INGREDIENTS

Mutton pieces in chunks (avoid shoulder cut) :1/2 kg

Indian basmati rice : 2 cups
Salt to taste
Bay leaves : 2
Green cardamons : 6
Black pepper corns : 25
Three-inch cinnamon sticks : 3
Oil : 1tbs
Onions (sliced) : 5
Shahi zeera : 1/2tsp
cloves : 12
Ginger garlic paste : 4tbs
Red chilli powder :1 tbs
Yoghurt : 1cup
Fresh coriander leaves (torn) : 1 cup
Fresh mint leaves (torn) : 1 cup
Pure ghee : 4tbs
Black cardamons : 2
Safforn (kesar) mix in 1/4 cup lukewarm milk, drops of rose water and kewara
(screwpine) water
Pudina chooped
Bioled eggs
chopped coriander for garnish

METHOD
=Heat 5 to 6 cups of water in a deep pan. Add drained rice,salt,bay leaves ,5 green
cardamons ,7-8 black pepper corns ,1 cinnamon stick, and cook till 3/4th done.
Drain and set aside
=Heat sufficient oil in a kadia and deep-fry half the onion slices till golden
brown .drain and place on an absorbent paper
=Grind caraway seeds,1 cinnamon stick remaining black peppercorns , cloves and
green cardamoms in to a fine powder and set aside
=Take mutton pieces in a bowl .Add ginger paste,garlic paste and salt and mix.Add
the spice powder , red chilli powder ,half of the fried onions crushed
,yoghurt,coriander leaves ,half of the mint leaves and 1tbls oil and mix.Let it
marinate for about 2 hours or longer(4-6) hours in a refrigerator
=Heat 2 tbls ghee in a pan,remaining cinnamom and black cardomoms and saute till
fragnant .
=Add remaining onions and saute till golden.Add marinated mutton ,stir and cook on
high heat for 3-4 min .Cover ,reduce heat and cook till almost done.
=Heat remaing ghee in a thick bottom pan .Spread half the rice in a layer and
mutton over the rice .Sprincle remaining torn mint leaves .Spread the remaing rice.
=Sprinkle safforn milk .Cover and cook under dum (very low flame) till done.
Garnish the biryani with chopped mint, coriander and fried onion.