Quick Mutton Biryani

Ingredients

• 750 grams mutton, cut into 2 inch pieces on the bone, boiled with salt, red chilli powder and turmeric powder
• 1½ cups Biryani Basmati rice
• 2 tablespoons oil
• 2 medium onions, sliced
• 1½ tablespoons ginger-garlic paste 
• 2-3 green chillies, slit + for topping
• 2 medium tomatoes, sliced
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves + for sprinkling
• ¼ cup browned onions + for sprinkling + for garnish
• 1 teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 1 tablespoon biryani masala
• 1 teaspoon caraway seeds (shahi jeera)
• 1 black cardamom
• 3-4 cloves
• 2-3 green cardamoms
• 1 inch cinnamon 
• 1 bay leaf
• 5-6 fresh mint leaves + for garnish
• 1 inch ginger, cut into thin strips
• Fried cashewnuts for garnish
• Fried raisins for garnish
• Fresh pomegranate pearls for garnish
• To serve
• Cucumber slices
• Tomato slices
• Papads
• Raita to serve

Method

1. Take Biryani Basmati rice in a bowl, add sufficient water and wash for 2-3 times. Add sufficient water and soak for 20-25 minutes. Drain the water.
2. Heat oil in a wide non-stick pan. Add onions and sauté till translucent. Add ginger-garlic paste and sauté for 1-2 minutes. 
3. Add green chillies, mix and saute till the onions turn golden. Add tomatoes and salt and mix well. Saute for 4-5 minutes or till the tomatoes turn soft and pulpy. 
4. Add coriander leaves, browned onions, red chilli powder, turmeric powder, and biryani masala and mix well. Saute for 1-2 minutes.
5. Add the boiled mutton and mix well. Cook till the mixture comes to a boil. Cover and cook for 5-10 minutes.
6. Meanwhile, bring sufficient water to a boil in a deep pan. Add salt, caraway seeds, black cardamom, cloves, green cardamoms, cinnamon and bay leaf. Add the drained rice and mix well. Cook till it is ¾ done. 
7. Drain the rice and evenly spread it over the mutton mixture. Sprinkle coriander leaves, tear the mint leaves and sprinkle on top. Add ginger strips, green chillies and drizzle ghee. Add browned onions. Tightly cover the pan with an aluminium foil. Place the lid on. 
8. Heat a tawa on medium heat. Place the biryani pan over it and cook for 20-25 minutes. 
9. Switch the heat off and allow the biryani to rest for 15 minutes. 
10. Transfer the biryani into a serving plate. Garnish with fresh mint leaves, fried cashewnut, fried raisins, fresh pomegranate pearls and browned onions. Serve hot with cucumber slices, tomato slices, papads and raita.