden brown colour then keep it aside 

3. Boil the water for rice with cinnamon, cloves, cardamom and bay leaf then strain the rice if half done 

4. Take the biriyani handi, place the marinated mutton, mint leaves, ghee, and fried onions 

5. place the half boiled rice above the mutton mixture 

6. Add the mint leaves, fried onions, saffron and milk over the rice 

7. Seal the hundi with wheat flour dough then close it with lid 

8. Place it over the double boil method, cook it for 1 hour in dum 

9. Release the lid then mix it well thoroughly 

10. serve it with chicken gravy or dhalcha