How to Make Mutton/chicken Biryani Biryani is a classic Indian dish made with meat, spices and rice layered together.

Pre-soak 2 cups of bismati rice for 40 minutes
Prepare the two pounds of mutton by allowing it sit with a tenderizer for half an hour.
Mix in to the mutton/chicken:
1 tsp of chile powder
1/4 cup of chopped coriander
1/4 cup of chopped mint
2 tsp black cumin
2 tsp of salt
2 tsp of coriander powder
1 tps cumin powder
1 tsp of coarsely ground black pepper
1/8 cup of chopped fresh chiles
1/2 a cup of brown fried onions
A small handful of whole garamasala
Lime juice from 1 lime
2 cups of yogurt
Boil 2 quarts of well salted water and add several teaspoons of vegetable oil.
Add the rice in and boil for a few minutes cooking the rice to 40% completion and remove half of it from the boiling water. Let the second half boil for a minute or two more, to cook it to 60% completion and then drain it.
Layer into the bottom of the large heavy bottom stock pot with the meat mixture on the bottom, the 40% cooked rice next and then the 60% cooked rice layering in between the rice layers some fresh chopped mint and coriander, half a cup of fried brown onions and some saffron powder. Add the mint, coriander, saffron, fried onion and some garamasala powder to the top of rice and seal tightly. If the lid is not tight use a bit of aluminum foil layered under the lid to make a tight seal.
Cook it on high for 5 or 10 minutes until it begins to boil. Then lower the heat to a simmer and let it cook for another 30 to 40 minutes.
Serve with a cucumber riata.
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