Moghalai Biryani

Ingredients
Pulao rice/ Basmathi - 500 gms
Mutton - 500 gms
Lime - 1 no
Cashew nuts - 50 gms
Mint - few sprigs
Coriander leaves - ¼ bunch
Onion - 200 gms
Ginger - 5 gms
Garlic - 5 flakes
Green Chillies - 4 nos
Curds - 1 cup
Red chillies - 4-5 ( seed less)
Turmeric - ¼ tsp
Cinnamon - 2 nos
Cardamom - 2-4 nos
Cloves - 2-4 nos
Bay leaf - 1 no
Saffron - a pinch

Method
Wash, clean and cut the meat in to small pieces. Slice onion, coriander and mint leaves. Grind ginger garlic paste along with red chillies and nut to a fine thick paste. Heat oil and fry onions into a golden brown colour and remove. Add baylaef ground Masala and fry. Add the meat and fry for few minutes. Add little water, salt and cover the vessel and cook till the gravy is thick. Boil rice upto three fourth is cooked along with salt. Strain curd with thin muslin cloth and to the same add powdered cinnamon, cardamom, turmeric, chopped green chillies, coriander and mint leaves. Mix well with lime juice. Add curd mixture to the fried mutton, stir well. Dissolve saffron in little milk and spread over the rice. In a heavy pan, put a layer of rice, a layer of mutton over it and fried onion. Repeat the process till all ingredients are used up. Pour required water to cook the ingredients and oil over it, cover the pan and cook till the rice is done. Serve hot along with accompaniments.