Mutton Biriyani

Ingredients:
For rice:

• Rice 2 cup
• Water 3 1/2 cup
• Lime juice 1 Tbsp
• Cinnamon 2 piece
• Cardamom 3
• Cloves 3
• Ghee 
• Salt

Soak the rice and drain it for 10 to 15 mins. Add lime juice, crushed whole spices and salt into water and boil well. At the same time, saute the rice in a little ghee. When it starts to crack, pour the boiling water into the rice. Cover it and cook well. When it becomes void of moisture content, remove the rice and keep it aside.

For Marinating Mutton:

• Curd 1/2 cup
• Chilly pdr 1 Tsp
• Crushed pepper 1/2 Tsp
• Turmeric pdr 1/4 Tsp
• Biriyani masala 1/2 Tsp
• Salt

Cut mutton into medium size pieces. Marinate it with turmeric pdr, chilly pdr, biriyani masala and crushed pepper. Finally add the curd and little salt and mix well. Keep it aside for 1 hr. Then pressure cook it and keep it aside.

For Gravy:

• Mutton 1 kg
• Tomato 3
• Onion 3
• Green chilly 5
• Garlic 5 to 10 pods
• Ginger 1 big pice
• Biriyani masala 1 to 2 Tsp
• Turmeric pdr 1/2 Tsp
• Coriander pdr 1/2 Tsp
• Chilly pdr 1 Tsp
• Coriander leaves
• Mint leaves
• Salt
• Ghee

Heat ghee in a kadai and add crushed ginger, garlic and green chilly. Saute it for a few mins and add thinly sliced onion. When it turns light brown, add rqd amount of salt, turmeric pdr, chilly pdr and coriander pdr. Combine it well and put the chopped tomato and brown it well. Then place the cooked mutton  into the masala  and cook it for few mins.  Finally add biriyani masala, chopped coriander and mint leaves. Remove it from fire and keep it aside for few mins.

For Garnishing:

• Cashew nuts 1/2 cup
• Raisins 1/2 cup
• Fried onion as rqd
• Corriander leaves as rqd
• Mint leaves as rqd

Fry thinly sliced onions in ghee till it turns golden brown. Fry cashews and raisins in the same ghee and keep it aside.

For layering:

Add little ghee into a heavy bottom vessel and put a layer of mutton. Then arrange a layer of rice and spread it well using a big spoon. Next add chopped coriander leaves, mint leaves and fried onion. Repeat the same process and arrange the final layer with rice. Garnish it wth little ghee, corriander leaves and mint leaves, fried cashews, kismis and onion. Cover it well and cook it in low flame for 10 to 15 mins.

Sending this to Kerala Kitchen, hosting by Khusi of A Girl's Diary.

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