• 1 kg mutton Biriyani cut/ Curry cut
• 450 gram basmathi rice long grain
• 8 eggs hard boiled
• 200 grams onion sliced
• 1 tsp ghee cow

Escence-

• 100 ml water hot (80 to 90℃)
• 15-20 strands saffron
• 2-3 drop screwpine water
• 2-3 drop rose water

Oil and ghee mix-

• 4 tbsp sunflower oil
• 1 tbsp ghee cow

Garnish-

• 30 gram raisin
• 30 gram cashew
• 10 gram coriander leaf chopped
• 5-10 gram mint leaf chopped
• 50-55 gram onion sliced, fried in oil and ghee mix

Marination-

• 12 gram mint leaf
• 15 grams coriander leaf
• 15 gram pineapple
• 20 grams ginger
• 60-65 gram garlic
• 4 green chillies mild
• 50 grams onion fried in oil and ghee mix
• 1/2 lime/lemon juiced
• 3-4 tbsp oil and ghee mix after frying the onions
• 15 gram yogurt thick
• 1/2 tsp red chilli powder
• 1 tsp kashmiri chilli powder
• 1/2 tsp turmeric powder
• 1 and 1/2 tsp All in one hyderabadi shahi biriyani masala see blogpost
• 1 and 1/2 tsp salt

To cook rice-

• 2 bayleaf large
• 1/2 tsp blackpeppercorn
• 1/2 tsp cubbeb pepper
• 4 sticks cinamon 2 inch each
• 8 green cardomomn crushed
• 2 black cardomomn crushed
• 1/2 tsp fennel seed
• 1/4 tsp clove
• 2 star anise
• 1 tsp salt
• 2-3 tsp Oil ghee mix remaining after frying onions
• 1/2 lemon without seed