Ingredients 

Meat - 1 KG Boneless 
Basmati Rice - 1/2kg 
Onion - 2 Big 
Lime Juice - 1/4 Cup 
Curd - 500 gms 
Ginger Garlic Paste - 4-6 Tsp. 
Red Chilli Powder - 1/2 Tsp. 
Green Chilli - 4-6 grind into fine past 
Shazeera - A Pinch of Shazeera 
Clove - 1-2 
Cinamon - 1-2 
Cardamon - 2-3 
Coriander Leaves - A bunch finely chopped 
Mint leaves - 8-10 sticks - Plucked only leaves 
Safron - 2 pinch of safron, immerse in water 
Safron color - A pinch of color liquified with water 
Ghee - 2 Tsp. 
Oil - 2 Cup 
Salt - To taste 

Method: 
Cut the meat into 4` square pieces and wash it 
Add ginger garlic paste to the washed meat and Marinate it for 1 hour. 
While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown. 
Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand. 
Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour. 
After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. 
Put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion. 
Cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame. 
Delicious tasty Hyderabadi Biryani is ready to eat. Serve hot with curd chutney or with Bagare Baigan Curry.