MALABAR MUTTON BIRYANI

Ingredients	Malabar, the northern region of Kerala, is popular for its culinary treats, especially those with meat and rice.
Mutton Basmathi rice Onion Garlic Ginger Green chilli     Coriander powder Turmeric powder Red chilli powder Tomato Poppy seeds Fresh coconut Coriander leaves Mint leaves    Curd Lime juice Ghee Oil Cashew nuts Raisins Garam masala powder Salt For garam masala Cinnamon  (dalchini)    Cardamom ( Illaichi) Cloves (laung) Jaiphal (Nutmeg) Aniseed (saunf) Cuminseed (jeera) Tej patta (Mace)	1 kg 1 kg 500 g 50 g 50 g 100 g 3 tsp 1 tsp half tsp 300 g 2 tsp half cup 1 small bunch 1 small bunch as required 4 tbsp 200 g as required 500 g 50 g 2 tsp to taste   2 pieces 3-4 " 3-4 " quarter half tsp half tsp 2 strands
Method   1. Cut and clean mutton in big pieces. 2. Slice the muttons; grind green chillies, ginger and garlic. 3. Grind poppy seeds and fresh coconut and keep aside. 4. Chop coriander leaves and mint leaves. 5. Heat a pressure cooker and add oil and 3/4 of sliced onion and fry. 6. Add ginger, garlic and green chillies and fry for 2-3 minutes 7. Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for some time and add the chopped tomatoes and fry for some time. 8. Add mutton and fry for a few minutes and add curd and salt. 9. Cover the cooker and cook on slow fire for 15-20 minutes. 10. When mutton is cooked, add the ground poppy seeds and coconut and heat for few minutes and keep aside. 11. Wash and drain the water from the rice. 12. Heat ghee and add rice and fry for 4-5 minutes. 13. Add salt and double quantity of water and boil till the rice is cooked. 14. Remove from fire. 15. Heat heavy-bottomed vessel and fry onions, cashew nuts and raisins and keep aside. 16. Take a vessel and pour some rice and spread little coriander, mint leaves, limejuice, fried onions, cashew nuts and raisins. 17. Put one layer of mutton over that and repeat the process till all rice and mutton are over. 18. Cover with heavy lid and put dish in oven or place some coals on top for 10 minutes. 19. Serve with curd and raita and papad.