Hyderabadi Biryani

Ingredients:
½ kg Basmati Rice (semi-cooked)
1 kg Boneless Meat (washed and chopped into square pieces)
500 gm Curd
4-6 tsp Ginger-Garlic Paste
4-6 Green Chilli
2 Big Onions (sliced)
¼ cup Lime Juice
½ tsp Red Chilli Powder
A pinch of Caraway Seeds (Shahi Zeera)
5-6 twigs Coriander Leaves (chopped)
5-6 twigs Mint Leaves (chopped)
2 pinch Saffron
1-2 Cinnamon
2-3 pods Cardamom
2-3 drops Saffron Color
1-2 pods Clove
2 cup Oil
Salt to taste
2 tsp Ghee

Method:
Smear the pieces of meat with ginger-garlic paste.
Keep them to marinate for an hour.
In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown.

Let the onions cool down and crush them.
Now add crushed fried onion (only three-fourth), curd, red chilli powder,
cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves,
clove, saffron water, mint leaves and salt to the marinated meat.

Leave the meat as it is for 1 hour.
Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
Now spread a layer of semi-cooked rice in a heavy bottomed vessel.

Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.
Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.

Now add the aromatic water in a circular motion over the rice layer.
Now tightly cover the vessel with a lid. Keep it on a low flame.

Remove the vessel from the flame exactly after 15 minutes.
Hyderabadi Biryani is ready to eat.

Serve hot




courtesy: Anonymous