Hyderbadi Biryani

• 500g Mutton/chicken/vegetables


• A mix of chops, marrowbone and shoulder pieces


• 1 1/2 cups of Basmati rice


• salt to taste


• 2 Bay leaves


• 10 Green cardamoms


• 25-30 black peppercorns


• 3 inch stick of cinnamon


• 1 tbsp oil + to deep fry


• 5 large onions, sliced


• 1/2 tsp (shai jeera) seeds


• 10 Cloves


• 1 tbsp of ginger paste


• 1 tbsp Garlic paste


• 1 tbsp Red chilli powder


• 1 cup of yogurt


• 2 tbsp of coriander leaves torn


• 2 tbsp fresh mint leaves torn


• 4 tbsp pure ghee (clarified Butter)


• 2 tbsp black cardamoms


• a few strands of saffron (kesar), mix in 1/4 cup milk


Note: For Vegetarian Biryani use (Parboil Cauliflower, peas, corn, carrots& fry potatoes).

1. Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, 5 green cardamoms, 7-8 black peppercorns, 1 cinnamon stick and cook until almost done. Drain and set aside.

2. Heat sufficient oil in a kadai/pan and deep-fry half the onion slices until golden. Drain and place on an absorbent paper.

3. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside (Spice Powder).

4. Take mutton pieces/chicken/vegetables in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yoghurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator.

5. Heat half the ghee in a pan, the remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton/chicken/vegetables, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook until almost done.

6. Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton/chicken/vegetables over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita/ yoghurt of your choice.

Note: To cook Biryani under dum, cover the pan with a lid and seal the edge with aluminium foil at a low heat for 15-20.

All Ingredients are available at Indian stores.