Hyderbad Biryani

1/2 kg mutton
2 cups basmati rice
3 1/2 cups water
7 tsp ghee or butter
6 each of cloves, cardamoms, & cinnamon
1 bay leaf
1 tsp black cumin seeds
1 1/2 tsp salt
3 green chilies
3 large onions
3 tomatoes
4 tsp ghee
1/2 bunch mint leaves

Directions

Masala 1:
1 large pod garlic
1 large piece ginger
Grind together to a fine paste.

Masala 2:
12 red chilies
2 tbsp coriander seeds
2 tsp fennel seeds
2 tsp khus khus seeds
Grind together to a smooth paste

Masala 3:
1/2 cup grated coconut
3 tsp chopped cashew nuts
1/2 cup yogurt
Grind together to a smooth paste
Hard boiled eggs for decoration

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.

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