How 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.