Mutton leg shanks biriyani

Ingredients

• 500 g Basmathi rice
• 500 g mutton
• 4 onion
• 2 Tomato
• 1/2 stick pandan leaf
• 1/2 cup oil (ground nut oil)2tbsp (coconut oil)
• 6 cloves
• 6 cardamom
• 1/2 stick cinnamon
• 5 chilli
• 2 tbsp rock salt
• 1 lit water(you can add 1cup rice ratio of water 11/2cup)
• 1 hand mint,coriander
• 4 tbsp ginger, garlic paste
• 5 tbsp curd
• 2 tsp chilli powder
• 1/8 tsp turmeric
• 1/4 tsp biriyani masala(sakthi or aachi)
• 1/4 tspCumin powder
• 2 tsp ghee
• 1/2 tsp lemon juice
• as required Mutton marination (1/8tsp turmeric,1tsp ginger garlic paste,1/2tsp chilli,salt1/4tsp)

Steps

1. Wash mutton thoroughly and drain well.Add ginger,garlic paste,turmeric,salt,chilli powder marinate well and cover it 10minutes.Soak the rice 30 minutes when you are about prepare the other ingredients for the biriyani. Transfer the mutton in the pressure cooker slow flame put six whistle or until the meat is soft and tender.
2. Cut all the vegetables set aside.
3. Heat a heavy bottom pan pour the oil add the spices.
4. Immediately add sliced onion& pandan leaf.Fry then evenly until golden brown.
5. Then add ginger garlic paste fry it 5minutes and add Turmeric, chilli powder fry it well.
6. Add tomato,green chilli,coriander and mint leaves.Next begin to sauté on a very low flame for 3to 5minutes.
7. Transfer the cooked meat cover and cook 5minutes.Add curd mix it well.
8. The gravy come to thick consistency add water and salt.cover it cook for five minutes. You can adjust by adding salt or spicy
9. Next pour the rice in the gravy mix it well.cover it cook for 10 minutes high flame.After we remove the pan on the stove,heat a old tawa until very hot.place this biriyani pot over the pan.Layer the rice,mint and coriander leaves. Add ghee as well. Then close the lid.Lower the flame and cook for 10minutes.switch off the stove and allow to rest for 15mins.
10. Serve mutton biriyani hot with a raita.