Ingredients

• 2 lbs - basmati rice (approx 4 cups)
• 2 lbs - mutton (or any meat or shrimp)
• 1 cup - yogurt
• 1 lb - onion (finely diced)
• 1 lb - tomatoes (finely diced)
• 1 cup - coriander leaves (finely diced)
• 1 cup - mint Leaves
• 1 inch piece - ginger
• 1 - large garlic clove
• 1 cup - Oil
• 4 - cloves
• 4 - cardamom
• 2 inches - cinnamon
• 1 tsp - turmeric
• 5 heaped tsp - mix of cumin and coriander powder
• 1 tsp - chilli powder
• 5 - chillies, sliced (optional)
• Salt to taste

How to Make Mutton Biriyani

• All greens, ginger and garlic should be finely ground and mixed with the yogurt. This is your ground masala.
• Clean and wash rice and drain.
• Clean meat and cut into fairly large pieces.
• Heat 1/2 cup oil and when very hot, add whole spices and finely chopped onions. Fry until onions are a golden brown.
• Add all of the dry spices and fry for 1 minute. Add the ground masala and tomatoes and fry until the oil separates and comes to top. This takes about 10 minutes.
• Add meat and cook until meat is browned, turning constantly and slowly adding the other 1/2 cup of oil. When well fried, add water and salt to taste.
• Cover and simmer until meat is tender for approximately 30 minutes.
• Add rice and add 4 cups of water. Lower heat when water is almost dried.
• Cover the top of the mixture with a wet cheesecloth and put the lid on the pot. (Note: Take care not to let the cloth touch the burner).
• Lower the heat further and cook on low fire until done. Open once or twice and stir gently to bring the bottom up.
• When done, remove from heat but keep covered until serving.