Hyderabadi mutton biryani

Wash and Soak rice in water for 1 hour add in salt 1 teaspoon and add had garam masala spices ( I.e cardamom 8, cloves 8, shazera 1/2 teaspoon, cinnamon sticks 8

Fry onion golden brown and keep aside

Wash and start marination of mutton add curd all dry spices mentioned above with quantity add some fried onions leave some for garnishing

Then cook rice add few drops of lemon so your rice won’t stick (tip of the day)

Pressure cook the mutton marination adding oil and coriander and mint leaves with all marination

Check if the mutton is soft like biryani mutton then open the lid and make it a think gravy no water should be left

Then once the rice is done make two half’s of the rice add in all mutton marination then add all the rice again

Lastly add milk with saffron and drops of yellow food colour add the oil in which u fried onions as required then add ghee 1 tablespoon

Add fried onion and coriander leaves for garnishing and keep on low to medium flame until it’s well steamed make sure it should not stick but u can smell the aroma around your place so u can understand it’s ready to eat

One last tip never immediately serve after cooking let it rest for atleast 20 minutes because the rice will break if u dish out immediately so let it rest and then u are good to go serve hot with curd raita and salad (carrot, beetroot, cucumber, radish) do like my recipe and give it a try u would just love it