Mutton or Lamb Biryani

MUTTON OR LAMB BIRYANI

1 kilo meat
6 cups Rice
2 cups Yoghurt
2 tbs GG paste each (GINGER GARLIC)
6 medium size onions
1 cup garam masala all mix( for biryani flavour) 
3 tbs salt ( 1 and1/2 for meat and other half for rice )
4 tbs corriander Pwd
2 or 3 cooking spoon oil
Saffron ,Kewra, and yellow food color all mix in little warm water. 

HOW TO COOK

FIRST PART
Cut all ur onions into slices. Take pan and pour oil and add all the onions, dont brown them fry for 10 mins until transparent u can add Cinnomon sticks few black peppers and few green cardimom just to add little flavour in meat.Now add the meat and GG Paste mix well in all this onion.Cook for a while on slow filame and then add all the beaten yoghurt.Add ur salt half of the obove quantity i.e. 1 1/2 of tbs.Now cover the pan, and its time to cook for another half an hour.Once the meat is done,its time to dry all the water put the flame on full and ' Bhuno' the meat masala.U will see the oil seprates from the meat.Its time to switch off ur burner. Keep this Seperate.

Second PART
Firstly the rice should be washed and soaked in water atleast half an hour to 45 mins.
Take big open pan in which u can cook about 2 kilo biryani. Never cook Biryani in small close pan,otherwise the rice will cling to each other.The beauty of Biryani rice lies that each grain should be seprated. Fill the pot with 8 to 10 cups of water and drop the gram masala" Potli" or small bag in which u pour all ur garam masala tightened with any string or rubber band , so that it should not be scattered in biryani ( because it makes ur mouth tastes hot).Add 1 1/2 left salt in this water.Pour 2 or 3 pieces of 'Tej Patta' or bay leaf in this water for good flavour.Start boiling this pan of garam masala bag.It will start changing color because of spice bag once boiling pour all the rice and be alert not to leave the pan unattented while cooking biryani rice , if its over cooked the biryani will be ruined and sticky.In 1o mins it should be boiled to 1 tiny grain left it should not fully cooked. Now strain this into rice seive pot,discard the masala bag.Keep in this seive for few mins.U should have prepared ur Saffron kewra and food color in advance.Now pour little seprated cooked rice in ur pan fully covered the bottom and then pour half ur meat over this rice scattered.Pour ur little saffron mixture all over this meat and rice.Now make the second layer in the same way.RICE, MEAT AND COLOR.Repeat till finish all ur meat and its oil.Now cover ur pan tightly for DUM or steam on ur lowest flame. Keep atleast for 20 mins.or till the pan fills with Steam. Turn off ur burner.Keep for 10 mins.atleast before serving.Serve with yoghurt Raita.