Ingredients:
500 gm chopped,washed & dried mutton
1/4 cup ghee
250 gm thinly sliced onion
1 tablespoon juice of 1 lemon
1 piece cinnamon
3 green cardamom
1 teaspoon powdered red chilli
1 cup Coconut milk
1 tablespoon garlic paste
500 gm soaked,washed & dried basmati rice
1/4 cup Refined oil
200 gm chopped tomato
1 small green chilli
3 clove
1 leaf bay leaf
3 pinches salt
1 tablespoon ginger paste
1/3 cup Water
For Garnishing
1/4 bunch chopped mint
1/4 bunch chopped coriander leaves
How to make:
Step 1: To prepare this interesting variation of Mutton Biryani, wash and soak the rice for 5 to 10 minutes.
Step 2: On the other hand, wash and clean the mutton and transfer to a pressure cooker, and pour 1/3 cup of water in it.
Step 3: Add red chilli powder, salt and 1 teaspoon of ginger and garlic paste (leave the remaining for the sauteing).
Step 4: Pressure cook until 1 or 2 whistles and switch off the flame. Reserve the water for later use.
Step 5: Heat ghee and oil in a large pan over medium flame, and add cloves, bay leaf, cinnamon and cardamoms to it.
Step 6: Stir-fry the ground spices for 30 seconds, an then add the onions along with green chillies.
Step 7: Saute the ingredients for 2 minutes or until onions turn golden.
Step 8: Add the remaining ginger and garlic paste and stir well for a minute.
Step 9: Now, add the cooked mutton pieces and stir well.
Step 10: Add the tomatoes, mint leaves, coriander leaves, salt, red chilli powder and lemon juice in the mutton, and mix them all well.
Step 11: Reduce the flame to low and stir well. Cook until it has a gravy consistency.
Step 12: Add coconut milk and the reserved water, and simmer for 2 to 3 minutes.
Step 13: Meanwhile, pressure cook the rice until 2 or 3 whistles and remove.
Step 14: Add the rice to the mutton mixture and stir to mix.
Step 15: Then, heat a tawa over medium flame, and place the pan over the tawa and cover with a lid.
Step 16: Cook for 5 minutes and remove from the flame.
Step 17: Garnish with coriander leaves and serve it with onion raita.