Wash and clean mutton, add turmeric powder, ginger garlic paste, 4 cups water and pressure cook for 4 to 5 whistles.
Grind the ingredients given for masala into a fine powder.
No need to roast, if you want you can roast over medium flame to golden brown.
Set aside the cooked mutton and masala powder.
Heat a heavy bottom pan or pressure cooker, heat oil and add in bay leaf, cumin, fennel seeds and splutter.
In mean time wash and soak rice for 45 minutes.
Now add in green chillies and ginger garlic paste into the pan.
Add in sliced onions and saute till golden brown.
Add in sliced tomatoes and cook till mushy.
Add in chopped mint and corriander leaves and saute .
Add in curd and blend well.
Add the fresh ground masala which we did at the beginning into the pan and cook for 3minutes.
Add in salt and the cooked mutton pieces alone , not the soup.
Now measure the mutton soup which remains, add it to the mutton masala
If you didnt get 4 cups of soup, add water to compensate.
Allow it to boil.
Once it reaches the roll boiling stage, drain water from the soaked rice and add to the pan.
Adjust salt and spice.
Let the rice cook 3/4 and absorb almost all water.
At this stage, turn the flame to minimum and cover it with a lid.
Place a heavy vessel filled with 3/4 water to seal the steam in.
If you are using pressure cooker , put on the whistle and lock it.
Dum the briyani for 20 to 25 min.
Open after 20 min and check whether the rice is done.
If not, repeat dum process for another 10 min.
If the rice is done, fluff up, drizzle ghee and serve the thalapakkatti briyani.
