MUTTON BIRYANI

Ingredients:

Ghee - 1/4 cup
Oil - 3 tblspn
Basmati Rice - 2 1/2 cup / 1/2 kg 
Onion - 2 large sliced thinly
Tomatoes - 2 large chopped
Ginger Garlic Paste - 2 tblspn
Mint Leaves - 1/4 cup chopped
Coriander Leaves / Cilantro - 1/4 cup
Chilli Powder - 1 tblspn 
Coriander Powder / Malli Podi - 2 tblspn 
Turmeric Powder / Manjal Podi - 1 tsp
Garam Masala Powder - 1 tblspn
Cumin Powder - 1 tsp
Salt to taste
Water - 4 cup 

For Marination:
Mutton - 1/4 kg
Curd / Yogurt - 1 cup 
Ginger Garlic Paste - 2 tblspn
Mint Leaves - 1/4 cup chopped
Coriander Leaves / Cilantro - 1/4 cup
Chilli Powder - 1 tblspn 
Coriander Powder / Malli Podi - 1 tblspn 
Turmeric Powder / Manjal Podi - 1 tsp
Garam Masala Powder - 1 tblspn
Cumin Powder - 1 tsp
Salt to taste

Method:

Start by washing rice in lots of water. Now soak it in clean water for 30 mins, drain and set aside. 

Take mutton and add all the marinating ingredients in a bowl. Mix well and let it marinate for 30 mins. Now take it in a pressure cooker, cover and pressure cook for 10 whistle. Now simmer it and let it cook for 15 mins. Turn off the heat and let the steam escape all by iself. Open the cooker and remove it to a bowl.

Heat oil and ghee in a kadai. Add in onions and saute till it turns golden brown.

Add in ginger garlic paste and saute for a min.

Add in tomatoes and 1 table spoon of yoghurt cook till it turn mushy.

Now add in salt and all spice powders and mix well to form a masala.

Now add in the cooked mutton and mix well.

Add in the drained basmati rice and mix well. Add in coriander and mint leaves and mix well.Add the mutton stalk then. 

pour in water and bring it to a boil. Cover the cooker and simmer it for 15 to 20 mins. Now turn off the heat and let the steam escape all by itself. Open the cooker and fluff it up.

Serve this biryani with raita.