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Hyderabadi Mutton Briyani-I
 Authentic Hyderabadi Biryani Hyderabadi Briyani Aromatic Dish, a fragrant mixture of meat, spices, nuts and rice. The traditional meat in a Biryani is lamb, but today chicken or other meats are also used by Indian cooks. It can be served as a main dish. This is a popular dish at Indian parties. There are two traditional methods of preparing the Hyderabadi Biryani Kachchi yakhnni Briyani is prepared with raw meat which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) cooked on Dum Pakki briyani (cooked gravy),the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel already cooked before baking. Hyderabadi Mutton Briyani -I (Pakki Briyani) Ingredients: 11/2 Kg Lamb shanks 4 Cups Basmati Rice 2 large- sliced Onion For Preparing Aqni 1 cup Yogurt 1 1/2 tbsp Ginger garlic paste 1 tbsp Red chilli powder 1 tbsp Turmeric powder 1 tsp Garam Masala powder 2 big pinch Saffron threads 4 tbsp Lemon 4 Green Chilli 1 tbsp Corainder Leaves 1 tbsp Mint Leaves salt to taste 4 tpsb Oil For Preparing Basmati Rice 1 tbsp Caraway seeds/Shah Zeera 4 Black Peppercorns 4 Green Cardamoms 2 Cinnamon sticks 2Cloves Salt to taste 1 Cup Canola Oil For Garnish 1 tbspGhee 3 tbsp, finely chopped Coriander 3 tbsp, finely chopped Mint Yellow colour 2 boil Eggs (optional) 2 tbsp Toasted sliced Almonds Fry Onions Method: Wash the rice and soak it in surplus water for about 1 hour. In a large saucepan at medium heat, add 1 cup oil. Add onions and fry to golden brown,take out onions(these are used for garnishing).  Fry Onions In a pressure cooker at medium high heat,add meat ,ginger garlic paste and Gram masala. Let pressure cook for about 15-20 minutes until the meat is tender. In a blender or food processor add Yogurt,coriander leaves, mint, green chilies, and blend to a paste.  Mutton Gravy Then in a large saucepan at medium heat ,add the blend yogurt and add red chilli powder, Turmeric powder,Black Peppercorns,lemon,salt, garam masala powder,and stir well and let it cook for 15-25 minutes until you see oil floating on top well. Add Lamb Meat and Fry onions,corainder,mint and saffron mix well.leave it until you see oil floating on top.  Water along with spices Meanwhile,In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt.let it come to a boil,add the drained rice Give it a stir and let the rice cook until it is half done, 2-3 minutes. Drain the rice and keep aside. Spread the drained half cooked rice over the Gravy in the vessel. Spread evenly the chopped corainder, mint, fried onions,Toasted sliced Almonds,Ghee and yellow colour. Cover the vessel properly with aluminium foil or cover with cotton cloth so that no steams can escape so the nice steam has formed inside.  Half cooked Rice Allow to cook in low heat for 15 minutes,untill the Gravy is dried up, close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes. Serving Briyani with Dahi ki chutney,Baghare Baingan, kachumber (diced cucumber, tomato and onion salsa), Mircha-ka-salan  
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