Ingredients:

• big onion 250g – cut into small square pieces
• tomato 250g – cut into tiny square pieces
• Mutton 500g
• Basmati rice 500g
• ginger 2″
• garlic gloves 20
• cinnamon 1″
• cloves  4
• cardamom 4
• brinji leaves 2
• green chilly 5 -split lengthwise
• pudina leaves -50 g  cleaned
• coriander leaves -50 g cleaned
• chilli powder 2 tsp
• turmeric powder 0.5 tsp
• oil & ghee 150 ml
• salt to taste

Prep:

o Soak cleaned mutton pieces in 1 cup of thick curd and half tsp turmeric powder for at least 30 minutes.

o  Clean  rice with water and drain the water

o  Grind ginger and  garlic into fine paste

METHOD:

1. Pour 50 ml of oil in cooker and, when the oil is hot, saute cinnamon, cloves, cardamom, brinji leaves for 1 minute
2. Put the onion pieces and fry till golden brown
3. Add ginger-garlic paste and saute for 1 minute
4. Add tomato pieces and fry well till it mashes and loses its wet flavor
5. Add mutton-curd mix and fry for 5 minutes in cooker
6. Add chili, coriander, turmeric powder, half of pudina and coriander leaves and saute for 2 minutes
7. Add 1.5 vol of water for 1 vol of rice to the cooker and while boiling add rice, stir the contents, cover the cooker and put wait when steam steadily comes out
8. After one whistle, reduce heat and sim for 10 minutes
9. After the cooker cools, open the cooker and if water remains, turn the contents till the rice dries up and separates into individual pieces
10. Garnish with fried-golden brown onion pieces, pudhina and coriander leaves.

Note: 1.The same procedure may be followed for making chicken/vegetable briyani with the following modifications: Marinate,  for at least 30m, 500g of cleaned chicken pieces with ginger-garlic paste, 1 tsp chili powder, quarter tsp garam masala powder, quarter tsp turmeric powder, 1 tsp salt. Fry the chicken pieces in oil till gloden brown in low heat.

For Vegetable Briyani cut into small pieces potato, beans, carrot, cauliflower & other suitable vegetables such as greenpeas.