Ingredients

• Basmati rice - 500 g
• 1 kg - mutton, cut into small pieces
• Garam masala - 2 tsp
• Red chillies - 6
• Cashew nuts - a handful
• Onions (sliced fine & fried till crisp) - 5
• Cloves - 2
• Dalchini - 2
• Elaichi - 3
• Green chillies - 6
• Ginger-garlic paste - 3 tsp
• Saffron (dissolved into 3/4 cup 2 pinches milk)
• Curd, beaten - 1 cup
• Juice of 2 lemons
• Eggs, boiled - 4
• Ghee/oil - 5 tbsp
• Salt to taste

How to Make Special Hyderabadi Biryani

• Grind red chillies and cashewnuts to a fine paste.
• To the mutton, apply the ginger-garlic paste and beaten curd.
• Marinate for 30 mins.
• Heat 4 tbsp ghee an fry the red chillies.
• Add the marinated mutton, 1/4 of the fried onion, 1tsp garam masala and salt to taste.
• Keep frying till ghee separates.
• Add 1.5 cups warm water and pressure cook till tender.
• Heat 1 tbsp ghee in a pan and fry the sabut masala.
• Add rice and fry a little.
• Add green chillies and salt to taste.
• Then add mutton and rice together and enough warm water and cook till rice is done.
• Mix together garam masala and fried onion and juice of one lemon.
• Sprinkle the rice with saffron milk and dot with ghee.
• Garnished with eggs cut into halves.
• Serve hot.