There are two traditional methods of preparing the Hyderabadi Biryani.
Kachchi yakhnni Briyani is prepared with raw meat which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) cooked on Dum (slow cook).
Pakki Aqni ki Briyani (cooked gravy),the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel already cooked before baking.
Hyderabadi Mutton Briyani -II (Kachche yakhni ki Briyani)
1 1/2 Kg Bone/Boneless Mutton / Lamb shanks
4 Cups Basmati Rice
3 large- sliced Onion
2 Cup Canola Oil
For the Marinading Mutton
11/2 cup Yoghurt
2 tbsp Meat Tenderizer Powder ( or you can use raw papaya grind it and mix 4 tbsp into the meat)
1 1/2 tbsp Ginger garlic paste
1 tbsp Red chilli powder
1 tbsp Turmeric powder
1 tsp Garam Masala powder
1 big pinch Saffron threads
4 tbsp Lemon
4 Green Chillies
Coriander (finely Chopped)
Mint ( finely chopped)
Salt to taste
For Preparing Basmati Rice
1 tbsp Caraway seeds (Shah Zeera)
4 Black Peppercorns
4 Green Cardamoms
2 Cinnamon sticks
Salt to taste
3 tbsp Coriander (finely chopped)
3 tbsp Mint ( finely chopped)
2 boil Eggs (optional)
2 tbsp Toasted sliced Almonds (Optional)
In a large bowl ,Add the Mutton marinate with meat tenderizer, yoghurt ginger garlic paste, Red chilli powder, Turmeric powder, Garam Masala powder, Saffron, Lemon, Fried Onions, Green Chillies, Coriander (finely Chopped), Mint ( finely chopped),Salt to taste and oil mix well.
Cover and leave in the fridge for overnight.
Wash the rice and soak it in surplus water for about 1/2 hour.
In a large saucepan at medium heat, add 2 cup oil.
Add onions and fry to golden brown,take out few fry onions(these are used for garnishing).
In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt.
let it come to a boil,add the drained rice Give it a stir and let the rice cook until it is half done, 2-3 minutes. Drain the rice.
Then Take a large vessel - non stick vessel,
Add the Marinade Raw Mutton and oil in the vessel,
Then Spread the drained half cooked rice over.
Spread evenly the chopped coriander, mint, fried onions,Toasted sliced Almonds, yellow colour &Ghee.
Then Cover the vessel properly with aluminium foil or cover with cotton cloth or seal with wheat dough,then place a heavy weight over the lid ,so that no steams can escape so the nice steam can formed inside.
Place the Biryani vessel on the iron Tawa and cook on low flame.
Allow to cook in very low heat for 1 1/2 hours, close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes.
Serving Biryani with Dahi ki chutney,Baghare Baingan, kachumber (diced cucumber, tomato and onion salsa),mircha-ka-salan.