Ingredients

Basmati rice (1 cup)

Mutton leg meat (1 kg, cut into cubes, can be with bone)

Curd or plain yogurt (2-3 tbsp)

Everest Shahi Biryani Masala

5 medium onions, chopped

Ginger and garlic, crushed (a lot).

Bay leaves (3-4)

Large dried red chilies (5)

Cinnamon (1 tsp)

Cloves (10)

Whole black pepper (1 tsp)

Cardamom (2, or 1 tsp, crushed)

Cumin (1/3 tsp)

Asafoetida (pinch)

Tomatoes (2, blended into puree)

Ghee/oil (7.5 tbsp)

Turmeric (2tsp)

Salt (1tsp)

Cashew nuts (0.5 cup)

Cilantro (for garnishing)

Preparation

  1. Marinate mutton with curd/yogurt, 1 tsp of salt and 1 tsp of turmeric, leave out for 15-30min.
  2. Boil rice without salt.
  3. Heat up 4 tbsp of ghee/oil, add bay leaves, red chilies, cinnamon, cloves, black pepper, cardamoms, cumin, asafoetida.
  4. Add onions into the pan with spices, reduce flame to low and saute.
  5. Add tomato puree into the pan with onions after a while, as well as 1 tsp of turmeric and 1 tsp of salt.
  6. Separately, heat up 2 tbsp of ghee/oil and add crushed garlic and ginger and stir until it becomes roasted and golden in color.
  7. Add mutton into the pan with garlic/ginger. On full flame, cover the lid and let mutton emit water. Cook until water is gone, about 25-30min.
  8. Roast cashew nuts in 1.5 tbsp of ghee or oil and add to the meat.
  9. Once all the water dries up, add onion mix to the meat and stir thoroughly. Keep on the flame for another 5min.
  10. Add 3 large tbsp of masala mix. If need be, add water to keep cooking the meat.
  11. (optional) Can add 1-2 tsp of chili paste.
  12. Oil a large pan with 1tsp of oil, mix everything in there, including rice.
  13. Garnish with cilantro.