SPICY GOSHT BIRYANI

INGREDIENTS


Basmati rice-1 kg
Mutton-1-1/4 kg
Oil
Onions(large)-8
Tomatoes-3
Ginger garlic paste-3-1/2 tsp
Curd-400gms
Turmeric powder-1/4 tsp
Red chilly powder-2-1/2 tsp
Coriander powder-1/2 tsp
Green chillies-8
Lemon-1
Cloves-8
Cardomom-8
Cinnamon-1 stick
Bayleaf-1
Mace – 1
Star anise - 1
Saffron-a pinch
Milk-1/2 cup
Coriander leaves- a bunch(divided into 4 portions)
Mint leaves- a bunch(divided into 4 portions)
Salt-to taste

To be roasted and ground as fine powder:
Pepper-1 tbsp
Fennel seeds(saunf)-1 tbsp
Clove-3
Cinnamon-1 stick
Cardamom-3
Mace-small piece
Star anise-1
Bayleaf-1


METHOD

1. Slice onions finely and fry half of the quantity till golden brown and set aside.
2. In the same oil,saute the remainder of the sliced onions well and let it cool in the same Dekchi. Then add ginger garlic paste,slit green chillies,few coriander leaves and mint leaves, add mutton pieces, turmeric powder,coriander powder,red chilly powder and whisked curd, lemon juice and the roasted & ground masala. Let the mutton marinate for four hours.
3. After 4 hours, cook on medium flame. Stir the gravy time and again so that it doesn't stick to the bottom of the vessel.
4. Add chopped tomatoes and the second set of coriander-mint leaves and cook in medium flame.
5. The mutton should cook in 25 minutes time..
6. Cook till oil separates and shows up.Extract that oil in a separate bowl ,add lemon juice to it and keep aside.
7. Dissolve saffron in milk and keep aside.Soak rice for about 20 minutes.
8. Boil water in a large vessel,add cloves,cinnamon,cardamom and the third set of coriander-mint leaves.
9. Mix in the soaked rice,salt and a little oil.The rice should be partially cooked.Strain the rice through a colander.
10. Wipe the vessel in which the rice was cooked.Layer the vessel with a portion of rice,top it up with mutton masala followed by 2 tsp saffron milk,the lemon juice+oil contents,a portion of golden brown fried onion,few coriander and mint leaves.
11. Follow the same procedure again with the next layer of rice and thereafter,for the final layer of rice,add the golden brown onion,saffron milk,the lemon juice+oil contents,coriander and mint leaves.
12. Keep a heavy-bottom tawa on medium flame .Over it,keep the biryani.Cover the lid with a cloth and then close the vessel so that it is sealed properly.Keep a heavy kadhai or the like on top to create the "dum"effect for about 25 minutes.The tawa helps avoid sticking to the bottom.