Hyderabadi Biryani by Sanjeev Kapoor

http://www.sanjeevkapoor.com/hyderabadi-biryani.aspx
http://www.youtube.com/watch?v=AyuacqY8H8M

Ingredients

•Mutton,a mix of chops,marrowbone and shoulder pieces          500 grams

•Basmati rice 1 1/2 cups

 Salt     

•Bay leaves    2

•Green cardamoms   10

•Black peppercorns  25-30

•Cinnamon     3 inch stick

•Oil      1 tablespoon + to deep fry

•Onions,sliced            5 large

•Caraway seeds (shahi jeera)         1/2 teaspoon

•Cloves           10

•Ginger paste 1 tablespoon

•Garlic paste  1 tablespoon

•Red chilli powder    1 tablespoon

•Yogurt           1 cup

•Fresh coriander leaves,torn           2 tablespoons

•Fresh mint leaves,torn        2 tablespoons

•Pure ghee     4 tablespoons

•Black cardamoms    2

•Saffron (kesar),mix in 1/4 cup milk         a few strand

Prepare Rice:
Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. Drain and set aside.

Prepare the Chicken:

Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. 

Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside. 
Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. 
Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix.
 Let it marinate for about two hours in the refrigerator. 

Method:

Heat two tablespoons ghee in a pan, remaining cinnamon and  black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done.You can add water if needed.
 Heat the remaining ghee in a thick-bottomed pan.We use to put the vessel on top of a saucepan to make it thick bottomed. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.