Mutton Briyani

Mutton Briyani Ingredients Basmati rice - 1 cup Oil and Ghee Cumin seeds - 12 tspn Bay leaf - 1 or 2 Cinnamon - a small stick Cloves - 2 Kalpasi (Black stone flower) - a small piece Onion - 12 Green Chili - 2 Mint leaves - 12 cup Coriander leaves - 12 cup Coconut milk -34 cup Lemon juice - 12 tspn Salt - to taste Fry and make a coarse paste of Onion - 12 Tomato - 2 Mint leaves - 12 cup Coriander leaves - 12 cup For marination Mutton - 14 kg Ginger garlic paste - 1½ tspn Turmeric powder - 14 tspn Chili powder - 12 to 1 tspn Coriander powder - 1½ tspn Cumin powder - 1 tspn Garam masala powder - make a fine powder of (Saunf- 12 tspn, Cardamom - 2, Cinnamon - 1 inch stick, Cloves - 3, Star anise - 14) Curd - 3 tspn Salt - to taste Recipe

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Marinate the above given ingredients for 20 to 30minutes. Then pressure cook them for 3 whistles by adding little water. Little water is enough since the mutton pieces also releases some moisture. Heat Oil in a pan. Add half of a Onion and fry till they are light brown. Then add Tomato and fry for 1 or 2 minutes. Add Mint and Coriander leaves. Remove from heat and grind them into a coarse paste. Soak Basmati rice for 10 minutes. Heat Ghee in a pressure cooker and add Cumin seeds, Cinnamon stick, Cloves, Bay leaf, Kalpasi. Once it starts spluttering, add Onion and fry till they are golden brown. Add the ground paste(from step 2) and fry for 2 to 3 minutes. Then add cooked mutton pieces, Mint leaves and Coriander leaves. Fry them for a minute or two. Add Basmati rice, Coconut milk, Mutton stock (the water which you used to cook mutton), Water, Lemon juice and Salt. Mutton stock, Coconut milk and Water altogether is 1½ cups. Pressure cook for 2 to 3 whistles. Once the pressure is released, open the cooker, mix well and serve.

Goes well with Raita