1. Dont over cook the rice but just half boil them see that its pure basamati rice and when you spread them on a plate they are not sticky sticky.
  2. Take Indian mutton if you happen to take some mutton which takes longer time to cook then add some papaya for 2 to 4 minutes before the marination so that it becomes tender. do not keep for l onger if not the mutton will become too tender.
  3. The mutton pieces should be big and with bones.
  4. Cook the marinated mutton in its own juices if you think the juice is not enough to cook the mutton then add little water.
  5. The layers of mutton and rice should be done fast keeping all the ingredients ready before hand.
  6. After the layers must cook the biryani in very slow flame for atleast 10 to 15 minutes.
  7. While adding the salt to the marination see that it componsates for both mutton and rice. when you add 1/2 spoon salt to rice keep that too in mind while you add salt for marination.
  8. All the ingredients are a must to get the hyderabadi taste, try not to skip any ingredients.
  9. In case you dont have a tight lid for the vessel, knead some wheat flour (aata) make a dough and put it all round the vessel sealing the lid with the vessel tightly and cook on DUM.
  10. After the biyani is cooked take out of the flame and slowly mix it with a spoon so that the mutton and rice are well mixed before serving.