Hyderabadi Kachche Gosht Ki Biryani

Marination:
Mutton with Bones or Bonesless 1/2 kg

Add to Mutton:
Giner garlic paste - 2 tbs
Shajeera powder - 1 spoon
Cinnamom powder - 1 spoon
Salt according to taste
Red chilly powder - 1/2 small spoon
Turmeric powder - 1 spoon
Dhania powder - 2 tbs spoon
Green chilly paste - 2 tbs spoon
Jeera powder - 2 spoon
Curds thick - 1 1/2 cups
Fresh coriender chopped finely - 1 bunch
Fresh pudina - 1 bunch
Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours.

Rice:
Basamati rice(soked in water for 1/2 hour) - 1/2 kg ( Add a pinch of Salt)




Ingredients:
Onions cut into think slices – 2 Medium Size
Tez patta (bay leaves) - 4 to 5 leaves
Lavang (cloves) - 5 to 6
Cinnamom sticks (Dal Chinni) - 3
Kali mirchi (Sabuth) - 4 to 5
Elachi (Big) - 2
Pudina (Mint Leaves)chopped - 1 bunch
Milk - 2 tb spoon
Kesar - 1 Pinch
Ghee - 1 1/2 cups

Prepration:
# Heat little ghee in a kadai and fry the the sliced onions till they are dark brown and crisp and keep aside.
# Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamom sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stiring for every few minutes. Make sure it does not cook fully.
# Cook the soked rice till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.
# Rice And Mutton Layers have to put in heavy bottom vessel sprinkle one spoon ghee and chopped pudina leaves between layers.
# Add kesar mixed in milk from top and crisp fried onions.
# Seal the lid of the vessal with doug( atta) and cook is slow flame till biryani is ready
# Serve with raita and boiled eggs.
Enjoy!

Update: I have herd of other versions of the Biryani. Some may argue this is not the way, this is just my way!