Vermicelli mutton biryani recipe

INGREDIENTS:

1. Mutton (lamb or goat) - 1/2 kilo gram
2. Vermicelli - 1/2 kilo gram
3. Oil - 1/4 cup
4. Ghee - 1/4 cup
5. Ginger paste - 1 teaspoon (tsp)
6. Garlic paste - 1 teaspoon (tsp)
7. Garam masala - 1/2 teaspoon (tsp)
8. Hot chili powder - 1 1/2 teaspoon (tsp)
9. Yogurt or curd - 2 teaspoon (tsp)
10. Onion - 150 grams
11. Tomatoes - 200 grams
12. Hot green chili - 3
13. Coriander leaves - 1/4 cup
14. Mint leaves - 1/4 cup
15. lemon - 1/2 from small
16. Coconut Milk - 1 cup
17. Salt - to taste

PREPARATION:

1. Wash the mutton and drain the water. In a bowl add the mutton, 1/2 table spoon of hot chili powder, 1/2 table spoon of ginger paste, the curd , salt and marinate.
2. In a pan dry fry the Vermicelli until it turns red and keep it aside.
3. Cut onion, tomatoes, mint leaves, coriander leaves into small pieces.
4. In a pressure cooker heat ghee, oil. Add the onion and cook until turns golden brown. Now add the ginger paste, garlic paste, garam masala and cook for 2 min
5. Now add coriander leaves, mint leaves, hot green chili, tomatoes, hot chili powder and cook until oil separates.
6. Now add the marinated mutton, cover and cook for 3 whistle or until the mutton is cooked.
7. You might need more water to cook the Vermicelli if so you add the coconut water. Now add the vermicelli and simmer and  until is done.
8. Now the biryani is ready to serve.

NOTES: