Mutton Biriyani

Ingredients:

For the Marinade:-

 

1. Turmeric Powder- a pinch
2. Chilly powder- 1 tsp.
3. Coriander Powder- 3 tsp.
4. Pepper Powder- 1 tsp.
5. Freshly Ground Garam Masala- 1/2 tsp.
6. Curd- 1 cup
7. Ginger Garlic Paste- 2 tsp.
8. Lime Juice- half a lime
9. Fried Onions- 1 no:

For the Meat:-

1. Mutton- 1 kg
2. Onion Sliced- 2no
3. Tomato Sliced- 1 large
4. Fresh Coriander Leaves- a bunch
5. Mint Leaves- a handful
6. Green chilly chopped- 4 or 5.
7. Ghee- 3 or 4 tsps.
8. Salt-To taste

For the Rice:-

1. Basmati Rice- 2 cups
2. Cardamom- 4
3. Cloves- 5
4. Cinnamon Stick- 1 inch
5. Bay leaf- 1/2 a leaf
6. Black pepper corns- few
7. Salt-To Taste
8. Ghee- few drops

For the Garnish

1. Coriander Leaves- a bunch
2. Cashew nuts- a few
3. Golden Raisins- a few
4. Fried Onions- 1 onion
5. Lime Juice-Half a lime

Method:-.

1. Fry Sliced Onion(4 no) in 2 tsps. of Ghee until golden brown and add about 1/4th of the onion to the marinade.
2. Marinate mutton for half hour and pressure cook mutton until 4 whistles on high flame
3. You may have to further reduce all the juices from the mutton  until it is almost dry without any gravy .
4. Soak Basmati Rice for half hour in water.
5. Boil the rice with the whole spices, some salt and a few drops of ghee with 3 and a quarter cups of water until all water is absorbed by the rice and the rice is half cooked.
6. In a deep serving dish first layer the mutton followed by some of the fried onions, coriander leaves, mint leaves, tomato sliced, green chilly chopped and then on top you can layer the rice.
7. Garnish the rice top with fried onions, raisins and cashews roasted in a few drops of ghee and finally pour all over the rice lime juice.
8. Now cook the biryani for another 10- 15 mints on low flame on the stove with a heavy and tight lid or you put the dish in an oven  at 180 degree for 10-15 mints and serve hot with raitha, pappad and lime pickle.

Tips:-

1. You can also substitute chicken with mutton and follow the same method,
2. Except you need not cook chicken separately. Once the chicken is half done you can layer it up. Also do not add any water to the chicken as the water in the chicken itself will be enough to cook it through
3. You can also mix a pinch of Saffron with quarter cup warm milk and pour over the rice which is how Biryani gets it light yellow color.