Hyderabadi Kacche Gosht Ki Mutton Biryani

Ingredients

For marination of mutton

Mutton – 1 kg

Raw papaya – ½ cup

Curd – 2 cups

Ginger garlic paste – 3 tbl.sp

Coriander powder – 2 tbl.sp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Mint and corriadner leaves

Red chilli powder and salt as per taste

Onions – 7 fried till golden brown in color.

Saffron soaked in milk

Raisins and cashewnuts to garnish

Mint and coriander leaves to garnish

For rice

Bay leaf – 2

Shahi jeera – 1 tsp

Cloves – 4

Cardamom – 2

Black cardamom – 3

Cinnamon stick – 1 inch piece

Pepper corn – 8

Salt as per taste

Method

Clean and wash the mutton pieces.

Soak rice in water for half an hour.

First marinate the mutton and leave it aside for 3 to 4 hours at room temperature.

For rice

Take enough water in a pan, add all the whole masala, one teaspoon of oil and salt and leave it to boil,

When it starts boiling, add rice and cook it till half done. Drain the water and remove and keep aside.

In a big pan, spread half of these marinated mutton and add 4 tbl.sp of ghee/butter to it  and then spread a layer of rice, add fried onions and saffron soaked in milk along with mint and coriander leaves and raisins and cashewnuts, then again spread a layer of marinated mutton and then layer of rice, then top it with fried onions and saffron soaked in milk, few mint and coriander leaves  and raisins and cashewnuts and cover and seal the lid with a dough. Cook on a high flame for 5 minutes and then switch to low flame and leave it to cook slowly on a low flame for another 45 minutes. Keep a tawa under the pan.

When done, serve hot with raita.