Mutton Dum Biryani

There are many versions of Dum Biryani and this is mine.

Ingredients:

Mutton - 1/2 Kg
Basmati rice - 2 1/2 Cup
Onions - 2 Red onions
Roma tomatoes - 3

Curd - 350 grms
Mint - 1 bunch(Cleanes and chopped finely)
Cilantro - 1 bunch(Cleanes and chopped finely)
Green Chillies - 8
Ginger & Garlic paste - 3 Spoon full
Dhaniya powder - 2 Spoon full
Garam masalas (Fennel seeds, Jeera seed, Bay leaf, Javithri, Cloves, Cinnamon, Cardamom - black & green)
Lemon juice - Squeezed from one big lemon
Shan Biryani masala - 1 Spoon(optional)
Oil & Ghee - Per taste
Food color - a pinch (optional)

Method
For Marination

In a bowl marinate Mutton, Curd, Lemon juice, Half of the cut tomatoes, Half of the mint, Half of the cilantro, Salt, Dhaniya powder, very little of the Shan masala and leave it for an hour. You can also add very little garam masala powder to this.

Take the vessel in which you want to prepare the biryani. Heat it in medium flame and add the oil & ghee mixture. Now add the whole garam masala and saute it for sometime. Add the onions and saute it till it is golden brown. Now add the ginger garlic paste. Saute it till the raw smell of the paste is gone. Add the green chillies and saute it. Now add the marinated mutton and cook it in high flames for 10 minutes. Then put it back in medium flame and cook it till the mutton is cooked. While it is cooking you can add red chilli powder if needed. Check for salt and add per taste.

In another vessels half cook the Basmati rice. This is the tricky part and it varies for different brands of basmati rice. Soak the rice for 15 minutes before half cooking it. Add little salt only for the rice as the other masala and mutton has enough salt in it.

Now coming to the Dum - Keep it in low flame. Add some rice on top of the mutton masala. Top it with some cut Tomatoes, Cilantro, Mint and little Shan Biryani masala. Repeat the layers of rice and the cut Tomatoes, Cilantro, Mint and little Shan Biryani masala. Mix the food color and pour it on the top in a circle. Close the lid really tight. If it is not tight enough make some wheat flour dough and stick it to the lid like a paste. The Biryani is ready when the steam comes out.

Serve hot with Raitha.