Mutton – ½ kg 
Onion – medium size 6 -chopped finely
Tomato - medium size 3- chopped finely 
Garlic –2 1/2tab spoons
Ginger – 2 1/2tabspoons
Green chilly paste- 2 tab spoons
Garam masala powder – 1 tablespoon
Yogurt - 4tab spoons
Coriander leaves- 1 cup
Mint leaves – ¾ cup
Ghee – ½ cup
Limejuice – 4 teaspoons
Chilly powder- 1 teaspoon
Turmeric powder- ¼ teaspoon
Coriander powder- 1 teaspoon
Basmati rice-2 ½ cups.

Method of Preparation
Heat Ghee in a pan. Sauté onions till golden brown. Add garlic-ginger-green chilly paste. Fry for two minutes. Put chopped tomatoes, chilly powder, turmeric powder, coriander powder, garam masala powder, mint leaves and coriander leaves into this. Sauté for a few minutes till the masala becomes thick. Add cut and cleaned mutton pieces and stir. Pour little water [if required] and mix. Cook till mutton is done. Add yogurt.

Boil water. Add enough salt, a pinch of turmeric powder, 2 cardamoms, 3 small pieces of cinnamon, 2 cloves, and 1 spoon ghee into this. Cook rice until it is done and drain. Take care the rice not to be sticky.

Heat a vessel. Pour a little of ghee. Put a little of cooked rice and spread 1 teaspoon of limejuice over it. Put one layer of the mutton masala above it and repeat the process till the rice and masala are over. Close the lid tightly and heat on a low flame for about 10 minutes. Mix before serve. Serve with yogurt and cocunut-pudina chutney and pickle.

Coconut pudina chutney

Coconut grated – 1 cup
Small onions – 5
Garlic – 1 clove
Ginger – 1/2 inch piece
Mint leaves – 6 leaves
Curry leaves – a few
Green chilies – 2
Salt - to taste
Juice of lemon- 1

Grind all the above things except limejuice. Mix limejuice to the ground chutney. Serve with biriyani.

Courtesy: shahana salim