Mutton Biriyani

To a pressure cooker add cleaned Mutton (2.2 lb) and add enough water and Salt (to taste) and cook until done. Once done drain out the water. Do not throw away the mutton stock, as you can use it while cooking the rice. To a pan pour Ghee (3 Tbsp) and add Onions (5) and saute until translucent. Now add Fresh Ginger (3 Tbsp), Garlic (3 Tbsp), Green Chili Peppers (5).

Sauté for a few minutes and add Chili Powder (1 tsp), Ground Turmeric (1/2 tsp), Garam Masala (1/2 tsp) and Fennel Seeds (1/2 tsp). Sauté until the smell of the spices is gone. Now add Tomatoes (2) and Salt (to taste).

Cook until the tomato is done. Now add cooked mutton,Fresh Cilantro (3 Tbsp), Fresh Mint Leaves (3 Tbsp) and Curry Leaves (to taste). Mix and add Dahi (1 Tbsp). Cover and cook in low flame for four minutes.

Switch Masala off the flame and keep it aside. Wash and strain water from rice and keep aside. Boil Water (8 cups). To a kadai or large ceramic pot, add Oil (3 Tbsp), Whole Cloves (4), Green Cardamom Pods (4), Cinnamon Sticks (2 in), and Bay Leaves (2). Sauté for one minute and then add the strained Basmati Rice (4 cups) to it.

Over a medium flame, sauté the rice for 8 to 10 minutes until the rice starts to crackle. Now add mutton stock and boiling water. Both together should be eight cups. So adjust the amount of water accordingly. Also, add Lime (1) and Salt (to taste). Cover and cook on low flame until the rice is done.

By the time rice is cooked the water will be completely dried. If you feel the water is not completely dried remove the cover and cook in medium flame for two to three more minutes

Slice Onion (1) and fry it in Oil (2 Tbsp) until it becomes light brown in color. Drain it out of the oil and keep aside. Fry the Cashew Nuts (1 handful) and Sun-Maid Raisins (1 handful) and keep aside. Take a heavy bottom flat vessel pot and add a little ghee and spread it to all sides. Take half of the rice and spread it well. Now place the mutton masala on the rice layer. Add a little fried onion, cashew nuts, raisins, coriander and mint leaves.

Add the rest of the rice and spread it well uniformly. Add the fried onion, cashew and raisins. Cover with a tight fitting lid. Place an iron skillet or tawa on your stove and switch on the flame. Once the tawa is heated well reduce the flame to low. Keep the biriyani pot on the tawa and cook for eight to ten minutes. Switch off the flame and let it rest for atleast ten minutes before opening. Serve the biriyani hot with curd raita and pickle.