Mutton Biriyani

A Spicy, Aromatic , Traditional Biriyani Recipe.....

Ingredients
For Masala
Mutton: 1 Kg
Onion: 5 Big
Tomato: 2
Green Chilly: 5 - 6
Crushed Ginger: 3 Table Spoon
Crushed Garlic: 3 Table Spoon
Chilly Powder: 1 Tea Spoon
Turmeric Powder: 1/2 Tea Spoon
Garam Masala Powder: 1/2 Tea Spoon
Fennel Seeds Powder: 1/2 Tea Spoon
Curd : 1 Table Spoon
Chopped Mint Leaves: 3 Table  Spoon
Chopped Coriander Leaves: 3 Table Spoon
Curry Leaves: few
Oil/Ghee: 3 Table spoon
For Rice
Basmati/Biriyani Rice: 4 Cups
Hot Water: 8 Cups
Clove: 4 - 5
Cardamom: 4 - 5
Cinnamon Stick: 2 inch piece
Bay leaf: 2
Ghee/Oil: 3 Table Spoon
Lime juice: 2 Table Spoon
Salt
For Garnish
Cashew nuts: A Handful
Raisins: A Handful
Onion: 1
Ghee/Oil: 2 Table Spoon

Cooking Time: 45 minutes
Method

To a pressure cooker add cleaned mutton and add enough water and salt and cook until done

Once done drain out the water.  Do not throw away the mutton stock.  You can use it while cooking rice.
To a pan pour oil/ghee and add sliced onion and saute until translucent

Now add crushed ginger, garlic and green chilly

Saute for a few minutes and  add chilly powder, turmeric powder, garam masala powder and fennel seeds powder.

Saute until the raw smell of the spices is gone
Now add chopped tomato and salt

Cook until the tomato is done
Now add cooked mutton, chopped coriander leaves, mint leaves and curry leaves (Reserve few coriander leaves and mint leaves to add at the end )

Mix well and add curd.

Cover and cook in low flame for 4 to 5 minutes

Switch off the flame and keep it aside

Making rice
Wash and strain the water from the rice and keep aside
Boil 8 cups of water.
To a kadai pour oil/ghee and add cloves, cardamom, cinnamon stick and bay leaf

Saute for 1 minute and then add the strained rice to it

In medium flame saute the rice for a good 8 to 10 minutes until the rice starts to crackle

Now add mutton stock and  boiling water (both together should be 8 cups.  So adjust the amount of water accordingly ) along with lime juice and  salt

Cover and cook in low flame until the rice is done
By the time rice is cooked the water will be completely dried.  If you feel the water is not completely dried remove the cover and cook in medium flame for 2 to 3 more minutes

For garnishing
Slice the onion and then fry it in oil/ghee until it becomes light brown in color and drain it out of the oil and keep aside.
Fry the cashew nuts and raisins and keep aside

For layering
Take a heavy bottom flat vessel/biriyani pot and add a little ghee and spread it to all sides
Take half of the rice and spread it well
Now place the mutton masala on the rice layer
Add little fried onion, cashew nuts, raisins, coriander and mint leaves

Add the rest of the rice and spread it well uniformly

Add the fried onion, cashew and raisins

Cover with a tight fitting lid

Place an iron skillet or tawa on your stove and switch on the flame
Once the tawa is heated well reduce the flame to low
Keep the biriyani pot on the tawa and cook for 8 to 10 minutes
Switch off the flame and let it rest for atleast 10 minutes before opening
Serve the biriyani hot with curd raita and pickle