Mutton Biryani

For the marination, take the curd, salt, turmeric, chilli powder and ginger-garlic paste in a bowl and mix well. Then include the mutton pieces and marinate it for about 1-2 hrs.

Meanwhile soak the basmati rice for around 30 minutes.(This helps rice become long and fluffy after cooking.)

Once the marination is completed, take a pressure cooker and add oil. Add the bay leaves, dalchini, cloves and after few seconds add the chopped or grinded onion. Once the onion turns brown, add some more ginger-garlic paste, salt to taste, turmeric and chilli powder, coriander and cumin powder.

Mix the ingredients well. When the oil in the masala starts leaving the sides, add the marinated mutton. Add some mint and coriander leaves for nice aroma.

Add 1/4 glass water and cover the lid. Pressure cook until 5 whistles blow.

On the other side, take a pot and boil water to cook the rice. Add some shahjeera, cardamoms and mace to get a good flavour in the Biryani rice. (The rice needs to be 70 percent cooked because the rest of the cooking needs to be done during dum.)

In a separate pan, fry some finely chopped onions and keep aside.

Finally for layering, take a Biryani pot greased with oil or ghee. Add layer by layer cooked mutton and rice. On the top most layer, add the fried onions, coriander and mint leaves and squeeze half a lemon and spread it all across the rice layer on top.

Cook it for around 20 minutes. The Biryani is ready!