sharing my mom's biryani recipe - part 2

Now that you have read the part 1 of it, let us get started with the steps -

Step 1 - Chop a large onion (or 2 small ones) into really fine slices. Add 4-5 tablespoons (a little more if you want added oiliness. No harm there.) of oil in a large vessel which is a cooker, needed to prepare the curry-like thing that's needed. First add the a few spices - an elaichi, a clove, small stick of cinnamon, a bay leaf. Then, add the chopped onions in the vessel and fry it until it turns light brown. Medium flame is okay. Even slow flame is alright.

Step 2 - A little detour. While the onions are getting fried, take 2.5 to 3 cups basmati rice, wash and soak them in a water level that covers the rice. No extra water. (I don't know why but this works) This step can be done even before you start your biryani prep. 30 mins to soak is enough. That is all you need to know.

Step 3 - Back to the cooker with the onions being fried to light brown. Now add salt as per taste (I added a 3/4 tablespoon of it), 1 table spoon of chilli, turmeric powder of half tea spoon, a tablespoon ginger-garlic paste, 2 chillies (more if you want it spicy) and chunks of cleaned and ready mutton pieces, all simultaneously. Let the mutton fry well. Keep stirring so that the mutton and the masala gets mixed well and to prevent the it from sticking at the bottom of the vessel. Once the water released from the mutton is all dried up, I guess you are good to go for the next step. There's no time or sign. You'll know when you know. A classic mom advice.