MUTTON & VEGETABLE BIRYANI

Ingerdients:.

•   mutton chops 1/2 kg
•   potatoes 2 large (peel, cut and boil with salt 1 tsp)
•   peas 1 cup (boil with salt 1/2 tsp)
•   ginger & garlic paste 1 tbsp
•   garam masala powder 1 tsp
•   turmeric 1/2 tsp
•   red chilli powder 1& 1/2 tsp
•   salt 1 & 1/2 tsp
•   green cardamom powder 1 tsp
•   kewra water 2 tbsp mixed with yellow food colour 1/4 tsp
•   thick greek yogurt 1 cup
•   onions 2 large (grind to a paste)
•   rice 1/2 kg (boiled 80% with salt 2 tbsp, cumin seeds 1 tsp, cinnamon stick 2 pieces)
•   oil 3/4 cup
•   fresh coriander handful

METHOD:.

    1: heat oil add onion, ginger & garlic paste and fry on high flame till changes colour.

    2: then add salt, red chilli powder, turmeric, chops and mix well, and cook it on high flame for 10        minutes.

    3: now add yogurt and cook it further on high flame for 10 minutes.

    4: add water 4 glasses, wait for a boil on high flame, then cover and cook on low to medium                flame, till the meat is  tender and oil comes on surface.

    5: then add green cardamom powder, garam masala powder mix.

    6: add the boiled potatoes, peas and cook it with the curry for 4 minutes, add fresh coriander.

    7: transfer the curry in a large pot, top it with the boiled rice, kewra water and food colour, cover        and keep it on high  flame 10 minutes then simmer for 5 minutes.

    8: mix and serve hot.