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.