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.

Spicy Vizag mutton curry

For this preparation you will need:
Mutton- 250 Gms
Fresh green chilly-7/9 (you may reduce the no to 5 if you prefer mild spicy)
Ginger garlic paste-2 Tbsp
Curry leaves-one string
Medium ripe tomato-2,chopped into pieces
Onions-2 small or 1 medium size, finely sliced
Veg/olive oil 4 Tbsp
Chilly powder-1 tsp
Coriander powder-1 Tbsp
Turmeric powder-1/4 Tsp
Garam masala powder-1 Tsp
Salt to taste
Grind the following separately:
Khuskhus-2Tbsp
Jeera-1 Tsp
METHOD:
Step 1
Cook mutton in 150 ML water,turmeric,red chilly powder and coriander powder in a pressure cooker till tender or for 6 whistles.Turn off the flame.Check if the meat is tender.
Step 2
In a kadhai,fry chopped onions,green chillies and curry leaves.Fry well.Then add the cooked mutton.Fry well.Then add the tomatoes and let to cook till the tomatoes are soft and the oil begins to ooze out from the sides of the dish.
Then add the ground khuskhus&jeera powder.Fry well.Make sure the masala doesn't stick to the base of the kadhai.
Step 3
Just before taking off the dish from the heat sprinkle garam masala powder and garnish with coriander leaves.