Hyderabadi biryani is a delicious and flavorful rice dish that originates from the city of Hyderabad in India. While there are different variations of Hyderabadi biryani, the following recipe will guide you through making a traditional Hyderabadi biryani at home:

Ingredients:
For the rice:

2 cups basmati rice
4 cups water
1 cinnamon stick
4-6 green cardamom pods
4-6 cloves
Salt to taste
For the meat:

500 grams chicken, mutton, or your choice of meat
1 cup yogurt
2 teaspoons ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
Salt to taste
For the biryani:

3 tablespoons ghee or oil
2 large onions, thinly sliced
1 tablespoon ginger-garlic paste
2-3 green chilies, slit
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon biryani masala powder
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves
Saffron strands soaked in milk (optional)
Fried onions (optional)
Instructions:

Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
In a large pot, bring water to a boil. Add the soaked and drained rice, cinnamon stick, cardamom pods, cloves, and salt. Cook the rice until it is 70-80% cooked (al dente). Drain the rice and set it aside.
In a bowl, marinate the meat with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it marinate for at least 30 minutes, or refrigerate overnight for better flavor.
In a large, deep pan or a biryani pot, heat ghee or oil over medium heat. Add the sliced onions and cook until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnishing.
To the remaining onions in the pan, add ginger-garlic paste and green chilies. Sauté for a few minutes until the raw smell disappears.
Add the marinated meat to the pan and cook until it is partially cooked and the yogurt is well incorporated.
Sprinkle red chili powder, turmeric powder, and biryani masala powder over the m