Mutton biryani

Ingredients:

• Mutton – 5 lbs
• Basmati Rice – 9 cups
• Kesari food color – 1/4 tsp
• Butter – 3 tsps
• Onion – 1 large
• Oil - to fry onions (6tsps)
• Milk – 4 tsps
• Ginger Garlic Paste – 5 tsps
• Green Chillies – 4
• Chopped Cilantro – 1/2 bunch 
• Mint Leaves – 1/2 bunch
• Bay leaves -5
• Salt - to taste
• Chilli powder - 5tsps(according to tatse and spice)
• Shan sindhi biryani masala - 2 whole packets

Spices(instead of shaan masala):

• Cloves – 10 
• Mace -4
• Nutmeg- 4
• Cinnamon Sticks – 5 medium
• Anise Star – 4 
• Elachi – 6 
• Dry apricots -2
• Bayleaves – 5 
• shajeera – 1 tsp 
• Jeera – 2 tsp
• Garam masala  - 5tsps
• Coriander powder -3tsps
• Cummin powder - 2tsps

Wash Mutton thoroughly.
Procedure:

1. Half boil the  basmati rice with bay leaves, 1/2 tsp salt, 1 tsp oil.
2. Drain water from rice and keep it aside.
3. Take a big vessel and add  oil. 
4. Slice 1 onion and start frying it in the vessel. 
5. Add the slited green chillies and fry.
6. After the onions are fried take them in to a bowl and set aside for garnishing.
7. Cook mutton with ginger garlic paste,salt,turmeric,shaan masala ,chilli powder and a cup of water in a pressure cooker for 5 whistles or until done and turn off the stove.
8. Take milk in a container, warm it. Add kesari color to the milk. 
9. Preheat oven at 450.
10. Take a deep bottomed alluminium tray. Butter its inside walls properly. 
11. Place layer of mutton curry  in a greased tray and then layer the half boiled rice.Finally garnish with fried onions,chilllies and then sprinkle the colored milk.
12. Place the tray in the oven carefully and cook  for 40 mins. 
13. After it is done, allow the biryani to rest in the oven for 10 more minutes. Take the tray out and garnish with chopped cilantro and mint on the top and mix it slowly.
14. Spicy biryani ready.