Mutton Briyani

Ingredients Needed

Basmati Rice - 1 & 1/2 measuring cup

Ghee - 2 tbsp
Oil - 2 tbsp
Ginger Garlic - 1 tsp
Small Onions (Shallot ) - 50 gms
Onions - 1 & 1/2 medium
Tomatoes - 2 medium
Chilli powder - 1 tsp
Green chilies - 2 nos
Curds - 1 tbsp
Lemon - 1 medium
Coconut Milk - 2 glass
Water - 1 glass
Salt to taste
Cinnamon - 2 "
Cloves - 3
Bay leaf - 2
Cardamom - 3
Mint / Pudina leaves - 1/2 cup
Coriander Leaves - 1/2 cup

Method to prepare

Soak Rice for 10 mins

Clean and Cut Mutton to required size pieces. Drain so that excess water

Grind Sambar Onions along with ginger garlic paste. Chop Onions and Tomatoes finely.

Heat oil and ghee in a pressure cooker. Add all the whole spices. Then the paste Onion ginger garlic
paste. Fry till the raw smell leaves.

Then add onions along with and fry till its brown. Add mint and coriander leaves. Fry for a min, then add
mutton pieces. Let it fry for 2 mins. Water will come out of the meat. It can be cooked for some more time.
Then add salt, chilli pw, turmeric pw,

Cook on high, then add tomatoes. Fry for 2 mins. Once its half cooked, add the drained rice. Mix again so
that everything gets coated.
Then add 2 glass of coconut milk and 1 glass of water. For basmati rice, I always add 1: 1 & 1/2 water ,
but since mutton has to get cooked, 3 glass of liquid is added.

Add 1 tbsp curds and juice of 1 lemon. Cover and put it on 2 whistles.

The end result was just too good, I was told. The difference might have been because of the onion paste
and coconut milk. I normally don't add so much coconut milk.