Hyderabadi Kacchi Biryani

Ingredients
500 gms Basmati rice washed and drained
1 kg mutton cut into 2 inch pieces
1 tbsp Ginger and Garlic paste
5 big onions, sliced finely and fried till crispy
2 tbsp red chilli powder
1 tsp turmeric
6tbsp Ghee
2" piece raw papaya made into paste
1 ½ cups beaten curd/ yogurt
2 pinches saffron, dissolved in warm milk

Powder the following masala: 
4 pieces cinnamon stick
2 elaichi/cardamom
6 green elaichi
6 cloves
2 Bay leaf
1 tsp Peppercorns
1 tsp Black cumin

Whole masala for the rice: 
1 masala elaichi
2 pieces dalchini
2 green elaichi
3 cloves
5 tbsp ghee or refined oil
A handful of fresh chopped mint and coriander leaves
Salt to taste

Method

• To the mutton add the beaten curd, ginger and garlic paste, raw papaya paste, chilli powder, turmeric, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
• Heat water(2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.
• Cook the rice half done and drain the water.
• Melt the ghee and keep a side.

To Assemble:

• Take a heavy bottomed wide deep vessel and add the marinated mutton and 1/2 of the melted ghee. Cover with chopped mint and coriander leaves, fried onion and slit green chillies and juice of one lemon. Spread the rice over this.
• Sprinkle the remaining ghee, saffron milk and lemon juice.
• Cover and seal the vessel with atta paste.
• Place over high flame for 20 to 25 minutes, then lower heat and cook  for another 45 minutes.
• Allow to dum. Serve hot.