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Mutton Biryani - Easter Special
Lamb/Goat Biryani with Chutney
 Ingredients:- For Rice Basmati Rice - 2 cup Cinnamon - 2 pieces Cloves - 5 pieces Cardamom - 5 pieces Ghee - 3 tsp Bay leaves - 1 Salt to taste Lime juice - 1 tsp Hot water - 4 1/2 cup For Mutton Masala Mutton/Lamb - 1/2 kg ( cut into big pieces) Onion thinly sliced - 2 cup Green chilli - 4 Ginger chopped - 3 tsp Garlic - 10 cloves Tomato chopped - 1 Yogurt/curd- 1/2 cup Chili powder - 1/2 tsp Coriander powder - 1/2 tsp Turmeric powder - 1/2 tsp Garam masala - 2 tsp Pepper powder - 1/2 tsp Poppy seeds - 1 1/2 tsp Fennel seeds - 1/2 tsp Thin coconut milk - 1 cup Mace - 2 bay leaves- 1 cloves-3 Oil Mint leaves Coriander leaves/Cilantro For garnishing Cashew nuts - 2 tsp Raisins - 2tsp Onion finely chopped - 1 medium Clean and cut the mutton/lamb and marinate it with salt, curd 1/2 tsp of garam masala and pepper powder and keep aside for atleast 30 minutes. Pressure cook it for 3-4 whistles( adding 1/2 cup water) or until it is done.Soak the rice for 15 minutes and drain it well. Heat ghee in a cooking vessel and add whole cloves,cinnamon sticks, cardamom andbay leaves and fry for a minute Add the rice and fry it for 3-4 minutes. Pour in 4 cups of water ,salt and lime juice andcook it covered till it is done .Set aside the rice Soak poppy seeds in 3 tsp of water, for 20 minutes and grind it to a smooth paste.In a coffe grinder or blender, Grind Green chillies,fennel seeds , ginger and garlic to a paste .Heat ghee in a pan and fry Onions, cashew nuts and raisins , one by one until theyturn brown and keep aside In the remaining ghee sauté Thinly sliced onions, until they turn golden brown. Now stir in the ginger-chilli paste and fry it for 2-3 minutes. Add chili powder, coriander powder,turmeric powder,garam masala and fry it for 2 minutes.Now stir in the chopped tomatoes , mace , bay leaves , cloves,corinaderleaves and mint leaves. Add the cooked mutton pieces and combine it well( add cooking liquid if any). pour in the thin coconut milk and salt., slow cook it until the gravy is thick or dry.Finally stir in the yogurt and mix well.. Now take a baking dish and brush it with some ghee or butter Spread a layer of rice in the bottom and mutton masala on the top.arrange the rice and the gravy this way.Garnish with fried onions, cashews and raisins.Cover itwith an aluminium foil. Preheat oven to 350 degress and bake this for 10 minutes( if you are using a microwave, arrange the rice and gravy in layers in a microwave safe dish,cover itwith a microwave safe lid and cook it for 5-7 minutes. On stove top arrange it in avessel ,cover it with a lid ,and keep it on the top of a heavy tawa and heat it for6-7 minutes.) Serve with Biryani chutney , Raita and pickle To make Raita Whisk 1 cup yogurt in a bowl and mix with one chopped onions, one tomato and one green chiles and salt. Cheers!!!! 
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