Mutton Biryani

For this preparation you will need:
Mutton: 250 Gms-Marinate in 1/2 cup curd for 15 mins minimum
Separately pressure cook the meat in 2 cups of water with 1/4 Tsp turmeric,chilly pdr for 6 whistles.Do not discard the mutton stock,use it for cooking the rice later during the preparation.
Basmati Rice-3 Cups
Soak the rice in water for 1 hr and drain out the water and spread out the drained rice on a paper towel.
Olive/Veg oil-8 Tbsp
1/2 Stick Butter
Onions
Pudina leaves-One handful
Coriander leaves-One handful
Green chillies-8
Bay leaf-2
Whole garam masala-3 cloves,3 cardamom, 2"cinnamon
Biryani powder- 1 Tbsp
Thick curd-1/2 cup-for adding in the gravy
Peas-1 Cup
Method:
Heat oil in a large non stick pan,add the stick of butter.When the oil is hot & the butter has completely melted,add in the sliced onions,slit gr.chillies,whole garam masala & bay leaf.When the onions have turned golden brown,add the pressure cooked meat.fry well.Then add the biryani powder,tomatoes,1 Tsp chilly powder,coriander powder and turmeric.When a thick gravy has formed and the tomatoes are soft add in 1/2 cup of curd.stir in and allow to cook for 5 mins longer.Now allow the meat to cook in the masala for 10 mins.Add 1/2 cup of water.Cover
After 10 mins add the washed & drained basmati rice to the gravy.Fold in the masala with the rice.Add pudina& coriander,peas.Add 5 & 1/2 cups of water along with the mutton stock.Note:
The water and mutton stock should add up to 5&1/2 cups and not more.
Allow to cook and keep the lid covered with foil.Bring to a simmer.Keep on DUM for 15 mins.Turn off the heat and serve hot with raita.