Ingredients:
350 gms Basmati Rice
 1 KG  Boneless mutton
200 gms Carrots
100 gms Onions
 1/4 Cup Lime Juice
Shazeera – A Pinch of Shazeera
1 moti elaichi
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
50 gms Cashewnuts
25 gms Raisins
Salt To taste

How to make  biryani :

• Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
• Cut the mutton into 4″ square pieces and wash it.
• Add ginger-garlic paste to the washed mutton and marinate it for 1 hour.
• Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
• Dice the peeled carrots and wash them. Slice the onions and green chilies.
• Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
• Beat the curd in a bowl and divide into two equal portions.
• Heat oil; add the remaining garam masala and sauté over medium heat until it begins to crackle.
• Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
• Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
• Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
• Add the dry fruits and nuts when the vegetables are done.
• In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
• Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
• Place a moist cloth on top, cover the lid tightly so that it gets sealed.
• Put the handi on dum in a pre-heated oven for 15-20 minutes.
• Serve the biryani hot with mint chutney and other vegtables.

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