Ingredients

• 1 kg - mutton
• 1 kg - basmati rice
• 1\4 kg - ghee
• 1\4 kg - thick curd
• 1 - big onion (cut in to long pieces)
• 15 - green chillies
• 1\2 tsp - red chilli powder
• 3 tbsps - ginger-garlic paste
• 1 tsp - raw papaya paste
• 1/2 tsp - garam masala
• 1 bunch - coriander
• 1 bunch - pudina
• 1 - lime
• 2 tbsp - milk
• A few saffron strands
• salt to taste
• For Raw garam masala:
• shahi jeera - 1 tsp
• cinnamon - 4 to 5 sticks
• cloves - 8 to 10
• cardamom - 6 to 7
• bay leaves - 5 to 6
• stone flower as required

How to Make Hot Mutton Biryani

• In a dish, take the washed mutton and add curd, ginger-garlic paste, lime juice, raw papaya paste, garam masala powder, green chilli paste, red chilli powder and mix well.
• Leave the marinated mutton for at least 2 hours or as long as 4 hours.
• Then, in a pressure cooker, or a thick bottom handi, take ghee and heat.
• Add the raw garam masala, onion and fry well till the onion is golden brown.
• Add the marinated mutton and cook for 5 minutes on a slow flame.
• Then, pressure cook for 3 whistles or till the mutton is tender.
• Meanwhile wash the rice (do not wash beforehand) and drain well.
• Add this rice to the cooked mutton and mix well.
• Add water just enough to cook the rice and add salt.
• Close the lid and cook for 2 whistles or without the whistle for 15 mins.
• Turn off the flame. Then make deep holes in the rice with help of a long slim knife.
• Pour the milk in which the saffron is soaked.
• Leave it for 10 mins and then garnish with coriander, pudina and mix carefully, but not too much.
• Turn it over to a serving dish and garnish with boiled eggs.
• Serve with mirchi / baingan ka salan, raita.