Mutton Biryani Ingredients

Serves: 2 500 g rice 500 g mutton or you can substitute chicken 500 g tomatoes, chopped finely 250 g onion, chopped 50 g garlic 50 g ginger 5 green chillies, slit lemon, juiced 3 cinnamon sticks, about 5cm each 5 whole cardamom pods 5 cloves chilli powder to taste 125 ml cooking oil 50 g ghee handful of chopped fresh coriander, leaves only no stalks handful of chopped fresh mint leaves 2 tablespoons yoghurt or curd 1:2 ratio/ 1 liter water, for rice salt to taste

Directions
Prep:30min Cook:30min Ready in:1hr 1. To make spice powder: Grind the cardamom, cinnamon and cloves in food processor till medium fine. Grind the ginger and garlic to a fine paste. 2. Heat oil to pot and when it gets hot, add the ghee. When that gets hot, add the onions and fry till golden brown. Then add the ginger and garlic paste and stir fry for about 2 minutes, followed by the ground spices. Fry for another minute. 3. Put the mutton into the pot, stir, add the chillies and chilli powder. Add half of the chopped coriander and mint leaves and season with salt. Fry until oil starts oozing out, about 5 minutes. Pour in 1 cup of water. Cover pot with lid and simmer until mutton is cooked. 4. Add remaining water and another teaspoon of salt for the rice. Mix in the remaining coriander and mint leaves and bring water to boil, then add rice. Pour in the lemon juice, add the yoghurt, stir and cover pot with lid. Simmer on low flame for about 20 minutes or until the rice is cooked. Serve hot.