Hyderabadi Layered Biryani

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2 cups basmati rice

1/4 teaspoon cumin seed powder

2 whole clove

1/4 teaspoon shajeera

1 teaspoon red chili powder

4 cardamom

1 teaspoon coriander seeds

1 pinch saffron

1 stick cinnamon stick (2 inch)

10 mint leaves, crushed into a paste

8 cups water

2 cardamom

1 cup yogurt

4 whole clove

Salt, to taste

2 teaspoons butter

1 pound chicken/lamb, medium-sized pieces

1 teaspoon dried pomegranate seeds (anar dhana)

1/4 teaspoon black pepper powder

2 bay leaves

1 stick cinnamon stick (1 inch)

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