Nani Ki Biryani

This  is my mother's special biryani loved by all

Ingredients :
Lamb - 500 kg ,
Basmati rice - 350 gms or 2 cups
Onion - 2 sliced ( medium size or 1 large ),
 Ginger garlic paste - 2 tsp ,
 Coriander pwd - 1 tsp ,
Cumin pwd - 1tsp ,

 Red chilli pwd - 1 tsp ,
Turmeric pwd - 1/2 or 1/4 tsp ,
Garam masala pwd - 1 tsp ,
Mint leaves - a hand ful ( chopped )
Green corriander leaves - a handful ( chopped ),
Green chillies - 2 slit lenghtwise ,
Lemon half - juice ,
Mango pickle - 2 to 3 pieces ( chopped  ),
Kewra water - few drops ,
Warm water -  3 and 1/2 cups.

Salt to taste .

Ingredients for tempering :
Ghee - 2 to 3 tbsp ,
Bay leaf - 2 ,
Shah jeera or black cumin - 1 tsp ,
White cardamom - 4 ,
Clove - 4 .

Ingredients for potli masala -
Whole coriander seeds - 3 tbsp ,
Fennel seeds  or sauf - 3 tbsp ,
Black cardamom - 2 ,
Cinnamon stick - 1 inch 
Bay leaf - 1 .

Take a muslin cloth and put  all the whole spices in the center and tie a tight knot  .

Method-

Step 1. (Preparing the Rice)
Soak the rice for 1/2 hour .

Step-2 (Boiling the lamb )
Take a cooker and put the lamb meat ,1 cup of water ,little salt and the potli .

Raise the heat and close the lid .
Let the cooker come to 1 whisle than lower the heat and let it cook for 12  minutes .

Close the gas and let the cooker cool down .
Separate the cooked meat and broth in to  two bowls .
Discard the potli .
Wash the cooker for further use  .

Step-3 ( frying the boiled lamb)
Take a kadhai and as it heats up add 1 tbsp of ghee .

Add the sliced onions .Stir fry in high heat till the onions are slightly brown and then add the ginger garlic paste with few tbsp of water .
Stir fry the garlic ginger paste till the rawness of ginger disappears .
Add the powdered corriander ,cumin pwd ,turmeric pwd ,red chilli pwd and garma masala .

Add few tbsp of water so that the masala does not burn .
Stir fry the masala till oil leave sides .

Add the meat pieces and fry for  few minutes till the meat is evenly coated and browned .
Remove the pan from gas .

Step -4 (Putting it all together)
Put the cooker on heat again .
Add 2 tbsp of ghee .
Sprinkle  shah jeera or black cumin ,white caradamom ,bay leaves and cloves.

As the cumin changes colour add the soaked rice .

Stir fry the rice for 1/2 minute ( rice is fried so that they do not stick together after it is cooked ).

Add the fried meat , meat broth , chopped green corriander leaves ,mint leaves ,lemon juice, mango pickle   ,and 2 and 1/2 cup of warm water.  

Gently stir and taste salt ..
Raise the heat .

Let it come to a boiling point than sprinkle few drops of kewra water. Put on the lid .
As the cooker gives in  1 whisle ,close  the gas .

 (Since we have used 1 cup of water for boiling the meat. ,we have to put 2 and 1/2 cup of  warm water for the biryani  to cook  in the cooker .
For cooking plain rice the amount of water used is double .( 1 : 2 )
For biryani we use less water as we are using onions too, which  gives out moisture too) .

Leave the cooker to cool and let it remain for 10 minutes in the cooker .

Then serve hot ,nani ki  biryani  with onions and raita .