Mutton Biryani

Ingredients:
For Curry:
Mutton- 350 gms
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - 1tsp
Red Chilli powder - 1 tsp
Garam Masala - 1tsp
Ginger Garlic paste - 1.5 tsp
Curd /Lemon juice - optional
Whole Garam masala: Cardamom, Bay Leaves, cloves, Cinnaman stick
Onion Chopped - 2 medium onions
Onion Sliced - 2 medium

Rice:
Rice -4 cups
Water
Ghee/butter
Lemon
Kewra water

Method:
Wash the mutton and add all spices except for whole Garam Masala and onions. Keep aside for 30mins.
Wash rice and dry till water evaporates. In a pan add some oil/butter/ghee and fry half of whole garam masala including bay leaves and then add washed rice. Roast for sometime and remove from heat. Add hot water, a little salt and put in microwave or pressure cook till rice is 75% done.

In the same pan or cooker add some oil(3tbs) and golden fry the sliced onions till almost crispy. Remove and keep aside. Add some oil add whole garam masala and when it splutters add chopped onions and fry till translucent. Add marinated mutton and fry till water starts oozing. Fry as much as possible without adding water. When it starts sticking to the bottom add little water and allow to cook. Make sure that it cooks very well and should be dry so add only that much water which can be evaporated. Once mutton is cooked remove from flame. Mutton takes almost 30mins to cook, so add water little by little.

In another air tight container, add a layer of rice and then the mutton, some fried onions some butter and little kewra essence, then a second layer of rice. Layer it in this manner till as much as possible. Maybe 3-4 alternate layers of rice. Add some butter to the edges of container and pour some kewra essence from top. Close lid and keep in oven for 15-20mins. If oven is not there, use a vessel with a tight lid and then seal the lid with some atta dough and then place this on a Pan with water on slow flame (No direct heat). Once done, open only when serving and feel the fragrance :)