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Mutton Biryani
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Ingredients:

Basmati Rice	:	1 kg
Mutton	:	2 kgs (cut into small pieces)
Ginger Garlic Paste	:	2 tbsp
Green Chillies	:	6
Coriander Leaves	:	1 big bunch (chopped finely)
Mint Leaves	:	1 bunch (chopped)
Garam Masala Powder	:	3 tsp
Dry Red Chillies	:	8
Cloves	:	8
Cinnamon Stick	:	2' pieces-2
Cardamoms	:	4
Cashewnuts	:	15
Onions	:	1 cup (sliced)
Curds	:	2 cups
Ghee (or Oil)	:	10 tbsp
Lemon Juice	:	extracted from 3
Salt	:	to taste
Saffron	:	5 tsp
Milk	:	¾ cup
Boiled Eggs (optional)	:	8

Preparation:

Marinate the mutton pieces with ginger garlic paste and beaten curds and keep it reserved. Grind together red chilies and cashewnuts into a fine paste. deep fry the sliced onions in oil till they become crisp. Mix together chopped coriander leaves, mint leaves, 1 tsp of garam masala and three portions of fried onions and keep reserved.

Heat half the quantity of ghee in a heavy bottomed vessel and fry the chili, cashew paste. Add marinated mutton, ¼ of the fried onion, half the quantity of garam masala and salt to taste. When ghee oozes out at the edges, add one and a half cups warm water and pressure cook till tender.

Take a heavy wide mouthed vessel and fry cardamoms, cloves and cinnamon in 1 tbsp ghee. Add rice and fry for few seconds, add green chilies and salt. Add double the quantity of water to the rice and let it come to one booil. Reduce the flame and cook till the rice is done. Remove from fire and spread the rice on a broad plate and discard the whole spices (sabut masala).

Take another heavy, wide mouthed vessel and line it with ghee. Spread prepared rice to form a layer and cover it with half the cooked mutton. Sprinkle half of the coriander leaves mixture and half the quantity of lemon juice. Spread another layer of rice followed by another mutton layer, leaves mixture and lemon juice. finally spread a layer of rice and sprinkle saffron milk and some ghee over it. Cover and seal the vessel. Cook on a low fire for twenty minutes. Serve hot!

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