SPECIAL MUTTON BIRYANI

INGREDIENTS:-

1. Biryani rice                 750 gms
2. Mutton                        750 gms
3. Onion                          200 gms[4]
4. Green chilies              12
5. Tomato                      150 gms[2 big]
6. Coconut                     1 
7. Lemon                       2
8. Ginger                       2"
9. Garlic                        3 whole
10. Cloves                      4 gms 
11. Cinnamon                1 big
12. Cardamom               6
13. Cashewnuts              15
14. Curd                         150 ml
15. Milk                         75 ml
16. Saffron                    1/4 tsp
17. Coriander leaves     handful
18. Mint leaves             handful
19. Ghee                       200 gms
20. Turmeric                1/2 tsp
21. Salt                         8 tsp

FOR GRINDING:-

1. Ginger              2"
2. Garlic               3 whole

• Grind both separately

FOR GRINDING:-

1. Coconut            1 whole

• Grind and take out the first milk for about 2 cups.
• Keep the rest of the coconut for chicken gravy.

FOR GRINDING:-

1. Saffron           1/4 tsp
2. Milk                1/4 cup

• Soak saffron for 1 hour in milk and grind to a smooth paste.

FOR GRINDING:-

1. Cashewnuts       15
2. Milk                   1/4 cup

• Grind to a smooth paste.

METHOD:-

• Wash mutton for 3 times, slice onion, slit the chilies on the top, cut tomatoes, mint and coriander leaves.
• Heat ghee, add onion and fry till dark brown or crisp.
• Add chilies and fry until it changes its color.
• Add cinnamon, cloves, cardamom, mint, coriander leaves, and fry.
• Add Tomatoes, and fry for a minute, add garlic paste, and fry for a minute.
• Now add ginger paste, and fry for a minute.
• Add mutton, add curd, salt, and fry for 2 minutes.
• Add coconut milk, lemon juice, stir and bring to boil.
• Reduce the flame and close the lid, cook for 30 minutes.
• Mix the mutton 15 minutes once.
• Wash and soak the rice for 20 minutes.
• Boil water, add rice, boil once, its enough, off the stove.
• Drain the water completely and mix in the gravy.
• Add ground saffron and cashew nut paste.
• Mix well and keep it in dum for 15 minutes on low heat.
• Serve with coconut chicken gravy, onion raitha, and boiled egg.