Hyderabadi Mutton Biryani
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- Boil six cup of water along with bay leaf, three cardamom, eight pepper, one piece of cinnamon and salt.
- Par boil rice and drain the water.
- Chop the onions, lengthwise finely.
- Heat a pan with Idhayam Sesame Oil.
- Saute half of the chopped onions till golden brown and drain it on a tissue paper.
- Pound together pepper, one piece cinnamon, pepper, two cardamom, cumin seed and three cloves.
- Mix together milk and saffron.
- Marinate the mutton with ground ginger and garlic, one tablespoon of coriander leaves, one tablespoon of mint, chilli powder, pound spices, salt and half of the fried onion.
- Refrigerate for two hours.
- Heat another pan with two tablespoons of ghee.
- Temper cinnamon, cardamom, black cardamom, cloves and fry well.
- Saute rest of the onion.
- Add the marinated mutton and stir well.
- Simmer to a low flame and cook the mutton. Remove from fire keep aside.
- Grease a heavy bottomed pan with ghee, spread half of the cooked rice.
- Spread the cooked mutton, coriander leaves and mint leaves.
- Above this spread rest of the rice, the saffron milk and heat in low flame, until the rice and the mutton is cooked completely.
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