Ingredients:

• 1 kg – Mutton
• 1 kg – biryani Rice
• 6 Onions
• 7 Tomatoes
• 2 tbsp – Ginger Garlic paste
• 7 to 8 Green chillies
• 2 tbsp – green Mint leaves
• 2 tbsp – green coriander
• 2 tbsp – Ginger slice in 1 inches
• 2 tsp – Red Chilli powder
• 1 tsp – Haldi powder
• 2 tsp – coriander powder
• 1 tsp – Garam Masala powder
• 8 to 10 pieces dry allu bukhara
• 2 cup – Yoghurt
• 1.5 tsp – javatri jaifal powder
• 2 tsp – whole Garam Masala
• Biryani colour
• 3 tsp – Butter salt to taste

Method:

1. Fry the onion until brown. Then remove the onion in the pan, and put the ginger garlic paste and fry for few mins.
2. Then add tomatoes and fry for 5 mins.
3. Then mix the mutton with yogurt and rest of the masala.
4. Keep it for at least half an hour, then put it into the tomato.
5. Put water and leave it for 20 mins to get tender.
6. Boil the rice in another pan, drain the water of the rice.
7. Then add the curry in this line by line with mint leaves.
8. Add the green coriander, brown onions, green chillies, butter, ginger slices, biryani colour, in each line.
9. Then put the pan on the fire for about 10 mins.
10. Your mouthwatering biryani is ready now.
11. Serve with yogurt.