Ingredients

• 1 kg - mutton, boneless
• 4 cups - rice
• 4 whole green chillies
• 3 potatoes, peeled and cubed
• 3 onions, finely chopped
• 2 tomatoes
• 2 tbsp - ginger-garlic paste
• 2 tbsp - chilli powder
• Chopped coriander leaves
• 6 cloves
• 4 cardamoms
• 2 cinnamon sticks
• Peppercorns to taste
• 1 cup - yoghurt8-10 dry plums, softened by soaking in water
• 1 tsp garam masala powder
• Strands of saffron, soaked in milk or water
• 1 tsp - vinegar
• Salt to taste4-5 tbsp - oil or butter

How to Make Sindhi mutton biryani

• Heat oil or butter in a pan; add cinnamon, cloves, cardamoms, peppercorns and fry.
• Then add the onions and fry until golden.
• Add green chillies, ginger-garlic paste and fry for 1 min.
• Add mutton pieces and fry until it is lightly brown.
• Add salt, chilli powder, little water and fry the masala.
• Add beaten yoghurt, cover the pan and cook on medium flame.
• After a few minutes, add 1-2 cups of water to cook mutton until 3/4 tender.
• Add potatoes, plums, tomatoes and cook for 10 mins, (until the potatoes are cooked).
• Add garam masala powder, mix well and remove from fire.
• Cook till 3/4 done, with little vinegar and salt.
• Heat a large heavy-bottomed pan and put little oil from gravy in pan.
• Add half the rice, cover with mutton pieces and with gravy, add chopped coriander leaves and then with remaining rice.
• Sprinkle saffron water on top.
• Cover the pan tightly with some weight on top and then keep the pan on medium flame. Cool for 10-15 mins.