Mutton Biriyani

INGREDIENTS:

Mutton - 1/4kg
Basmati rice - 250g (1/4kg)
Onion - 2
Tomato - 1
Green chili - 3
Mint leaves - 1cup
Coriander leaves - 1/2cup
Coconut milk - 1/2tblr
Oil + ghee - Add bit extra so that rice doesnt gets sticky
Lime syrup - 2sp
Bay leaf - 2
Salt - to taste
Turmeric powder - 1/4sp


TO GRIND:


Garlic - 10
Ginger - equal to garlic
Cinnamon - 3small sticks
Cloves - 2
Cardamom - 2
Red chili - 4


METHOD:

• Wash mutton and keep aside.
• Soak basmati rice in water for 30mins. 
• The water we are going to add is in the ratio of 1:1 3/4. (this water includes the coconut milk also).
• Keep cooker. Add oil and ghee to the equal amount.
• Put the bay leaf, onion, green chili, mutton, turmeric powder, salt, grinded paste, tomato, mint leaves and coriander leaves in a step by step process, so that each ingredient gets cooked.
• Now close cooker and allow the mutton to get boiled in 3 whistles.
• Open it and add the rice into it.
• Add coconut milk and the remaining water.
• Now there should be 1:1 3/4 ratio of rice and water in the cooker (including all the coconut milk and the water used before for boiling mutton).
• Add salt, stir once and then close cooker to boil for 1whistle. 
• Then simmer to low heat, allow the biriyani to be in dhum for 15mins.
• Open the cooker and now add the lime syrup over it, stir and serve hot with raitha.

Note : People who feels coconut milk as cholesterol can also add sour curd (pulitha thayir) instead of it.