Bhiryani Mutton No. 3

Ingredients

Quantity	Measure	Ingredients
2	Nos	Chillies, Green
2	Nos	Chillies, Red Dry
2	Nos	Cinnamon
6	Nos	Cloves (spice)
0	Few	Coriander Leaves (Kothmeer)
0.5	Teacup	Ghee
1	Inch	Ginger
4	Teacup	Hot Water
0.5	Teaspoon	Jeera/Cumin Seeds
1	Teaspoon	Jeera/Cumin Seeds
0.05	Teaspoon	Jeera/Cumin Seeds
0.5	Kilogram	Mutton
200	Grammes	Onions
0.5	Teaspoon	Pepper Corns
200	Grammes	Potatoes
200	Grammes	Potatoes
0.5	Kilogram	Rice, fine grain. (Jirasal or Delhi)
0	Little	Salt

Method

Cut the meat into pieces and boil in two cups of water and salt to taste.
Grind green minced masala separately from the red masala. Powder the spices that have been kept aside for powdering, by pounding in a pestle and mortar jar.

Slice the onions in thin slices. Peel and cut the potatoes in thin slices.

In a dekshi, heat 2 spoons of ghee, and fry the sliced onions, till they are crisp and brown. Remove and keep aside. Then put the potato slices and fry them crisp. Remove and keep aside.

In the same dekshi, put 4 spoons of ghee, heat it and fry the rice. Stir, and when brown, add hot water, to be 2 fingers above the rice. When almost cooked, transfer it to the microwave oven, to make it a dry dish.

In another dekshi, heat the remaining ghee, and fry the green ground masala and salt to taste. Brown it well. Then add the Red masala, and fry and brown it as well. Then put the boiled meat, the powder masala and more salt if needed. Cook for about ten minutes till the meat is dry. Keep aside three fourths of the meat aside.

Put the remaining one fourth in a dish and spread it and put a layer of the cooked rice on top of it. On top of the rice layer, put the fried potatoes spread out. Then on top of it, make a layer of fried onion slices. Then again a layer of meat, then rice, then potatoes and onions, and continue making layers, till all the ingredients are used.