Hyderabadi mutton (khacha) biryani

Ingredients

Table 1:

For marination :

• Mutton /lamb 3/4 kilo
• curd 3/4 cup
• lemon juice  squeezed from half a lemon
• Cinnamon, Cloves, cardamom each 2 to 3
• bay leaves 2 leaves
• green chillies 3 no.
• Red chilli powder 1 teaspoon
• Coriander powder 1 1/2 teaspoon
• Turmeric powder 1/4 teaspoon
• Cumin seeds 1 teaspoon
• Ginger garlic paste 2 tablepsoons
• Mint leaves chopped 1/2 cup
• coriander leaves chopped 1/2 cup
• salt to taste
• Oil 2 tablepsoons

Table 2 :

• Rice 2 cups
• oil 2 tablepsoons

Potli ka masala ( spice in a pouch)  :

• Cumin seeds 1 teaspoon
• Cinnamon, cardamom, Cloves each 2
• Bay leaves 3 no.
• Salt 1 teaspoon
• Coriander leaves 1/2 cup
• Mint leaves 1/2 cup
• saffron soaked in water 1ess than 1/4 cup

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Preparation

• First clean the mutton well. If you think ur mutton is not soft, u may have to tenderise it using tenderiser. After that , you may want to add all the ingredients given in table 1 one by one and keep it for 30 minutes.
• By the time take a wide pot add the water almost three times the amount of rice and boil the water. Once it's start boiling , tou may add add the Spice bag so that it infuses all the masala flavours in the rice.
• After 2 minutes, add the rice and wait till the rice cooks almost 4o to 50 %, At this stage take out half of the rice using a colander and keep it aside. next, cook the rice for one more minute and drain all the water and keep it aside.
• Take a deep bottomed vessel /pot/ Kadai and add all the mutton marinated masala . next comes the rice which is 40 to 5o % cooked. On top of it add the coriander and mint leaves.
• Next layer would be rice (the other half remaining last part) .On top of it add the coriander and mint leaves, Saffron water .
• Cover the rim of the vessel using chappathi dough to seal the edges to make sure the steam doesn't go out and cover the vessel using the lid.
• Cook in high flame till u c the steam inside the lid.