Hyderabadi Mutton Biryani

Ingredients:

Basmati Rice 500 grms
Mutton cut into small pieces 1kg
Garam Masala 2 tsps
Red chilies 6
Cashew A handful
Onions (sliced fine and fried till crisp) 5
Cloves 2
Cinnamon 2 pieces
Cardamom 3
Green chilies 6
cilantro chopped 1 bunch
Mint leaves chopped 1bunch
Ginger-Garlic paste 3 tsps
Saffron (dissolved in 3/4th cup milk) 2 pinches
Curd beaten 1 cup
Lemon 2
Eggs boiled 4
Ghee /Oil 5 tsps
Salt to taste

Directions:

Grind the red chilies and cashew to a fine paste.
To the mutton apply the ginger-garlic paste and beaten curd.Set aside.
Heat 4 tsps ghee and fry the red chili masala.
Add the marinated mutton,1/4th of the fried onion,one tsp garam masala and salt to taste.
Keep frying till ghee separates.Add 1 1/2 cups warm water.
Pressure cook till tender.
Heat big cooker, add 1 tbsp ghee and fry the sabut masala.
Add the rice and fry a little. Add the green chilies and salt to taste.
Add enough warm water.Cook till rice is done,remove and spread on a thali, discarding the whole masala.
Mix together the chopped cilantro,mint leaves,garam masala and fried onion.Set aside.
Take a heavy bottomed cooker and line it with ghee.
Spread a layer of rice and cover it with half of the mutton.
Sprinkle half of the cilantro-mint leaves mixture and juice of 1 lemon.
Cover with rice,followed by a mutton layer.Finish with a rice layer.
Sprinkle the rice with saffron milk and ghee.
Cover tightly and place over a griddle for dum for 20minutes.Serve hot, garnished with eggs cut into halves.

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