Masoor-Daal-Mutton-Biryani

Ingredients:

Mutton                        ½ kg

Ginger Garlic                    2 tbsp

Green Chilies                    20

Cumin Seeds                    1 ½ tsp

Coriander Seeds                1 tbsp

Yogurt                        1 cup

Turmeric                        ½ tsp

Turmeric                        ¼ tsp

Brown Onions                    1 cup

All Spice                        1 tsp heaped

Red Lentil (boiled)                1 cup

Rice (boiled with 2 tbsp salt)        ½ kg

Cinnamon                        1 stick

Caraway Seeds                    ½ tsp

Cloves                        6

Green Cardamoms                4

Clarified Butter (melted)            4 tbsp

Oil                            ½ cup

Coriander Leaves                2-3 tbsp

Green Chilies                    2 whole

Mint Leaves                    15

Method:


Grind together ginger garlic, green chilies, cumin seeds and coriander seeds together.
Now marinate mutton with half of this ground masala, salt, turmeric and leave it for an hour.
Boil red lentil with ¼ tsp turmeric ad 1cup water till half done and water dries off. Boil rice with salt and caraway seeds till ¾ done.
Heat ½ cup oil, add cinnamon, cloves, green cardamoms and the remaining half ground masala  with ½ cup of brown onion. Fry well. Add marinated mutton and fry for 5-8 minutes, than add 1 cup water, gain cover and cook till meat is tender and thick gravy is left.
Spread ½ rice in a pan, place the mutton with gravy over it, cover with boiled lentil, add ghee on daal, sprinkle all spice , coriander, green chilies and mint. Now spread another layer of rice. Cover and cook for 5 minutes on high flame than leave it to simmer for 15 minutes. Garnish with brown onions and serve.

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