1 kg rice
1 kg mutton
2 tomatoes
7 large onions
5 tbsp oil
2 tbsp ginger-garlic paste
150 gm curd
10-12 cloves garlic
10-12 black peppercorns
4 bay leaves
2 black cardamoms
7-8 green cardamoms
2 cinnamon sticks, 1 inch each
3 green chillies
1 1/2 tspn red chilly powder
1 1/2 tspn coriander powder
1 1/2 tspn jeera (cumin) powder
1 tspn turmeric powder
1/2 tspn chat masala
A few strands of saffron

Method:

Heat three tablespoons of oil in a pressure cooker.

Fry six sliced onions till pinkish brown, add mutton pieces and stir for two minutes.

Add ginger garlic paste, whole masala (cloves, black pepper, bay leaves, cardamom, cinnamon) and pressure cook on medium flame upto three whistles.

Add remaining ingredients except curd and stir. Add curd, cook for two minutes and keep aside.

Separately cook rice with 15 glasses of water. When the rice is half cooked, strain the remaining water and keep aside.

While boiling rice you can add few black pepper corns, cinnamon, cardamom and bay leaves to give it a flavour.

Layering

Place a layer of rice in the vessel topped by a layer of cooked meat. Continue in this pattern ending with a layer of rice.

Dissolve saffron in two tablespoon of water and pour other the rice.

Fry one sliced onion in two tablespoons of oil till golden brown. Pour onions along with the oil over the rice.

Cover the vessel completely and let it cook on low flame for 15 minutes till it gives out a tempting aroma.

Serving

While serving always remove biryani layer-by-layer starting from one side.

Tips: To give your biryani a royal edge you can add whole cashew and almonds with the powdered masala and curd.