Paaya Biryani

Hey guys , well i know , i know . I have been absconding for quite sometime now and I have a real good reason for doing so . What you ask well what if i tell you that i that i brought a recipe a Hyderabadi special that is an rarity even in Hyderabad . Very very exciting i know , well i was at my elder sisters house , and after hearing about my blog she asked , why don't i blog about the paaya biryani , well yes paaya is a specialty of Hyderabad , but i am sure you wouldn't ever heard of paaya biryani though. For all excited readers here's the recipe .

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Category:   Main course

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Ingredients:  

• paayya (goats legs)-8
  
• rice (basmati preferred)-1 & 1/2 kgs
  
• mint 2 cups
  
• ginger garlic paste 2 tbsp
  
• onions sliced -4
  
• garam masala (a powdered mixture of all the spices used here.)
  http://en.wikipedia.org/wiki/Garam_masala
  
• clove
  
• elachi
  
• cinamon
  
• sajeera or Caraway, Wild cumin
  
• Black pepper seeds 3-4 seeds
  
• turmeric-1/2tsp
  
• corriander leaves-1cup
  
• lemon-3
  
• clarified butter or ghee
  
• oil
  
• bay leaves
  
• green chilies-1 or 2
  
  Method:

  wash and soak the rice.

  Preparations for the meat

  The payya should be roasted and cleaned first, now put some oil and onions in the cooker and cook till the onions go a liltle brown , now add the paayya and add green chilies ginger garlic paste , salt to taste ,a liltle bit of mint leaves. Now add water to the mixture such that the amount of water added should be enough to cook the rice , here we are adding two and half liters of water , now add salt to taste , and let it cook in the boiling water till the meat goes soft.

  Preparations for rice

  Take a vessel heat some ghee in it , add some bay leaf about one or two ,onions,garam massala ,chopped green chilies one or two , black pepper seeds , caraway seeds and roast till the onions go brown .Now add the soaked rich and fry it for some time . After the rich is partially fried and After the meat is cooked , add the contents of the cooker to the rice mixture . now let it cook untill the rich is fully cooked.

  when the rice is fully cooked add all the lime juice , all the mint and a generous table spoon of ghee.

  let it cook for another 5 minutes on low flame and then takle it off the flame . this dish is best eaten with daalcha,or any other wet dishes would also suit it .