Mutton Biriyani

Ingredients

Mutton – 500gms
Basmati Rice – 500 gms (soaked for 10 mins)
Onions – 4 (medium, finely chopped)
Tomatoes – 3 (medium, finely chopped)
Garlic paste -1 tsp
Ginger – 1tsp (finely chopped)
Green chillies – 4 (slit in two)
Red chilly powder – 1 ½ tsp
Coriander powder -1 ½ tsp
Cumin powder -1 tsp
Turmeric powder – ½ tsp
Cloves – 4
Cardamom – 4
Cinnamon – 3’’ piece (broken into small pieces)
Black pepper – a few
Yogurt – 1 ½ cups
Coriander leaves
Cooking oil
Salt to taste
Saffron colour {optional}

Directions
1. Fry onions in oil until golden brown. Add the cloves, cardamom, black pepper and cinnamon sticks.
2. Add the chilly powder, coriander powder, turmeric powder, cumin powder and sauté for a few minutes.
3. Add mutton pieces, ginger, garlic paste, tomatoes and yogurt. Mix well and fry for 10 -15 minutes.
4. Add 1-2 cups of water and cook on low heat until meat is tender.
5. When oil separates from gravy, add green chillies and salt and cook for another 2 minutes and turn the heat off.
6. In another pan, boil rice in 6-8 glasses of water and salt to taste.
7. Drain the water when rice is half done.
8. Set rice and mutton curry in alternate layers in a big cooking pan. Cover and cook on low heat for 5-10 minutes.
9. Garnish with coriander leaves and serve hot.
{Can put hard boiled eggs in the biriyani - optional}