Mutton Biryani

• Mutton - 1 kg
• Basmati rice - 3 cups
• Oil - 2 cups
• Cloves - 6 nos
• Cardamom - 6 nos
• Cinnamon - 1 no, 2"
• Nutmeg - a pinch
• Black Cardamom - 1 no
• Bayleaf - 1 no
• Onions, chopped - 6 nos
• Tomato, chopped  - 6 nos
• Ginger - 1 big lime sized
• Garlic - 6 nos
• Coriander leaves - A small bunch
• Mint leaves - A small bunch
• Yoghurt/Curd - 6 tbsp full
• Green chillies - 5 - 6 nos
• Chilly powder - 1 tsp
• Coriander powder - 1 tsp
• Garam masala - 1 tsp

Preparation:

1)Heat oil in a heavy bottom vessel and fry the spices.

2)Chop onions and saute it along with the spices, till it turns light brown.

3)Chop ginger and garlic and add it to the onions and fry it. 

4)Add the mutton pieces and allow it to cook for 15 mins, stir in between. 

5)Chop the tomatoes and add it to the mutton and allow it to cook for 5 mins or till the tomatoes get blend well. 

6)Add chilly powder, coriander powder and the garam masala and stir for 2 mins.

7)Add the yoghurt and stir well till it is mixed properly with the gravy and allow the gravy to cook for another 5 mins.

8)Chop the mint and coriander leaves and add it to the gravy along with the green chillies and cover the vessel tightly with the lid.

9)Simultaneously, boil 3 cups of water and cook the rice till it`s half cooked.

10)Add the rice along with the remaining water (if any) to the gravy and mix well and allow it to cook on a low flame with the lid tightly on for about 10 mins.

11)Stir once in between to mix the gravy well with the rice.

12)Switch off the stove and do not remove the lid for another 10 mins.

13) Let the biriyani become tender in the steam

14) Remove after 15 mts a serve.