Mutton Biryani

Directions

1. 1
   To Boil Rice, add all the spiced to a small cloth. Tie a knot and put it in the water with bay leaf. OR You can put them in the water without the cloth. Boil rice till ALMOST done. Drain in a colander, pass under cold water (this prevents rice from sticking together during dam) Keep aside.
2. 2
   Marinate Meat with the Marination Ingredients (see above) Leave for at least 6 hours. Leave overnight if possible.
3. 3
   Fry 2 Onions till golden brown and crispy. Take out and keep aside.
4. 4
   Heat oil/ghee in a heavy bottom pan, add the remaining 2 onions and green chilies. Cook till golden. Add Ginger garlic paste, cook till fragrant. Add potatoes at this stage (if you are adding) and a little water. Cook covered on low flame till the potatoes are fork tender.
5. 5
   Add marinated meat,.Red Chili powder, Cumin powder and Coriander Powder. Cook on high for 7-8 minutes
6. 6
   When the oil seperates, add 2-3 glasses of water and let it cook on medium flame till the meat is tender.
7. 7
   Add tomatoes, Garam Masala powder and coriander leaves. Cover and cook for 10 minutes till thick like Korma.
8. 8
   In a separate bowl Add Saffron to warm milk. Leave for 20 minutes.
9. 9
   To Layer. Add half of the korma in the bottom, followed by crispy Onions and mint leaves add half of the rice Pour saffron infused milk on the rice. Repeat 1 more time. On Top: Sprinkle Cumin Mint Leaves Drops of yellow food coloring Tarka of Onions. Make sure the pan is heavy bottomed. Or put a flat tawa on the stove, than put the pan on top of the tawa. Put on Dam for 30-35 minutes.