Palghat Rawther Biriyani

 Rawther Biriyani
 

Ingredients
 * For Rice *
4 cups Basmati rice 
2 tbsp vegetable oil
1 tbsp ghee
3 cups water
3 cups mutton stock
1 tsp salt
1 cinnamon stick
3 cardomom pods
1 star anise
1 bay leaf
3 cloves
3 tbsp ghee / oil
* Masala *
1 kg Mutton (chopped)
1 tsp red chilli powder
1/2 tsp turmeric powder
1 cup curd 
Salt to taste
*Blend*
3 green chillies 
4 garlic cloves 
A piece of ginger 
5 shallots ( chopped)
Few mint leaves 
***
3 big onions (thinly sliced)
 2 big tomatoes (sliced)
1 tbsp coriander powder 
50 g butter / ghee + 1 tbsp oil 
1 cinnamon stick
3 cardomom pods
1 star anise
1 bay leaf
3 cloves
Juice of a lemon
1 tsp garam masala 
Salt to taste 
Decoration
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves.
  Method
 Marinate mutton in chilli powder, turmeric powder, salt & curd.
Cover & keep in the refrigerator for an hour.
Add lemon juice & mix well.
*Mutton Masala*
Heat butter+oil in a sauce pan.
Add all the spices & fry for while. 
Then add sliced onions & fry till light golden brown.
Then add blended mix of shallots, ginger, garlic & green chillies. 
Add chopped tomatoes & fry till mashed.  
Then add marinated mutton along with coriander powder.
Fry for few minutes & then add a cup of water.
Cover & cook until tender.( 25mn).
Remove 3 glasses of mutton stock & keep aside for rice. 
When the sauce is reduced, remove from fire.  
Garnish with garam masala, mint leaves & coriander leaves.
Keep aside. 
*Rice *
Boil water with salt.
Heat ghee+ oil in a sauce pan.
Add the spices & fry for a while. 
Add basmati rice & stir.
When some rice grains change to light brown, add boiled water + mutton stock.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat.
When rice is 3/4 cooked remove from fire. 
Add the prepared mutton & stir with a wooden spatule.
When fully cooked remove the lid & let it cool.
Garnish with chopped mint leaves & coriander leaves;
Serve hot with Raita & Chutney.