| • | Wash and chop the meat into square pieces.
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| • | Marinate the mixture of meat and ginger garlic paste for an hour.
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| • | In the meanwhile, chop the onions lengthwise and saute them in the oil on low heat till light brown.
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| • | Cool these fried onions and crush them in a plate with your hand.
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| • | Mix 3/4th of crushed fried onion, curd, red chilli powder, cinamon, green chilli paste, cardamon, shazeera, coriander leaves, clove, safron water, mint leaves and salt into the marinated meat.
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| • | Leave the mixture for 1 hour.
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| • | Wash the rice and cook it.
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| • | Pour little water and add one tsp salt, shah zeera, cinamon, clove, cardamon, mint leaves, coriander leaves and green chilli.
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| • | When rice becomes half cooked, remove it from the flame.
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| • | Drain the water completely.
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| • | Spread this cooked rice over marinated meat.
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| • | Add saffron color, limejuice, ghee and the remaining crushed onions over rice layer.
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| • | Tightly cover with a lid.
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| • | Keep on a low flame.
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| • | Remove from the heat exactly after half an hour.
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| • | Hyderabadi Biryani is ready to serve. |
