Pulao Biryani And Hyderabadi Pasanday by Chef Saadat Siddiqui

1. Take a malmal cloth add in onions,ginger, garlic, whole coriander, fennel seeds,cinnamon, star anise, black pepper , cloves and make a pouch 
2. In a separate pan heat ghee and fry onions. Then add in boiled meat, ginger garlic paste,salt,crushed red chilies , green chili paste and fry.
3. Also add in tomatoes, yogurt, potatoes and cook.
4. Now add in cumin seeds, rice,salt and let it cook.
5. When there's little water left leave it to cook on low flame (leave it on dam)
6. In the end add saffron and serve.

Hyderabadi Pasanday

• Beef undercut 1/2 kg
• red chili 1-1/2 tsp
• ginger 1 tsp
• garlic 1 tsp
• yogurt 250 gm
• roasted coriander 1 tsp
• roasted cumin 1 tsp
• Fried onion 1/2 cup
• raw papaya 1 tsp
• coconut 1 tsp
• Almond 12 pcs
• mix spice 1 tsp
• onion 2 pcs
• corianer 1/2 cup 
• green chili 4-5 pcs

Method: