Ingredients for Hyderabadi Mutton Biryani

Mutton.                   1 kg

Basmati rice           500 grams

Cumin seeds            1 teaspoon

Garam Masala p.     1 teaspoon

Garlic paste               1 teaspoon

Ginger paste              1 teaspoon

Onion.                          1 large

Mint leaves                  2 teaspoon

Yogurt.                         2 cup

Cashew nuts.               50 grams

Coriander leaves        1 bunch 

Red chilli powder.      1 teaspoon

Salt                                  1 teaspoon

Oil                                    4 tablespoon

Rose water                     1/2 teaspoon

Saffron.                           1 pinch 

Turmeric powder.        1 pinch

    How to make Hyderabadi mutton Biryani

1.Drain and wash the mutton under cold running water .pat dry and add gram masala , salt, ginger, garlic paste, red chilli powder, and two cups of curd.Put in a clean film plastic bag and keep it in the refrigerator to marinate overnight.

2.Cook rice with salt and oil till it is almost done .Keep it aside .

3. Fry thinly sliced onions until golden brown. Add 1/3 of the golden brown onion to the mutton marination and keep the rest aside .

4.Cook rice with salt and oil till it is almost done .keep a side.

5.Now in a deep pan ,add the marinated mutton at the bottom and top it with half-cooked rice .Add mint leaves ,coriander leaves and top it up with fried onions. In a separate bowl,add some warm milk to soak the saffron.

6.Once the milk soaks the colour of the saffron ,add it to the pan.

7.Cover the pan with an airtight lid or add sticky dough to the edges and cover it with a lid so that no steam escapes.this step is important to retain the flavour of the spices. Cook for 45 minutes.

8.Add rose water and serve hot with raita and salad …😊😊