Kachche Gosht Ki Biryani

Ingredients

• 1½ kilograms mutton, cut into 2 inch pieces on the bone
• 1 cup thick yogurt
• Salt to taste
• 2 teaspoons red chilli powder
• 2 tablespoons ginger-garlic paste
• 2 teaspoons garam masala powder + for sprinkling
• ½ tablespoon meat masala
• ½ cup fresh mint leaves + for sprinkling
• 2-3 green chillies
• ½ cup fried onions + for sprinkling
• Ghee for drizzling
• 2 pinches of saffron, soaked in 2 tablespoons warm water
• Whole wheat dough for sealing
• Raita
• 1½ cups thick yogurt
• 1-2 tablespoons boiled beetroot puree
• Black salt to taste
• 10-12 walnuts, blanched, peeled and roughly chopped
• Chopped coriander leaves for garnishing
• Roasted cumin powder
• Rice
• 2½ cups Basmati rice, washed, soaked for 30 minutes and drained
• 2 bay leaves
• 2 black cardamoms
• 4-5 green cardamoms
• 3-4 cloves
• 4-5 black peppercorns 
• Salt to taste

Method

1. Take mutton in a large bowl. Add yogurt, salt, red chilli powder, ginger-garlic paste, garam masala powder and meat masala and mix well. Tear the mint leaves and add.  Break green chillies in half and add. Add ¼ cup fried onions and mix till well combined. Cover and place it in the refrigerator to marinate for 2-3 hours.
2. To make the raita, take yogurt in a bowl and whisk well. Add beetroot puree and mix well. Add black salt and ¾ of the walnuts and mix well. Transfer the mixture into a serving bowl, garnish with remaining walnuts, coriander leaves, roasted cumin powder and place it in the refrigerator to chill.
3. To make rice, heat sufficient water in a deep non-stick pan, add bay leaves, black cardamoms, green cardamoms, cloves, black peppercorns and salt and mix well. Cover and bring it to a boil.
4. Add rice, mix, cover with a lid and bring it to a boil.
5. Preheat oven to 180º C.
6. Remove the lid of the pan and cook for 6-8 minutes. Drain the rice.
7. Transfer the marinated mutton into a large handi. Sprinkle a few fresh mint leaves, and a little fried onions. Spread the rice over it. Discard the bay leaves. Place the pan on low heat. Drizzle ghee and saffron water. Sprinkle some fried onion, sprinkle mint leaves and garam masala powder.
8. Apply dough on the edges of the lid and press it so that it sticks. Place the lid over the pan and press it to seal the edges. Increase the heat to high and cook for 8-10 minutes. Carefully take the pan off the heat and place it in the preheated oven and cook for 45-50 minutes or till done. 
9. Switch the heat off and allow the biryani to rest for 10-15 minutes. Bring the handi out of the oven. 
10. Cut the seal with the help of a knife and remove the lid. Transfer the biryani into a serving plate and garnish with fried onion and mint leaves. Serve hot with the raita and salad.