Eid special: Hyderabadi Biryani recipe in six easy steps

No other classic food item can compete with the aromatic and heavenly Biryani. One of the most popular Indian delicacies worldwide, the biryani was an offering made by Mughals in North-India. However, South India knew the secret of making biryani much earlier, thanks to the Arabs.

Biryani is served as one of the essentials while celebrating Eid al-Fitr. As this festival consummates the month of holy fasting during Ramadan, Muslim families feast on the traditionally prepared delicacy. Here is an easy biryani recipe you wouldn't regret trying out this Eid:

All you need to get started

Ingredients: Mutton mix (500 gms), Rice (2€š 1/2 cups), Ghee (3 €š1/2 tbs), Yogurt (1 cup), Ginger-Garlic paste(2 tbs), Oil (2 tbs), Onion chopped (6), Spices (Green cardamoms - 10, black pepper- 2 tbs, cinnamon - 3 sticks, shahi jeera - 2 tbs, cloves - 12, red chilli powder - 1 €š1/2 tbs, mint and coriander leaves - 2 each), €š1/2 tbs of saffron miked well in 1 cup milk, salt to taste.

How do you make it?

1. Heat 7 cups of water in a pan (make sure you are not boiling it), and add salt, green cardamom (4-6), black pepper, cinnamon stick (1 1/2) along with drained rice. Cook the mixture till it is left to three-fourth of its original.

2. Drain the water and in a separate pan, heat oil and deep-fry the chopped onions, till they turn golden brown. Also, grind the cinnamon stick, cloves, remaining green cardamoms with remaining black pepper powder.

3. Marinate the mutton mix by adding a pinch from each of the remaining spices, 1 tbs of fried onion and 1 tbs of oil in it. Mix well before leaving it aside for marination in a refrigerator, for not less than 1 1/2 hour.

4. Now add ghee to the pan, heat it and put the marinated mutton in it. Mix well and add all of the remaining spices to it. Cook the mixture on a high flame for a few minutes and then cover it and leave it to simmer.

5. Again heat ghee in a pan, place a layer of rice on it followed by a layer of mutton over it. Pour the saffron milk, spread it till it get absorbed by both the layers.

6. Cover it and let it get cooked on a dim flame. Serve hot!