Mutton Semiya Briyani

Ingredients

Mutton-250g
roasted semiya-1 cup
onion-2
tomato-2
green chilli-2
ginger garlic paste-2tsp
turmeric powder-1/4tsp
chilli powder-2-3tsp
coriander powder-3tbsp
fennel powder-1-2tbsp
salt to taste
whole garam masala(cinnamon stick-2,cardammom-2,cloves-2,black pepper-4-5,bay leaf-1)
oil 5-6 tbsp
ghee-3-4tbsp
coconut milk-1/2cup
water-1 cup
chopped coriander and mint leaves-1/2cup
curd-1/4cup

Wash and marinate the mutton with salt and curd before 30 minutes.
Heat the pressure cooker and add oil.When it gets heated add whole garam masala.
When it splutters,add sliced onions and saute well till it gets golden brown colour.
Add sliced tomatoes and gingergarlic paste and saute till the raw smell from it vanishes and also the juice of tomatoes oozes out.
Add the marinated mutton and salt,allow it to cook for 2 minutes.
Add all the masalas given above on it and saute well till the oil oozes out from it.
Add small amount(less than half cup) of water to cook the mutton.Pressure cook the mutton for about 3-4 whistles.Mutton should cook thoroughly.
Now the gravy part is ready.
Measure water in the gravy.Add 1cup of water ( including water in the gravy)to the gravy and half cup of coconut milk.(For one cup semiya add 1 and half cup water).Allow it to boil.
Once the water starts boil add chopped coriander and mint leaves on it.
Then add the semiya and close the cooker,no need to put weight on cooker.Let it cook in high flame for 2 mins.Keep stirring now to prevent it from sticking to the pan.
Then in sim for 3-5 mins.Once all the water disappears,the semiya looks sticky with one another, now add the ghee and stir it well for another 2-3 mins in low flame till the semiya cooked completely and not sticky any more.
Garnishing with chopped coriander leaves,fried onions and roasted nuts.
Serve it hot with raita.