A lazeez Hyderabadi-style rice and meat preparation. This biryani has actually garam masala in between layers of fine Basmati rice and the mutton is prepared with rice on dum.

HYDERABADI DUM GOSHT BIRYANI
This biryani is quite tiresome to make but the end result is well worth it

Ingredients

600 grams mutton on bone, cut in 1 inch cubes
1 tablespoon raw papaya paste
1 1/2 tablespoons garlic paste
3 teaspoons red chilli powder
1/2 teaspoon turmeric powder
2 tablespoons biryani masala powder
Salt to taste
4-5 cloves
6-8 green cardamoms
1 inch cinnamon, broken
3/4 cup yogurt
1 teaspoon caraway seed (shahi jeera) powder
4 tablespoons finely sliced fresh coriander leaves
4 green chillies, slit
20-25 fresh mint leaves + for garnishing
1/2 cup fried onions, crushed + for garnishing
2-3 tablespoons oil
1 tablespoon lemon juice
4 tablespoons ghee
1 inch ginger, cut into strips
1/2 tablespoon screwpine essence (kewra).
1/2 tablespoon increased water.
Whole wheat flour dough (atta) for sealing.
For rice.
1 1/2 cups basmati rice, soaked and drained.
6-8 green cardamoms.
1 inch cinnamon, broken.
2 black cardamoms.
6-8 cloves.
1 bay leaf.
Salt to taste.
2 tablespoons saffron milk.

Approach.

1. Put mutton pieces in a parat. Add raw papaya paste, garlic paste, chilli powder, turmeric powder, biryani masala powder, salt, cloves, green cardamoms and cinnamon and blend well.
2. Include yogurt, caraway seed powder, coriander leaves, green chillies, 10-15 mint leaves, 1/4 cup crushed fried onions and oil and mix well. Include lemon juice, mix and reserved in the fridge to marinade for 1-2 hours.
3. Spread 2 tablespoons ghee in a handi, add the marinated mutton and spread uniformly.
4. To make the rice, boil sufficient water in a deep vessel. Include green cardamoms, cinnamon, black cardamoms, cloves, bay leaf, salt and rice and mix. Prepare till the rice is half done.
5. Spread half the rice over the mutton layer in the handi. Cover and set aside.
6. Put a muslin fabric in a bowl and put the remaining rice in it. Drizzle 1 tablespoon saffron milk, squeeze excess water and spread it in the handi.
7. Add staying saffron milk, ginger strips, staying coriander leaves, remaining torn mint leaves, staying fried onions, screwpine essence, increased water and staying ghee.
8. Cover and seal the edges with wheat flour dough. Cook on medium heat for 10 minutes. Location the handi on hot tawa and cook on dum for 30-40 minutes.
9. Garnish with fried onions and mint leaves and serve hot with raita of your option.

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