Spicy and grainy, it makes for a delicious biryani feast in half the time.  This is a zesty preparation — made with assorted spices, ginger and chilli powder. However, the amount of spices used in the biryani depend on the season — less during summer and more pepper during monsoons (to prevent cold and cough); in winter we can add a bit more ginger-garlic paste to avoid that lethargic feeling.

Ingredients: 500g mutton, 250g Rice (Basmati), 3 Onions, Garlic 10-15 clove, Ginger 1 inch, Curd 125g, Keshar  4-5 sticks, Ghee - 2 spoon, Oil 40ml, Prakash Kolhapuri Biryani masala, water  3    cups* 500ml.*(1 Cup = 150ml)

Method for preparation of Biryani:
1) Cook 250g Rice (Basmati)
2) Take 500g Mutton & marinate it with mint, coriander, garlic-ginger paste, curd, salt, & biryani masala for 10-15 mins.
3) Take oil in a wok, add chopped onion & above marinated mutton .
4) Cook for 15-20 mins.  and then spread the steamed rice over the top. Sprinkle some Ghee & soaked kesar on the rice and cover it 10-min. Serve hot Biryani.