You can also find other recipes here, Chicken Biryani, Egg Biryani
Of all of them, most tricky I would say is Mutton because it takes more time to cook and your biryani will be judged against the softness of the meat!
2 tbsp raw papaya paste
[Helps in making the meat soft]
Dalchini - 2 pieces each 1 inch
Lavang - 5
Tej patta - 1 large
Chakra phool - 1
Shah jeera - 1 tsp
Jayphal - 1/2
Choti elaichi - 5
Badi elaichi - 1
4-5 tiny saffron strands
[Alternately you can use Badshaah saffron milk masala 1 tsp]
Pinch of haldi
1 tsp tandoori masala
[I use Shaan tandoori masala, its perfect!]
11/2 tsp amchur powder (or 2 tsp lime juice)
500 gms Lamb (bone/boneless)
2 cups basmati rice
3 large potatoes peeled and each cut into 4 pieces
1 cup carrot chopped into 1 inch long pieces
1 cup french beans cut into long pieces
2 tbsp ginger garlic paste
[preferably homemade, market ginger garlic paste has vinegar and other acidifying agents which spoil the fun]
1/2 cup mint leaves , finely chopped
3 medium sized tomatoes pureed
3 onions finely chopped
2 onions cut into rings for making fried onions
11/2 cup curd (preferably hung curd)
[Hung curd : Put curd in a cotton cloth, tie from top and hang it for 40 mins, the water will drip away, hung curd is ready]
1/2 cup milk
Make thin cuts on all the pieces for masala.
Add marinated meat and fry on high flame by stirring occasionally for about 8-10 minutes.
Close the lid and leave it to cook till 6-7 whistles.
Keep aside till pressure drops.
Step 3 >>Use the hot pan from step 1 for frying the marinated potato pieces till they brown on the edges.
Add mutton curry from step 2 to this pan and mix well.
Add tomato puree mix well. Cover the lid and let it cook for 10 mins(till oil separates).
Optional step for those who want some coconut flavour, add 1/2 cup of coconut milk to the masala and let it simmer for 5 mins.
[If the lid seals well, its good. Otherwise, seal the lid with the help of atta dough so as to preserve the aroma inside.]
The following notes are very important considering the fact that a lot of people wonder what is that one differentiating factor between Pulao and Biryani.
Difference between Pulao and Biryani:
Pulao is a subtle form of Biryani.
However similar the ingredients may be, they will give out a distinct taste provided you follow a simple rule that ingredients are fried while making biryani and thats not the case with pulao. While making pulao, you should not fry the ingredients too much, you should just boil them in the pan so the rice cooks in the stock.