Karnataka Special Mutton Biriyani

Ingredients

Basmati rice        :    ½ kilo
Mutton             :    ½ kilo
Onion (big)        :    2  (cut into pieces)
Cashew            :    50 gm
or
Almonds
mint, coriander leaves    :    1 cup
Curd            :    1 cup
Milk            :    ½ cup
Chilli powder        :    1 tsp
Biriyani leaf        :    2   
Lime            :    1
Ghee            :    100 gm
Turmeric powder        :    a little
Ginger            :    a small piece
Garlic             :    4 pods
Green chilli        :    3 (slit into two )
Salt            :    as needed

To powder

Cloves            :    2
Saunf            :    ½  tsp
Cardamom         :    3

 

Method   

Clean and cook mutton.
Grind onion, garlic, chilli powder, cashew into a paste.
Heat ghee in a thick bottomed vessel and fry onion till golden.
Add green chilli, mint, coriander leaves, powdered masala, ground masala, salt and fry.
Add cooked mutton, curd, lime juice and stir.
Cook rice.
When the rice is ¾ cooked, strain water.
Add salt to the rice.
Mix turmeric powder with milk.
Fill a thick bottomed vessel, with a portion of rice.
Add some mutton masala.
Add another portion of rice and mutton masala.
Add milk, close the vessel with a lid and cook on a low flame for 20 minutes.

Note

Maida can be made into a paste and this can be used to seal the vessel.
This can be removed before serving.