GOSHT BIRYANI Hyderabadi Mutton Biryani

1 kg Basmati rice 10 green  chillies  1 kg cubed mutton   1 kg chicken, cut in to pieces   1 cup ghee   1cup oil   1 fresh coconut , scraped   5 tbsps ginger paste   5 tbsps garlic paste   2 tbsps whole garam masala   (cloves, pepper,cinnaman and   cardamom)

4 tsps turmeric powder  3 cups coriander leaves   1 tsp black cumin seeds (shahjeera)   1 tsp saffron soaked in milk   2 cups curd   6 onions, sliced   2 tbsps coriander powder   2 tbsps lemon juice   oil as needed salt to taste

 
1.Grind green chillies and mix with ginger ane garlic pastes .Extract milk by liquidising coconut scrapings.
2.Wash the meet. Add turmeric, salt, 3sliced onions and half of the chilli ginger and garlic paste .
3.Add a little coconut milk some whole garam masala , coriander powder , black  cumin seeds and mix well. leave for 15 minutes .
4.Add 2 cups hot water and one cup oil and pressure cook till the meat is soft .

wash and dry the rice .

5.Heat ghee .Add the remaining whole garam masala , sliced onions, the rest of the ginger , garlic and chilli paste and black cumin seeds . cook till onions are brown .
6.Add the rice and saffron .  Add the remaining coconut milk and the water , double the quantity of rice . cook till almost done,  adding salt.
7.In a large pan put rice and meat mixture  in alternative layer ending with the rice layer on top . spread coriander leaves over .
8.cover and put on gentle heat till all the moisture evaporates and rice and meat are cooked .serve with onion rings and mango pickle. 

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