Kofta Biryani & Hyderabadi Kachche Gosht Ki Biryani

500 g mutton, cubed
5 green chillies
4 fresh red chillies
25 g ginger
3 cloves garlic
1 bunch coriander leaves
Salt to taste

Mix together all the ingredients , except salt and pass it through a mincer three times. Now sprinkle salt over and mix it well. Refrigerate for an hour and then make small lime - sized balls.

75 ml ghee / oil
3 cinnamon sticks , 2.5 cm each
6 cloves
1 bay leaf
2 onions , sliced
20 g ginger - garlic paste
4 tablespoon yogurt
1 1/2 teaspoon chilli powder ( or as desired )
1/2 turmeric powder
1 teaspoon garam masala powder

200 ml water
1/2 bunch coriander leaves , chopped
1 bunch mint leaves , chopped
500 g basmati rice , soaked for 30 minutes and parboiled in salted water
Saffron , a pinch , soaked in warm milk till dissolved
20 g salt

In a thick - bottomed pan , heat oil /ghee and add cinnamon , cloves , bay leaf and onions. Saute till onion is golden brown. Now add the kofta balls and cook for few minutes , stirring gently to ensure that the koftas do not break.

Add yogurt and powdered spices. Stir it well and add water. Bring it to a boil . Add half of the mint and coriander leaves and stir. Now add rice and top it with saffron , cover the vessel tightly and cook on low heat till the rice is done.

Take it off the heat and leave it aside for 5 minutes before serving. Garnish with remaining coriander and mint leaves. Serve with raita.

200 g onion , golden fried , plus for garnishing
Saffron , a pinch
50 g mint leaves
500 g basmati rice , soaked for 30 minutes

25 g green chillies , slit lengthwise
2 g bay leaves
75 g coriander leaves, chopped
50 g ginger - garlic paste
50 g red chilli powder
25 g turmeric powde
5 g each , nutmeg and garam masala powders and whole garam masala ( 4 cloves, 3 cinnamon sticks, 4 green cardamoms )
100 g yogurt
Juice of 1 lemon
100 g raw papaya paste

20 g black cumin
15 g mace or green cardamom powder
1kg spring mutton with bone , cut into pieces
200 g ghee
Salt to taste

Marinate mutton in the marinade for 24 hours in the refrigerator. Transfer it to a large saucepan and let it cook till half done. Layer rice on top of the half cooked mutton , adjust salt and seal tightly with dough and cook on dum for 30 minutes.

Garnish with fried onion , mint leaves and saffron. Serve with date chutney / radish raita.