Heat oil in a frying pan and add the whole masala (cinnamon, cardamom, cloves). Fry till fragrant, about 1 minute. Add the onions and fry till light brown. Now add the Your browser may not support display of this image. garlic and ginger paste and fry till fragrant. Add the coriander and mint leaves fry for 1 minute.
Add the washed and drained mutton chops and a teaspoon of salt. Saute (bhuno) till the mutton is dry and starts to brown, about 20 minutes.
Add the Your browser may not support display of this image. red chilli powder, tomatoes and green chillies, and keep frying till oil separates from the gravy.
Add the yoghurt and lemon juice. Cover and cook till mutton is tender, about 15 minutes. You might need to add a little water.
Meanwhile boil the rice in 3 times the amount water, with salt added for 10 – 12 minutes. The rice should be almost done , but still a little chewy. Drain the excess water.
To layer the biryani, put half the rice in a deep pot (that has a cover). Spoon the cooked mutton masala. Sprinkle the fried onions on top. Finish with the rest of the rice. Sprinkle the saffron mixed with milk on top. Cover tighlty and cook (dum) on low heat till done, about 15 minutes.
Never knew tomatoes could be added to biryani recipe. First time ever heard of it.
Also curd used is way too less for half kg mutton + half kg rice. You have used only 2 tablespoons of curd for one kg biryani!!!!!!
18 Jul 2013