Ingredients:

1 kg rice (Basmati or Seeraga Samba)

1 kg mutton, chopped
200 ml refined oil
2 Tbsp ghee
50 gm curd
300 gm tomato, finely chopped
400 gm onion, finely chopped
2 cinnamon sticks
4 cardamom pods
4 cloves
A small bunch of coriander
A small bunch of mint leaves
lemon
2 green chillies
1 tsp chilli powder
100 gm garlic, peeled and pounded into a paste
80 gm ginger, pounded
Salt to taste

Cooking method:

1. Heat oil in a kadai and add the whole spices. Let them crackle and then
gradually add half the quantity of onions. Saute for 3-4 minutes.

2. Add the garlic paste, ginger paste and then the red chilli powder and mix
well.

3. Add the mutton pieces, salt, tomatoes and the remaining onions, and mix
well.

4. Add the green chillies, curd and lemon juice.

5. Fry the meat for 12-15 minutes, adding a little water and then pressure
cook this (the korma) for about 20 minutes.
6. Cook the rice for about 5 minutes in a separate vessel and then drain the
excess water.

7. Bring the korma and the rice together in a heavy bottomed cooking vessel,
carefully arranging them in multiple layers. Sprinkle the ghee as you layer the
rice and the korma.

8. Add the finely chopped coriander, mint leaves and salt (to taste).

9. Cover the vessel with a thin cloth and cook on a low flame for about 10
minutes in dum style.
Note: You could place a larger vessel with water under this vessel as a
precaution (to ensure the biryani doesnt stick to the vessel).

10. Serve hot with condiments like raita or Kathirikai Pachadi.