Mutton Biriyani

Ingredients :

1.	Chopped Mutton	- 1kg
2.	Ground coriander	- 11/2tbs
3.	Ground paprika	- 1tsp
4.	Grounded cumin seeds	- 1/4tsp
5.	Powdered aniseeds, turmeric, cinnamon, cardamom, clove	- 1/4tsp each	For Preparing Rice
			1.	Washed and drained long grain rice	- 4 cups
			2.	Ghee	- 3tbs
6.	Crushed garlic	- 2 cloves	3.	Finely sliced onions	- 2
7.	Grated fresh ginger	- 2tsp	4.	Crushed garlic	- 1 clove
8.	Fresh lime juice	- 1tsp	5.	Water	- 6 cups
9.	Oil	- 3tbs	6.	Grounded turmeric, cinnamon,  cardamom, clove	-1/4tsp each
10.	Finely chopped big onions	- 4	7.	Bay leaf	- 2 strangs
11.	Ground Almonds	- 3tbs	8.	Evaporated milk	- 4tbs
12.	Plain Yoghurt	- 6tbs	9.	Salt	- to taste

Method of Preparation :

Preparing Mutton

Remove excess fat from the mutton and keep it in a bowl. In another bowl mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic and lime juice. Add it to mutton and mix well. Marinate and keep it for 15 minutes. Heat oil in a large sauce pan. Saute onions until golden brown. Add marinated meat and cover the sauce pan and simmer the flame and cook for 40 minutes. Add almonds and yoghurt, mix it well and cook until the liquid has dried and oil rises. Remove the sauce pan from the fire.

Preparing Rice

In a big pan melt ghee, saute onions until golden brown. Add ginger, garlic and saute for 2 minutes. Add the rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf. Mix well and cook the rice until ³/₄ cooked. Simmer the flame, add evaporated milk and continue to cook until the remaining liquid is absorbed. Stir the rice with the fork and transfer half of the rice into a serving dish. Spread the mutton dish over the rice and cover it with the remaining rice. Garnished with fried onion rings and cashew nuts.