Hyderabadi Biryani

For Rice:

Soak the rice in water for 20 minutes, drain and keep aside.

Heat ghee , add the remaining spices for rice preparation and fry for 1 minute.

Add rice and fry for further 2 to 3 minutes.

Add water, salt and cook till the water is absorbed. Allow rice to cool.

For Mutton:

Clean the meat, cut into pieces and soak in the yogurt.

Heat ghee , add spices, chopped green chilies and onions and fry till mixture turns brown. Also add masala 1 and 2 and stir well.

Now add the tomatoes and fry for 2 minutes.

Then add mutton pieces, coriander and mint leaves and simmer for 5 minutes. Add 1/2 cup of water and salt to taste.

Cook for 15 minutes and add masala 3. Cook till the gravy becomes thick.

Arranging the Biryani:

Divide rice into 3 parts and mutton into 2 parts.

Grease a dish and arrange alternate layers of meat and rice and meat, beginning and ending with rice.

Dissolve a little saffron or yellow coloring in 1/4 cup of milk.

Pour over rice, cover and bake for 20 to 30 minutes.

Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hardboiled eggs.