Ingredients

• basmathi rice - 1/2 kg (jeeraka samba rice)
• mutton - 1/2 kg
• onion - 200 gms
• tomato - 100 gms
• green chillies - 5 nos
• mint leaves - 1/2 bunch chopped
• chilli pdr - 3/4 tsp
• dhaniya pdr - 1/2 tsp
• turmeric pdr - 1/4-1/2 tsp
• garam masala pdr - 1/2 tsp
• curd - 2 tbspns
• grated coconut - 2 tbspns
• spices - 4 each (cinnamon, clove, cardamom)
• fennel (saunf) - 1 tsp
• kalpasi - 1tsp (optional)
• cashews - 10 nos
• ginger, garlic paste - 2 tbspns
• oil or dalda - 1/2cup
• ghee - 2 tbspns
• salt to taste

How to Make Mutton biryani (Madras style)

• Wash and soak rice for 1/2 an hr. Grind coconut, green chillies, all powders into a smooth paste. Clean mutton, add the ground masala, ginger garlic paste and pressure cook till its 3/4 done.
• Add a cup of water and salt.
• In a heavy bottom vessel, heat oil add spices and saunf saute it till it becomes golden brown.
• Add sliced onion to it and saute till golden brown, add cashews and saute for a second.
• Now add tomatoes and curd. Cook till they becomes pulpy.
• Now add rice to it and stir for 3-5 mins.
• In this stage put the cooked mutton in it.
• Measure the stock and pour it in 1 1.5 cups ratio to the rice.
• When the biryani is 3/4 done i.e., when there is no water put it in dum for 15 mins, pouring the ghee on top.
• Close it with a tight lid.
• Serve hot with raita and chicken fry.