Ingredients:

• For Meat:
• 1 Kg- Meat
• 8 to 10- Onion
• 3 to 4- Green chilli
• 1tsp- cumin
• 5 to 6- badi ilaychi
• 5 to 6 drops- kevra essence
• 1-tej patta
• 10-12 kali mirch
• 1/2 jayphal
• 2-3 javatri
• 2 tbsp ginger-garlic paste
• 1 cup Curd
• 4-5 sprigs- hara dhaniya
• 10-12 Clove
• 1 tbsp- kalmi
• For Rice:
• 2 Cups- Rice
• 1- Tejpatta
• 1tsp-Jeera
• Kewra essence

Method:

1. Beat the curd and spread it on the cleaned meat. Add ginger-garlic paste, all spices and coarsely ground green chilli to the meat. Add kewra essence and mix well.
2. Chop onions thin and fry in a pressure cooker till golden.
3. Add the meat to the fried onions and pressure cook till the meat is 3/4 th done. Open the cooker and let the gravy thicken and dry out.
4. Wash and drain rice. Keep aside.
5. Heat oil in a patila. Add Tej patta and Jeera. Add rice and 1-2 drops of kewra essence. Cook till 3/4 th done.
6. Take half the rice out. Spread the mutton on the remaining layer of rice. Layer with rice take out earlier.
7. Cover and cook in the cooker for another half an hour. Biryani is ready to serve.

Recipe courtesy of Sify Bawarchi