Mutton Biryani

Ingredients

Mutton – ½ kg

Basmati rice – 1 kg

Bay leaf - 2

Onions – 6 to 7

Yoghurt – 2 tbl.sp

Ginger garlic paste – 2 tbl.sp

Green chilli - 3

Tomato paste – 2 tbl.sp or 3 tomatoes

Chilli powder – 2 tsp

Coriander powder – 3 tsp

Roasted cumin powder – 1 tsp

Garam masala –1/2 tsp

Turmeric powder – ½ tsp

Salt as per taste

Coriander and mint leaves

Saffron soaked in milk  or food color

Roast and Make a powder of

Black cardamom – 1

Green cardamom – 2

Cinnamon – 1 small piece

Cloves – 3 to 4

Mace – 1

Star aniseed – ½

Whole pepper – 2 tsp

For making  rice

Bay leaf – 1

Cumin seed – 1 tsp

Black cardamom – 1

Cinnamon – 1

Cloves – 4

Salt as per taste

One spoon oil




Method
Soak rice in water for half an hour.
Fry onions till golden brown in color and keep aside.
First marinate mutton by adding green chilli paste, red chilli powder, coriander powder, roasted cumin powder, garam masala, yoghurt, turmeric powder, salt,corriander and mint leaves, roasted and powdered whole garam masala and fried onions. Keep little onion aside for garnishing.
Leave it for 3 to 4 hours or overnight.

Heat oil in a pan add ginger garlic paste and saute till raw smell goes. Then add tomato paste or tomatoes chopped and cooked till mashed up.
Add this marinated mutton . Mix well and let it cook till it becomes little soft. Keep on stirring in between and add little water if needed.

Keep enough water in a pan for cooking rice by adding all the ingredients given.
When it starts boiling add rice and cook till 75% done.

Remove and drain the water and keep rice aside.

When mutton is cooked, add this  rice on top of it and set it properly. Garnish with fried onions, garam masala, corriander and mint leaves, saffron soaked in water and ghee or butter. Cover it and cook on a low flame till rice is cooked well.

Serve hot with raita.

Mutton Biryani With Green Peas

Lamb mutton – 500 gm

Onion – 125 gm

Rice – 500 gm

Bay leaf - 2

Green peas – 250 gm

Potato – 250 gm

Ginger garlic paste – 1 tbl.sp

Garam masala – 2 tsp

Yoghurt – 125 gm

Saffron soaked in milk

Kewra essence – 4 tsp

Red chilli powder and salt as per taste

Ghee/butter – 300 gms

Method

Chop onions into thin long slices.

Boil potato and green peas.

Cook rice in water and salt till half done.

Heat oil in a pan, and fry onions till golden brown in color and then remove it.

In the same ghee/butter, add bay leaf and then  mutton pieces and stir fry for 2 to 3 mintues and then add ginger garlic paste and sauté for a minute.

Make a paste of onion and then add to it along with red chilli, yoghurt, salt and garam masala.

Add enough water so that the mutton pieces are cooked.

When the mutton pieces are cooked and the gravy has become little thick, add green peas and potato.. Add half cooked rice on top of it, sprinkle kewra essence and saffron soaked in milk. Sprinkle little garam masala on top.

Leave it to simmer on a low flame till rice is cooked. Serve hot with raita.