Pakistani Style Mutton Biryani

Pakistani Style Mutton Biryani Ingredients

Home Made Biryani Masala1 tsp coriander1 tsp cumin1 tsp fennelFew green cardamomFew black cardamomFew cloves1⁄2 inch cinnamon stickFew black peppercornFew whole bay leafsalt (adjust to taste)red chili powder (adjust to taste)1⁄2 tsp turmeric

For Lamb Curry

mutton with bones 1 kg1⁄2 cup cooking oil2 tablespoons ginger & garlic paste2 medium sized onions thinly sliced4 medium sized tomatoes thinly sliced1⁄2 cup yogurt2 -3 green chilies1⁄2 tsp salt1⁄2 tsp red chili powder2 large potatoes cut into cubes

Rice

4 cups basmati rice @maseeharice2 tbsp cooking oil1 tsp saltFew cloves1⁄2 inch cinnamonFew saffaron strands

Method

heat a non stick frying pan and dry roast all of the whole spicesgrind the roasted spices to a fine powdermix in the salt, red chili powder and turmeric to itFor the mutton kormaheat one 1 cup oil and add the onions and start fryingonce the onions are brown color add the ginger and garlic paste and saute for 3-5 minutesadd the mutton and start fryingonce the meat is a nice light brown add the biryani masala powder and roast for a few minutes, followed by the sliced tomato & yogurtroast well for 5-10 minutes with all these thingsAdd 1 & 1/2 cup water cook on medium flame until mutton is 80 % done then add potatoes till the potatoes are also cooked and the oil separatesAdd the green chillies , lemon and mint And set the meat aside and start prepping to cook your riceRicesoak the basmati rice in about 3 times the water for 4 -6 hoursheat water in a large pot, adding the salt and oil to itAdd saffaron stands , few whole spices and mint leaves alsoonce the water reaches a boil add the rice to it and cook about 8-10 minutes, till the rice is about 70% cookedonce the rice is cooked strain it and start the layeringadd ½ of the mutton korma as the first layeradd ½ the rice, completely covering the kormaadd the remaining mutton korma, distributing evenly over the riceadd the remaining ricedrizzle the saffron infused milk, kewra waterlay the lemons, green chilies, and mint (if using) in an even layer on topcover your pot and reduce the flame to the lowest settingafter 20 minutes uncover carefully And serve