Ingredients

• 1.5 kg- mutton
• 2- marrow bones
• 1 tbsp - lime juice
• 1 kg- basmati rice
• 750 g- onion
• 8 to 10 - green chillies
• 1 cup- mint leaves
• 1 cup-coriander leaves
• 750 g- tomato
• 1/3 cup+2 tbsp- ghee
• 1/3 cup- oil
• 6 cloves
• few pieces cinnamon
• 4 cardamom
• 2 star anise
• 2 marata moggu
• 3 blades mace
• 2 bay leaves
• 2 tbsp- ginger-garlic paste
• 2 to 3 tsp- chili powder
• 1 tsp- turmeric powder
• little orange food colour
• salt to taste
• For Garnishing:
• fried cashew nuts
• fried onion slices
• hard boiled eggs

How to Make Easy Mutton Biriyani

• Cut the mutton into medium size pieces. Wash well. Add about 2 cups of water, salt and lime juice.
• Pressure cook with the marrow bones for 10 mins. Cool, drain and reserve the stock.
• Wash and soak the rice in water for 15 mins. Drain and keep aside.
• Slice the onions. Finely chop green chillies, mint and coriander. Chop tomatoes.
• Heat 1/3 cup of ghee and the oil in a thick bottomed vessel. Add all the ingredients from cloves to bay leaves. Fry for a few seconds.
• Add onion and fry till brown. Add ginger- garlic paste and fry till fragrant.
• Add chilli-turmeric powder, green chili, mint and coriander. Add tomato and cook till it is soft.
• Add mutton and rice. Combine mutton stock with enough water.
• Add salt to taste (only what is needed for rice). Mix gently. Let the mixture boil. Cover and simmer till the water is in level with the rice.
• Meanwhile, place a thick flat tawa on the other gas. Also have a vessel containing hot water ready.
• Transfer the biriyani on to the tawa, and place the vessel with hot water on the lid.
• Leave on moderate heat till all the water in the rice is absorbed and the rice is cooked.
• Switch off the fire and leave the biriyani without disturbing for at least 15-20 mins.
• Just before serving, mix very lightly without breaking the grains of rice. Garnish with fried cashew nuts and onion slices and wedges of hard boiled eggs.