Mutton Biryani

Mutton biryani is such a tasty dish, and almost every one's loves it. They are usually served with raita and brinjal curry.So.... here is the recipe.......

Ingredients :

* Mutton - ½ kg (chopped)

* Onion - 2 (chopped finely)

* Tomato - 3-4 chopped

* Green chilly - 2 (chopped length wise)

* Ginger & Garlic Paste - 3 tsp

* Turmeric Powder - ½ tsp

* Chilly powder - 2 tsp

* Daniya(Coriander) Powder - 3 tsp

* Salt - To taste

* Garam Masala - 1 tsp

* Basmathi Rice - 2 Tumbler

* Cardamons - 3

* Cloves - 3

* Bay leaves - 2

* Cinnamon Stick - 2 pieces

* Oil - 6-7 spoons

* Ghee - 2 spoons

* Mint leaves - little (cleaned and chopped)

* Coriander leaves - little (cleaned and chopped)

Preparation :

Mutton has to be pressure cookered ( Because it is hard compared to chicken, so cannot be added as chicken directly). In UK, mutton is really hard, so it has to be pressure cooked atleast for 9 -11 whistle. well........ now put the cleaned mutton in the pressure cooker, then add little chilly, powder, turmeric powder, ginger & garlic paste and mix everything well by adding enough water and pressure cooker it.

* Take a heavy bottomed vessel or even pressure cooked will be good.

* Heat the vessel, add Ghee and oil to it. Now add the cinnamon stick, cloves, cardamans and bay leaves.

* Then add the chopped onion and fry till golden brown.

* Add green chilly and fry for some times.

* Now add the chopped tomato and fry well ( tomato has to be fried very well)

* Then add the Ginger and Garlic Paste and fry well.

* Now add the cooked mutton and stir well. Add turmeric powder, chilly powder, Dhaniya powder, little of chopped mint and coriander leaves and stir well.

* Now add water in 1: 2 ratio (i.e – if two tumbler rice, add 4 tumbler of water)

* Let the water boil. When it is boiling well add the basmathi rice and salt. Stir well.

* Keep the lid closed. If you are doing in pressure cooker , then don’t put the wait for the lid.

* Open now-and-then, and keep stiring.

* When rice is semi- cooked add the garam masala and rest of the mint and coriander leaves and close the lid.

* When the rice is cooked, close the lid and put on the wait and switch off the stove immediately.

( If you are cooking in some other heavy bottomed vessel, keep the vessel closed with suitable
lid and keep another vessel filled with cold water over the plate. )

Garnish snd Serve hot………