Hyderabadi Biryani Recipe

Ingredients
1 kg boneless Mutton
½ kg Basmati Rice
2 Onions
¼ cup Lime Juice
½ kg Curd
6 tsp Ginger-Garlic Paste
1 tbsp Red Chili Powder
6 Green Chilies (ground into fine paste)
2 Cloves
10 g Cinnamon
4 whole Cardamoms
Handful of Coriander Leaves (finely chopped)
12 Mint Leaves
A pinch of Saffron (immersed in water)
2 tbsp Ghee
2 cup Oil
Salt (as per taste)
Preparation
Wash the meat thoroughly and chop into small pieces.
Marinate the meat with ginger-garlic paste and keep aside for an hour.
Heat oil in a large skillet.
Slice the onions into thin long pieces and fry them in oil till they are golden brown.
Remove from the oil and drain them completely. Keep aside to cool.
After cooling, crush the onions finely with your hand.
Combine curd, ¾ part of crushed fried onions, red chilly powder, green chilly paste, cinnamon, cardamom, cloves, coriander leaves, mint leaves, salt, and remaining oil from the skillet. Add this mixture to the marinated meat and blend well. Keep aside for one hour.
Cook the basmati rice. When the rice is half cooked remove it from the stove.
Place the marinated meat in a large cooking utensil.
Drain out the water completely and spread the half cooked rice over the marinated meat.
Upon the rice layer, spread lime juice, saffron water, ghee, and remaining crushed onions.
Cover the utensil with a lid tightly and cook on a very low flame for half an hour.
Serve hot.