Mutton
Curd – 2 tblspn
Chilli powder – 1 spn
Turmeric powder – ½ spn
Mix all well marinate for 1 hour. To make biriyani fresh masala powder:
Heat pan dry roast,
Red chilli – 6
Poppy seeds – 1 tblspn
Coriander seeds – 2 tblspn
Fennel seeds – ½ spn
Cinnamon – 3
Cloves – 2
Star anise – 2
Black stone flower /kalpasi – 1
Nutmeg – ½
Cardamom – 2
Pepper corns – 4 to 5
Roast and grind into powder.
Preparation:
Heat cooker add oil n ghee 2 tbl spn, then temper with bay leaves, cardamom, cinnamon, cloves and cashew nuts.
Then add onions, green chilli and garlic sauté well till onion turns golden brown.
Then add ginger garlic paste sauté till raw smell goes off. Then add biriyani powder 4 tblspn mix well then add curd into it mix well.
Add marinated mutton and mint coriander leaves mix and stir well, add ½ cup of water and close the lid leave it for 2 whistle and 5 mins in slow flame.
Open and add rice mix it then add salt , coconut milk and water let it boil. Add chilli powder if u want spice, Then add mint coriander juice ( grind mint and coriander then filter it). Mix well check the taste . add lemon juice n ghee 2tblspn , boil till the water reduce to rice level close the lid and pressure cook for 2 mins in full flame and 7 mins in slow flame. (Or) boil for 1 min ( don’t reduce water) then close the lid 1 whistle in full flame & 3 to 5 mins in slow flame.
Serve with onion raita or chicken gravy.