1.5 kg Indian Mutton with bones in nice bite size pieces
8 large Onions thinly sliced
1 pod garlic finely chopped or smashed to a pulp
2 inch piece ginger smashed to a pulp
4 to 5 green chillies
1 pack tomato paste
5 Tbsp Mehran Kadai Ghosh Masala
Oil for frying
6 to 8 eggs boiled and fried (whole) for a couple of minutes
2 to 4 potatoes cubed and fried
7 cups Country or Tilda Long grain Basmati rice
Lemons sliced in rounds
Coriander One bunch chopped fine
Pudina/Mint leaves few chopped fine.
Wash rice 5-6 times with lots of water and soak for 1 hour. Boil water and put some whole Garam Masala Spices (2 black cardamom, 5 green cardamom, 6 cloves, 1 inch piece of Cinnamon and 2-4 bay leaves (Tej Patta) and add salt as per taste and once the rice is cooked and bit firm strain the water and spread it on large plates and keep it aside. You may colour half of the rice (yellow/green/orange) if you want the rice to look colourful.
Boil / Pressure cook meat with ½ tsp salt. If you are using pressure cooker make sure meat is not overcooked.
Heat a Kadai/Tefal Pot (handi), add enough oil to brown onions. Once the oil is hot add the sliced onions and let them brown well on slow fire.. Once browned remove quarter of it and keep it aside for garnishing.
In the remaining onions add the smashed ginger and garlic and fry well. Add the Tomato paste and fry it well till it leaves oil. Add Kadai Gosh Masala and fry well. Add little water if you feel the Masala is getting burnt and stir it well.
Now add your boiled meat and add the meat stock little by little adjusting the thickness of the gravy. Check the salt and adjust it if you need more. Add the whole green chillies and let meat cook with the gravy for sometime. Once done remove from fire and keep aside.
Now layer the Biryani by first putting some gravy at the bottom and then one layer of rice, then a layer of meat pieces & gravy all over the rice. Sprinkle some chopped coriander/ mint leaves and fried onions and lemons. Place some fried eggs, fried potatoes and repeat it with a layer of rice and meat layer. Finally put all the remaining rice on top garnish it with remaining browned onions, chopped coriander/mint and lemon. Put 2-3 Tbsp of Pure ghee on top and cover it with aluminum foil and close the handi with the lid. Take a big pan with little water and put it on fire and let the water boil. Once the water starts boiling make the fire slow and keep this layered biryani handi on top if this pan for 30- 40 minutes.
The Biryani is then ready to serve. Serve it with Cucumber and Tomato Raita. ENJOY