Mutton Dum Biriyani-Eid Spl

Ingredients

For Mutton marination:

• Mutton -- 1/2 kg
• Curd -- 1/2 cup
• Turmeric powder -- 1/4 tsp
• Red chilli powder -- 1/4 tsp
• Salt -- 1 tsp
• Ginger garlic paste -- 1 tbsp

For Masala

• Cinnamon --  1 one inch piece
• Cloves -- 3 nos.
• Cardamom -- 3 nos.
• Star anise -- 1 nos..
• Bay leaf -- 1 no.
• Fennel seed -- 1 tsp
• Onion -- 3 nos, medium sized
• Tomato --  2 to 2 1/2 nos(depends on size)
• Ginger garlic paste -- 2 tsp
• Ghee -- 4tbsp
• Oil -- 2-3tbsp
• Green chilly -4-5 nos.
• Coriander powder -4tbsp
• fennel powder-2tbsp
• pepper powder-2tbsp
• Mint leaves -- 1/4 cup
• Coriander leaves -- 1/4 cup
• Salt -- to taste
• Juice of  half lime
• cashew(5-6),coconut(3tbsp),garam masala(half tbsp)- make fine paste with all these 
• fried onion,cashew and dry dates(each 3spns)

For rice

• crushed pineapple half cup
• Basmati rice -- 2  cups
• Lime juice 
• Salt , 1 tsp
•  cinnamon,cloves,cardamom, each 2 nos
• saffron colour
• ghee 3-4tbsp

Note: We don't use chilli powder,instead green chillies are used .If u need more spicy add extra green chillies.

Procedure

It has two process:

• Making gravy 
• Making rice

Making Gravy

• Marinate the mutton with the given ingredients and  keep it for one hour,meanwhile soak the rice for 30 mins.
• Heat the pressure cooker and pour ghee and oil,add cinnamon,bay leaf,star anise,cardamom,javithri,fennel seed.
• Then add green chillies,sliced onions and saute it well till it gets golden brown.
• then add ginger garlic paste and chopped tomatoes,let it to saute till the raw smell vanishes.
• Then add half of the chopped mint and coriander leaves,marinated mutton,salt,all the powders and saute it well until the oil oozes out along the sides.
• Add cashew , coconut paste, required amount of water and pressure cook the mutton for 5-6 whistles
•  After the pressure release set the gravy apart.,it should be semi gravy

Making Rice

• Boil 3 cups of water with the salt, garam masala and add the soaked basmati rice to the boiling water and add the lime juice. Cook the rice for 5 minutes, i.e. the rice should be 60% done. Drain the rice and keep it ready. 
• Now take a deep bottomed vessel and add the half of the masala to the vessel followed with half the amount of cooked rice(1st layer) . Again add the masala to top of the rice and again top it off with rice(2nd layer). Sprinkle  the saffron colour, crushed pineapple,remaining mint and coriander leaves,fried onion, cashew,ghee 4 tbsp.
• Cover the pan with tight lid and place any weight over the lid(bowl filled with water).Heat a dosa pan on high flame and place the entire set up on top of it. Cook on high for 3 minutes and then keep the flame in sim, cook for 10 to 12 minutes. Switch off the flame, leave the biryani undisturbed for 10 to 12 minutes.
• Serve it with raita.