Sanjeev Kapoor Recipe - Hyderabadi Biryani

Slice a lot of onions

Deep Fry – remove excess oil

Boil rice in water

Add salt

2 Tejpata leaves

8-10 Kali Mirch

5-7 Hari Elaichi

2 med Dalchini

Par boil rice - cook 75%

Powder following

Shahi Jeera

Dalchini

Kali Mirch

Laung

Elaichi

Mutton – 500 gms

Add Ginger & Garlic paste

Add Salt

Marinate well

Add powdered masala

Red Mirch powder

Crush the onions and add

Add Curd

Pudina + Dhania leaves

Mix well and leave for 2 hours in fridge

In a Container, add Ghee / Oil

Add Moiti Elaichi, Dalchini

Add sliced onions

Add mutton marinade

Mix well

Cover and cook until mutton is well cooked over low heat

If needed add a little water

Use a mitti ka dum - Sanjeev Kapoor had a special "Dum"

Add some rice

Put cooked mutton

Put some Pudina leaves

All remaining rice

Now add Kesar/Saffron milk

Cook in "Dum" for ~30 mins

Serve hot