Hydrabadi Biryani

Marination:
1/2 cup dahi
2 green chillie
2 cloves garlic
salt for taste
Grind the abovementioned ingrdients and marinate meat properly. and leave it for 3-4 hours for good marination.

Meat masal:
1/2 kg Meat
3 big sized onion
1 big sized tomato
7-8 cloveds garlic
11/2 inch ginger
1 1/2 inch dry coconut
2 bay leaves
1 big cinnamom
1 small stich cardamom
1/2 tsp cumin seeds
5-6 black pepper
1 jaipatri flower
150 g oil
Pour oil in wok, fry the chopped onion till the color changes into light brown. Then add garlic ginger and tomotao puree in the wok. Add chilli, turmeric and coriander powder with required salt.Add marinated meat and cook for next 15-20 mintutes in pressure cooker. Open the cooker and and make it dry without cover.

Biryani Rice:
3 cup rice (Basmati)
1/2 cup milk
2 Bay leaves
3-4 small cinnamon
1 jaipatri flower
2 tsp. Pure ghee
Soak rice in milk for 1/2 hour add salt in it. Take ghee in a wok. Fry cinnamon, jaipatri flower and bay leaves and as the color changes to brown, add the soaked rice with the remining milk and add 1/2 cup of water. Cover the wok for 10 minutes.
Take a cooker, spead a fine layer of half cooked rice at the bottom. Then spread the second layer of meat masala and the last layer of the remaining rice.Add 1/4 cup of milk and 1/4 cup of water and cook it for 20 minutes in low flame.
Now the hydrabadi biryani is ready to serve.
Garnish it with the fried flakes of onion..