Hyderabadi Mutton Biryani
A meat biryani dish that is a speciality of Hyderabad. The meat is marinated and then layered with half-cooked rice in a tight pot and then cooked together, which makes this a little bit adventurous but an incredibly easy and delicious recipe nonetheless.
Marinate the meat in all the marination ingredients overnight (remembering to reserve half of the fried onions for layering later). You can also reserve some chopped herbs (coriander and mint), some chopped chillies and lemon juice to be used during layering)
When ready to cook, remove the marinated meat from the fridge at least an hour before you begin to allow it to come to room temperature. In the meantime, prepare the rice.
Boil water with salt and oil and the whole spices, then add the soaked rice. When the rice is about 40% cooked (roughly 4 minutes), remove half of it, drain and set aside...then continue boiling the remaining rice until it is about halfway or 50% cooked (roughly a minute or 2 more). Drain and set aside.