| • | Smear the pieces of meat with ginger-garlic paste.
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| • | Keep them to marinade for an hour.
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| • | In the meanwhile, fry the chopped up onions in a heated cooking pan on low burn until light brown.
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| • | Let the onions cool down and smash them.
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| • | Now add mashed deep-fried onion (only three-fourth), curd, reddish chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and table salt to the marinaded meat.
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| • | Leave the meat as it is for 1 hour.
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| • | Make the mixture of aromatic water by adding table salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
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| • | Now spread aside a layer of semi-cooked rice in a heavy bottomed vessel.
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| • | Add saffron color, limejuice, butter and the left over mashed onions all over the layer of rice.
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| • | Spread a layer of marinaded meat all over this, and again spread aside the left over semi-cooked rice.
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| • | Now add the aromatic water in a round motion all over the rice layer.
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| • | Now tightly cover the vessel with a lid. Keep it on a low flame.
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| • | Remove the vessel from the burn precisely afterward 15 minutes.
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| • | Hyderabadi Biryani is ready to eat. Serve hot.
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