MUTTON BIRIYANI

Ingredients: 

Basmati rice                 1 cup 

Oil and Ghee                 1/2tbsp

Cumin seeds                 1/2 tspn 

Bay leaf                          1 or 2 

Cloves                             2nos

Onion                              1/2 cup

Green Chili                      2 nos

Mint leaves                     1/2 cup 

Coriander leaves            1/2 cup 

Coconut milk                   3/4 cup 

Lemon juice                   1/2 tspn 

Cinnamon                 a small stick

Salt                                 to taste

Kalpasi (Black stone flower) 

a small piece 

Fry and make a coarse paste of: 

Onion                                1/2 

Tomato                             2 nos

Mint leaves                      1/2 cup 

Coriander leaves             1/2 cup

For marination: 

Mutton                              1/4 kg 

Ginger garlic paste         1½ tspn 

Turmeric powder            1/4tsp

Chili powder                    1tspn 

Coriander powder         1½ tspn 

Cumin powder               1 tspn 

Curd                                 3 tspn 

Salt                                  to taste

Garam masala powder    make a fine powder of (Saunf- 1/2 tspn

Cardamom - 2, Cinnamon - 1 inch stick,Cloves - 3,Star anise - 1/4) 

Directions: 

1. Marinate the above given ingredients for 20 to 30minutes. Then pressure cook them for 3 whistles by adding small quantity  of water. (Less water is enough since the mutton pieces also releases some moisture)
2. Heat Oil in a pan,add half of a Onion and fry till they are light brown. Then add Tomato and fry for 1 or 2 minutes. Add Mint and Coriander leaves. Remove from heat and grind them into a coarse paste.
3. Soak Basmati rice for 10 minutes. 
4. Heat Ghee in a pressure cooker and add Cumin seeds, Cinnamon stick, Cloves, Bay leaf, Kalpasi,once it starts spluttering, add Onion and fry till they are golden brown. 
5. Add the ground paste(from step 2) and fry for 2 to 3 minutes. Then add cooked mutton pieces, Mint leaves and Coriander leaves. Fry them for a minute or two. 
6. Add Basmati rice, Coconut milk, Mutton stock (the water which you used to cook mutton), Water, Lemon juice and Salt. (Mutton stock, Coconut milk  and Water altogether is 1½ cups).  
7. Pressure cook for 2 to 3 whistles. Once the pressure is released, open the cooker, mix well and serve.

Now #Mutton Biriyani# is ready