Ambur Biryani

Ingredients

• 750 grams mutton, cut into 2 inch pieces on the bone
• 2 cups biryani basmati rice
• 2 tablespoons ghee + for drizzling
• 2 inch cinnamon 
• 3-4 cloves
• 2-3 green cardamoms
• 2 large onions, finely chopped
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 2 medium tomatoes, finely chopped
• Salt to taste
• 2 teaspoons red chilli powder
• ½ cup whisked yogurt
• 2 tablespoons chopped fresh coriander leaves + for sprinkling
• 2 tablespoons chopped fresh mint leaves + for sprinkling
• 2-3 green chillies, slit
• 2 teaspoons lemon juice
• 2 inch ginger, cut into thin strips
• 2 tablespoons fried onions + for garnish
• Fresh coriander sprig for garnish
• Curd onion to serve 

Method

1. Take biryani basmati rice in a bowl, wash thoroughly 2-3 times. Soak in sufficient water for 30 minutes. Drain the water.
2. Heat ghee in a non-stick deep pan. Add cinnamon, cloves and green cardamoms, mix and saute till fragrant.
3. Add onions, mix and saute till translucent. Add garlic paste and ginger paste, mix well and saute till the onions turn golden.
4. Add tomatoes and salt, mix well and saute till tomatoes turn soft and pulpy.
5. Add red chilli powder, mix and saute for 1 minute. 
6. Add mutton and sauté on high heat for 3-4 minutes. Add yogurt, coriander leaves, mint leaves and green chillies, mix well and cook for 2-3 minutes. 
7. Reduce heat to medium, cover and cook for 25-30 minutes or till the mutton is ¾ done. 
8. Heat sufficient water in a deep non-stick pan. Add salt and bring the mixture to a boil.
9. Add the drained rice and cook for 6-8 minutes or till ¾ cooked.
10. Drain the rice and layer directly over the mutton mixture and spread it evenly. Drizzle ghee and lemon juice and sprinkle some mint leaves, coriander leaves, ginger strips and fried onions.
11. Cover the pan with aluminum foil, cover with a lid and place it on low heat. Cook for 10-15 minutes. 
12. Switch the heat off and allow to rest for 10-15 minutes. 
13. Discard the aluminum foil and transfer the biryani onto a serving plate. Garnish with fried onions and coriander sprig. Serve hot with curd onion.