Hyderabadi Mutton Biryani

Name: Hyderabadi Mutton Biryani
Cuisine: Indian
Ingredients: 1 kg Rice; 500 gm lamb; 200 gm curd; 6 tsp Ginger Garlic paste; 5 deep fried, sliced onions; 2 bunches Mint leaves; 3 bunches Coriander leaves; 5 green chillies; 2 tsp Garam Masala powder; 3-4 Bay Leaves; 5 Cloves; 5 Cinnamon sticks; 5 Cardamom; 1 tsp Fennel seeds; 1/2 cup Lime juice; 3 tsp Ghee; 1 pinch Orange food colour; 1 pinch Saffron; 1 cup Milk; 3 sliced Green chillies; to taste Salt; 1/2 cup oil; 1 cup Mutton bones stock

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Ingredients

1 kgRice
500 gmlamb
200 gmcurd
6 tspGinger Garlic paste
5deep fried, sliced onions
2 bunchesMint leaves
3 bunchesCoriander leaves
5green chillies
2 tspGaram Masala powder
3-4Bay Leaves
5Cloves
5Cinnamon sticks
5Cardamom
1 tspFennel seeds
1/2 cupLime juice
3 tspGhee
1 pinchOrange food colour
1 pinchSaffron
1 cupMilk
3sliced Green chillies
to tasteSalt
1/2 cupoil
1 cupMutton bones stock

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Steps

1

Par boil 1/2 kg rice in water for 15 mins with green chillies and all the raw spices and 1/2 tbsp oil.
Spread on a plate and keep aside.
2

Marinate lamb with curd, ginger garlic paste, lime juice, red chilli powder, garam masala powder, salt and deep fried onions, mint and green chillies
Mix well with hands and keep aside for 1 hour.
3

Once it is marinated, place in a cooker, add the oil which was used for deep frying onions.
Add a lot of coriander leaves, cover and cook the lamb till it is tender.
4

Grease another big cooker with refined oil, add the rice layer then the mutton layer till it reaches the top.
5

Pour the mutton stock on it. Then make a paste of milk, ghee, saffron and pour this liquid over the rice.
Cook it on low for 15 min.
6

Serve hot with curd, raita and onion salad.