For Hyderabadi biryani masala, heat butter. Add khuskhus, mint, coconut, red chilli, turmeric and salt. Saute for few mins. This masala can be stored for many days. Refrigerate it.
For biryani, heat and add ghee, and add whole garam masala and green chilli paste and saute. Then add boiled vegetables and stir.
Then add salt, kasuri methi, red chilli powder, garam masala, curd and mix well.
Lower the flame and add cooked rice and Hyderabadi biryani masala. Then add fried onion.
Mix very lightly or the rice will break. Add salt according to requirement.
Give it smoky flavor. Serve with sweet and sour curd.
