Ingredients

1. Mutton-500 gms
2. Turmeric powder-1/2 tsp
3. Bay leaf- 1 no
4. Cardamom pods- 2 nos
5. Cloves- 2 nos
6. Cinnamon-2" piece
7. Ginger ( chopped finely)- 1" piece
8. Garlic (chopped finely)-  5 to 6 cloves
9. Onion ( sliced )- 2 medium 
10. Shallots ( sliced)- 1 cup
11. Green Chilies (cut vertically)- 2 to 3  ( see note)
12. Curry leaves- 1 sprig
13. Coriander powder- 1 tbsp
14. Red chili powder-1/2 tsp( see note)
15. Garam Masala powder-1/2 tsp
16. Fennel powder-1/2 tsp
17. Tomato ( sliced)- 1 small
18. Oil
19. Water
20. Salt to taste

Todry  roast and grind

1. Grated coconut-1/2 cup
2. Black pepper corns-1 tsp 

For tempering

1. Mustard seeds-1/2 tsp
2. Coconut ( sliced)-3 tbsp
3. Curryleaves- 1 sprig

Method

• Place the mutton pieces in a pressure cooker along with 1/2 tsp turmeric powder,salt to taste and 1/4 cup water.Cook until mutton is just done.Separate the mutton pieces from the stock and keep aside.
• Meanwhile  add grated coconut in a pan and dry roast it until it turns brown.( Be sure not to burn it).Switch off the stove and add black peppercorns .Grind this to a smooth paste without adding water.Keep aside.
• Heat oil  in a pan add bay leaves,cardamom,cloves and cinnamon.Saute for a few seconds.Now add onion,shallots , green chilies and salt to taste.Saute for about 10 to 15 minutes on a medium flame, until it turns golden brown.
• Reduce the flame to low  and add coriander powder,red chili powder,garam masala and fennel powder along with 2 tbsp water.Saute for about 5 minutes or until oil separates.
• Now add the cooked mutton pieces and mix well until combined.Add the coconut paste ,tomato and sufficient quantity of stock.Adjust the salt level at this point.Cover and cook over a medium flame for about 10 to 12 minutes or until gravy is thick enough.
• Now for tempering,heat oil in a pan, add mustard seeds and let it splutter.Add shallots ,coconut slices and curry leaves .Saute until it turns golden brown.Pour this over the curry.

Note:
I used 5 green chilies and did not use red chili powder.You can adjust the spice level according to your taste.

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Ingredients


FOR RICE

1. Basmati rice- 1.5 cups
2. Cardamom- 4 nos
3. Cloves- 4 nos
4. Cinnamon- 1.5" piece
5. Star anise- 1 no
6. Water- 3 cups
7. Salt to taste
8. Lime juice
9. Ghee-as required

FOR MUTTON MASALA

1. Mutton - 400 to 500gms
2. Tomato chopped- 1 medium sized
3. Kashmiri chili powder-3/4 to 1 tsp 
4. Turmeric powder- 1/2 tsp
5. Lime juice- 1 tsp
6. Salt to taste
7. Water-as required
8. Oil - as required
9. Ghee-as required

For marination

1. Kashmiri chili powder-1/2 tsp
2. Turmeric powder-1/2 tsp
3. Salt to taste

For cashew-coconut paste

1. White poppy seeds-1/2 tsp
2. Cashew nuts-5 to 6 nos
3. Grated coconut- 2 tbsp

For onion masala paste

1. Onion- diced- 2 medium sized
2. Ginger- 1.5" piece
3. Garlic-4 large cloves
4. Green chilies- 5 to 6 nos( or to taste)
5. Whole black pepper- 1/2 tsp
6. Cardamom- 2 nos
7. Cloves-2 nos
8. Cinnamon- 1 " piece
9. Fennel seeds-1/2 tsp
10. Mint leaves- 8 to 10 nos

For Garnishing and layering 

1. Cashew nuts- 10 to 12 nos
2. Raisins-1.5 tbsp
3. Onion -sliced finely- 1 medium no
4. Ghee- as required
5. Garam masala- 1/8 tsp
6. Mint and coriander leaves- chopped-1 to 2 tbsp

Method

To prepare rice.

• Wash rice until water runs clear.Heat oil and ghee in a pan and add cardamom,cloves,cinnamon and star anise,saute for few seconds and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
• Add salt,lime juice and water.Cover and cook until it is 3/4 th done.Transfer it to a large tray and allow it to cool slightly.

To prepare mutton masala

• Marinate the mutton pieces with ingredients listed under ' For marination'
• Soak cashew nuts and poppy seeds in water for 15 to 20 minutes.Grind this along with grated coconut to form a smooth paste.Keep aside.
• Grind together all the ingredients listed under 'For onion  masala paste' to form a smooth paste.
• Heat oil in a pan and add the onion masala paste and saute until oil separates or it starts to leave the sides of the pan.
• Add chopped tomato and cook for  2 to 3 minutes.
• Add kashmiri chili powder and turmeric powder.Saute for a minute and add the mutton pieces( add 1/4 to 1/2 cup water as required)and salt to taste.Cover and cook until it is half done.Now add the cashew -coconut paste ,mix well.Cover and cook until it is done and gravy turns thick.( The gravy must be really thick and should coat the mutton pieces well)

For Layering

• Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
• Preheat oven to 180 Deg C.
• Lightly grease  a baking pan with ghee.Arrange prepared rice and mutton masala in layers.Sprinkle one pinch of garam masala , 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
• Garnish with fried cashewnuts,raisins and onion.
• Cover it with an aluminium foil and bake for 20 to 30 minutes.

( for stove top method,layer rice and mutton masala in a greased heavy bottomed pan and cover it tightly..Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low a cook for about 20 minutes.)

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Ingredients

1. Mutton-1/2 kg
2. Mustard seeds-1/2 tsp
3. Curry leaves- 2 sprigs or more
4. Onion ( sliced)-2 nos( medium)
5. Shallots( sliced)-10 to 12 nos
6. Ginger and garlic( chopped)- 1tsp
7. Coriander powder- 1 tbsp
8. Turmeric powder-1/2 tsp
9. Garam masala powder - 1 tsp + 1/4 tsp
10. Fennel powder-1/2 tsp
11. Water
12. Coconut oil( or any other vegetable oil)
13. Salt to taste

For Marination

1. Turmeric powder-1/4 tsp
2. Coriander leaves( chopped)-1/4 cup
3. Mint leaves- 4 to 5 nos( optional)
4. Green chilies- 2 nos( or according to taste)
5. Whole black pepper- 2 tsp( adjust according to taste)
6. Ginger ( 1" piece)- 2 nos
7. Garlic( Indian )- 8 to 10  cloves
8. Lemon juice-2 tsp
9. Salt to taste

Method

• In a blender,combine together the ingredients for marination and grind to form a smooth paste.
• Rub this onto the mutton pieces and keep aside for at least 30 minutes.
• Heat oil in a pan and add mustard seeds and let it splutter.Now add curry leaves,onion and shallots.Saute until it turns golden brown.Add chopped ginger and garlic and saute for few seconds.
• Now reduce the flame to low and add the coriander,turmeric,garam masala and fennel powder along with 2 tbsp of water and mix well.Saute until oil separates for about 2 to 3 minutes.
• Add the marinated mutton pieces and mix well.Pour in required amount of water ( appr 1 1/2 cups) and salt to taste.Cover and cook over a medium flame until mutton is done.
• Cook until all the water is absorbed .When it is almost dry add 1/4 tsp garam masala and more curry leaves.
• Continue frying ,stirring in between ( drizzle more oil if required) until it turns brown.

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Ingredients

1. Mutton-400 to 500 gms
2. Onion sliced- 2 cups ( 2 large sized)
3. Curry leaves- 1 sprig
4. Tomato chopped- 1/2 cup ( 1 medium sized)
5. Coconut milk- 1/4 cup
6. Water-1/4 to 1/2 cup
7. Salt to taste
8. Oil

For marination

1. Turmeric powder-1/2 tsp
2. Kashmiri chili powder-1/2 to 3/4 tsp
3. Salt to taste

For masala paste

1. Green chilies- 3 to 4 nos( or according to taste)
2. Garlic- 2 large cloves
3. Ginger- 1" piece
4. Turmeric powder-1/2 tsp
5. Kashmiri chili powder-2 to 3 tsp( according to taste)
6. Coriander powder- 1 tbsp
7. Pepper powder-1/4 tsp 
8. Garam masala- 1 tsp
9. Fennel seeds- 1tsp
10. Water- as required

For tempering

1. Mustard seeds-1/4 tsp
2. Curry leaves- Few
3. Oil-as required

Method

• Marinate mutton pieces with ingredients listed under' For marination' for atleast 2 hours.
• Grind together all the ingredients for the 'Masala Paste' to form a smooth paste.Keep aside.
• Heat oil in a pan ( or use a pressure cooker) add sliced onion and curry leaves.Saute until onion turns golden brown.
• Reduce the flame to low,add the prepared masala paste and saute until oil separates or until it starts to leave the sides of the pan.
• Add tomato ,marinated mutton pieces ,water and salt to taste.Cover and cook until done.
• Add coconut milk and cook for 2 to 3 more minutes  or until the desired consistency is reached.
• For tempering,heat oil in a pan and mustard seeds ,let it splutter.Add curry leaves and pour this over the curry.

Serve with rice or appam.

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