MUTTON BIRYANI

Ingredients

Mutton 1 1/4 kg ( cut into pieces)

Onions  3 medium

Curd 1 1/2 cups

Ghee 4 tbsp

Milk  1/4 cup

Saffron 1 tsp

Garam masala 1 tsp

Chilli powder 1 tsp

Cinnamon 1"

Cloves 4

Peppercorns  4

Cardamoms  3

Almonds and raisins 10-15

Lime juice  2 tbsp

Ginger 2" 

Garlic cloves 10

Green chillies 4

Coriander leaves chopped 1 cup

Salt as per taste.

Method

• Slice the onions and fry in ghee until golden brown and remove from the ghee.
• Soak the saffron in a little water.
• Grind the ginger , garlic, chillies and corinader leaves into a paste with a little salt.
• Boil the mutton in sufficient water adding salt and the ground paste to it. When boiled , drain and keep aside.
• Put the garam masala in the ghee and fry the boiled mutton.
• Then add half of the fried onions, curd, chilli powder, milk and half the nuts.
• Cook till the gravy is thick. Keep aside.
• Boil the rice in sufficient water with salt, cinnamon, cloves, peppercorns and cardamoms.
• When the rice is half cooked, add lime juice and cook till tender, then strain through a sieve.
• Heat some ghee in a wok/vessel, put some rice, then a layer of the mutton curry and a little saffron water.
• Put the remaining fried onions over it and then another layer of rice and the saffron water.
• Heat the rest of the ghee and pour it over the rice.
• Decorate with almonds and raisins and cover tightly.
• Let it simmer on low heat till done.
• Take the lid off just before serving.