Coconut Free Mutton Briyani & Carrot Raita

Mutton Briyani & Carrot raita watelse u need for sunday's lunch..When i was kid, our sunday lunch always goes for chicken or either mutton briyani..But now meats and fishes are almost in our daily menu and i rarely prepare briyanis..i really prefer to make out pulav and fried rice than briyanis..this weekend was somewat special as my Sil's family came back to our home and we had a blasting weekend with everyone..My mom prepare many sort of briyanis and this mutton briyani is one among my favourite from my mom's special and the most important thing about this briyani is this briyani is prepared without coconut milk..This briyani goes for very less ingredients, and this briyani tastes really fantastic and fabulous...I prepared carrot raita with this hot and spicy mutton briyani,both together works and tastes out wonder..We enjoyed it.;

Mutton Briyani:
3/4kg Lamb (pieces)
3cups Basmati rice
2nos Onion( chopped lengthwise)
2nos Tomatoes
1tbsp Ginger paste
1tbsp Garlic paste
1tsp Garam masala powder
1tbsp Red chilly powder
1/2tsp Turmeric powder
1cup Curd
2tbsp Ghee
1cup Mint leaves (chopped)
2nos Whole spices (cardamom,cinnamon sticks, bay leaves, cloves,star anise)
Salt
Oil
1/2no Lemon

To Grind:
10nos Shallots
3nos Green chillies

Marinate the mutton pieces with red chilli powder, curd and enough salt, keep aside in fridge for overnite...grind the shallots and green chillies as fine paste and keep aside..Pressure cook the marinated lamb pieces upto 3 whistles and put off the stove..meanwhile wash thoroughly the basmati rice and strain the excess of water in a strainer..

In a large vessel, add the ghee and enough oil, fry the whole spices until they turns brown, add the chopped onions and chopped tomatoes and saute for a while..when the veggies are half cooked add the ginger paste, garlic paste and the grounded shallots and green chillies paste..saute everything until the raw smell goes away...meanwhile drain the cooked lamb water in a bowl and add the cooked meat pieces to the cooking veggies and saute again for few minutes, add the chopped mint leaves, garam masala powder, turmeric powder at this stage..Cook until the oil gets separates...

Measure now the cooked meat water as 6cups, add this cooked meat water to the cooking meat and veggies,check for the salt..add the salt if needed..close the vessel with lid and let this water starts boiling..immediately add the washed basmati rice to the boiling masalas water, cook in medium high flame until the rice get half cooked..stir in between, put the flame in simmer,close the vessel with lid and cook until the rice get well cooked...finally squeeze out the lemon juice, give a stir gently and put off the stove..

Serve hot with any sort of raitas!!!

Carrot Raita:
2nos Carrots (grated finely)
1cup Curd
Salt
1tsp Coriander leaves (chopped)
1/2no Green chillies (chopped)

Take the grated carrots, coriander leaves, chopped green chillies in a bowl, add the whisked curd to the veggies and salt, give a stir and serve with hot and spicy briyani..