Ingredients:
1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 kg oil/margerine

Method:
Wash mutton and take it in a vessel.
Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat. mix the stuff thoroughly. Leave the material for half an hour.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg oil and spill it on the rice.
Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minutes.
Hyderabadi mutton biryani is ready to serve.

Serves: 4
Ingredients:
4 fresh long green chillies, seeded
2cm (1″) piece ginger, peeled and grated
1 onion finely chopped
1/2 tsp. ground black pepper
2 fresh coriander plants or cilantro
700g minced beef, chicken, or fish
1 egg
2 tbsp. vegetable oil
2 onions, thinly sliced
3 tbsp. curry paste
1 stick cinnamon
1 stalk lemon grass, crushed
8 fresh curry leaves
1 450g can of chopped tomatoes
Steamed Indian Basmati rice

Method:
Combine chillies, ginger, onion, pepper, and 1 coriander plant in a food processor and blend well until a paste forms.
Now combine minced meat, chicken or fish, egg, and salt to taste in a bowl and mix well.
Stir in blended paste and form into egg shaped patties and place on a tray. Cover and refrigerate for 1 hour.
Heat oil in pot and fry onion slowly until golden. Add all remaining ingredients except tomato and cook over low heat until well combined. This takes about 10 minutes. Add tomatoes and juice, remaining chopped coriander plant and cook over medium heat for a further 10 minutes.
Now add the kofta and cover leaving to set. Turn the heat down to low. Do not stir as the koftas will break up. Shake the pan or use a chopstick as I do pushing gently against the kofta to make sure that they do not stick to the bottom of pan.
Add enough water very slowly to reach the consistency you like (we like it dry so I add about 1/2 cup water) and continue cooking over low heat for 25 minutes or until the oil rises to the surface.
This is now ready to serve.