hyderabadi biryani

There are two traditional methods of preparing the Hyderabadi BiryaniKachchi Yakhnni biryani is prepared with raw meat, which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) with a layer of dough, and is cooked on dum - steaming over coals. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.In Pakki biryani, the meat marinating time is shorter, and the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Yakhni (with cooked gravy), the ingredients are already cooked before baking

Ingredients:
For Rice:2 cups basmati rice3 1/2 cups water1 1/2 tsp salt3 tsp ghee or butter3 each of cloves, cardamoms, & cinnamon1 bay leaf1 tsp black cumin seedsFor Mutton:1/2 kg mutton3 green chilies3 large onions3 tomatoes3 each of cloves, cardamom & cinnamon4 tsp ghee1 bunch coriander leaves1/2 bunch mint leavesMasala 1:1 large pod garlic1 large piece gingerGrind together to a fine paste.Masala 2:12 red chilies2 tbsp coriander seeds2 tsp fennel seeds2 tsp khus khus seedsGrind together to a smooth pasteMasala 3:1/2 cup grated coconut 3 tsp chopped cashew nuts1/2 cup yogurtGrind together to a smooth pasteHard boiled eggs for decoration
Hyderabadi Biryani
Method:
For Rice:
Soak the rice in water for 20 minutes, drain and keep aside.
Heat ghee, add the remaining spices for rice preparation and fry for 1 minute.
Add rice and fry for further 2 to 3 minutes.
Add water, salt and cook till the water is absorbed. Allow rice to cool.
For Mutton:
Clean the meat, cut into pieces and soak in the yogurt.
Heat ghee, add spices, chopped green chilies and onions and fry till mixture turns brown. Also add masala 1 and 2 and stir well.
Now add the tomatoes and fry for 2 minutes.
Then add mutton pieces, coriander and mint leaves and simmer for 5 minutes. Add 1/2 cup of water and salt to taste.
Cook for 15 minutes and add masala 3. Cook till the gravy becomes thick.
Arranging the Biryani:
Divide rice into 3 parts and mutton into 2 parts.
Grease a dish and arrange alternate layers of meat and rice and meat, beginning and ending with rice.
Dissolve a little saffron or yellow coloring in 1/4 cup of milk.
Pour over rice, cover and bake for 20 to 30 minutes.
Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hardboiled eggs.