SHAHI BIRYANI...

RECIPE:

Ingr:

Mutton                         500 gm
Basmati Rice              2 cups (400 gm)
Onion                          4
Tomatoes                   4
Ginger                        1"
Garlic flakes               8
Green chillies             6 - 8
Pepper corns             1/2 tsp
Cardamom                 5
Cloves                        6
Cinnamon                  1 "
Nutmeg pd                  pinch
Nutmeg flowers         2
Star Aniseed              2
Bay leaf                      3
Fennel /saunf pd       1 tsp
Red chilli pd              1 tsp
Biryani masala          1 tsp
(optional)
Turmeric pd                1/2 tsp
Mint leaves                  bunch
Coriander                     tiny bunch
Curds                           2 tbsp
Lemon                         half
Coconut cubes           1 cup 
Cashew / almonds    
(blanched)                   6 each
Raisins                         1 tsp
Refined oil                   4 tbsp
Ghee                             1 tbsp
Sugar                            1 tsp
Salt to taste 


Method:

1. Wash and soak rice for half an hour.
2. Clean and cut mutton to desired pieces. 
3. Chop 3 onions and tomatoes finely lengthwise.
4. Grind together 1 onion, gr chillies, ginger, garlic, peppercorns, coconut, badam, cashew to fine paste. 
5. Heat oil and ghee in a cooker and add all whole spices and stir for a mt.
6. Add raisins, a few cashew and onions; fry till pink .
7. Add the ground masala and salt and  stir continuously on sim ; simmer for 8 - 10 mts.
8. Add tomatoes and mint leaves with half of coriander leaves and stir well.
9. When the masala begins to leave the sides, add mutton pieces and mix to coat the masala.
10. Stir for 6 mts. Add red chilli pd, saunf pd, biryani masala and sugar; cook for 2 more mts.
11. Add 2 cups hot water and check for seasoning. Cover the lid and cook on high heat till the first whistle; reduce the heat and cook for 5 mts. Remove from heat and let the cooker cool.
12. On cooling, remove the lid and add 1 cup hot water; keep on medium heat to bring to a boil.
13. Check for seasoning and put in lime juice. When the water begins to boil, add the drained rice on top in a layer; do not mix. Cover the lid and cook on medium heat till the first whistle.
14. Reduce the flame to sim and simmer for 5 mts. Remove from heat and let it cool .
15. On cooling remove the lid and gently transfer to a flat dish 
16. Sprinkle with coriander leaves and serve hot with onion and curds raitha, brinjal curry etc.

Note:

For the Sweet : http://swaadanusaar.blogspot.in/2013/07/bread-rabari-pudding.html

For the Brinjal Curry : http://swaadanusaar.blogspot.in/2013/08/brinjal-curry-for-biryani.html