Hyderabadi Biryani

Attachment :1 L grinder jar, dry grinder & mincer / grater blade
Ingredients (for rice) :2 cups of basmati rice, 3 and 1/2 cups of water, 1 and 1/2 tsp salt,> 3 tsp ghee, 3 each of cloves, cinnamon and cardamom 1 bay leaf, 1 tsp shahjeera.
(For mutton) : Half kg mutton, 3 green chilies, 3 large onions, 3 each of cloves.
Masala I: 1 large pod garlic, 1 large piece of ginger. Grind together to a paste in the grinder attachment.
Masala II: 12 red chilies, 2 tbs coriander, 2 tsp fennel, 2 tsp khuskhus, grind together to a smooth paste in the grinder attachment.
Masala III: Half cup grated coconut, 3tbs chopped cashew-nuts, Half cup curd, grind together to a smooth paste in the grinder attachment.

Method (For rice) :Clean the rice and soak in water for 20 mins. Drain and keep aside heated ghee, add the remaining spices for the preparation and fry for 1 min. Add rice and fry for 2-3 minutes. Add water, salt and cook till water is absorbed. Allow rice to cool.
(For mutton) :Clean meat, cut in to pieces and soak in curds. Slit green chilies, slice the onions, chop tomatoes and fry for 2 mins. Add the mutton, coriander leaves, mint leaves and simmer for 5 mins. Add Half cup water salt to taste. Pressure cook for 15 mins. Open cooker and add masala III. Cook till gravy is thick. Divide rice in to 3 parts and mutton in 2 parts. Grease a dish and arrange alternate layers of rice and meat, beginning and ending with rice. Dissolve a little saffron of yellow coloring one fourth of milk. Pour over rice, cover and bake for 20-30 mins. Transfer to a serving dish and garnish with fried onions cashew- nuts, raisin and hard boiled eggs.