Mutton Biryani

Yum

Ingredients:
Source: sinfullyspicy
500g.              -       mutton cut in cubes
1 1/2  cups      -       basmati rice
1 large onion   -        thinly sliced
1/4 tsp.           -        saffron soaked in 2 tbsp. warm milk (optional)
1 tsp.              -       cumin seeds
2 tsp.              -       red chilli powder 
1 tsp.              -       coriander powder
4 tbsp. oil 
Salt to taste
2.5-3 cups water

For cooking Mutton:

8 no's.             -          dry red chillies(adjust to taste)
1″                    -         stick of cinnamon
6 no's.             -           cloves
3 no's.             -           bay leaves
7 no's.             -           whole black peppers
2 no's.             -            green cardamom
2 no's.             -            mace 
1/2 tsp.            -            nutmeg, grated
Garnish:

For Garnishing:
Fresh Coriander leaves
Fried onions (optional)
Cashews/Rasinis (optional)


Method:

1. In a pressure cooker cook mutton and all the spices for cooking mutton  and 1 tsp. salt  along with 2 cups of water.The mutton should be just tender and should not fall apart.
2. Once cooked, reserve the stock from pressure cooker into a bowl, separate the mutton from spices and set aside the mutton pieces to cool. Discard the collected spices.
3. Wash the rice  and set aside.
4. In a pan , heat the oil and stir fry the cooled mutton pieces in this oil for about 2 min. Take the mutton out and in the same oil saute the onions until golden brown.Once the onions are done, add the cumin seeds, red chilli powder, coriander powder and saute for about 2 minutes.
5. Add the washed rice to the pan and saute for about few minutes.
6. Switch off the heat and add the mutton pieces, salt and about 2 1/2 cups of reserved stock to the pan. Let the rice soak for about 20 minutes.
7. Add the saffron -milk to the soaked rice and cover with lid and let the rice cook on low heat. The quantity of stock varies according to the rice variety. Cook for about 15 to 20 mins.
8. Switch off the heat once the rice is done and seal the edges of the pan and lid with kneaded dough on all sides so that no steam can escape (I used aluminium foil). Let it rest for about 20 mins.
9. Break the dough seal , transfer to a serving vessel and garnish with coriander leaves ,fried onions & nuts .  Serve with raita.