Mutton Hyderabadi Biryani

Ingredients:

Rice 400 gm
Mutton 900 gm
Garam Masala 2 tsp
Red Chilies 6
Cashew Nuts 80m
Poppy Seeds 40 gm
Onions 5
Cloves 2
Cinnamon 2 pieces
Cardamom 3
Green Chilies 6
Mint Chopped 1 bunch
Ginger and Garlic Paste 3 tsp
Beaten Curd 1 cup
Lime Juice 2
Saffron Dissolved in cup Milk 2 pinches
Ghee or Oil 5 tbsp
Boiled Eggs for Garnishing 4
Salt to taste as per taste

Cooking Method:

Grind the following to a fine paste: red chilies and cashew nuts, apply the ginger & garlic, and
Beaten curd to them and set aside.
Heat 4 tablespoons ghee and fry the red chili, masala. Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and 1 tsp salt to taste. Keep frying till ghee separates. Add 1 ½ cups warm water, cook till tender.
Heat pan, add 1 tablespoon ghee and fry the cloves, cinnamon &cardamom. Add the rice and fry a little. Add the green chilies and 1 tsp salt to taste. Add enough warm water for boil. Cook till rice is par cooked, strain the rice and spread on a dish.
Mix together the chopped mint, garam masala and fried onion. Set aside.

For Assemble:
Take a heavy bottomed pan and line it with ghee.
Spread a layer of rice and cover it with half of the mutton. Sprinkle half of the mint mixture and juice of 1 lime.
Cover with rice, followed by a mutton layer. Finish with a rice layer.
Sprinkle the rice with saffron milk and dot with ghee.
Cover tightly and place over a griddle for dum for 30 minutes. Serve hot, garnished with eggs cut into half’s and little mint mixture.
Serve hot.