Mutton Biryani

Authentic Indian Mutton Biryani, a specialty of Idd
Ingredients

• 500 gm Mutton  medium size pieces  
• Vegetable Oil (Tel) - enough for frying Onions
• 4 to 5 tsp of Clarified Butter (Ghee)
•  8 cloves
•  4 cardamom,
• 1/2 shahizeera
• 3 tsp of finely chopped Garlic (Lasan)
• 2 tsp of finely chopped Ginger (Adrak)
• 2 to 3 tsp of homemade Garam Masala (Garam Masala)
• 1 & 1/2 tsp of Cumin Seeds (Jeera)
• 1/2 tsp pepper
• 1/2 tsp dagad flower
• Approximately 4 to 5 teaspoons (or to taste) of Salt (Namak) -
• 1 small stick of Cinnamon (Taj)
• 1/2 tsp of Turmeric (Urud / Haldi)
• 1 medium White Onion - very finely sliced lengthways (Dungri)
• 1 & 1/2 tsp of Milk (Dood)
• A pinch of Saffron Threads (Kesar)
• 4 to 5 tsp of Yoghurt (Dahi)
• Approximately 500 grams of Basmati Rice (Bhat)
• A handful of washed & freshly cut Green Coriander Leaves (Dhania)
• A handful of washed mint leaves
• 4 green chillies chopped

Method
                          To marinate the Mutton  first make masala home made for that
 take cinnamon,cumin seeds,coriander,cardamom, cloves, dagad flower and grind into paste,
now add the row spices into mutton
add red chilli coriander pd, cumin pd turmeric pd yogurt in this add ginger garlic paste, salt to taste 1 tsp lemon juice, green coriander leaves, mint leaves and 1/2 cup of oil in to it and mix well
 keep the Mutton  to marinate for half hours
                   Water is boiling in a vessel in this add salt 2 tsp oil bay leaves 4 cloves 2 elachi shahizeera now put rice into boiling water see that rice is done 70 % drain the water and put in the rice on top of Mutton layered the rice on mutton  put fried brown onion on top of rice.Put all the spices the biryani will be nice to taste all masalas in mutton u put .Brown onion is nothing but deep-fried sliced onion till they are golden and garam masala is made of star anise, black cardamoms, black peppercorns, cinnamon, cloves, green cardamoms, mace, coriander seeds, cumin seeds, nutmeg and salt.
A handful of coriander leaves and mint leaves gram masala, little lemon juice ghee 2 tsp ,now put the lid seal the pot with chapati dough around the lid see that the covered lid is fixed to the vessel so that air does not go from vessel put the vessel on fire for 5 min on high flame then 10 min for low flame then take out vessel when the steam is coming out from vassal from stove put tava and on that put the vassal for another 10 min the biryani is done the aroma come out of vessel.
 Serve biryani with yogurt raita.
Very nice biryani