QUICK EASY TASTY BIRYANI...

MUTTON BIRYANI...

When you want to have Biryani but are not ready for the grind, then this recipe is very simple yet tasty .

Ingr:

Raw rice (Basmati)                  2 cups ( 200 gm)
Mutton                                    400 gm
Onion                                      4
Tomatoes                                4
Curd                                       2 tbsp
Ginger                                    1/2"
Garlic                                     4 cloves
Gr.chillies                              3
Red chilli pd                          2 tsp
Garam masala                       1 tsp 
Cinnamon                              1/2"
Elaichi                                    3
Star Aniseed                           2
Nutmeg flowers                      2
Cloves                                     5
Bay leaf                                  2
Fennel seeds (Saunf)              1/2 tsp
Cashew & raisins                   few
Sugar                                      1/2 tsp
Salt to taste
Oil or ghee

Method:

1. Wash and soak rice for 1/2 an hour.
2. Clean and keep the mutton aside.    
3. Chop onion, tomatoes,gr.chillies. Chop ginger, garlic together
4. Heat oil in a cooker and put in the whole spices; Add ginger garlic and stir.
5. Now add onions and fry to golden brown; add tomatoes and stir for 2 mts.
6. Add the mutton pieces and toss nicely for 5 mts. Add sugar and stir.
7. Add red chilli pd , garam masala, salt. Mix well. Add curd and stir nicely.
8. Pour two cups hot water and close the cooker.
9. After one whistle slow down the heat and let it cook for another 5 mts.
10. Remove from heat and on cooling open it.
11. Now add the remaining hot water ( ratio 1 1/2 cup water for 1 cup of rice) and bring to boil.
12. Check for taste and flavours and balance accordingly.
13. Add rice on top of the water level by arranging in a layer. Dont mix at this stage.
14. Shut the cooker and keep on medium flame. After the first whistle, keep in sim for 5 mts.
15. Remove and let it cool on its own.
16. On cooling open and spread golden brown onions fried deeply.
17. Mix gently to avoid rice getting mashed. Pour some ghee according to taste and slowly transfer the contents to a casserole or any other shallow dish.
18. Serve with raitha and boiled egg.

Note:

(The spices and seasoning can be adjusted to one's taste. See to it that the rice grains are separate )