Preparation
Marinate meat (1 kg) with some ginger-garlic paste and some salt. Set aside.
Take a kadai and heat oil in it. Take 4 medium sized onions, slice them and fry till golden brown.
Remove the onions and in the same oil, fry some garam masala powder till it lets out an aroma.
Add haldi powder (1tsp), red chilli powder (as per taste).
Add marinated mutton, curd (1/2 kg), coriander and mint leaves (both 2 bunches).
Add green chillies (4-5), salt as per taste and cook for some time.
Add fried and crushed onion and some lemon juice (2 tbsp.). Cook till the mutton gets tender. When mutton gets tender, put some garam masala powder (1 tsp). Now the mutton is ready to make the biryani.
For the rice, take one big utensil and add water. In the water, add the whole garam masala (sabit), coriander leaves, mint leaves and green chillies.
Add one big spoon of oil and one small onion, without skin. Add some salt. Once the water boils, add rice (1 kg) which was washed and soaked for 30 minutes.
When the rice is cooked, half drain the water. In the same utensil, place some tomato slices.
Place half of the rice, the mutton and one more layer of rice. Sprinkle a little coloured milk and ghee. Put on a low flame for 25-30 minutes.
The biryani is done. Garnish with coriander leaves, mint leaves and some fried onion. Enjoy with dahi ki chutney.
For this, take curd and add chopped onion, chopped coriander leaves and chopped tomatoes(seedless).
Add ginger-garlic paste (1/2tsp) and some salt as per your taste.