Ingredients

• Mutton chunks 500 gms
• Natural yogurt 150 ml
• Ground coriander 10 gms
• Ground cumin A pinch
• Chilli powder 10 gms
• Turmeric powder 5 gms
• Ginger paste 10 gms
• Onions 100gms
• Chopped green chillies 3-4
• Chopped coriander leaves half-a-bunch
• Basmati rice 450 gms
• Cinnamon stick 1 inch
• Small cardamoms 6
• Cloves 6
• Bay leaves 2
• Black cumin seeds a pinch
• Salt according to taste
• Ghee 50 gms
• Saffron dissolved in 90ml water
• Oil for frying

Method

1. In a small bowl, mix meat, yogurt, salt, coriander, cumin, chilli, turmeric powder, ginger paste and garlic paste. Cover and set aside to marinate for at least one hour. For best result marinate overnight.
2. Fry onions until brown and crisp in plenty of oil. Drain on kitchen paper.
3. Put the meat and marinade into a large saucepan with lid.
4. Add half of the fried onions, half of the chopped chillies and coriander. Mix well
5. In a separate saucepan, mix rice with the cinnamon, cardamom, cloves, bay leaves, black cumin and salt. Bring to the boil.
6. Cook for 3-4 minutes until rice is half cooked.
7. Drain well and put the steaming rice over the meat.
8. Sprinkle with the remaning fried onions, chillies and coriander leaves.
9. Make 5-6 holes with the handle of a wooden spoon for steam to escape and pour saffron milk over the rice.
10. Sprinkle some lemon juice and melted ghee.
11. Cover with the lid and place the pan on the stove to cook over moderate heat.
12. As soon as steam is visible, lower the temperature. Cook for 45-50 minutes rotating the pan, so that all areas receive even heat.
13. The rice will cook with the steam from the milk and yogurt and moisture from the meat. Lower heat to minimum and cook for another 10 minutes.
14. Serve biryani from one end of the saucepan, mixing meat with rice with aid of a spoon.
15. Enjoy with a mixed vegetable raita.