How to cook Carrot Mutton Biriyani

Ingredients

Mutton - 1 kg

Rice - 3 cups

Oil - 2 Spoon

Garam masala - 1 spoon

Rose water - 1 spoon

Cardamom-cinnamon powder - 2 spoon

(Elakka-karugapatta)

Cloves(grambu) - 3 nos

Bay leaves(Vazhana/karuga ela) - 2

Milk - 2 spoon

Saffon - 1/2 spoon

Carrot(grated)m - 1/2 cup

Potatoes - 4 nos

Onion - 6 nos

Tomotoes - 4 nos

Ginger - garlic paste - 3 spoon

Curd - 1/2 cu

Salt - As needed

Ghee - 2 spoon

Cooking Method

Step 1: Boil water, along with the cardamom powder, bay leaves, cloves and salt

Step 2: Add rice and cook till half done

Step 3: Drain the water and keep aside.

Step 3: Heat oil in a pan.

step 5: Fry the onion and ginger-garlic paste till pink

Step 6: Add salt garam masala and chilly powder and chopped tomatoes.

Step 7: Add curd and cook till it gets gravy- like consistency

Step 8: Add the mutton pieces and cook till they are tender

Step 9: Cut he potatoes in to round rings and deep fry them.

Step 10: In a span, pour ghee, then spread 3-4 table spoon of rise in this, followed by a layer of mutton and fried potatoes over it. Then make another layer of rice and top it up the remaining mutton and fried potatoes. This should be followed by another layer of rice(the rice should be top most layer).

Step 11: Add saffron dissolved in milk and sprinkle it all over.

Step 12: Add rose water for flavour.

Step 13: Cover with a id and cook till rice is done.

Step 14: Garish with grated carrot/

Step 15: While serving, insert the tablespoon from a side of the dish so that all the different layer come out neatly.