Hyderabadi Mutton Biryani

Ingredients:-

2 cups - Basmati rice
3 1/2 cups - Water
3 tbsp - Ghee
1 tsp - Salt
4 - Cloves
4 - Cardamoms
1 - Bay leaf
1 tsp - Shah jeera

Note :-

Heat ghee; add jeera and the whole spices and fry for a minute. Add washed rice and fry for 2-3 minutes. Add water and salt and cook. The grains should be separate.

For mutton masala:-

1/2 kg - Mutton
2 - Green chilies (slit)
3 - large Onions (chopped)
4 tbsp - Ghee
1 cup - Green coriander (chopped)
1 cup - Mint (chopped)
1 cup - Curd
Grind together
2 - Garlic cloves
1 1/2 - Ginger piece
1 1/2 - Red chilies
2 tsp - Coriander
2 tsp - Fennel
2 tsp - Khus khus
1/2 cup - Coconut (grated)
3 tsp - cashew nuts
Method:-

1. Cut meat.
2. Soak in curds.
3. Heat ghee in a pan add green chilies and onions.
4. Add masala paste and fry till brown.
5. Add tomatoes and fry for 2 minutes, add mutton, coriander and leaves.
6. Simmer for 5 minutes; add 1/2 a cup of water and salt.
7. Pressure cook for 15 minutes.
8. Open and add coconut and cashew paste.
9. Cook till gravy is thick.
10. Grease a dish.
11. Layer the rice and gravy.
12. First rice then gravy, ending with rice.
13. Dissolve some strands of saffron in a tblspn of milk.
14. Sprinkle on rice.
15. Either bake covered in a hot oven for 10 minutes.
16. Can keep covered tightly, on a tava on low heat for 10 minutes.
17. Garnish with halves of boiled eggs.