Forever-Favourite Mutton Biryani!!!

I think the less said the better for this World-renowned Indian dish.It needs no introduction,originating in Persia,and took many a turns to arrive in India.'The word 'Biryani' originates from the Persian word 'Birian' meaning "fry before cooking".To make Biryani, mutton is fried in ghee and
 par-cooked,cooked (Pakki yakni) or the mutton is kept raw marinating in youghurt and other spices(Kacchi yakhni).Separately,the Rice is par-cooked. The rice and meat are layered (layer of rice on top of layer of meat) in a cookware.The cookware is sealed with dough and Dum cooked (baked) on low heat.One of the most famous variation of this dish is the "Hyderabadi Biryani",originating in Hyderabad,influenced by the Mughals.It's a permanent fixture of the menu across the Globe.There are varieties in this category "Veg-Biryani","Chicken-Biryani","Fish-Biryani","Prawns-Biryani",with variations in the ingredients and the way of cooking them.
I know u all will love this recipe.This recipe is of Pakki Yakhni.Give it a try!!


Cooking Time: Approx 40mins
Preparation time:20 mins
Serves::6 Persons.





Ingredients:
For yakhni

• Mutton- 1 kg
• Yoghurt- 250 gms
• Green chillies(broken in halves-not cut!!)-5-6  
• Red chilli powder- 1 tsp  
• Garam masala powder-1 1/2tsp  
• Ginger n garlic paste- 4 tsp  
• Corriander(chopped)- 1 bunch  
• Mint(chopped)- 1 small bunch  
• Fried onions-1/2 cup  
• Nigella seeds(kalonji)-1/4 tsp  
• Onions (medium sized-sliced)- 1  
• Turmeric powder-1/4 tsp  
• Oil-1/2 cup  
• Salt to taste 

For rice:

• Wole garam masala-1"cinnamon stick,1 tsp shahjeera,8 cardamom,5 cloves 
• Basmati rice-750gms
• Ghee-1/2 cup, 
• Saffron color-1/4 tsp 
• salt to taste

Cooking Method:

• Wash and soak the rice for 30 mins.  
• Clean the lamb n mix all the ingredients and half of the fried onions.If kept for marinating for atleast 1/2 hr,it brings out a better taste. 
• Take oil in a vessel n put the mutton.Add 1 cup water and cook till mutton well cooked.It takes 30 mins for this process.you can add little water if the mutton is not cooked n mixture becomes dry.Finally the meat has to become tender and there should be no water left. 
• In a separate deep vessel put water(for 1 cup rice-4 cups water->this ratio is very good and the rice grains are well cooked n dont stick together),the whole garam masala and salt,bring it to a boil and then put the rice,cook till 3/4th cooked.strain the rice.
•  Now for the finale,grease the vessel with ghee,put 1/4 th cup water,arrange a layer of half of the rice and then put the mutton layer and finally rest of the rice,put fried onions,saffron color mixed in little milk and ghee,put on high flame for just 2-3mins,and then on a very sim flame(u can use a pan n then put the vessel on it to slow cook it) for about 15 mins.while serving mix the rice n mutton layer lightly else the rice grain will break.
•  Serve with Curd Raita.