Shamsi Biryani

Delhi-Style Mutton Biryani

Ingredients
1 kg mutton chops and curry cut
3 cups aged Basmati rice
1 cup hung yogurt
4 tbsp ginger garlic paste
3 bay leaves
4 big cardamoms
3-4 green cardamoms
2 cinnamon sticks
salt to taste
1 tbsp red chilli powder
1 tbsp garam masala powder
3-4 mint leaves
5-6 green chillies
4 large onions, thinly sliced
juice of two lemons
1 cup ghee
1/2 cup cream
50 g fried onions

Method
Clean the mutton and wash and drain excess water.  
In a heavy bottom pan, heat 200 g ghee.
Add whole spices.
Once they splutter, add onions and sauté till they become dark brownish in colour.
Add ginger garlic paste and sauté well.
Add beaten yoghurt.
Sauté on slow fire.
Add red chilli powder, sauté and add mutton curry cut to the lagan.
Brown the mutton on slow fire adding little water gradually.
Once the mutton is cooked, sprinkle garam masala along with slit green chillies and mint leaves.
Keep heavy bottom pan on a slow fire.
In a handi, boil water and add lemon juice, salt and brown onions.
Add rice to the boiling water and cook till one degree less than well done.
Once parboiled, drain excess water.
Gently add rice on top of the cooked mutton which is already in lagan.
Make a mixture of remaining ghee and cream, top the biryani with it and brown onion.
Roll out chappati dough, fix on the edges of the pan and cover with a lid.
Cook on low flame till the rice is done.
Serve in a mushqab.