MUTTON BIRYANI

    Mutton Biryani , Chilly Eggs and Onion Tomato Raita

For this biryani we need Chitti muthuyala rice. This looks like small grain rice and it has amazing smell. But, I tried with regular basmati rice. The taste is very good. Cook accordingly as instructed below. Recipe courtesy : Cooking Show

Mutton	1kg
Basmati rice	2 cups / 400 g
Onions	250g (sliced)
Tomatoes	250g (sliced lengthwise)
Green chillies	6 - 8 slit
Oil	1/2 cup
Curd	1 cup
Red chilly powder	1 tbsp, plus 1 tsp
Coriander powder	1 tbsp
Salt	to taste
Turmeric	½ tsp, plus ½ tsp
Coriander leaves	1 cup
Ginger garlic paste	2tbsp, plus 1tsp
Garam Masala	1tsp
Dry Coconut powder (or) fresh coconut paste	2tbsp
Whole Garam Masala	Cloves - 8, Cardamom - 5, Cinnamon -no. 4 (inch size pieces) Star anise - 1,   Marati moggu- 1
Hot water	2 cups.

Mutton Preparation:

• Wash mutton and drain well.
• To this add 2 tbsp of ginger garlic paste, tsp of red chilly powder, ½ tsp of turmeric, salt and less than cup of water. Mix well and cover with lid.
• Pressure cook up to three whistles on medium high flame. Off the flame and allow pressure to release.
• Separate mutton from water. Reserve (mutton) water for cooking the rice.

Biryani Preparation:

• Soak Biryani rice for 20 minutes in water.

• Heat ½ cup oil in pressure pan. Fry whole garam masala spice's till aroma flavour comes out.
• Add onions and green chillies. Fry till onions are golden brown in color.
• Add tsp of ginger garlic paste and fry for few movements.
• Meanwhile, in a bowl mix tsp of chilly powder, 2 tbsp coconut powder/ paste and 1 tbsp coriander powder in little water. Add to onions mixture and fry it for couple of minutes.
• Add coriander leaves and fry it for another couple of minutes.
• Add tomatoes and stir well. Cover and cook till tomatoes are nicely cooked and mashed.
• Add curd and stir well.
• Now, add salt and garam masala powder and mix well.
• Add mutton (without water) and mix well. Cover and cook for 5 - 7 minutes.
• Add soaked rice and 2 cups of mutton water(see first point) or hot water. Mix and check the salt at this point.
• Mix and close with the  pressure cooker lid (do not put regulator/ weight valve) and cook on medium flame for 10 minutes or till water evaporates.
• After 10 minutes, place cooker on hot tawa and cook for another 15 - 20 minutes on medium high flame.
• Serve hot with raita.

In picture I served with Onion-Cucumber Raita and Chilly Eggs.