Chettinad Mutton Biryani

Wash the rice and soak for 10 minutes. Drain the water. Heat 1 tbsp ghee and fry the rice for 10 minutes. Keep it aside.

In a pressure cooker heat oil and the ginger garlic paste, saute for a minute then add the mutton pieces and saute it for 5 minutes. Add the turmeric powder, chilli powder, a pinch of salt and 1 1/2 cups of water. Cook for 3 whistles.

Now the grind the ingredients given under "to grind" to a fine paste.

Once the mutton is cooked, release the pressure, strain the mutton stalk and keep it aside.This has to be used instead of water.

Now heat a pressure cooker, add oil and temper with the ingredients given under "to temper", then add in the onions and saute it very well.

Add the ground masala, saute it for 5 minutes, then add chopped tomato and saute till they become soft.

Add the mutton pieces now and mix it well, then add curd and mix.

1 : 1 1/2 is the ratio of water to rice including yogurt. Measure the mutton stalk.

For 2 cups of rice you have to pour 3 cups of water including yogurt, iff you have 2 cups of stalk then add 1 more cup of water.

When this mixture starts to boil, add the fried rice and salt followed by mint leaves. Mix it well.

Close the cooker. When the pressure develops put the weight on it. Keep the stove on low medium.

Cook it for 10 minutes and turn off the flame. Once the pressure goes, gently mix the rice.

Serve it with raita or mutton kurma.