Mutton Biryani

INGREDIENTS:

1.    Mutton with bone -1 ½ kg
2.      Basmati rice-1kg
3.      Onion -1
4.      Oil/ghee - 200 gm
5.      Salt-2  ½ tsp for meat & 2 ½ tsp for rice
6.      Red chilli powder-1 tsp
7.      Green chillies-15 (paste)
8.      Garlic & Ginger paste- 3 tsp
9.      Turmeric powder- ¼ tsp
10.     Curd-200 gm
11.       Malai / Cream-250 gm
12.       Lemon-2
13.       Shazira powder- 1 ½ tsp
14.       Elaichi powder- 1 ½ tsp
15.       cloves-10
16.       Milk- 250 ml
17.       Corriander- 4 bunches
18.       Mint- 2 bunches

METHOD:

• Fry onion in oil till it is golden brown and remove it from oil and mash. Keep the remaining oil and fried onion aside.
• Cleanse meat then add  salt , red chilli, green chilli, garlic ginger and turmeric powder and mix this together with hands.
•  Now add curd, malai, lemon juice, cloves, shazira powder, elaichi powder, fried onion, corriander, mint and mix this well with your hands and keep it for marination for minimum of 2 hrs under normal temperature or upto 24 hrs under refrigeration.
• Wash basmati rice and soak in water for 1 hr.
• Then keep 5 ltrs water on stove and add 2 ½  tsp salt and bring it to boil then add the rice by draining the water. Now leave it on stove untill the rice is half cooked. Then drain the water.
• Now pour the rice on marinated meat then pour the oil upon rice which was kept aside after frying onion. Also pour milk.
• Now wrap thick cotton cloth on lid of the vessel then cover the vessel with it and also keep 10 kg weight over it.
• Keep the vessel on high flame for 5 mins then on lowest flame for 30-35 mins.
• Put off the stove. 
• Hyderabadi Biryani is ready. You may serve with curd or Masaledaar Tamate or Mirchiyon ka Salan.