Biriyani Rice: 2 ½ cups
Cardamom Pods: 4
Cinnamon Stiocks: 2” stick
Bay leaves: 2
Star aniseed: 2
Lemon Juice: 1tbsp
Mutton: 3/4 kg
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
Oil/ghee: 6-7tbsp (or as needed)
Lemon juice: of 1 lemon
Chopped coriander leaves: 4tbsp
Mint leaves chopped: 2tbsp
Garam Masala: 2tsp
Ghee: 3 tbsp
Method Of Preparation
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.
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.
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.