Hyderabadi Biryani is my ultimate recipe for a flavorful rice. The bite of protein,the aroma of spices,the tang from lime,sweetness of onions and touch of herbs make this biryani a top favorite of my family and guests in any daawat.
Two kinds of Biryani are commonly made in hyderabad, "Kacchi" and "Pakki". "Kacchi" literally meaning raw is prepared by layering uncooked meat. The "Kacchi" Biryani ,requires a thick bottom vessel for meat to cook through without burning and rice has to be precisely half cooked while promptly making layers before rice cools. I prefer making the easier "Pakki" biryani in which cooked meat is layered with rice.The following recipe is of "Pakki" Biryani.

Ingredients you'll need are
4cups Basmati rice 
2lbs lamb or chicken cut in medium pieces,most of the white fat trimmed.
1 tablespoon Ginger garlic paste 
1 cup Fat free Yogurt
1 tablespoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
1 cup Chopped cilantro and mint
2 medium Onions
1/2 lime juice
2 green chillies
1 teaspoon red chilly powder
1 teaspoon turmeric
3 teaspoon salt
pinch of saffron dissolved in 2 tablespoon warm milk
1/4 cup Extra Virgin Olive Oil 

To make the Biryani 

Marinate Meat
Clean the meat by trimming any white fat. Run through some cold water and pat dry. Marinate cleaned meat with yogurt and other spices for 30 minutes.
Cook the Meat
Heat EVOO in a medium saucepan with lid .Add the marinated meat ,cover and cook until meat is tender the water is all absorbed about 35-40minutes and set aside. If using a pressure cooker cook for about 12 minutes.
Fry Onions and Cook Rice
In meantime wash and soak rice for 15minutes. In a medium Saucepan heat 3 tablespoon of Olive oil and add thinly sliced onions and pinch of salt. Saute until golden brown and remove from the oil and lay on plate to spread on layers later. Now add about 8 cups of water along with whole spices and 2 teaspoon salt in the same sauce pan and bring to a boil.Drain all the water from soaked rice and add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its 70% done.
Make Layers and Cook Some more
While rice is cooking gather all the ingredients to make the layers promptly.
Drain the rice in a strainer\colander, quickly before the rice cools. Keep the same saucepan back on medium heat. Add a table spoon of EVOO. Spread half the rice as the first layer.
Next spread a layer of all the cooked meat mixture. Sprinkle the lime juice ,and chopped greens ,half the fried onions around the meat mixture.

Lastly layer the rest half of rice .Sprinkle with onions,saffron mixture and remaining greens on top and cover. 
Cover tightly and cook for another 15 minutes on medium heat until you see steam escaping from the lid. 
Wait another 20 minutes before removing the lid.

Mix Layers
Before serving properly mix all the layers and serve with cooling yogurt chutney.