Mutton biryani

1. Prepare rice

2. Wash and soak rice in water for 5 mints.Drain water completely and keep aside.
Heat ghee in a deep pan and splutter whole masala.Then add drained rice and stir carefully( without breaking rice ) for 1 mint or till the rice starts crackling.Add enough boiling water to it .Then add coriander leaves and enough salt.Cook till the rice is 3/4 th cooked.Remove from fire and drain water.Spread the rice in a tray.

3. Prepare masala

4. In a pressure cooker,add mutton,red chilli powder,turmeric powder and coriander powder and salt.Mix well,add enough water and cook till the mutton is done.
In another pan,heat little oil and add sliced onion.Saute till they turn golden brown.transfer to a bowl.In the same oil add crushed small onion,ginger,garlic and green chillies.Saute till the raw smell goes.Then add tomato and cook till it is soft and mushy.Then add garam masala and saute for a second.Then add curd and mix well.To this add 3/4 th of fried onion and cooked mutton ( along with gravy ).Add coriander leaves ,curry leaves and enough salt.Cover and cook in low flame till the gravy thickens.Remove from fire.

5. Layering of biryani

6. In an oven proof tray,spread one layer of mutton masala.Then spread cooked rice on top of it.Repeat the same with all the masala and rice.Top layer should be rice.Mix a pinch of turmeric powder with 2 tblspn warm milk and sprinkle on top of the biryani.Cover with aluminium foil and bake for 20 mints at 350 F/180 C.
Garnish with remaining fried onion and serve with raita.

7. Notes:If you are using stove top method, layer the biryani in a heavy bottomed pan and cover it with a tight lid.Heat a thava and when it is hot place the biryani vessel on the top.Keep the flame at lowest and cook for 20-25 mints.At the same time, place a pan of boiling water on top of the biryani vessel.

8. Home made garam masala recipe for mutton:Dry roast 1/2-1 tspn tspn whole pepper,1/2 tspn fennel seeds,3 cloves,1 small piece cinnamon and 2 cardamom.Grind to fine powder.