• Hyderabadi Mutton Biryani

200g Rice
500ml Water
2 pcs Onion
50g Ghee
25g Ginger
3pcs Garlic
1t/s Turmeric powder
4psc Cinnamon
5psc Cardamom
5psc Cloves
50g Raisin
50g Cashew nut
2pcs Garlic
2pcs Onion
1pcs Tomato
4pcs Green chili
5g Spinach
5g Mint leave
5g Coriander paste
200g Mutton


    1. TO PREPARE MUTTON. Remove excess fat from lamb chops, place in a bowl. Heat butter in a sauce pan, sauté onions until golden brown, add tomatoes, ginger, garlic and green chillies, coriander powder, chilly powder, turmeric powder, salt and put mutton into the masala mix with the spinach, mint leave and coriander paste.
    1. TO PREPARE RICE. In a large sauce pan, melt ghee, sauté onions until golden brown, add ginger and garlic and sauté for 2 minutes, add rice, water, turmeric, cinnamons, cardamoms and cloves mix well bring to the boil, covered until rice is three quarters cooked, then reduce heat to very low.
    1. Continue to cook until remaining liquid is absorbed, stir rice with a fork remove from heat.