Mutton Biryani - South Indian

Ingredients

Basmathi Rice - 2 cups
Water - 2 cups
Mutton / Goat - 1/2 kg
Onion - 2 large, sliced
Tomato - 3 large, sliced
Ginger garlic paste - 1 tbsp
Green chilli - 4 no
Mint & corriander leaves - 3/4 cup chopped
Corriander powder - 2 tsp
Red chilli powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Biryani Masala - 1 tsp
Salt - to tate
Lemon juice - from 1 lemon (medium sized)
Curd - 1 tbsp
Bay leaf - 1 
Cinnamon - 2 sticks
Cardamom - 2 
Cloves - 2
Star anise - 1
Fennel seeds - 1 tsp
Mace - 2 

Marination (minimum 3 hrs - max overnight)

Mutton - 1/2 kg
Curd - 1 tbsp
Ginger garlic paste - 1 tsp
Red chilli powder - 1/3 tsp
Salt 

Method

1. Wash basmathi rice in cold water 3-4 times, soak in cold water for 30 mins.
2. Pressure cook the marinated mutton for 5- 8 whistles (adjust according to your usual cooking, we love our meat to be soft and tender). Switch off and set aside.
2. In a wide heavy bottom pan heat oil, add the whole spices one by one - Bay leaf, fennel, cardamom, cinnamom, cloves, mace, star anise. Wait for 10-15 seconds for it to sizzle and release all the aroma.
4. Add onions and saute for 3-4 minutes until they have a golden tint. Add the green chillis and tomoto sprinkle some salt and saute. Cook covered for 3 minutes and wait until its cooked and mushy. 
5. Now add the spice powders - red chilli powder, corriander powder, biryani masala, jeera powder and mix well. Add in half of the mint and corriander leaves, beaten curd cook for 1 minute covered.
6. Add the cooked mutton and its juices if any. Mix well bring it to a boil. Add 4 cups water (adjust if you have more water from the cooked meat). Bring this to a boil.
7. Drain the soaking rice and once the water is boiling add the rice. Mix well, check for salt and spices. 
8. Sprinkle the left over mint leaves & corriander leaves mix well. Cook covered in medium flame for 4 minutes. 
9. Lower the flame and place a dosa skillet and keep the biryani pan over it. Cook further in simmer for 8 minutes. Switch off. After 10 minutes open the pan and sprinkle the lemon juice.
10. Serve hot along with raita. 

Mutton Biryani - South Indian by asith-mohan-mangalore