Ingredients: � 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) � � cup Lime Juice � � 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 GheeHow to make Hyderabadi Biryani:
� 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.
� 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.
