Lamb Biryani

Wash jeera rice and soak it in 900 ml of water for 15 to 30 mins.

Wash mutton and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, 1 tsp super garam masala and salt. Mix well and keep aside.

Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, star anise, fennel, bay leaves, marathi moggu and fry in a slow flame for a minute.

Add sliced onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.

Add cut tomatoes, ginger garlic paste, super garam masala, corinader leaves, coriander powder, salt and continue frying in slow flame till tomato get smashed well and oil comes out separately.

Add mutton and continue frying till the mutton gets slightly cooked.

Add jeera rice and continue frying for 2 mins.

Add water which we soaked rice. Bring to boil and pressure cook for 10 minutes.

Remove from heat and transfer to a big plate.

. Add ghee and mix well.

. Serve hot with kurma and raita.