Hyderabadi Biryani Ingredients:

* Mutton (Goat meat) in cubes: 1 kg ( or 2.5lbs) [fresh not frozen]
* Basmati rice : 2.5 cups
* Onions : 3/4 cup (thinly sliced) [use RED Onion]
* Fried onions: 2 table spoons (you can get it from any Market store)
* Coconut milk : 1 cup
* Ginger and garlic paste : 2 tea spoon
* Green Chilli paste: 1 tea spoon (or 2 if you need it hot)
* Chilli powder : 3 tea spoon
* Turmeric : 1/2 tea spoon
* Cashew nuts : 100 g
* Raisins: 7-10 count
* Bay leaves : 4 to 5
* Cloves : 5 to 6
* Cinnamon sticks : 2x 1 inch long
* Cardamom pods : 3 to 4
* Mint leaves : 5-6 strands
* Coriander leaves : 4-5 strands
* Garam masala powder : 1/2 tea spoon
* Lemon : 1
* Ghee (clarified butter) : 1/2 cup
* Oil : 2 table spoons
* Yogurt : 1/2 cup
* Saffron : 6-8 strands
* Shahi Zeera: 1/2 tea spoon
* Salt to taste

Preparation Method :

1. Mix turmeric, chilli powder, salt (I used 3 tea spoons), garlic paste, green chilli paste, yogurt and 1 table spoon of lemon juice.
3. Apply the above prepared paste onto the mutton pieces and let it marinate for an 3 hours.
4. Heat 2 table spoons of oil in a vessel. Roast cloves, cumin powder, cinnamon, cardamom, 1 spoon coriander powder,bay leaves and 3/4 cup onions.
5. Roast it for 1-2 minutes and then add some mint leaves.
6. When the onions turn golden brown, add the marinated goat pieces and cook for about 15 minutes & pressure cook for 3 whistles
7. Note that the goat should not be fully cooked at this stage.
8. Now add garam masala powder and 3/4 cup coconut milk and turn off the flame once the goat is about 3/4th cooked.
9. See to it that the gravy should not be much ( should be like a gravy paste, little thinner than bee honey)
10. Meanwhile, when the chicken is still cooking, prepare the biryani rice.
11. Wash 3 cups of basmati rice and add water equal to the quantity of the rice itself so that it is only half cooked.
12. Add 1-2 tea spoons of salt to it.( as per taste)
13. Soak 3-4 strands of saffron in 2 table spoons of milk.
14. Now take 1 table spoon of this half cooked rice and dip it into the saffro flavoured milk.
15. Take Aluminuim baking tray like this (http://media.photobucket.com/image/aluminuim%20baking%20trays/lwliam4/Blog/21Oct2008_7401.jpg) and place half of the semi-cooked rice in it.
16. Prepare a layer of half of the above prepared goat on top of this rice layer and again, top the chicken layer with rice (half of the remaining).
17. Again, another layer of remaining chicken and finally with the layer of the remaining rice on the top.
18. Heat 2-3 table spoons of oil and roast the cashews.
19. Garnish the top layer of rice with the fried onions, cashews, Raisins, coconut milk( left over), ghee(make sure to heat it first), fresh coriander leaves, Shahi Zeera and the saffron flavoured rice.
20. Cover the tray with Aluminuim foil( make sure no holes or vents, should be air tight) and place it oven for 1 hr at 325 F temp.
22. Turn off the over and keep it aside for 10 minutes before taking off the lid.
23. Before serving, mix thoroughly, the medley from the bottom.
24. Serve with boiled egg halves to enjoy the dish fully.

Please let me know how you like this version.