Mutton Biryani

Ingredients : 

Mutton - Half kg 

Basmati Rice - Half kg ( equal as mutton, soak when you start cooking) 

Onions - 2 big size

Green chilies - 12 

Tomato - One Big 

Mint - one hand full

Coriander leaves - one hand full

Cinnamon - Half inch

Oil as required 

Garam masala powder 1 tsp

Chili Powder - 2 tsp  

Coriander power  - 1 tsp 

Turmeric - half tsp 

Thick Curd - 3 tbsp 

Salt 

Lemon Juice - 1 tbsp 

Ghee - 3 tbsp 

Whole Garam Masala :

    Bay Leaves - few for frying 

    Cardamom -  3 for frying 

    Fennel - Half tsp for frying

   Jeera - Half tsp  for frying 

   Star Anis - 2 

   Star Anis flower - small piece

For Grinding  (grind to a smooth paste) 

   Ginger garlic - to get 2 tbsp paste

   Cloves - 6

   Cinnamon - Half inch 

   Mint - two strands 

Heat oil in a Cooker and add all the whole garam masala into it, add thinly sliced onions and fry well till it turns golden brown, add mutton, turmeric, ground paste, chili powder, coriander powder, salt and garam masala and half of mint leaves, curd and let it fry for 5 to 6 min. 

Now add 1.5 cups of water and close the lid and leave it for 6 whistles (I first left it for 4, the meat was still tough and I kept it for 2 whistles more and the meat was well done). The meat has to be fully cooked before going to the next step

Take another bigger vessel, add 1tbsp ghee, fry the remaining mint and add only the mutton pieces without liquid into it and fry for 3 min, add chopped tomato. 

Then measure the mutton cooked liquid, for me it was 3 cups  + 2.5 cups of hot water into the mutton. 

Once this comes to boil, add rice, coriander leaves and 1 tbsp lemon, 2 tbsp ghee check salt. If the spice level is less then slit a few more green chilies here ( not chilli powder as the liquid wd get too thick) 

Let it come to boil, after 3-4 minutes, mix carefully, by now the water qty would be reduced. Keep an old pan below the vessel and close the lid. 

Cook this for 15 min in medium heat, next 5 min in low heat. Turn off flame and rest it for 10 min before serving. 

Note : we got the tender goat meat for this. If yours is tough, cook for few more whistles.