Mutton Biryani

Soak 1 kg of mutton with 2 tsps of curd, and salt for half an hour and pressure cook to get tender cooked meat. Soak 1 kg of Seeraga Samba or Basmathi Rice for 15 minutes. Thinly slice 3 onions, 4 tomatoes, slit 10 green chilies, chop 1 hand full of coriander leaves and Mint leaves. Prepare 4 tsp of ginger-garlic paste also. Heat approximately 1 tbsp oil of your choice, add 1 tsp of ghee and add onions until it becomes golden brown color. To this add green chilies, chopped Mint and Coriander leaves, ginger-garlic paste and saute well, and after 5 to 10 minutes, add finely chopped tomatoes, 1 tsp of curd, 2 tsp of chilli powder, and 2 tsp full of Aaha Masala’s Biriyani masala, and salt for taste. Once the raw smell subsides, add the pressure cooked mutton masala and boil for 10 minutes and then add soaked rice and extra water accordingly. Pour half lemon and once the water is reduced, garnish with a little Mint and Coriander leaves, little ghee, and sprinkle Biriyani masala on top for aroma, and keep it for 5 minutes under very low flame or dhum. Open the container after 20 minutes and serve with Raita.