Name: Handi mutton biryani recipe by Naheed Alam at BetterButter
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4
Ingredients: Basmati rice 2cups; Mutton 500gm; Curd 1&1/2 cups; Onion chopped 1 no.; Onion for garnishing 1no.; Ginger-garlic paste 2tablespoon; Red chilli powder 1 tablespoon; Garam masala powder 1tablespoon; Coriander powder 2tablespoon; Whole garam masala:; Green cardemom 4nos.; Large cardemom 2nos.; Bayleaves 4nos.; Cloves 6-8; Cinnamon stick 2"piece; Cumin seeds 1teaspoon; Star anis 1no.; Mace 1no.; Pepper corn 10-15; Salt 1 tablespoon; Ghee 1/2cup; Milk 1/2 cup; Saffron few strands; Kewda water 1tea spoon

Ingredients Serving: 4

Basmati rice 2cups
Mutton 500gm
Curd 1&1/2 cups
Onion chopped 1 no.
Onion for garnishing 1no.
Ginger-garlic paste 2tablespoon
Red chilli powder 1 tablespoon
Garam masala powder 1tablespoon
Coriander powder 2tablespoon
Whole garam masala:
Green cardemom 4nos.
Large cardemom 2nos.
Bayleaves 4nos.
Cloves 6-8
Cinnamon stick 2"piece
Cumin seeds 1teaspoon
Star anis 1no.
Mace 1no.
Pepper corn 10-15
Salt 1 tablespoon
Ghee 1/2cup
Milk 1/2 cup
Saffron few strands
Kewda water 1tea spoon

Instructions

Wash and soak basmati rice for 30 minutes.
Marinate mutton into ginger-garlic paste.keep in refrigerator for 30 minutes.
Meanwhile boil basmati rice till 80% done.Drain and keep aside.
Heat a pan,add mutton,red chilli powder,coriander powder,chopped onion,salt and all whole garam masala.Stir well.Cook on low flame for 30 minutes or till mutton is done.Add some water if needed.
Now hear ghee in a deep handi.Fry one sliced onion till golden.Take out and keep aside for garnishing.
Add 1/3 part of boiled rice in remaining ghee in the handi.
Add 1/2 mutton over the rice,then another 1/3 part of rice.Again put 1/2 remaining part of mutton and cover with the reamining 1/3 part of rice.
Soak saffron in 1/2 cup of milk,add kewda water and pour over the biryani.
Garnish with fried onion.
Cover and seal the handi by alluminium foil.
Put a tawa on burner and put handi over it.Cook over lowest flame for 10-12 minutes.
Serve hot.

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