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Mutton Biryani

Ingredients

1 kg Mutton
2 cups Basmati Rice
4 Onions chopped
4 Tomatoes chopped
3 tbsp. Garlic paste
3 tbsp. Ginger paste
5-6 Green Chilli (paste)
1 cup Curd
2 Bay leaves
3 Cloves
2 Cinnamon sticks
4-5 whole Black Peppers
1 tbsp Coriander Powder
1 tea spoon Red Chilli (or as per your taste)
Salt to taste
1 tea spoon Turmeric Powder
1 tbsp Garam masala
1 tea spoon Biryani Colour (2-3 colours)
2 tbsp Milk
Fresh Coriander
3 tbsp Oil for cooking
5-6 Cashews

Preparation of Mutton

1. Wash the mutton nicely and keep it for five minutes in a vessel (as special vessel with holes) to drain the water.
2. Now take a big bowl put curd, ginger, garlic, green chilli paste, bay leaves, cloves, cinnamon sticks, black pepper, coriander power, red chilli, salt, turmeric powder and garam masala and mix well and marinate mutton in that mixture for 1/2 an hour.
3. Now take a big kadahi put oil in it and fry the onions. When onions will be golden brown put marinated mutton with whole mixture in the kadahi and cook for 45 minutes or till mutton becomes tender - do not cook in the pressure cooker. While cooking Mutton in the kadahi for 45 minutes you will have to stir it continuously and you can put little water also so that it will not stick with the kadahi - (in punjabi will call it bhunna mutton).
4. And in the last put some fresh corriander leaves and keep aside.

Preparation of Rice:

1. Soak rice in water for 1/2 an hour.
2. Take a big vessel put water to boil the rice (water should be more than the normally required quantity). When water comes to boil put little salt in it.
3. Now drain the water of soaked rice and put rice in boiled water. You do not have to cook the rice fully it should be half boiled.
4. After boiling drain the water and keep rice in a vessel (A special vessel with holes) to drain the rest water also.

Decoration:

1. Cut cashews in small pieces and keep it aside
2. Take one small onion cut into thin and long pieces
3. Take a frying pan and heat up one tbsp oil and put onion and fry till golden brown and keep aside.
4. Take small bowl and put 2-3 tbsp of milk and 1 pinch of colour and mix well. (if you have 2-3 colours you can repeat this procedure for each colour) and keep it aside.

Preparation of Biryani

1. Once mutton and rice are ready take a big kadahi put 1/2 cup milk in it and now spread rice in the kadahi one layer on the layer of rice make one layer of mutton then again one layer of rice and repeat rice and mutton layer by later. On the top you should make rice layer only.
2. Now take cashews and fried onions and spread on the top of the rice layer.
3. Take bowl of the colours put some drops of each colour on the rice (it should look like colour full dots on the white cloth) but you have to put colour in such a way that it should go till bottom in one line. After doing all this decoration put this kadahi on a very less flame.
4. Cover kadahi with fitting lid, seal edges with Chapati dough, cook it for 10 minutes on very less flame.

Serve hot with Curd and Salad.