1. For the Mutton Masala - In a pressure cooker, put two tablespoons of oil on high heat.
Add the sliced onion and stir for a minute.
3. Add the ginger and garlic paste. Stir.
4. Put in the chopped tomato, salt, red chilly and the
drained mutton pieces. Stir.
5. Add one mug of water, cover and cook under pressure for 10 to 15 minutes.
Note: If you are not using a pressure cooker,
then you will have to let the meat simmer on low heat for at least 1 hour so that it becomes tender.
6. Remove the pressure cooker from the heat, let it cool and then open it.
7. Put it back on medium heat, add the 'zeera, black pepper corns, coriander seeds, cloves, cardamom pods and the cinnamon.
8. Stir and let it saute for 2 minutes till
the oil separates.
9. Add the whisked yoghurt, stir and let it simmer for 1 minute.
10. Put in the fresh coriander leaves, green chillies and the 'garam masala'
/ black pepper powder.
11. Remove from the heat, leave the lid on and keep this mutton 'masala' aside.
12. For the Eggs - In a small pan, put the
water, salt and eggs to boil for at least 10 minutes.
13. Shell the hard boiled eggs and keep aside.
14. For the Potatoes - In a frying pan put
1 mug of oil on medium heat.
15. Put in the potato halves and let them fry for 5 - 10 minutes till they are cooked and very lightly browned.
the fried potatoes onto a plate and leave them aside.
17. For the Onion Garnish - In the same frying pan of step 14, put in the slices of 1 onion to fry for 2 - 3 minutes so that they attain a crisp brown
18. Remove the fried onion onto a plate and leave them aside.
19. For the Rice - In a large cooking pan, put 2 tablespoons of oil on high
20. Add the 'zeera', stir and add 4 mugs of water and the salt.
21. When it starts boling, add the drained rice, stir and allow to boil for
10 - 15 minutes.
22. You will see 'pits' being formed in the rice. Lower the heat, cover the pan let it simmer for 5 minutes.
23. Remove from
the heat. Spoon out half of the rice onto a plate and leave it aside. Let the other half remain in the pot.
23. To assemble the layers - In the cooking pot with the remaining rice, put the fried
potatoes from step 16 around the edges.
24. Put the eggs from step 13 in between the potatoes.
25. Now, very carefully, spoon out the 'mutton
masala' from step 11 and spread it in the middle of the rice in the pot.
25. Cover the layer of the 'mutton masala' with the rice that was kept aside in step 23.
26. Sprinkle the food colours attractively over the rice.
27. Put the fried onion slices around the edges and cover the pot.
it on very low heat ['dum'] for 10 minutes.
29. Switch off the heat but let it stay covered for a further 10 minutes.
30. You may serve the "Mutton
Biryani" direct from the cooking pot or spoon it out onto a large platter.
31. Enjoy the delicious "Mutton Biryani" with 'raitas', 'Dahey Phaley' and mixed salads for any special ocassions.