Ingredients

• 1 kg - chicken/mutton pieces
• 1 tbsp - garlic-ginger paste
• 4 tbsp - lime juice
• 1 tbsp - salt
• 1/2 bunch -mint
• 1 bunch - coriander
• 2 tbsp - desiccated coconut
• 1 handful - roasted peanuts
• 1 tbsp - coriander seeds
• 1/2 tsp - cumin
• 6 - peppercorns
• 1/2 tsp -turmeric powder
• 1/2 - onion
• 3 - green chillies
• 6 cloves - garlic
• 1/2 inch piece - ginger
• 2 tbsp - ghee
• 1 - large chopped onion
• 1 inch cinnamon stick
• 5 - cardamoms
• Rice - 2 cups, washed and drained
• Salt to taste
• 2-3 - bay leaves
• A mix of 1 chopped and fried onion, some roasted nuts and raisins, some chopped coriander and 1/4 cup lime juice
• 3 - medium potatoes - cut in half
• Boiled eggs - 4

How to Make Hyderabadi Pudina biryani

• Mix chicken with garlic ginger paste, lime juice, and salt and leave to marinate for 4-8 hrs.
• Grind mint, coriander leaves, desiccated coconut, roasted peanuts, coriander seeds, pepper corns, turmeric powder, onion green chillies, garlic and ginger with some water to a smooth paste.
• In the pressure cooker, heat ghee, fry onions, cinnamon stick, cardamom and then add the ground masala little by little and fry well.
• Then add chicken pieces and potatoes and stir well, add salt, fry well for few mins, tossing gently.
• Add 1.5 glasses water and wait till it boils, close and pressure cook up to 1 whistle.
• Separate the water from the cooker and use this water, while cooking rice.
• Add salt and bay leaves to rice water.
• When rice is done, make alternate layers of rice and the chicken, rice at the bottom and top.
• For each layer sprinkle a bit of the mix of chopped onions, roasted nuts, raisins, chopped coriander and lime juice.
• Close and steam till the rice is done.
• Place the boiled eggs on top along with the garnishing.