- 1 kg - mutton with bones
- 4 tbsp - fresh ginger garlic paste
- 1/2 cup - green chilli paste
- 2&1/2 cups - curd
- 1&1/2 tbsp - garam masala
- 2 tbsp - cardamon powder
- Salt as per taste
- 1 medium sized - lemon
- 4 onions Onions cut and fried till light brown
- 1 tsp - saffron
- 1/2 cup - milk
- 1 bunch - coriander
- 4 cups - basmati rice
- 1&1/2 cup - oil
Wash and drain meat, add cardamon powder, lemon juice, fresh ginger garlic paste, chilli paste, garam masala, salt and curd and marinate for 1 hr.
Wash and dry rice, keep aside.
In a big heavy bottom utensil, boil 3 litres of water.
To this, add garam masala (cardamom, cinnamon, cloves and fennel) and mint leaves and salt.
To the boiling water, add rice and cook only till rice is 1/2 cooked not completely cooked.
Now drain and keep the 1/2 cooked rice aside.
Wash the utensil and then heat oil in it, spread the marinated meat, sprinkle fried brown onions.
Then put the 1/2 cooked rice over it and lastly sprinkle the milk and saffron strands on the top.
Close the lid and seal the edges of the utensil with aluminium foil or wheat dough.
Cook the biryani on high flame for 5 mins and then simmer the flame.
Cook the biryani for 30-40 min by changing the position of the container so as to avoid over cooking.
Serve it raita and any non-veg side dishes.