Mutton biriyani

3

Oil/ Ghee Goat/ Lamb – ½ kg Basmati rice – 2.5 cups Bay leaf – 3 Cardamom – 3 Cinnamon – 1 stick Cloves – 3 Cashews – 5(optional) Green chillies – 3 Onions – 2 medium G&G paste – 3 tablespoon Tomatoes – 2 medium Red chilli powder – 2.5 teaspoon Mint – ¼ cup Coriander leaves – ½ cup Yogurt – ½ cup Lemon – ½ Salt to taste

Step 1: Heat oil/Ghee in a cooker, add bay leaf, cinnamon, cardamom, cloves, cashews and saute. Then add green chillies and saute for a minute. Step 2: Add onions, salt and saute until translucent, then add ginger& garlic paste and saute for 2 mins. Step 3: Add tomatoes and cook until they are soft, then add red chilli powder and stir without burning. Then add mint and coriander leaves. Step 4: Add yogurt to the masala and give a quick stir, add goat pieces and cook for 5 mins. Step 5: Squeeze in lemon juice, add 2 cups of water and cover with lid and cook for 6-8 whistles. Remove lid after pressure is released. Step 6: Add basmati rice(soaked 30 mins), add 1.5 cups of water and sprinkle the rest of mint, coriander leaves, ghee. Cover lid and cook in very low flame for 20 mins or 2 whistles.