What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs! Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! <br />Ingredients for Mutton <br />Mutton - 750 grm. <br />Ginger Garlic Paste - 2 tbspoon <br />Red chilli powder - 2 tbspoon <br />Coriander Powder – 2 tbspoon <br />Garam Masala powder - 1 tbspoon <br />Coconut powder - 1/2 Cup or (2 teaspoon) <br />Tomatoes - 4 finely chopped <br />Green chillies - 5 to 6 sliced <br />Curd - 250 gms <br />Onions - 6 med size sliced and fried crispy golden brown <br />Oil - 400 gms <br />Salt to taste <br />Mint Leaves finely chopped - 1/2 cup <br />Coriander leaves finely chopped - 1 cup <br /> <br />For Rice <br />Rice - 750 grm. long grain basmati rice (washed and soaked for 30 min) <br />Water - 7 ltr <br />Shah jeera/Black cumin seeds - 1 teaspoon <br />Bay leaves – 2 <br />Oil – 2 tbspoon <br />Salt - 5 teaspoon <br />Red orange food color soaked in kewda water <br />One hand full of cashew nuts ( optional) <br />One hand full of almonds( optional ) <br />Pure ghee - 2 tbspoon <br />Wet piece of cloth <br /> <br />Important note...... <br />Place a thick iron tawa on cook top then place the vessel on the tawa. Vessel should be thick bottom.
