Hyderabadi Biryani

Serves Four

Ingredients

Meat - 600 gms
Onions - 125
Ginger - 10 gms
A few flakes of Garlic
2 tsp Coriander Powder
3-4 Green Chillies
1 tsp Chilli Powder
Dried Grated Coconut - 50 gms
Poppy seeds - 10 gms
Cloves
Cinnamon
Cardamom
Peppercorns - 2 gms
Curd 225 gms
Salt to taste
Oil/ghee - 50 gms

For Rice:
Pulao Rice - 400 gms
Onion - 55 gms
Cloves
Cinnamon - 2 gms
Cardamom
Bayleaf
Salt to taste
Oil/ghee - 50 gms

Method

Clean and cut the meat. Soak it in curd.
Roast and powder the cloves, cardamom, cinnamon and peppercorns.
Grind together the red chillies,half the onion, ginger, garlic and green chillies and dried coconut.
Heat the oil. Add the sliced onion. Add ground spices and fry.
Add the meat. Fry well. Add ground poppyseed.
Add remaining curd and salt and cook gently till meat is tender. Add powdered spices. Remove from fire.

RICE

Slice onions. Heat the oil. Fry onions and remove.
Add spices. When they crackle, add rice and fry for a few minutes. Add salt and double the quantity of hot water. When rice is cooked and all moisture has evaporated, remove from fire.

BIRYANI
Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and again cover with rice. Serve hot, garnished with fried onions and nuts.