Mutton Biriyani - Traditional

Ingredientsfor 3 servings

• 1½ cup Rice washed and — drained
• 2 One Cinnamon stick
• 3 nos Cloves
• 2 nos Cardamom
• 2 small Bay leaves
• 1 tsp Oil
• Salt, to taste
• 500 g Mutton with bones
• 1½ tbsp Ghee
• 1½ tbsp Oil
• 2 nos Onion sliced lengthwise
• Ginger garlic paste - 2 tsp
• 2 tsp Chilli powder
• 2 tsp Coriander powder
• ½ tsp Turmeric powder
• 1 tbsp Thick curd
• 1 tsp Garam masala powder
• Coriander leaves An handful
• Mint leaves An handful, Pudhina
• Salt, to taste
• 2 - Coal Koyla
• Pot

Preparation

1. Step 1

   Warm the oil in a pan. Add sliced onion and fry till it turns light golden colour. Set aside.

2. Step 2

   Clean and wash the mutton. Add to it ginger-garlic paste, chilli powder, coriander powder, salt, garam masala powder and turmeric powder.

3. Step 3

   Add curd, coriander leaves, mint leaves, 1 tbsp oil, half fried onion and marinate for 10 minutes.

4. Step 4

   Add the marinated mutton in the cooker. Close the cooker and Let it cook for 25 minutes on low heat. Then open the cooker and give it a good stir.

5. Step 5

   Cook rice in plenty of water with salt cinnamon, cloves, cardamom and 2 tsp oil.

6. Step 6

   Drain off the water and spread the rice in a big plate.

7. Step 7

   To make biryani, take a large bottom vessel. Add some ghee and spread over the vessel.

8. Step 8

   Add cooked mutton in the vessel and place the cooked rice over it.

9. Step 9

   Pour some ghee over the rice.

10. Step 10

    Add coriander leaves and rest of the fried onion.

11. Step 11

    Get a small pot & keep some pieces of burning koyla (coal) into it.

12. Step 12

    Keep this pot in the middle of the biryani vessel and put 2 tsp ghee over the burning koyla. Cover tightly with lid. Keep weight on the lid or use maida to seal the vessel.

13. Step 13

    Do Not allow the smoke to go outside of the vessel.

14. Step 14

    Keep the biryani on a very low flame for 5 minutes.

15. Step 15

    Remove the lid and remove the pot from the vessel.