Mutton Biryani

This recipe is thoroughly modified according to my style... this is best wht I make .. even favourite of few my favourite people.There are two stage here
-first stage we cook the mutton with little spice and in second stage we make the biryani..

Makes for 2 or 3

INGREDIENTS :-

Stage - 1

Mutton - 10 piece
Oil - 3Tbs
Cloves -2
Cinnamon sticks - 2(1 inch)
Cardamom - 1
Bay Leaf - 1
Onion - 1/4 cup
Ginger and garlic paste - 1/2 Tbs
Red Chilly powder - 1/2 Ts
Dhaniya powder - 1/2 Ts
Jeera powder - 1/4 Ts
Garam Masala powder - 1/2 Ts
Tumeric - 1/2 Ts
Salt to taste
Sugar - 1 pinch
Water - 2 cups

Take thick bottom pan pour 2 tbs of oil...then throw the whole garam masala as given above.. with this fry the onions as they turn tranculant add the ginger and garlic paste... fry for about 2 mins.. add the mutton .. fry..till it colour changes to brown ... then sprinkle all the dry masala powder... even salt sugar too...give a nice stir .. in mean time as mutton get heat.. boil 2 cup of water ... and pour..
Now.. if you use a presure cooker you cook this mutton to 75% .. or you could also bake under 400 for about 30 min. when it cools seperate the stock from the mutton. measure the water,set aside..

Stage - 2

Basmati Rice - 2 cups washed water drained and set aside
Oil - 2 Tbs
Ghee - 1Ts
Cloves -4
Cinnamon sticks - 4(1 inch)
Cardamom - 4
Bay Leaf - 3
Jaiphal (Nutmeg)- 1 small piece from the whole
Jaiphal (Nutmeg flower) - 2
Marathi moggu (CAPPARI SPINOSA) - 4
Poppy seeds -1/2 Tbs
Safforn - 1 pinch
Jeera - 1/2 Tbs
Shahi Jeera - 1/4 Tbs
Saunf - 1/2 Tbs

(THE ABOVE COMBINATION OF WHOLE GARAM MASALA IS ALSO CALLED PALAVO PACKET IN INDIAN STORES)

Onions - 1/2 in large sliced
Mint leaves - 4 to 6 leaves
Green Chilly - 4 slit into half
Ginger and garlic paste - 2Tbs
Red Chilly powder - 1Tbs
Dhaniya powder - 2Tbs
Jeera powder - 1/4 Ts
Garam Masala powder - 1/2Tbs
Tumeric - 1/2 Ts
Pepper powder - 1/2 Ts
Tomato - 1 Large chooped
Coriander leaves - 1/4 cup chopped
Mint leaves - 1/4 cup
Spinch leaves - 1/4 cup chopped
Fenugreek leaves - 1/4 cup chopped
Coconut grated/powder - 1/4 cup or Coconut milk can be used .. in proportion to rice
Salt to taste

Now we are set...Take a thick bottom vessel..add the oil... then throw in the whole garam masala .. uff the aroma.. it will fill your senses...with this sum up the mint leaves onions green chilly... onions should turn translucent..then add the ginger garlic paste... fry for 2 mins ... start sprinkling the dry powders.. lower the heat... .. after this is done, give a nice stir and throw in the chopped tomato.. and the green leaves also...slowly fry them.. as the leaves turn soft, add the mutton.. cook on medium flame...as this catches some heat, mearsure exactly 4 cups of water ..i.e., includes the stock... warm up this measured water ..now mix the rice.. with mutton, add salt and give a stir.. once u add the rice.. you should not mix it very frequently as rice will lose its texture... pour the warm water into the mix.. and give a stir.. and increase the lame.. once you see the rice boiling.. reduce the heat to medium... and cover the vessel tight .. after 10 to 20 mins open the lid...

now look back... there is line behind you of your near and dear ones.... with dishes and spoons in their hands... serve with raita.. (finely chopped cucumber+onions+tomato+little bit of grated or powdered coconut+curd+pepper and salt)....

ENJOY!!!!!!!!