Grind together red chilles and cashewnuts to a fine paste.

Marinate the mutton with ginger-garlic paste and the beaten curd. Set aside.

Heat 4 tbsp of ghee in a pan.

Fry the red chilly masala.

Add the marinated mutton, 1/4 of the fried onion, 1 tsp of garam masala and salt to taste.

Keep frying till the ghee separates.

Add 1 1/2 cups of warm water and pressure cook till tender.

Heat 1 tsp of ghee in a vessel.

Fry the spices.

Add the rice and fry a little.

Add the green chilles and salt.

Add enough warm water.

Cook till rice is half done.

Remove and spread on a thali, discarding the masala.

Mix together the chopped coriander, mint leaves, garam masala and fried onions. Set aside.

To assemble:- Take a heavy bottomed vessel and line it with ghee.

Spread a layer of rice followed by a layer of mutton.

Sprinlke half of pudina mixture and juice of 1 lime.

Again spread a layer of rice followed by mutton and finish with rice layer.

Sprinkle the rice with safron milk and dot with ghee.

Cover Mutton Biryani tightly and place over a griddle for dum for 20 mins.

Garnish Mutton Biryani with eggs cut in halves.

:- Serve hot Mutton Biryani (Biriyani) with raita or salad.

:- Enjoy the Hyderabadi Mutton Biryani (Biriyani) Recipe.