Mutton Briyani (Thalapakattu Style)

Ingredients:-

• Mutton with bones - 1 lb
• Jeeraga samba/Basmati rice - 3 cups.
• Onion - 2 big
• Tomato - 2 nos
• Green chilles - 3 nos
• Bay leaves - 1
• Cardamom - 1
• Cashew nuts - 3or4 
• Cumin seeds - 1/2 tsp
• Red chilly powder - 1 tbsp
• Turmeric powder - 1 tbsp
• Lemon juice - 1 tbsp
• Yogurt - 2 tbsp
• Salt to taste
• Ghee - 3 tbsp
• Oil - 4 tbsp

To grind:-

• Mint , chopped- 1/2 cup
• Coriander leaves, chopped - 1/2 cup
• Green chillies - 2 nos
• Ginger - 2 inches
• Garlic pods - 5 or 6
• Small onion - 1
• Cloves - 1
• Cardamom - 1
• Mace - 1
• Cinnamon stick -1
• Star anise - 1

Preparation:-

• Pressure cook mutton with water, 1 tbsp of turmeric powder and 1 tbsp of salt for 5 whistle. Remove from flame and set aside.
• Wash  and soak the rice for 30 minutes. Keep it aside.
• In a blender, add mint, co.leaves, ginger, garlic, small onion, spices(cardamom, cloves, mace, cinnamon stick, star anise) and blend it until like a fine paste. Keep it aside.

• Heat oil in a briyani pan, add bay leaves, cardamom, cashew nuts and cumin seeds.
• Add chopped onion, tomato and green chillies and saute till tomato turns soft and mushy.
• Now add ground masala paste and saute till raw smell leaves.

• Add the boiled mutton pieces, red chilli powder and curd and stir to combine.
• Now add water and enough salt and mix well.
• Once it starts boiling ,add drained rice, lemon juice and ghee.
• Cook the rice in medium high heat till 75% water drained.
• Close with a lid and cook for 45 minutes on low heat. 
• Finally add 3 tbsp of ghee and garnish with coriander leaves and mint.
• Serve hot with Raita.