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Mutton Biryani

Ingredients:-
Oil - 3/4 cup
Kesar - 1 large pinch dissolved in 2 tbsp warm milk
zeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2
Onion - 4 medium size (Biryaan onion: very thin long slices of onion)
Haldi powder- 1 tsp
Daalchini (1 inch), and chhoti elaichi (2)
Raw papaya - 1 inch piece (optional: for quick tendering of mutton)
Boiling Water - 1 cup
For marinade :
Mutton pieces- 500 gm
Curd - 1 cup
Paste of: Green chilly ( 4), Ginger - (1 inch ), Garlic - 12
chopped dhania patta. - 1 tbsp.
Jeera powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Biryani masala powder - 1 tsp (optional)
Jaayphal - 1/4 (crushed)
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip
Salt - to taste

For garnishing:-
Lemon juice - 1 tbsp
chopped dhania patta. - 1 tbsp.
Chopped Ginger- garlic - 1

Method:-
Mix all the ingredients shown for marinade and keep in refrigerator for 2-3 hrs or overnight. Put enough oil in the pressure cooker for deep frying of onion. Deep fry it till golden brown. Drain out the onion from oil. Divide into 2 parts. Heat the oil in pressure cooker, put zeera, tejpatta, and dried red chilly in it. When zeera begins to splutter, add the marinated mutton in the pressure cooker. Crumble one part of fried onion and add to the mutton in pressure cooker. Put haldi powder and raw papaya. Sauté for 1 minute. Put 1 cup water and close pressure cooker. Cook on high till the first whistle and then reduce flame to slow and cook further for 18 minutes. Let the pressure cooker cool on its own, then open it. Evaporate the excess water from mutton. Cook basmati rice with daalchini (1 inch), and chhoti elaichi (2). When the rice is almost done, then put off the flame. Rice should not be cooked fully at this stage. Drain off water from rice by putting in a colander. In a big degchi, put half of the cooked mutton. Over it put half of the rice, another layer of mutton and then the leftover rice. Garnish: spread lemon juice, add chopped ginger, garlic, green chilly, leftover fried onion, and make 3 -4 lines of kesar over the rice. Put a tight fitting lid to the degchi, seal the lid with aata dough and cook on very slow flame for 5 minutes. On the serving table, open the lid of degchi. Turn over rice and mutton to mix well. This must be done before the people who are to consume the biryaani ! Serve with raita. The Bihari cuisine is an amalgamation of simplicity of style and variations in color. The style being handed down to the new generation by the older one, and the colors being provided by the seasonal vegetables and fruits.

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