Ambur Mutton Biriyani

Directions

• Soak Kashmiri Chilli in some warm Water for around 30mins.
  
• Using a grinder or blender, grind Chilli into smooth paste.
  
• Keep it aside.
  
• Heat some Oil in a pan and add Whole Spices ( Cinnamon, Cloves and Cardamom ).
  
• Carefully add 1 handfull of sliced Onion.
  
• Saute until Onion turns golden brown in color.
  
• Add Ginger paste and saute until Ginger is fully roasted.
  
• Add Garlic paste and saute until Garlic is fully roasted.
  
• Into that add Kashmiri Chilli paste, saute for few mins or until raw smell of Chilli is gone.
  
• Add Mutton, rest of sliced Onion, Tomato, Yogurt and Salt.
  
• Mix everything well.
  
• Cook until Mutton is fully cooked through.
  
• For easy or faster way of cooking meat, use Pressure cooker.
  
• Makesure Mutton is fully cooked through.
  
• Carefully pour in boiling Water, taste the liquid and if needed add Salt.
  
• Allow Water to boil, carefully sprinkle Coriander and Mint Leaves.
  
• Add washed and soaked Jeera Rice.
  
• Mix everything well.
  
• Allow Water and Rice to boil together, when Water and Rice boils and reduces to same level.
  
• Cover the pan using a tight lid, and wait for few mins for the steam to build up inside the pan.
  
• Turn OFF the Flame and allow Rice to cook in that steam.
  
• Wait for 15-20mins.
  
• After 20mins, carefully open the lid and fluff up the Rice using a fork.
  
• Serve Ambur Mutton Biriyani with Raita.