Mutton Briyani

Ingredients:

• Basmati rice - 1 cup
• Oil and Ghee
  
• Cumin seeds - 1/2 tspn
• Bay leaf - 1 or 2
• Cinnamon - a small stick
• Cloves - 2
• Kalpasi (Black stone flower) - a small piece
• Onion - 1/2
• Green Chili - 2
• Mint leaves - 1/2 cup
  
• Coriander leaves - 1/2 cup
  
• Coconut milk -3/4 cup
• Lemon juice - 1/2 tspn
• Salt - to taste

Fry and make a coarse paste of:

• Onion - 1/2
  
• Tomato - 2
• Mint leaves - 1/2 cup
  
• Coriander leaves - 1/2 cup

For marination:

• Mutton - 1/4 kg
• Ginger garlic paste - 1½ tspn
• Turmeric powder - 1/4 tspn
  
• Chili powder - 1/2 to 1 tspn
• Coriander powder - 1½ tspn
• Cumin powder - 1 tspn
• Garam masala powder - make a fine powder of (Saunf- 1/2 tspn, Cardamom - 2, Cinnamon - 1 inch stick, Cloves - 3, Star anise - 1/4)
  

• Curd - 3 tspn
• Salt - to taste

Recipe:

1. Marinate the above given ingredients for 20 to 30minutes. Then pressure cook them for 3 whistles by adding little water. Little water is enough since the mutton pieces also releases some moisture.
2. Heat Oil in a pan. Add half of a Onion and fry till they are light brown. Then add Tomato and fry for 1 or 2 minutes. Add Mint and Coriander leaves. Remove from heat and grind them into a coarse paste.
3. Soak Basmati rice for 10 minutes.
4. Heat Ghee in a pressure cooker and add Cumin seeds, Cinnamon stick, Cloves, Bay leaf, Kalpasi. Once it starts spluttering, add Onion and fry till they are golden brown.
5. Add the ground paste(from step 2) and fry for 2 to 3 minutes. Then add cooked mutton pieces, Mint leaves and Coriander leaves. Fry them for a minute or two.
6. Add Basmati rice, Coconut milk, Mutton stock (the water which you used to cook mutton), Water, Lemon juice and Salt. Mutton stock, Coconut milk and Water altogether is 1½ cups.
7. Pressure cook for 2 to 3 whistles. Once the pressure is released, open the cooker, mix well and serve.