Good Bye To 2012 with Mutton Biriyani

Ingredients

Rice

Biriyani Rice: 2 ½ cups

Salt: needed

Cardamom Pods: 4

Cinnamon Stiocks: 2” stick

Cloves: 3

Bay leaves: 2

Star aniseed: 2

Ghee: 1tbsp

Lemon Juice: 1tbsp

Masala

Mutton: 3/4 kg

Onion: 4

Tomato: 2

Ginger garlic paste: 2tbsp each

Green Chilli Crushed: 3

Chilli Powder: 1tbsp

Turmeric powder: 1 tsp

Coriander Powder: 1tbsp

Garam masala powder: 1 tsp

Coriander leaf: ½ bunch

Mint Leaves: ¼ bunch

Yogurt: 4 tbsp

Salt: needed

Oil/ghee: 6-7tbsp (or as needed)

Layering

Lemon juice: of 1 lemon

Chopped coriander leaves: 4tbsp

Mint leaves chopped: 2tbsp

Garam Masala: 2tsp

Ghee: 3 tbsp

Fried Onion ,Cashew nut and raisins: for garnishing (optional)

Method Of Preparation

Rice

Wash and soak rice for minimum 1 hour. Drain it before cooking.

Bring water to boil, add salt, ghee, cardamom, cinnamon, cloves, bay leaves, star aniseed, lemon juice and soaked rice to it. Drain it when its 80% cooked.

Masala

Heat oil in a pan ,add sliced onion, when it turns yellowish brown add ginger garlic paste, stir and now add garam masala, chilli powder, turmeric powder, coriander powder,salt and add tomato. When tomato is cooked, add washed and drained mutton pieces. When it heats all over put in low flame. No need to add any water. After keeping in low flame it itself will produce water. When mutton is cooked and gravy is thick add coriander and mint leaves. Then add well stirred yogurt and stir it well. Put in low flame about 5-10 minutes. Switch off the flame.

Layering

Grease the pressure cooker/a pan with air tight lid with some oil/ghee. Heat it in a low flame.

Add half of the cooked rice on top of it add some fried onions, cashews, raisins, chopped coriander leaf, lemon juice, ghee and put half of the mutton masala , add the other half of cooked rice on top of it, add some fried onions, cashews, raisins, chopped coriander leaf, lemon juice, ghee.

Close the lid put in full flame for a minute, after that keep in a very low flame for about 30-45minutes.

Open after 30 minutes. Serve with raita of your choice.