Mutton Biryani

.Biryani......Whenever i prepare biryani i go back to my childhood days, wow!!!!!! Those days were so nice......I still remember how i made my mom to prepare the biryani for the first time.Mom was a very good cook when it comes to traditional Kerala recipes, but she never knew to prepare biryani.
I remember when i was young my sister & i use to ask mom to cook  biryani & she use to tell dad to get from the restaurant, one day i read out a mutton recipe from a magazine & made her prepare, even though it didn't come out good at the first time but after 2 or 3 times she became expert & cooks a perfect & delicious biryani . Then on wards on every Sunday she used to cook for us, now she doesn't cook anymore, I miss her biryani those were the days, I Learnt from her to make the perfect rice for the biryani so here i share the biryani giving a touch of my style

Preparation time:25-30 min.
Cooking time:1hr 20 min.
Serves: 4
Ingredients:

• 2 cups basmati rice.
• 500 gm mutton chops.
• 200 gm sliced onions for mutton.
• 200 gm thinly sliced onions for garnishing.
• 2 large tomato chopped.
• 1/4 cup oil.
• 1/4 cup curd / yogurt.
• 1/2 cup chopped coriander leaves.
• 1/4 cup mint leaves.
• 1& 1/2 tsp salt.
• 1/2 tsp chilly powder( if required).
• 1/2 tsp saffron soaked in 1/2 cup warm  coconut milk & 1 tsp dried rose petals

Grind to paste:

• 2 tsp poppy seeds / khus khus.
• 6 cashew nuts.
• 10 green chilies or according to taste.
• 1 tsp coriander powder.
• 1/2 tsp turmeric powder.
• 1/2 tsp garam masala powder.
• 10 cloves garlic.
• 1/2 '' ginger.
• 1 tsp saunf / fennel seeds.
• 1 clove.
• 1'' cinnamon.
• 1 cardamom.

Method to prepare the rice:

• Click 👉 Biryani Rice
• Sprinkle saffron milk & rose petals & fluff it with a fork lightly & keep aside.

Method to prepare the mutton:

• Clean the mutton & marinate in 1/4 cup curds.

1. Heat 1/4 cup oil in a pressure cooker add 200 gm thinly sliced onions.
2. When golden brown  add carrot  julienne (optional)  remove the onions &place in a kitchen paper, keep aside for garnishing.

1. In the same cooker add 200 gm chopped onions& fry till brown.
2. Add the ground masala.

1. Fry them for 5 min on medium flame.
2. Add the chopped tomatoes, coriander leaves, mint leaves, salt  & mutton.

1. Add 1 cup masala  water from the blende stir & pressure cook up to 3 to 4 whistles or till the mutton is tender.
2. Once the pressure is down open the lid , if gravy appears watery cook & reduce it.

• As you can see the masala is thicken & its ready for the biryani.

Let's layer the biryani :

• In a greased dish spread 1/2 of the mutton masala, next spread a layer of the cooked rice sprinkle half of the soaked saffron milk, next spread rest of the mutton & the masala, lastly spread rest of the cooked rice sprinkle with rest of saffron milk garnish with fried onions, dried rose petals & garam masala powder cover with a tight fitting lid & seal the edges with the atta dough.
• Bake in a preheated oven on low degree for 40- 45 min or place the pot on a hot tava & cook on slow flame for 30-40 min.
• Serve hot with Cucumber Raita & pickle.

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