Biryani is one dish commonly made throughout India with slightly different flavors. It is believed to have Muslim origins.

Ingredients

• Basmati Rice (or you can use jeeraga samba rice) – 1/2 kg (about 2.5 cups)
• Onion – 3 (sliced)
• Tomato – 3 (Chopped)
• Green Chilies – 6-8 (slit)
• Mint Leaves – 1 cup
• Coriander Leaves (Cilantro) – 1/2 bunch (chopped)
• Bay Leaf – 1
• Red chili powder – 2 tsp
• Turmeric powder – 1 tsp
• Coriander powder – 2 tsp
• Salt – as required
• Oil – 1/4 cup
• Ghee – 1/4 cup
• Water – 4 cups

For Masala

• Small Onions – 10 (or 1 regular onions)
• Garlic – 10 cloves
• Ginger – 2" piece
• Fennel Seeds – 1 tbsp
• Cinnamon – 2" piece
• Clove – 5
• Cardamom – 3
• Star Anise – 1

For Marinating Mutton

• Mutton – 1/2 kg
• Ginger Garlic paste – 1 tsp
• Yogurt – 1 cup
• Lemon Juice – 1 tsp
• Salt – 1 tsp
• Pepper Powder – 1/2 tsp
• Turmeric Powder – 1/2 tsp

Preparation Steps

1. Wash the mutton pieces. Marinate it with yogurt, lemon juice, salt, pepper powder, ginger garlic paste and turmeric powder. Let this rest for 2-4 hours. Overnight marination would be great.
2. Wash the rice couple of times. Soak it in enough water for about 15 minutes. Drain the water completely.
3. Heat a kadai or frying pan, add 1 tbsp of ghee and roast the rice for 2-3 minutes. You can smell the nutty aroma of rice when roasting. This step is optional but gives a good texture to the rice.
4. Coarsely grind the ingredients under "for masala". You can add the whole spices while frying but I like to coarsely crush it to avoid biting into pieces while eating biryani. Chop the onion, tomato, green chilies, mint leaves, coriander leaves and keep it ready.

• Method

1. Take a medium-sized pressure cooker and add the oil and ghee.

2. Add bay leaf followed by the crushed masala. Saute for 2-3 minutes.
3. Add turmeric powder, sliced onions, slit green chilies and chopped mint leaves.
4. Saute everything together for about 10 minutes till everything is well browned.
5. Now add the chopped tomatoes and the mutton with its marinade. Saute over medium-high heat for about 5 minutes.
6. Add the red chili powder, coriander powder and the 4 cups of water. For 2.5 cups of rice, this measure of water will be perfect.
7. Taste the liquid and add salt as required.
8. Close the pressure cooker and cook for about 10 minutes (or 3 whistles).
9. Let the pressure go down by itself before opening the cooker. After opening the cooker, switch on the stove again. 
10. You will see that the mutton is cooked perfectly and oil has separated from the gravy. The liquid will start boiling almost immediately as it is very hot.
11. Add the toasted rice to the gravy. Check for salt and other seasonings. Adjust at this stage if needed.
12. Close the lid of the cooker. Once the pressure builds up, reduce the flame and cook for just 5 more minutes. During this time you may or may not hear 1 whistle. Do not over cook else you will loose the texture of the biryani.
13. Open the cooker after the pressure goes down naturally. Add finely chopped coriander leaves. Some people like to add toasted cashews and a couple tbsp of fresh ghee at this stage for an added aroma. 
14. Gently fluff up the biryani by running a spoon around the edges without breaking the rice. Rest for another 5-10 minutes before enjoying delicious biryani.