Ingredients

• 1kg - rice
• 2kg - lamb, cubed with bones
• 1/2 kg - curd
• 6 tsp - ginger garlic paste
• 5 deep fried, onions, sliced
• 2 bunches - deep fried, mint leaves
• 3 bunches - coriander leaves
• 5 deep fried, green chillies, sliced
• 2 tsp - garam masala powder
• Raw spices: 5 - bay leaves
• 5 - cloves
• 5 - cinnamon sticks
• 5 - cardamom
• 1 tsp - fennel seeds
• 3 tsp - red chilli powder
• 1/2 cup - lime juice
• 3 tsp - ghee
• A pinch of orange food colour
• A pinch of saffron
• 1 cup - milk
• 3 sliced green chillies for using in boiling rice
• Salt to taste
• 1/2 cup - oil; you can use the same oil in which you have fried onions
• 1 cup - mutton bones stock

How to Make Asli Hyderabadi Mutton Biryani

• 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.
• 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.
• 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.
• Grease another big cooker with refined oil, add the rice layer then the mutton layer till it reaches the top.
• 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.
• Serve hot with curd and onion salad.